If you’re looking for a last-minute cookie recipe that’s sure to be a crowd-pleaser, look no further. I got you.
Buttery. Airy. Faintly lemon-scented. Not too sweet. These lemon snowball cookies are dreamy.
They have a bit of shortbread in their DNA, but using cornstarch keeps them crumbly and light, to the point where you can eat 10 of them and still have room for more. (Not sure if this is a positive for you, but it’s a huge plus for me.)
I don’t have much else to say … because my mouth is stuffed full of cookies.
Happy holidays, friends! Hope your plates are full and your hearts are happy!
Yield:
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Ingredients
- 1–1/3 cups all-purpose flour
- 2/3 cup cornstarch
- 1/4 teaspoon salt
- 2 sticks unsalted butter, softened
- 1 cup confectioners sugar, divided
- zest and juice of one lemon
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350F. Line 2 large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
- Using an electric mixer, beat together the butter and 1/2 cup of the confectioners sugar with an electric mixer until pale and fluffy. Beat in the lemon zest and vanilla. At a low speed, mix in the flour mixture just until a soft dough forms. (It will seem crumbly at first, but will then come together.) Freeze the dough for 15 minutes.
- Put the remaining 1/2 cup of powdered sugar in a bowl. Roll a teaspoon of dough into a ball and drop into the sugar, turning to coat. Reshape if necessary, then transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until the baking sheets are filled.
- Bake the cookies until tops are slightly cracked but still pale (bottoms will be pale golden), 12-15 minutes, rotating pans halfway. Transfer cookies to a rack to cool completely.
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