I have made these little sweet, citrusy treats of joy many times and they are always welcomed with glee and happiness… probably more by me as I gobble them up sometimes still warm but always enjoying more than one or two, it’s a strong possibility I have on occasion enjoyed more than three! 

Lemon Cookie Balls
Adapted from a What’s Cooking America recipe
Prep/cook time: 40 minutes – Yields:  24


Lemon Cookie Balls

Cookie Ingredients

1 cup butter, room temperature
1/3 cup powdered (confectioner’s) sugar
1/2 teaspoon grated lemon zest
1/4 teaspoon pure vanilla extract
2 cups all-purpose flour
3/4 cup cornstarch

Lemon Frosting Ingredients

2.5 tablespoons butter, room temperature
Grated zest of 1 lemon
1/4 cup freshly-squeezed lemon juice
2 cups powdered (confectioners) sugar


Preheat oven to 350 degrees F.

In a large bowl, beat butter until creamy looking. Add powdered sugar; mix until light and fluffy. Add lemon zest and vanilla extract; beat well. Add flour and cornstarch into butter mixture and mix well until well combined.

Using your hands, roll cookie dough into 1-inch balls. Place onto ungreased cookie sheets and bake 15 minutes or until bottoms are light brown. Remove from oven, carefully remove from baking sheet, and cool on wire cooling racks.

In a medium bowl, combine butter, half the lemon zest, lemon juice, and powdered sugar; stir until well mixed. Additional lemon juice may be needed to get the frosting thin enough.

When cookies have cooled, spread Lemon Frosting onto top of cookies. Sprinkle with the rest of the grated lemon zest.

Let icing set, if you can before enjoying.

These cookies taste fantastic with a cup of English Breakfast Tea.