Why You’ll Love This Recipe

These cookies bring together the bright, citrusy lift of lemon with the warm, fragrant spice of ground cardamom—an aromatic duo that makes each bite feel special. The coating of powdered sugar gives them a “snow-kissed” finish perfect for cozy gatherings or gifting. The dough is simple to mix, there’s no chilling required, and you’ll have a batch ready in under an hour—a win for when you want something elegant but uncomplicated.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup (113 g) unsalted butter, softened
⅓ cup (40 g) powdered (confectioners’) sugar
pinch of salt
½ tsp vanilla extract
½ tsp lemon extract
1 tsp ground cardamom
zest of 1 large lemon (or 2 small lemons)
1 cup (130 g) all-purpose (plain) flour
½ cup (60 g) powdered sugar (for coating)
optional: additional lemon zest for topping/coating

Directions

Preheat your oven to 325 °F (about 163 °C) and line a baking sheet with parchment paper.
In a medium bowl, cream together the softened butter and ⅓ cup powdered sugar until smooth and well combined.
Beat in the pinch of salt, vanilla extract, lemon extract, ground cardamom, and lemon zest.
Add the flour and stir (with a spatula or large spoon) until a dough forms.
Scoop the dough into balls roughly 1 tablespoon in size and roll each into a smooth ball. Place the dough balls evenly spaced (they won’t spread much) on the prepared baking sheet.
Bake for about 8-10 minutes, until they look set (they should not brown significantly).
Meanwhile, place the ½ cup powdered sugar in a small bowl. Once the cookies come out of the oven, let them cool on the baking sheet for about 4 minutes, then roll each warm cookie in the powdered sugar to coat.
Transfer to a cooling rack or platter to finish cooling. If desired, once fully cool, you may roll them once more in powdered sugar for extra “snowy” finish and sprinkle additional lemon zest.
Store in an airtight container at room temperature once completely cooled.

Servings and timing

Makes about 18 bite-sized cookies.
Prep time: ~15 minutes
Bake time: ~10 minutes
Additional time (cooling & coating): ~10 minutes
Total time: ~35 minutes

Variations

Double the batch: This recipe easily scales—just double all ingredients and bake across two trays.
No lemon extract: If you don’t have lemon extract, omit it and increase lemon zest to zest of 2 lemons for extra citrus brightness.
Regular butter or plant-based butter: You can use either depending on your preference.
Skip the cardamom: If you prefer a simpler flavor, omit the cardamom and make classic lemon snowball cookies.
Gluten-free version: Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend, and check for doneness accordingly.
Bigger cookies: Use 2 tablespoon portions for larger cookies and extend bake time by 1-2 minutes.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 3-4 days. They maintain their texture well. For longer storage, you may freeze them in a sealed bag or container for up to 2-3 months. To refresh after freezing, let them thaw at room temperature, and you may re-roll lightly in powdered sugar if some coating has faded. Reheating is not necessary—these are best enjoyed at room temperature.

FAQs

Can I use regular granulated sugar instead of powdered sugar for the dough?

Yes, but using powdered sugar in the dough gives a softer, melt-in-your-mouth texture. Using granulated sugar will work but the mouthfeel might be slightly firmer.

Do I need to chill the dough before baking?

No, this version does not require chilling. The dough can go straight from mixing to baking.

Can I use orange zest instead of lemon zest?

Absolutely. You can substitute the zest of an orange for the lemon zest for a slightly sweeter citrus note. Just keep the cardamom if you like its warm spice.

My cookies spread too much / became flat. What happened?

If the dough balls spread too much, it could be because the butter was too soft or warm, or the dough balls were placed too close together. Ensure butter is softened but not melting, and space cookies at least about 2 inches apart.

How can I ensure the lemon flavour comes through?

Use fresh lemon zest (from high-quality lemons) and if you have it, lemon extract. Zest has aromatic oils that give bright flavor. Grating just the outer yellow peel (not the white pith) gives the best result.

What type of cardamom should I use?

Use ground cardamom, preferably fresh. If you have whole cardamom pods, lightly crush them and grind the seeds yourself for best aroma. The quality of cardamom impacts the flavour.

Will the cookies be crunchy or soft?

These cookies are soft and tender with a subtle crisp edge—they’re not meant to be hard or crisp. The powdered sugar coating adds a delicate outer texture.

Can I add mix-ins like nuts or chocolate chips?

Yes, you can fold in chopped nuts (e.g., pistachios or almonds) or mini white chocolate chips for variation. If adding chips, reduce the flour slightly so the dough consistency remains correct.

Why do the cookies look a little under-baked when done?

Because you want them to remain soft inside, many such cookies are removed when the tops are set but not browned. They’ll finish cooking slightly from residual heat on the sheet.

Conclusion

These Lemon Cardamom Snow Cookies are a wonderful blend of bright citrus and warm spice, wrapped in a soft, buttery dough and finished with a dusting of powdered sugar. They’re elegant yet easy to prepare, perfect for sharing or simply treating yourself. Whether you stick to the base version or personalize with your favourite variation, they’re sure to become a go-to cookie for when you want something special but uncomplicated. Enjoy the baking!

Lemon Cardamom Snow Cookies