This little colorful ball is a huge crowd pleaser. I’ve been making them for years now and they are always the first to go. The best part is how ridiculously easy they are to make, plus they add such a beautiful holiday pop to any cookie display you put out for your guests.
These are traditionally made with lemon extract, but I have also baked them with peppermint extract…so festive and yummy. I suppose you can also do silver and gold nonpareils too! The possibilities are endless!
Ok, enough with the chit chat – let’s make some lemon balls!
3 cups all-purpose flour
5 teaspoons baking powder
1/2 tsp table salt
1/2 cup butter
1/4 cup shortening
3/4 cup granulated sugar
2 tsp lemon extract
3-4 tbsp whole milk
2 cups powdered sugar
1 tsp lemon extract
Preheat oven to 375 degrees.
Sift flour, baking powder, and salt together in a bowl. Set aside.
Together in a bowl, melt the butter and shortening in the microwave.
Beat the butter and shortening together until they are completely mixed together, about two minutes or so. Add granulated sugar and mix in well. Add the eggs one at a time, beating well after each one is added, about one minute each. Mix the lemon extract in.
Slowly add the flour, baking powder and salt mixture to the wet ingredients until fully incorporated. Don’t over mix. If the cookie dough is too sticky, add just a bit of flour.
Roll the dough into small balls and place onto an ungreased tray about two inches apart.
Bake for 8 minutes at 375 degrees. You’ll know they are done when the bottoms of the cookies are a touch of light brown.
Place cookies on a cooling rack.
For the glaze, slowly mix the milk and the powdered sugar together. Add in the lemon extract and stir. The glaze should be thick enough that it sticks to the cookies.
Be sure the cookies have cooled.
Dip the cookies into the glaze then sprinkle with nonpareils.