Bright Buttery Lemon Cream Snowball Cookies
These melt-in-your-mouth lemon snowball cookies are gently baked and finished in the pressure cooker for unbeatable soft and buttery texture—perfect for the holidays!
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 cups all-purpose flour
- ½ cup cornstarch
- ¼ teaspoon salt
- 1 cup powdered sugar for coating
Instructions
Instructions
- Preheat oven to 350°F and line baking sheet with parchment paper.
- Cream together softened butter and powdered sugar until fluffy.
- Add lemon zest and juice, mixing until combined evenly.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- Add dry ingredients slowly to the wet, mixing to form a soft dough.
- Roll dough into 1-inch balls, place on sheet.
- Bake for 12–14 minutes until edges lightly golden.
- Transfer slightly cooled cookies to pressure cooker; steam finish using slow release method.
- Roll warm cookies in powdered sugar, cool completely, then roll again.
Notes
Cookies store best in airtight containers. Freeze up to 1 month.