Lemon Snowball Cookies

• Vegetarian

• Produce

  • 2 tsp Lemon, zest

• Condiments

  • 1 tsp Lemon juice, fresh

• Baking & Spices

  • 2 cups All-purpose flour
  • 3 tbsp Cornstarch
  • 1/4 tsp Lemon extract
  • 2 1/4 cup Powdered sugar
  • 1/2 tsp Sea salt

• Dairy

  • 1 cup Butter, unsalted

Found on thegardeningcook.com

Ingredients

• 1 cup unsalted butter, at room temperature
• ⅔ cup confectioners sugar
• 1 tsp fresh lemon juice
• ¼ tsp lemon extract for a bit of extra tartness
• ½ tsp sea salt
• 2 tsp lemon zest
• 2 cups all purpose flour
• 3 tbsp cornstarch
• 1½ cups powdered sugar + 2 teaspoons lemon zest, for rolling the cookies

Directions

• In a medium sized bowl, whisk together the flour, cornstarch and sea salt and set the bowl aside.
• In the bowl of a stand mixer, mix the butter on medium speed until creamy, about 20 seconds. Mix in ⅔ cup of the confectioners sugar. Mix in lemon juice, lemon zest, and lemon extract . With the mixer set on low speed gradually add in flour mixture and mix just until combined.
• Cover the bowl with plastic wrap and chill for 30 minutes. This will make it easier to form into the snowball shape. Preheat oven to 350 degrees halfway through the chilling.
• Scoop the dough out 1 Tbsp at a time and roll into balls, then place balls on a baking sheet lined with silicone baking mat or parchment paper, spacing the cookies about 2-inches apart.
• Bake in preheated oven for 12-14 minutes. Remove from oven and allow to cool several minutes but not completely cool.
• While the cookies are still a bit warm, pour 1½ cups confectioners sugar into a bowl and roll the cookies in the sugar.
• Transfer to a wire rack to cool. Once cookies are completely cool, roll in the confectioners sugar one more time, being sure to generously coat the snowballs by pressing them into the sugar to give them a thick coating.
• Store cookies in an airtight container for three days or freeze until they are needed.