Why Make This Recipe
Lemon Cream Snowball Cookies are perfect for the holiday season. They are soft, sweet, and bursting with lemon flavor. These cookies are great for gift giving and will impress your family and friends. Their melt-in-your-mouth texture and bright taste make them a delightful addition to any holiday cookie platter.
How to Make Lemon Cream Snowball Cookies
Ingredients
- 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
- 4 oz cream cheese
- 2 tbsp butter
- 1½ cups powdered sugar (for filling)
- 2 tbsp lemon juice
- ½ tsp lemon zest (for filling)
- Pinch of salt (for filling)
- Extra powdered sugar (for coating)
Directions
- Start by beating the cream cheese and 2 tablespoons of butter together in a bowl. Mix in the 1½ cups of powdered sugar, lemon juice, and ½ teaspoon of lemon zest. Chill the filling in the fridge for about 30 minutes.
- In another bowl, cream together the softened 1 cup of butter and ½ cup of powdered sugar. Add the vanilla extract and the 2 teaspoons of lemon zest. Mix in the flour and ¼ teaspoon of salt until combined.
- Take a tablespoon of dough and flatten it out in your hand. Put about ½ teaspoon of the chilled filling in the center and carefully roll it into a ball.
- Place the cookie balls on a lined baking sheet, leaving space between them. Bake in a preheated oven at 350°F (175°C) for 12 to 14 minutes until lightly golden.
- Let the cookies cool for 5 minutes. Roll them in extra powdered sugar while they are warm. After they cool completely, roll them in powdered sugar again for a pretty finish.
How to Serve Lemon Cream Snowball Cookies
These cookies are best enjoyed fresh but can also be served at room temperature. Arrange them on a festive plate and dust with powdered sugar for a beautiful presentation. They’re great for holiday gatherings, cookie exchanges, or cozy nights in.
How to Store Lemon Cream Snowball Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to a week. If you want to keep them longer, consider freezing them. Just make sure to separate layers with parchment paper.
Tips to Make Lemon Cream Snowball Cookies
- Make sure the butter and cream cheese are at room temperature for easier mixing.
- For an extra lemony flavor, add more lemon zest to the filling.
- Don’t skip the chilling step for the filling; it makes it easier to work with.
Serving Ideas
These cookies pair wonderfully with a warm cup of tea or coffee. They can also be served alongside other holiday treats like fruitcake or chocolate cookies.
Final Thoughts
Lemon Cream Snowball Cookies bring a light and refreshing taste to your holiday baking. They are simple to make, delicious, and will leave everyone wanting more. Enjoy sharing this melt-in-your-mouth delight with your loved ones!
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you should omit the added salt in the recipe.
Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance and store it in the fridge until you are ready to use it.
What other flavors can I add?
You can experiment with different citrus flavors like orange or lime zest for a twist on the classic lemon taste.
Lemon Cream Snowball Cookies
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Make sure it's at room temperature.
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- 2 tsp lemon zest Freshly grated for best flavor.
For the filling
- 4 oz cream cheese Softened to room temperature.
- 2 tbsp butter Softened to room temperature.
- 1½ cups powdered sugar For filling.
- 2 tbsp lemon juice
- ½ tsp lemon zest For filling.
- Pinch salt For filling.
For coating
- Extra powdered sugar for coating
Instructions
Prepare the filling
- Beat the cream cheese and 2 tablespoons of butter together in a bowl.
- Mix in the 1½ cups of powdered sugar, lemon juice, and ½ teaspoon of lemon zest.
- Chill the filling in the fridge for about 30 minutes.
Make the cookie dough
- Cream together the softened 1 cup of butter and ½ cup of powdered sugar in another bowl.
- Add the vanilla extract and the 2 teaspoons of lemon zest.
- Mix in the flour and ¼ teaspoon of salt until combined.
Assemble the cookies
- Take a tablespoon of dough and flatten it out in your hand.
- Put about ½ teaspoon of the chilled filling in the center and carefully roll it into a ball.
- Place the cookie balls on a lined baking sheet, leaving space between them.
Bake
- Bake in a preheated oven at 350°F (175°C) for 12 to 14 minutes until lightly golden.
- Let the cookies cool for 5 minutes.
- Roll them in extra powdered sugar while they are warm.
- After they cool completely, roll them in powdered sugar again for a pretty finish.