Lemon Cream Snowball Cookies are a delightful treat that just melt in your mouth. With a sweet lemon filling encased in a tender cookie, they’re perfect for any holiday gathering. Their bright, fresh flavor brings a warm touch to winter festivities, making them a lovely addition to your dessert table.
Why You Will Love This Recipe
This cookie recipe is fantastic because it’s easy to follow and requires simple ingredients you likely have on hand. The combining of creamy filling with a soft cookie is a match made in heaven. Whether for a holiday party or just a cozy evening at home, these snowball cookies will brighten your day. Plus, they are sure to impress your family and friends!
How to Make Lemon Cream Snowball Cookies
Making these cookies is straightforward and beginner-friendly. You’ll prepare a luscious cream cheese filling to nestle into soft, buttery dough. Just a few simple steps and some chilling time, and you’ll have a batch of delightful cookies ready to enjoy!
What You Need
- 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
- 2 tbsp lemon juice
- ½ tsp lemon zest
- Pinch of salt
- Extra powdered sugar for coating
Step-by-Step
- Beat cream cheese and butter; add sugar, lemon juice, and zest. Chill filling for 30 minutes.
- Cream butter and sugar; add vanilla and zest. Mix in flour and salt.
- Flatten a tablespoon of dough, add ½ tsp filling, and roll into a ball.
- Place on lined baking sheet and bake at 350°F (175°C) for 12–14 minutes.
- Cool for 5 minutes, roll in powdered sugar, cool fully, then roll again.
How to Serve Lemon Cream Snowball Cookies
These cookies are delightful on their own or served alongside a warm cup of tea or coffee. They make a lovely addition to holiday platters or bake sales. You can also serve them with fresh fruit or citrus-based desserts for an extra refreshing experience.
How to Store Lemon Cream Snowball Cookies
To keep these cookies fresh, store them in an airtight container in the refrigerator for up to a week. If you want to make them ahead, these cookies freeze beautifully. Just make sure they are fully cooled and then place them in a freezer bag. For best results, thaw them in the fridge before serving.
Recipe Tips
- Ensure your butter is soft for easy mixing.
- Chill the filling well to make it easier to handle.
- Roll the cookies gently to keep them tender.
- If the dough is too soft, chill it before rolling.
- Use fresh lemon zest for the best flavor.
- For a sweeter treat, you can add more sugar to the filling.
- Experiment with flavored extracts like almond for a twist.
- Always check the cookies a minute early to avoid overbaking.
- Dust them with powdered sugar right before serving for a beautiful finish.
Variations & Swaps
- Chocolate Version: Swap lemon zest for cocoa powder and use chocolate filling instead.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend.
- Nutty Twist: Add finely chopped nuts like almonds or pecans to the dough for added texture.
FAQs
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and filling in advance and refrigerate them. Bake the cookies just before serving for the best texture and flavor.
Can I freeze the cookies?
Yes, these cookies freeze well. Just be sure they are cooled completely before you place them in a freezer bag. They can be frozen for up to three months. Just thaw in the fridge before serving.
How do I reheat the cookies?
To reheat, simply let them come to room temperature or warm them gently in the microwave for about 10 seconds. This will help them regain their soft texture.
What can I substitute for cream cheese?
You can use mascarpone cheese or ricotta for a lighter filling, or a non-dairy cream cheese alternative if you’re looking for a dairy-free option.
What’s the best way to avoid overbaking?
Keep an eye on the cookies as they bake; they should be lightly golden on the bottom but still soft in the center. It’s better to take them out a bit early than to overbake.
Lemon Cream Snowball Cookies
Ingredients
For the Filling
- 4 oz cream cheese Softened for easy mixing
- 2 tbsp butter Softened for easy mixing
- 1.5 cups powdered sugar Plus extra for rolling
- 2 tbsp lemon juice
- 0.5 tsp lemon zest
- pinch salt
For the Cookie Dough
- 1 cup unsalted butter Softened
- 0.5 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 0.25 tsp salt
- 2 tsp lemon zest
Instructions
Prepare the Filling
- Beat the cream cheese and butter together until smooth.
- Add powdered sugar, lemon juice, and lemon zest to the mixture and mix until combined.
- Chill the filling in the refrigerator for 30 minutes.
Prepare the Dough
- Cream together the softened butter and powdered sugar in a mixing bowl.
- Add vanilla extract and lemon zest, then mix well.
- Incorporate the flour and salt into the creamed mixture until a soft dough forms.
Form and Bake the Cookies
- Take about a tablespoon of dough, flatten it, and add ½ teaspoon of the chilled filling.
- Roll the dough around the filling to form a ball.
- Place the balls on a lined baking sheet and bake in a preheated oven at 350°F (175°C) for 12–14 minutes.
- Allow the cookies to cool on the baking sheet for 5 minutes.
- Roll the warm cookies in powdered sugar, then cool completely and roll again in powdered sugar.
