I have been making this citrus snowball cookie dough for years. This dough is actually for my regular cutout sugar cookies. This snowball cookie was something that I began making when I decided there had to be a better way to work with those left over scraps that you end up with after rolling out your cutout cookies. This cookie idea has become the way I make use of those cookie dough scraps. You know, after that first re-roll but there were still scraps of dough left. I just roll these scraps into little balls and bake them in the oven. They are very forgiving as in I squish the dough until it is pliable in my hands to roll into a beautiful balls. You just cannot over work it! When they come out of the oven, I roll them in some powdered sugar while they are still nice and warm and they absorb that yummy sweetness.
You know what, these are the most sought after cookies in our family and now I make the cookies straight from the dough without waiting for the scraps. I love when things come together like this 🙂 As Im entioned above, this is the same dough I use for my holiday cookie recipe when I am making shapes. You can make cutout cookies then make the snowball cookie with scraps or you can just make this snowball cookie from the full recipe below like I now do. This dough can be a little tricky to work with because it is a little drier than most cookie doughs out there, but let me tell you it is worth it for the flavor! Give this recipe a try and you will have a new favorite cookie!
Citrus Snowball Cookies
- For cookie dough:
- 2 cups unbleached all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup 1 1/2 sticks unsalted butter, room temperature
- the zest of one lemon with a microplane or zester
- the zest of 1 orange with a microplane or zester
- 1/2 cup sugar
- 1/4 cup powdered sugar
- 1 large egg
- After Baking:
- 1 cup of powdered sugar in small bowl
- Sift flour, baking powder and salt into medium bowl.
- Using electric mixer, beat butter, lemon peel and tangerine peel in large bowl until light.
- Add 1/2 cup sugar and 1/4 cup powdered sugar and beat until fluffy.
- Beat in egg.
- Add dry ingredients.
- Using spoon, stir until mixture forms dough (dough will be soft).
- Preheat the oven to 350°F.
- Take 1 tsp of cookie dough at a time and roll into a ball in your hands.
- Transfer cookies to ungreased nonstick baking sheets, spacing 1/2 inch apart.
- Repeat this process until you rolled all of your dough into cookie balls.
- Bake until cookies turn lightly brown on bottoms, about 10-15 minutes.
- Let cookies stand on sheets 1 minute. Using a small spoon, transfer cookies to a bowl of powdered sugar, rolling them around so they get nice and coated.
- Now transfer cookies to cooling rack.
- Repeat this process until you have coated all your cookies with powdered sugar.
- Let cookies fully cool on cooling rack, about 30 minutes and then enjoy!