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