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.
