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!
Lemon Snowball Cookies Recipe
I label these a Christmas cookie, 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:
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.
- 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.
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