Lemon Cream Snowball Cookies – Melt-in-Your-Mouth Holiday Magic Recipe
These Lemon Cream Snowball Cookies are delicate, melt-in-your-mouth treats perfect for the holiday season. Featuring a tender buttery dough infused with lemon zest and a luscious cream cheese lemon filling, these cookies are coated in powdered sugar for a sweet, snowy finish. Easy to make and irresistibly bright and tangy, they bring festive magic to any cookie platter.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Total Time: 39 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- 2 tsp lemon zest
Lemon Cream Filling
- 4 oz cream cheese
- 2 tbsp butter
- 1½ cups powdered sugar
- 2 tbsp lemon juice
- ½ tsp lemon zest
- Pinch of salt
Finishing
- Extra powdered sugar for coating
Instructions
- Prepare the Filling: Beat together the cream cheese and 2 tablespoons of butter in a bowl until smooth and creamy. Gradually add 1½ cups powdered sugar, 2 tablespoons lemon juice, ½ teaspoon lemon zest, and a pinch of salt until well combined. Cover and chill the filling in the refrigerator for 30 minutes to firm up.
- Make the Cookie Dough: In a separate bowl, cream together 1 cup softened unsalted butter and ½ cup powdered sugar until light and fluffy. Mix in 1 teaspoon vanilla extract and 2 teaspoons lemon zest. Gradually add 2 cups all-purpose flour and ¼ teaspoon salt; mix until a soft dough forms.
- Assemble Cookies: Take a tablespoon of cookie dough and flatten it slightly in your hand. Place about ½ teaspoon of the chilled lemon cream filling in the center, then carefully mold the dough around the filling, rolling it into a smooth ball to completely encase the filling.
- Bake: Arrange the filled dough balls on a baking sheet lined with parchment paper or a silicone baking mat, spacing them evenly. Bake in a preheated oven at 350°F (175°C) for 12 to 14 minutes, until the edges are lightly golden but the cookies remain soft.
- Cool and Coat: Allow cookies to cool on the baking sheet for 5 minutes. While still warm, gently roll each cookie in powdered sugar to coat thoroughly. Transfer to a wire rack to cool completely, then roll in powdered sugar once more to create a snowy finish.
Notes
- For best results, ensure the butter and cream cheese are softened to room temperature before mixing.
- Chilling the filling helps it hold shape inside the cookies and prevents leakage during baking.
- You can zest fresh lemons or use finely grated dried lemon peel for the lemon flavor.
- Store cookies in an airtight container at room temperature for up to 5 days; the powdered sugar coating may soften over time.
- These cookies freeze well: freeze baked and cooled cookies in a single layer and thaw at room temperature before rolling in powdered sugar again.
