Have you at any point made snowball treats? On the off chance that you haven't, envision a rich and rich treat covered in powdered sugar that actually dissolves in your mouth. What's more, indeed, they're similarly as scrumptious as they sound.
I really got the thought for these lemon snowball treats after I posted the formula for these walnut snowball treats a year ago. Such a significant number of you adored the formula that I chose to change things up and make a lemon rendition for spring.
What's more, on the off chance that you've never made snowball treats, I can guarantee they're most likely perhaps the least demanding treat you'll ever make. You simply need a couple of basic fixings and you don't need to cool the treat batter!
To make these treats, you'll start by creaming together some unsalted spread and powdered sugar until they're all around joined. Why powdered sugar rather than granulated sugar? In contrast to granulated sugar, powdered sugar keeps treats from spreading without a doubt. Powdered sugar is ordinarily utilized in snowball treats so they heat up thicker and rounder.
Alongside the spread and powdered sugar, you'll be utilizing some crisp lemon juice, lemon pizzazz, and lemon separate. I tested these treats with just lemon squeeze however found that the treats spread excessively and were excessively brittle.
- 1 cup (230 grams) unsalted butter, softened
- 1 and 1/2 cups (180 grams) powdered sugar, divided
- 1 tablespoon (15 ml) fresh lemon juice
- Zest of 1 lemon
- 1 and 1/2 teaspoons lemon extract
- 2 and 1/4 cups (280 grams) all-purpose flour, spooned & leveled
- 1/4 teaspoon salt
- Optional: 3-4 drops of yellow food coloring
INSTRUCTIONS
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter and ½ cup (60 grams) of powdered sugar (set the remaining 1 cup aside to roll the cookies in) for 1-2 minutes or until well combined. Add the lemon juice, lemon zest, and lemon extract and mix until fully combined. Mix in the flour and salt until fully combined, stopping to scrape down the sides of the bowl as needed. If using food coloring, mix in a few drops until just combined.
- Using a 1-tablespoon cookie scoop (or measuring tablespoon) scoop out the cookie dough, roll into balls, and place on the prepared baking sheets.
- Bake in separate batches at 350°F for 14-15 minutes or until the cookies are set.
- Allow cookies to cool slightly for about 5-10 minutes, then roll each cookie in the remaining 1 cup (120 grams) of powdered sugar while they're still warm. Allow to cool completely and roll all of the cookies one more time in the powdered sugar.
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