Lemon Cream Snowball Cookies – Melt-in-Your-Mouth Holiday Magic Recipe

Introduction

Lemon Cream Snowball Cookies are a delightful treat that combines tender, buttery cookie dough with a tangy, creamy lemon filling. Perfectly coated in powdered sugar, these cookies melt in your mouth and bring a burst of citrusy holiday magic to any occasion.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup powdered sugar, plus more for rolling
• 1 teaspoon vanilla extract
• 2 teaspoons fresh lemon zest
• 2 cups all-purpose flour
• ¼ teaspoon salt
• 4 oz (½ block) cream cheese, softened
• 2 tablespoons butter, softened
• 1½ cups powdered sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• Pinch of salt

Instructions

1. Step 1: In a bowl, beat the cream cheese and 2 tablespoons of butter until smooth. Add 1½ cups powdered sugar, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and a pinch of salt. Beat until thick and creamy. Freeze for 45–60 minutes until firm enough to scoop.
2. Step 2: In a large bowl, beat 1 cup softened butter and ½ cup powdered sugar until light and fluffy. Mix in vanilla extract and 2 teaspoons lemon zest.
3. Step 3: Gradually add 2 cups flour and ¼ teaspoon salt to the butter mixture, stirring until a very soft dough forms.
4. Step 4: Scoop 1 tablespoon of dough and flatten slightly. Place ½ teaspoon of the frozen lemon filling in the center, wrap the dough around it, and gently roll into a ball.
5. Step 5: Place cookies on a parchment-lined baking sheet, spacing them slightly apart.
6. Step 6: Bake at 350°F (175°C) for 12–14 minutes, until the bottoms are lightly golden.
7. Step 7: Let cookies cool for 5 minutes, then roll in powdered sugar while warm. Once fully cooled, roll again for a snowy finish.

Tips & Variations

• For extra lemon flavor, add a little lemon extract to the filling or dough.
• Use a small cookie scoop for uniform cookie sizes and easier assembly.
• If you prefer, substitute cream cheese with mascarpone for a richer filling.
• Make sure the lemon filling is well frozen to prevent leaking during baking.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months. When reheating, let frozen cookies thaw at room temperature; warmed slightly in the oven will refresh their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough or filling ahead of time?

Yes, you can prepare the lemon cream filling and freeze it in advance. The dough can also be made a day ahead and refrigerated until ready to use.

What can I substitute if I don’t have fresh lemons?

If fresh lemons aren’t available, use bottled lemon juice and finely grated lemon zest or a small amount of lemon extract to maintain flavor.

Lemon Cream Snowball Cookies – Melt-in-Your-Mouth Holiday Magic Recipe

Print Recipe

★★★★★

4.5 from 97 reviews

Lemon Cream Snowball Cookies are delicate, melt-in-your-mouth treats perfect for the holiday season. These buttery cookies are filled with a tangy lemon cream cheese filling, baked to a light golden finish, and coated in powdered sugar for a snowy, festive appearance.

• Author: Leo
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 1 hour 34 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cookies

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup powdered sugar, plus more for rolling
• 1 teaspoon vanilla extract
• 2 teaspoons fresh lemon zest
• 2 cups all-purpose flour
• ¼ teaspoon salt

For the Lemon Cream Filling

• 4 oz (½ block) cream cheese, softened
• 2 tablespoons butter, softened
• 1½ cups powdered sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• Pinch of salt

Instructions

1. Prepare the lemon cream filling: In a bowl, beat the softened cream cheese and butter together until smooth. Add powdered sugar, fresh lemon juice, lemon zest, and a pinch of salt. Continue beating until the mixture is thick and creamy. Place in the freezer for 45–60 minutes to firm up enough for scooping.
2. Make the cookie dough: In a large bowl, beat the softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract and lemon zest. Gradually add the all-purpose flour and salt, mixing until a very soft dough forms.
3. Assemble the cookies: Scoop out 1 tablespoon portions of dough and flatten them slightly in your hand. Place about ½ teaspoon of the frozen lemon cream filling in the center. Carefully wrap the dough around the filling and gently roll it into a ball, sealing the filling inside.
4. Arrange for baking: Place the filled cookie dough balls onto a baking sheet lined with parchment paper, spacing them slightly apart to allow for gentle expansion.
5. Bake the cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 12–14 minutes, or until the bottoms turn a light golden color, indicating they are done.
6. Cool and coat: Let the cookies cool on the baking sheet for 5 minutes; while still warm, gently roll them in powdered sugar. Once completely cooled, roll them again in powdered sugar for a beautiful, snowy finish.

Notes

• Make sure the lemon cream filling is well chilled before assembling to prevent it from melting out during baking.
• Use fresh lemon zest and juice for the best bright, tangy flavor.
• Softened butter and cream cheese should be at room temperature for easier mixing.
• Try rolling the cookies gently to avoid breaking the delicate dough.
• Store cookies in an airtight container at room temperature for up to one week.

Keywords: lemon cookies, cream cheese filling, snowball cookies, holiday cookies, lemon cream snowball, melt-in-your-mouth cookies