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I don’t know about the rest of the country, but in my neck of the woods, we got a fairly decent ice and snow storm over the weekend, meaning we stayed home with the kids a good bit. And what’s better on a day in than some homemade lemon snowball cookies? Of course, it helps that I already had all the ingredients I need for these bad boys. (Don’t eat the yellow snow!)
These treats are also egg and dairy-free. Of course, if you’d rather use dairy butter instead of plant butter, you can swap that in. If you’re vegan, to make sure your powdered sugar is bone char-free, you can buy vegan powdered sugar or make your own by pulsing your cane sugar in the food processor until it’s a fine texture.
The recipe is pretty simple. Most dry ingredients are whisked together in a separate bowl while the wet ingredients and powdered sugar are beaten in a stand mixer. Of course, you can use an electric hand mixer instead. It may get a little rough, though, when the dry ingredients need mixed in since the dough becomes so stiff.
For the almonds, I used my KitchenAid coffee and spice grinder, only grinding a few almonds at a time until I had half a cup. You could also use a food processor. Whatever you choose, just make sure not to over-grind the almonds, or you’ll end up with almond butter instead!
All-Natural Lemon Oil
This recipe also features a natural favorite of mine–essential oils! Last year I made similar lemon snowballs using my lemon oil, and they turned out great. I’ve also used peppermint and lavender in different recipes. All of them tasted amazing (without the sometimes “off” flavor of an extract).
After combining the ingredients in a stand mixer, the dough is fairly crumbly. I used my hands to mold it together as much as possible before chilling. When balling it up to put on the cookie sheet, I couldn’t necessarily roll it. Instead, I squeezed it in my hands to mold it into the right shape.
After baking, they get a roll in the powdered sugar, not once but twice. The outcome is super yummy and just like little snowballs—a great treat for snow days! Give them a try, and let me know what you think!
Until next time,
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- 2 cups all purpose flour
- 3 Tbsp cornstarch
- 2 pinches salt
- 1 cup non-dairy butter softened
- 2/3 cup powdered sugar
- Zest of 2 lemons
- 2 tsp lemon juice
- 3 drops lemon essential oil
- 1/2 tsp vanilla extract
- 1/2 cup finely chopped or ground almonds
- 3 cups powdered sugar for rolling
In a medium-sized bowl, whisk together all-purpose flour (I use unbleached), cornstarch, and salt.
In a stand mixer fitted with a paddle attachment, cream the non-dairy butter. I like Earth Balance, but you can use any brand you prefer.
Add in the powdered sugar and mix until combined on medium speed.
Next, add in the lemon zest, lemon juice, essential oil, and the vanilla extract. Be careful when adding the drops of essential oil. It can be easy for the drops to come out more quickly than expected.
Slowly add the dry mixture to the mixing bowl, stopping when everything is just combined.
Add the almonds to the bowl and stir them in by hand. At this point, the dough is likely to be crumbly. Try to form it together with your hands as much as possible.
Cover with plastic wrap and chill for 30 minutes.
Preheat oven to 350 degrees.
Taking about a tablespoon at a time, roll the dough into balls and place them 2 inches apart on a baking sheet lined with parchment paper.
Bake for about 15 minutes.
Let cool for about 1 minute before rolling the cookies in powdered sugar. This is the first roll and will leave the cookies with a sticky coating as the powdered sugar melts.
After the cookies have cooled completely, roll them in the powdered sugar again. This time, pack the sugar onto the cookies for a thicker coating.
Adapted from a recipe by Cooking Classy