Lemon Cream Snowball Cookies
Soft, buttery cookies with a tangy cream cheese-lemon center, rolled in powdered sugar for a festive finish.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use room temperature butter for best results.
- ½ cup powdered sugar For the cookie dough.
- 1 tsp vanilla extract
- 2 cups all-purpose flour Spoon and level for accurate measurement.
- ¼ tsp salt
- 2 tsp lemon zest Zest from fresh lemons for best flavor.
Lemon Cream Filling
- 4 oz cream cheese Soften before mixing.
- 2 tbsp butter Softened.
- 1½ cups powdered sugar For the cream filling.
- 2 tbsp lemon juice Freshly squeezed preferred.
- ½ tsp lemon zest
- 1 pinch salt
- Extra powdered sugar for coating For rolling cookies after baking.
Instructions
Make the Lemon Cream Filling
- Beat cream cheese and butter until smooth.
- Add powdered sugar, lemon juice, lemon zest, and salt. Mix until smooth.
- Chill the filling for 30 minutes so it firms slightly.
Make the Cookie Dough
- Cream softened butter and powdered sugar until light and fluffy.
- Stir in vanilla extract and lemon zest.
- Mix in all-purpose flour and salt until a soft dough forms.
Assemble Cookies
- Flatten a tablespoon of dough in your palm.
- Put about ½ teaspoon of chilled lemon cream in the center.
- Fold dough around the filling and roll into a sealed ball.
Bake
- Preheat oven to 350°F (175°C).
- Place cookies on a lined baking sheet about 2 inches apart.
- Bake for 12–14 minutes until just set and lightly golden at the bottom.
Finish
- Cool cookies on the pan for 5 minutes.
- Roll them in powdered sugar while still warm.
- Let cool completely, then roll again in powdered sugar for a snowy finish.
Notes
Chill the filling to prevent it from oozing out while baking. Consider adding nuts or using lemon curd instead of cream cheese for variations.