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Lemon-Almond Snowball Cookies


Adapted from several recipes, namely this Stella Parks recipe


For best results, use a scale to measure. It’s the only way to measure accurately. 

Salt: I use Diamond Crystal kosher salt. If you are using Morton or fine sea salt, use 1/4 teaspoon. 


  • 16 tablespoons (226 grams) cold, cubed salted butter (unsalted is fine if it’s all you have) 
  • 3/4 cup (90 grams) confectioners’ sugar, plus more for dusting
  • zest of 2 lemons
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt, see notes above
  • a scant 3/4 cup (75 grams) almond flour
  • 1 3/4 cups (226 grams) all-purpose flour


  1. Place the butter, confectioners’ sugar, lemon zest, vanilla, salt, and almond flour in a food processor. Process 10 to 15 times at 1-second intervals until the butter is in small pieces and the mixture looks crumbly.
  2. Add the flour and purée until the mixture comes together forming a mass around the blade. 
  3. Preheat the oven to 350ºF. Line a sheet pan with parchment paper. (Note: Do not use a dark-colored sheet pan, which potentially will cause the bottoms of the cookies to brown too quickly.)
  4. Use a scoop to portion the dough into roughly 30 small balls. Alternatively (and preferably), use a scale to divide the dough into 20-gram portions. Ball up each portion. At this point, if necessary, the dough balls can be chilled in an airtight vessel. 
  5. Place 12 cookie dough balls on a sheet pan and transfer to the oven. Bake for 14 to 15 minutes. The cookies will be very pale with browned bottoms. 
  6. Let the cookies cool for 2 minutes on the pan; then transfer to a cooling rack. Sift confectioners’ sugar over the top immediately. Repeat with the remaining dough balls. 
  7. Let the cookies cool completely before storing them in an airtight container at room temperature for up to one week. 
  • Prep Time: 20 minutes
  • Cook Time: 15
  • Category: Cookies
  • Method: Oven
  • Cuisine: Amerian

Keywords: almond flour, lemon zest, confectioners sugar, vanilla