Lemon Cream Snowball Cookies
Bright and soft, these Lemon Cream Snowball Cookies are a delightful twist on a holiday classic, featuring a smooth lemon cream center and a dusting of powdered sugar.
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.
Notes
Store cookies in an airtight container for up to 3 days at room temperature, 1 week in the fridge, or freeze for up to 2 months. Consider chilling the assembled balls for 10-15 minutes before baking if filling leaks.