Lemon Cream Snowball Cookies
Melt-in-your-mouth cookies filled with a tangy lemon cream cheese center, perfect for holiday gatherings.
Servings: 24 cookies
Calories: 120kcal
Ingredients
For the Cookie Dough
- 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
For the Cream Filling
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1½ cups powdered sugar
- 2 tbsp lemon juice
- ½ tsp lemon zest
- 1 pinch salt
- Extra powdered sugar for coating
Instructions
Prepare the Cream Filling
- In a mixing bowl, beat together the cream cheese and 2 tablespoons of butter until smooth.
- Gradually add 1½ cups powdered sugar, 2 tablespoons lemon juice, ½ teaspoon lemon zest, and a pinch of salt. Mix until well combined and creamy.
- Chill the filling in the fridge for about 30 minutes.
Make the Cookie Dough
- In another large bowl, cream 1 cup of softened butter and ½ cup powdered sugar together until light and fluffy.
- Add 1 teaspoon vanilla extract and the 2 teaspoons lemon zest, mixing until evenly distributed.
- Slowly add in the 2 cups flour and ¼ teaspoon salt, mixing until a soft dough forms.
Assemble and Bake
- Preheat your oven to 350°F (175°C).
- Using about a tablespoon of dough, flatten it slightly in your hand. Add ½ teaspoon of the chilled filling in the center and carefully pull the dough around it, rolling it into a ball.
- Place these balls on a lined baking sheet, leaving some space between them.
- Bake in the preheated oven for 12–14 minutes, or until the edges are lightly golden.
- Allow the cookies to cool for about 5 minutes on the sheet, then roll them in extra powdered sugar.
- Once they are fully cool, roll them in powdered sugar again for that perfect snowy finish!
Notes
These cookies are best enjoyed fresh, but they also store well. For a festive touch, add some mint leaves for garnish or serve them at your next holiday gathering.