Lemon Snowballs Cookie Recipe

4 14 14
Lemon Snowballs Cookie Recipe
Lemon Snowballs Cookie Recipe photo by Taste of Home
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Lemon Snowballs Cookie Recipe

Read Reviews
4 14 14
Publisher Photo
These crunchy little cookies are great for a light dessert. The bright taste of lemon makes them a winner!
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup butter (no substitutes), softened
  • 2/3 cup sugar
  • 1 egg
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon peel
  • 1-3/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup finely chopped almonds
  • Confectioners' sugar

Directions

In a mixing bowl, cream butter, sugar and egg until well blended. Add lemon juice and peel. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight. Roll into 1-in. balls. Place on ungreased baking sheet. Bake at 350° for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top). Remove immediately to wire racks; cool for 5 minutes, then roll in confectioners' sugar. Yield: about 3 dozen.
Originally published as Lemon Snowballs Cookie in Country December/January 1998, p51

Nutritional Facts

2 each: 144 calories, 7g fat (3g saturated fat), 25mg cholesterol, 106mg sodium, 18g carbohydrate (8g sugars, 1g fiber), 2g protein.

  • 1/2 cup butter (no substitutes), softened
  • 2/3 cup sugar
  • 1 egg
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon peel
  • 1-3/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup finely chopped almonds
  • Confectioners' sugar
  1. In a mixing bowl, cream butter, sugar and egg until well blended. Add lemon juice and peel. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight. Roll into 1-in. balls. Place on ungreased baking sheet. Bake at 350° for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top). Remove immediately to wire racks; cool for 5 minutes, then roll in confectioners' sugar. Yield: about 3 dozen.
Originally published as Lemon Snowballs Cookie in Country December/January 1998, p51

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Reviews forLemon Snowballs Cookie

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MY REVIEW
PeggysPotions User ID: 3295835 50187
Reviewed Sep. 29, 2017

"I made these for a tree decorating party and my friends want me to make each of them a batch for Christmas. Great lemon flavor."

MY REVIEW
Marils User ID: 9118152 272989
Reviewed Sep. 13, 2017

"The reason people are having trouble with the cookies going flat is because the proportions posted for these snowball cookies are WRONG! I've been making snowball cookies for decades, and I ALWAYS use a ratio of 1 part butter (and or shortening), to 2 parts flour. If you look at other lemon snowballs, you will see they call for at least 2 cups of flour with 1 cup of butter. Furthermore, baking soda and cream of tartar are not normally used in snowball cookies. It's simply not needed. Because this recipe also adds lemon juice, you would need to account for the extra liquid (add more flour) Once the adjustments have been made, you have a 5 star cookie worthy of any tea party. If you want to add more lemon flavor, instead of adding more juice, add lemon extract, or "True Lemon," (which is also tart) available at Amazon. It's great for adding lemon and lemon zest flavor without adding moisture. By the way, Snowball cookies are very good keepers, but DO NOT SHIP WELL! Spritz, Lizzies, Sugar Cookies, Coconut Squares, Leckerli, Honey Fruit Bars, and Holiday Fruit Drops are better options for shipping."

MY REVIEW
2124arizona User ID: 845443 268268
Reviewed Jun. 22, 2017

"I love lemon flavor and this recipe brings that out nicely!!"

MY REVIEW
Alexes User ID: 8984014 257968
Reviewed Dec. 11, 2016

"NEVER AGAIN! NOT easy AS ADVERTIZED. Flavor is delicious but cookies not round, absolutely flat and too crumbly to dip in confectioners sugar. I ended up with about 2 dozen cookies, made them to mail, will never make it. Just one crumbly mess. I have been cooking for some 70 years and am considered a gourmet cook - this one took away any such designation. Would love to know what went wrong. I also am in northern Utah as one of the reviewers stated so the altitude difference made have caused what happened but other cookies I have made according to their recipe have turned out just fine - not this one. Very disappointing and if anyone can make them in 30 minutes I would like to see the video of same!"

MY REVIEW
Marie User ID: 8974504 257194
Reviewed Nov. 23, 2016

"I live in WY and this recipe worked just fine, with a touch more flour. So yummy and soft on the inside, not dry at all."

MY REVIEW
carolynstowers User ID: 4001197 239206
Reviewed Dec. 11, 2015

"I live in Ut. at a very high altitude every cookie I try to cook goes flat, any suggestions? They were very tasty."

MY REVIEW
cbenne12 User ID: 7424916 228967
Reviewed Jul. 4, 2015

"Mine flattened out, but the flavor was great!"

MY REVIEW
Baybepatch User ID: 8174621 215512
Reviewed Dec. 21, 2014

"Disappointed! I added more lemon zest and a little more lemon juice to up the lemon flavor because I agree I didn't taste enough in the dough. This could have something to do with the end result. They are flat and not crispy at all the bottoms are browned and they are cooled but it's more like almost hardened play dough maybe it needs to sit out longer? There's no crunch to it"

MY REVIEW
love_derek02 User ID: 4354675 214184
Reviewed Dec. 6, 2014

"I make these cookies every year around Christmas, and they are definitely on my favorites list. I usually only chill them for about 2-3 hours, use the zest from 2 lemons along with the 1/4 cup juice it calls for, and the flavor is perfect. It never fails that I have 3-4 cookies that flatten a bit but the rest hold their shape."

MY REVIEW
Cherbear59 User ID: 6307418 16030
Reviewed Dec. 6, 2011

"Sandra it could just be the butter you used cuz that can make them go flat"

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