Description
These Lemon Cream Snowball Cookies are a delightful holiday treat that melts in your mouth, combining a buttery exterior with a creamy lemon center. Perfect for festive gatherings, they offer a refreshing burst of citrus flavor in every bite.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar, plus more for rolling
- 1 teaspoon vanilla extract
- 2 teaspoons fresh lemon zest
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 4 oz (½ block) cream cheese, softened
- 2 tablespoons butter, softened
- 1½ cups powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Pinch of salt
Instructions
- Prepare the Lemon Cream Filling: In a medium bowl, beat the softened cream cheese and butter together using an electric mixer on medium speed for about 2 minutes until smooth and creamy. Avoid overmixing, which can introduce air bubbles. Once combined, add the powdered sugar, lemon juice, lemon zest, and a pinch of salt. Mix until thick and creamy, about another 2 minutes. After mixing, cover the bowl with plastic wrap and freeze for 45–60 minutes. This will make it easier to scoop later.
- Make the Cookie Dough: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and powdered sugar together on medium speed for 3-4 minutes until light and fluffy. Look for a pale, creamy texture. Then, mix in the vanilla extract and lemon zest until well combined. Gradually add the all-purpose flour and salt, mixing until a very soft dough forms. Avoid overworking the dough to keep the cookies tender.
- Scoop and Fill the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a tablespoon, scoop out the cookie dough and flatten it slightly in your palm. Place about ½ teaspoon of the frozen lemon cream filling in the center, then wrap the dough around it to form a ball. Ensure the filling is completely enclosed to prevent it from leaking during baking.
- Arrange for Baking: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. This allows room for spreading. Bake in the preheated oven for 12–14 minutes, or until the bottoms are lightly golden, but the tops remain pale. Keep an eye on them; overbaking can lead to dry cookies.
- Coat in Powdered Sugar: After baking, let the cookies cool on the baking sheet for 5 minutes. While still warm, roll them in powdered sugar for the first coating. Allow them to cool completely, then roll them again in powdered sugar for an extra snowy finish. This gives them that magical holiday look!
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg
Keywords: Ensure the lemon cream filling is firm enough to scoop by freezing it long enough. Use high-quality butter and fresh lemons for the best flavor. For uniform cookies, consider using a cookie scoop.