Can I freeze Lemon Cream Snowball Cookies after baking?

Yes! Once fully cooled, these cookies can be frozen in an airtight container for up to 2 months. Thaw at room temperature and re-roll in powdered sugar before serving for best texture and presentation.

Why did my Lemon Cream Snowball Cookies crack or spread in the oven?

Cracking or spreading usually happens when the dough isn’t sealed well around the filling, or the butter is too soft. Chill the filling before assembling and ensure the dough completely encloses the center to avoid leaks.

What’s the best way to keep Lemon Snowball Cookies fresh?

Store them in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate up to 10 days or freeze for up to 2 months. Always roll in powdered sugar again before serving.

Can I make Lemon Cream Snowball Cookies without cream cheese?

Yes! You can use mascarpone, lemon curd, or a thick jam like raspberry as an alternative filling. Just ensure the filling is firm and chilled before adding to the dough.

How do I know when snowball cookies are done baking?

They're done when the bottoms are lightly golden and the tops remain pale. Avoid overbaking to maintain their soft, tender texture. Let them cool slightly before coating in powdered sugar.

Lemon Cream Snowball Cookies

Description

These Lemon Cream Snowball Cookies are soft, buttery treats filled with a tangy lemon cream center and rolled in powdered sugar. They’re perfect for holiday baking, gifting, or anytime you crave a zesty, melt-in-your-mouth cookie.

Ingredients

Scale

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

Instructions

In a medium bowl, beat the cream cheese and butter until smooth. Add powdered sugar, lemon juice, lemon zest, and a pinch of salt. Beat until creamy. Chill for 30 minutes.
In a large bowl, cream together butter and powdered sugar until fluffy. Add vanilla and lemon zest. Mix in flour and salt until a soft dough forms.
Scoop 1 tablespoon of dough, flatten it, and place ½ teaspoon of chilled lemon filling in the center. Fold dough around filling and roll into a smooth ball.
Place cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 12–14 minutes, until bottoms are lightly golden.
Cool cookies for 5 minutes, then roll them in powdered sugar while warm. Once cooled completely, roll again in powdered sugar.

Notes

Chill the lemon filling to prevent leaks during baking.
Use fresh lemon zest and juice for best flavor.
Roll the cookies in powdered sugar twice for a snowy finish.
Store in an airtight container for up to 5 days or freeze for longer storage.
Use parchment paper to prevent sticking and ensure even baking.

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 10g
Sodium: 40mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg