The fresh, sweet-tart flavor makes these Lemon Snowball Cookies are a change of pace Christmas Cookie. Easy to make, they are a welcome addition to your holiday cookie plate!
Lemon Snowball Cookies Recipe
I label these a Christmas cookie, a holiday cookie tray cookie that is a surprise on the tastebuds. However, you can definitely make this any time of year! Make it in the summer for a different lunchbox treat, a dessert to pair with lemonade, or for a picnic. These Lemon snowball cookies really are unique, and quite tasty!
Lemon Snowball Cookies Recipe Notes:
● I use walnuts in this cookie recipe. While I have not done so, I am pretty sure using almonds or macadamia nuts would work too.
● Make sure you roll the lemon cookies in the confectioners’ sugar while still warm so the sugar sticks to the cookie.
● For my UK and Australian friends: confectioners sugar is icing sugar (powdered sugar, 10x).
Lemon Snowball Cookies Recipe Ingredients:
● 1¾ cups All-Purpose Flour, sifted
● ¼ tsp Baking Soda
● ¼ tsp Cream of Tartar
● ½ cup Crisco
● 2/3 cup Sugar
● Grated Lemon Grind of 1 Lemon
● 1 Egg
● 1 TSBP Water
● 3 TBSP Lemon Juice
● ½ cup Walnuts, finely chopped
● 1 cup Confectioners Sugar
Lemon Snowball Cookies Mise en Place:
● Measuring Cup
● Stand Mixer
● Cookie Sheet
Lemon Snowball Cookies Recipe Directions:
● Sift together 1¾ cups flour, baking soda, and cream of tartar. Set aside.
● Using a mixer, cream together Crisco and 2/3 cup sugar until light and fluffy.
● Add grated lemon rind (from one lemon) and 1 egg to the Crisco mixture; beat well.
● Stir in one tablespoon of water and three tablespoons of lemon juice to the Crisco mixture.
● Add sifted flour mixture to the Crisco mixture; blend well.
● Stir in ½ cup walnuts by hand.
● Refrigerate dough 1-2 hours.
● Preheat oven to 350°F.
● Dust your hands with flour, and roll a small ball of dough between them (approximately 1″ ball.)
● Place 1 inch apart on an ungreased cookie sheet.
● Bake at 350°F for 10-12 minutes until bottoms are slightly brown.
● Immediately remove cookies from the cookie sheet, and roll them in confectioners sugar.
Lemon Snowball Cookies Recipe
Lemon Snowball Cookie Recipe. The fresh, sweet-tart flavor make these Lemon Snowball Cookies are a change of pace Christmas Cookie. Easy to make, they are a welcome addition to your holiday cookie plate!
- 1¾ cups All-Purpose Flour, sifted
- ¼ tsp Baking Soda
- ¼ tsp Cream of Tartar
- ½ cup Crisco
- 2/3 cup Sugar
- Grated Lemon Grind of 1 Lemon
- 1 Egg
- 1 TSBP Water
- 3 TBSP Lemon Juice
- ½ cup Walnuts, finely chopped
- 1 cup confectioners Sugar
- Sift together 1¾ cups flour, ¼ tsp baking soda and ¼ tsp cream of tartar. Set aside.
- Using a mixer, cream together ½ cup Crisco and 2/3 cup sugar until light and fluffy.
- Add grated lemon rind (from one lemon) and 1 egg to the Crisco mixture; beat well.
- Stir in one tablespoon of water and three tablespoons of lemon juice to the Crisco mixture.
- Add sifted flour mixture to the Crisco mixture; blend well.
- Stir in ½ cup walnuts by hand.
- Refrigerate dough 1-2 hours.
- Preheat oven to 350°F.
- Dust your hands with flour, and roll a small ball of dough between them (approximately 1″ ball.)
- Place 1-inch apart on an ungreased cookie sheet.
- Bake at 350°F for 10-12 minutes until bottoms are slightly brown.
- Immediately remove cookies from the cookie sheet, and roll them in confectioners sugar.
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Amount Per Serving: Calories: 62Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 12mgCarbohydrates: 12gFiber: 0gSugar: 7gProtein: 1g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
If you enjoy baking cookies, you are going to love these delicious cookie recipes:
● Bacon Chocolate Chip Cookies Recipe – Looking for a terrific bacon cookies recipe? Like chocolate chip cookies? Like bacon? Then I bet you and your family will enjoy these delicious bacon chocolate chip cookies. The bacon adds a bit of salt to compliment the sweet. For some reason, bacon and chocolate just go together well (two of my favorite foods, whoohoo!!).
● Chocolate Caramel Thumbprint Cookies Recipe – If you like thumbprint cookies, you will love this delicious update to that old classic recipe. These chocolate caramel thumbprint cookies combine the rich taste of chocolate with the smooth taste of caramel for a truly decadent cookie!
● Italian Ricotta Cheese Cookies Recipe – Grandma always made ricotta cheese cookies for us! These tasty cookies are soft on the inside and topped with a delicious sugared icing. This Italian Ricotta cookies recipe is just like Nonna used to make. Make some for your family tonight.
● For more Recipes on Ann’s Entitled Life, click here.
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Stephanie B says
I am hosting a cookie exchange this Friday and I think I just found my cookie 🙂
I hope you all like them, Stephanie!
Hostess-ing a Christmas hoo-ha Sunday evening, and I still need to decide on sweets for the evening. Any experience freezing these? (As I have tons to do between now and Sunday eve 😉 . ) Anything make ahead at this point would be amaaaaaazing.
Oh Donna, the best freezing cookies recipe I am posting isn’t until next week. As far as these go … I have never frozen them, so I don’t know. I am sorry.
What do you mean the ‘best freezing’ cookies are next week? Haha…just joking. I guess we didn’t communicate on my social obligations, huh? No big deal… I’m working on the main courses. Fortunately, the hubby likes to bake, so he’s kind of got that going (I think). I did make some fudge today – I know it will freeze. I was curious also because I myself LOVE lemon and have all these fresh lemons ready to fall off the tree – must use them!!!
It was stupid on my part, Donna – they should have been scheduled first so they could have been ummm, frozen, and the delicate, last minute cookies scheduled last.
If you do freeze them, please let me know how they turned out after thawed!
Hey hey hey….I was kidding, you know that!! Nothing stupid!! 🙂
I have done some reading about these type tho’ and it seems it should work, it’s just suggested you roll them in the confectioner’s sugar after you unthaw. Moisture from freezing them will allow it to stick….make sense to you? I’m not that much of a baker…
It does make sense, Donna. Unlike many cookies of this type (Mexican wedding cakes for instance), you take them off the cookie sheet hot and roll immediately. I wonder if you will have to warm them a minute when thawed, or if the confectionery sugar will stick immediately when thawed?
Yummm, these look like they will look…and taste… just great on my Christmas cookie list! Tks for posting.
I hope you enjoy them, Patricia!