Bright, soft, and melt-in-your-mouth, these Lemon Cream Snowball Cookies bring a sunny twist to a classic holiday treat. They are easy to make, look pretty on a holiday plate, and have a smooth lemon cream center that makes each bite special. If you like lemon desserts, you might also enjoy these creamy lemon truffles for another bright option.
What makes these cookies a must-bake
These cookies are simple and satisfying. The outside is a tender, buttery snowball, and the inside holds a cool lemon cream filling. They stay soft, dusted with powdered sugar like fresh snow. They are perfect for holiday cookie swaps, gift tins, or a cozy afternoon snack.
Step-by-step: how to make Lemon Cream Snowball Cookies
Follow these clear steps and you’ll have trays of pretty, lemony cookies.
Ingredients you will need
- 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
Filling: - 4 oz cream cheese
- 2 tbsp butter
- 1½ cups powdered sugar
- 2 tbsp lemon juice
- ½ tsp lemon zest
- Pinch of salt
- Extra powdered sugar for coating
If you like adding a softer texture or a hint of coconut, see this coconut oatmeal cookie idea for inspiration.
Baking directions — make the cookies
- Make the lemon cream filling: Beat 4 oz cream cheese and 2 tbsp butter until smooth. Add 1½ cups powdered sugar, 2 tbsp lemon juice, ½ tsp lemon zest, and a pinch of salt. Mix until creamy. Chill filling for 30 minutes so it firms up.
- Make the cookie dough: In a bowl, cream 1 cup softened butter with ½ cup powdered sugar until light. Add 1 tsp vanilla extract and 2 tsp lemon zest and mix. Stir in 2 cups all-purpose flour and ¼ tsp salt until the dough comes together.
- Assemble: Flatten a tablespoon of dough in your palm. Place about ½ tsp chilled filling in the center. Fold dough around the filling and roll into a ball, sealing the filling inside.
- Bake: Place filled balls on a lined baking sheet, spaced a little apart. Bake at 350°F (175°C) for 12–14 minutes, until set but not browned.
- Finish: Let cookies cool on the sheet 5 minutes. Roll them gently in powdered sugar while warm. Cool completely, then roll again in powdered sugar so they get a snowball coating.
Best ways to serve these cookies
Serve them on a platter at room temperature. They look lovely with extra lemon zest on top for color. They also make a nice addition to a holiday cookie box or a tea party plate.
How to keep these cookies fresh
- Room temp: Store in an airtight container for up to 3 days.
- Fridge: Store in an airtight container for up to 1 week. Bring to room temp before serving for the best texture.
- Freezer: Freeze in a single layer on a tray, then transfer to a freezer-safe bag for up to 2 months. Thaw in the fridge overnight or on the counter for an hour.
Simple tips for perfect results
- Chill the filling so it does not melt into the dough while baking.
- Use softened (not melted) butter for the dough to keep texture light.
- Don’t overbake; these should stay pale.
- Roll twice in powdered sugar for a snowy look.
- If the filling leaks, chill the assembled balls for 10–15 minutes before baking.
Try a different sweet center by exploring a fun chocolate or cream filling, or take ideas from a cookies-and-cream twist like this cookies and cream idea.
Easy variations to try
- Lemon-poppy seed: Add 1 tbsp poppy seeds to the dough for texture.
- Miniature jam: Replace lemon filling with a small spoon of jam for a jammy center.
- Nutty: Roll the outside in finely chopped nuts before the powdered sugar for crunch.
Nutrition snapshot (approximate per cookie)
- Calories: ~140 kcal
- Fat: ~8 g
- Carbs: ~16 g
- Protein: ~1.5 g
Values will vary by exact sizes and brands. These are estimates for one medium cookie.
Family-friendly serving ideas
- Pack them in small bags for school lunches or as a holiday gift.
- Place on a dessert board with fruit, nuts, and other cookies.
- Serve warm with coffee or cold with milk for kids.
Pairing suggestions — what to eat with these cookies
These cookies go well with:
- Hot tea (earl grey or chamomile)
- Freshly brewed coffee or espresso
- A glass of cold milk or a lemony iced tea for a summer touch
Frequently asked questions
Q: Can I make these without cream cheese?
A: Yes. You can use a simple butter-sugar-lemon filling, but cream cheese gives a nice tang and texture.
Q: Can I bake these ahead of time?
A: Yes. Bake and freeze after cooling. Re-roll in powdered sugar after they thaw for the best look.
Q: Will the filling melt during baking?
A: Chilling the filling and keeping it small (about ½ tsp) helps it stay inside the cookie while baking.
Q: Can I use powdered sugar substitutes?
A: You can use a sugar substitute that measures like powdered sugar, but texture and sweetness may change.
Conclusion
If you want more lemon cookie ideas, check this Lemon Snowball Cookies • nut free recipe! for a nut-free take. For a different snowball approach, read How to make the BEST Pecan Snowball Cookies – The Speckled …. For a softer, chewier lemon cookie style, see these Soft Lemon Cookies | Wholefully.
Lemon Cream Snowball Cookies
Ingredients
For the cookies
- 1 cup unsalted butter, softened Use softened butter for a light texture.
- ½ cup powdered sugar Additional for coating.
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- 2 tsp lemon zest Fresh zest preferred.
For the filling
- 4 oz cream cheese
- 2 tbsp butter Softened.
- 1½ cups powdered sugar
- 2 tbsp lemon juice Fresh juice recommended.
- ½ tsp lemon zest
- pinch salt
For coating
- Extra powdered sugar For rolling.
Instructions
Make the lemon cream filling
- Beat 4 oz cream cheese and 2 tbsp butter until smooth.
- Add 1½ cups powdered sugar, 2 tbsp lemon juice, ½ tsp lemon zest, and a pinch of salt. Mix until creamy.
- Chill filling for 30 minutes so it firms up.
Make the cookie dough
- In a bowl, cream 1 cup softened butter with ½ cup powdered sugar until light.
- Add 1 tsp vanilla extract and 2 tsp lemon zest and mix.
- Stir in 2 cups all-purpose flour and ¼ tsp salt until the dough comes together.
Assemble and bake
- Flatten a tablespoon of dough in your palm.
- Place about ½ tsp chilled filling in the center.
- Fold dough around the filling and roll into a ball, sealing the filling inside.
- Place filled balls on a lined baking sheet, spaced a little apart.
- Bake at 350°F (175°C) for 12–14 minutes, until set but not browned.
- Let cookies cool on the sheet for 5 minutes.
- Roll them gently in powdered sugar while warm, then cool completely, and roll again in powdered sugar for a snowball coating.
