Powdered Sugar Lemon Cookies + A Timesaving Secret

Powdered Sugar Lemon Cookies are a light shortbread-type cookie studded with finely chopped pecans and coated liberally with powdered sugar. They are especially nice for cookie trays at Christmas. 

Don’t miss the time-saving tip at the end of this post. I’ll show you how I coat these cookies with powdered sugar en masse.

What do you do when a friend won’t accept well-deserved payment for a service?

Time to get creative…

When my favorite Christmas tree decorator hinted he would accept some kind of lemon-flavored Christmas cookies as payment, I considered that my working orders. I surprised him with lemon thumbprints last year, but wanted something different this year.

My tradition-following gene is apparently mutated.

Recipe Inspiration

One of my favorite cookie cookbooks is Great Cookies by Carole Walter. Her recipe (she called them “Snowballs” seemed like a good place to start. By all appearances, they were the same as what we called Mexican wedding cookies when I was growing up.

The first change was to make them lemon-y. For lemon flavor, add one teaspoon of lemon oil. I like lemon oil better than lemon extract for a brighter, more natural, but intense lemon flavor. If you prefer, substitute 1 teaspoon grated lemon peel for a milder hint of lemon even non-lemon lovers will enjoy.

Whenever recipe directions call for handling each cookie individually, I look for ways to streamline the process. 

What’s wrong with the old way of dipping cookies?

Because these lemon cookies need 2 coatings of powdered sugar, check out my secret time-saving process below.

Or, stick with the old-fashioned way. That would be pressing each cookie, one at a time, into a bowl of powdered sugar, twice on each side. (I’ll admit the latter method has its benefits. All that individual attention usually produces more broken cookies, unsuitable for anybody but the baker to eat.)

A quick way for coating cookies with powdered sugar

Move rack off of waxed paper and press each cookie, top-side up, into the sugar left on the paper giving the bottom a second coat.

More recipes for lemon lovers

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Frosted Lemon Cookies (with Greek Yogurt)

A cake-like cookie featuring the tanginess of Greek yogurt and the tartness of lemon--covered by the sweet crunchiness of a lemon glaze

Get the Recipe

Lemon and Vanilla Bean Posset

Lemon and Vanilla Bean Posset is a cool and refreshing dessert that requires no oven or complicated cooking skills. Perfect for a heavy meal or ladies' luncheon.

Get the Recipe

Lemony Pull-Apart Bread

A simple pull-apart bread flavored with lemon and orange zest that you can make in your bread machine

Get the Recipe

Lemon-Pecan Thumbprint Cookies

Continue Reading

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Hope to see you again soon!
Paula

p.s. Questions? Email me: paula at saladinajar.com.

Continue to Content

Yield: 4 dozen

Powdered Sugar Lemon Cookies

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A lemon-flavored shortbread-type cookie studded with finely chopped pecans and dressed liberally with powdered sugar

Prep Time 30 minutes

Cook Time 23 minutes

Total Time 53 minutes

Ingredients

• 1-1/4 cups pecans
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup unsalted butter
• 2 tablespoons powdered sugar
• 1 tablespoon cold water
• 2 teaspoons vanilla extract
• 1 teaspoon lemon oil (or 1 teaspoon grated lemon peel for milder lemon flavor)
• 2 cups powdered sugar

Instructions

1. Using a food processor with a metal blade, finely chop pecans along with 1/4 cup of flour. Pulse 3 or 4 times, then process steadily for about 8 seconds.
2. Add remaining flour and salt to pecans and again, pulse a few times until combined.
3. Add room-temperature butter to large bowl and beat with mixer on medium-low until light and creamy.
4. Reduce mixer speed to low and add 2 tablespoons powdered sugar, water, vanilla, and lemon oil.
5. Add chopped pecan-flour mixture to butter mixture in 3 portions, mixing just until combined. Don't overwork.
6. Press dough into a ball, wrap well, and chill at least 30 minutes.
7. Make tablespoon-size balls and place onto lined (parchment paper or silicone mat) cookie sheets. Leave them as balls, if desired, or slightly flatten each ball with the bottom of a glass dipped in granulated sugar.
8. Bake in preheated, 325-degree F oven 20-25 minutes or until the bottom starts to brown.
9. Allow to cool for 5 minutes.
10. Offload baked cookies upside down onto a cooling rack set over a piece of waxed paper.
11. While still warm, sprinkle with powdered sugar using a sieve.
12. Flip them, and sprinkle top side with powdered sugar.
13. Allow cookies to cool completely.
14. Sprinkle top side for the second time using a sieve of powdered sugar.
15. Move rack off of waxed paper and press each cookie into the remaining sugar on the waxed paper so now the bottom also has two coats.(Sugar will melt a little in the beginning, thus requiring more than one coat.)
16. Store in airtight container between layers of wax paper.

Recommended Products

As an Amazon Associate, I earn from qualifying purchases. But don't worry. This doesn't change the price you pay.

• 
  Cuisinart DLC-10SY Pro Classic 7-Cup Food Processor, White
• 
  KitchenAid KSM150PSWH Artisan Series 5-Qt. Stand Mixer with Pouring Shield - White
• 
  Spring Chef Cooling Rack - Baking Rack - Heavy Duty, 100% Stainless Steel, Oven Safe, 12 x 17 Inches Fits Half Sheet Cookie Pan

Nutrition Information:

Yield:

24

Serving Size:

2
Amount Per Serving: Calories: 188Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 20mgSodium: 24mgCarbohydrates: 19gFiber: 1gSugar: 10gProtein: 2g

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