Why You’ll Love This Lemon Cream Snowball Cookies – Melt-in-Your-Mouth Holiday Magic
These Lemon Cream Snowball Cookies bake into small, soft, and tender bites. Each cookie hides a creamy lemon center that melts in your mouth. The outside gets a light dusting of powdered sugar that looks like fresh snow. You will love them for holidays, small parties, or a quiet afternoon with tea. They taste bright and fresh from the lemon, not too sweet, and they break apart easily when you bite them.
If you like soft dessert ideas, you might also enjoy a rich and creamy treat like Cookies and Cream Oreo cupcakes which share that same soft, sweet comfort.
introduction
This cookie is simple. It uses common ingredients and small hands can help make them. The cream cheese filling adds smoothness. The lemon zest and juice give a clear, lively flavor. The dough stays soft so the cookie does not turn hard. You do not need fancy tools to make these. A bowl, a mixer or a spoon, and a baking sheet will do.
These cookies work well for holiday trays and as gifts. They look pretty with their snowy coating. You can make them ahead and freeze them. When you take them out, they stay tender. The filling keeps them special and makes each bite feel like a small treat.
Why Make This Recipe
Make this recipe when you want an easy but special cookie. The steps are clear and the batter is easy to handle. You do not need to chill the dough for long. The filling does need a short chill, but that is simple to do while you bake the first tray.
This cookie also plays well with others on a dessert table. It adds a bright lemon note where many trays have only chocolate and spice. The shell is mild and the cream center is bright. If you need a cookie that looks good and is simple, make these.
What You Need for Lemon Cream Snowball Cookies
You need a few simple pans and tools:
- A medium bowl for the filling
- A large bowl for the dough
- Electric mixer or a strong spoon
- Measuring cups and spoons
- A baking sheet and parchment paper
- A small scoop or spoons for shaping
- A small plate for powdered sugar
The ingredients are normal and easy to find in most kitchens. You will want room-temperature butter and cream cheese to make mixing smooth and quick.
How to Make Lemon Cream Snowball Cookies
Follow these steps in order. Read them first so you know what to do.
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, 2 tbsp lemon juice, ½ tsp lemon zest, Pinch of salt, Extra powdered sugar for coating
Directions:
Beat the filling: In a bowl, beat 4 oz cream cheese and 2 tbsp butter until smooth. Add 1½ cups powdered sugar, 2 tbsp lemon juice, ½ tsp lemon zest, and a pinch of salt. Mix until smooth. Chill the filling for 30 minutes so it firms up enough to scoop.
Make the dough: In a larger bowl, cream 1 cup softened unsalted butter with ½ cup powdered sugar until light. Add 1 tsp vanilla extract and 2 tsp lemon zest. Mix well. Add 2 cups all-purpose flour and ¼ tsp salt. Stir until a soft dough forms.
Shape with filling: Flatten a tablespoon of dough in your palm. Place about ½ tsp of filling in the center. Wrap the dough around the filling and roll it into a smooth ball. Make sure the filling stays inside.
Bake: Place each ball on a lined baking sheet about 1.5 inches apart. Bake at 350°F (175°C) for 12–14 minutes. The cookies will not brown much. Take them out when they look set.
Finish: Let the cookies cool on the sheet for 5 minutes. Then roll each warm cookie in powdered sugar. Cool them fully on a wire rack, and roll them again in powdered sugar so they get a snowy coat.
Keep the filling chilled until you use it. If it softens, pop it back in the fridge for a few minutes. The filling should be firm enough to sit inside the dough and not leak.
Best Ways to Serve Lemon Cream Snowball Cookies
Serve these cookies at room temperature for the best texture. Arrange them on a plate or a holiday tray. They make a good pairing with hot tea, coffee, or a glass of milk. For a party, place them on a tiered platter so guests can easily pick one. If you want a fancier look, add a small twist of lemon peel next to each cookie.
For a cool treat, serve them with a scoop of lemon or vanilla ice cream. The cookie stays soft and the cream pairs well with cold ice cream. If you plan a cookie exchange, pack them in paper cups so they do not stick together.
How to Store Lemon Cream Snowball Cookies
Store the cookies in an airtight container. Keep them at room temperature for up to 3 days. If you live in warm weather, store them in the fridge for up to 5 days. Let chilled cookies sit at room temperature for 15–20 minutes before serving so they soften.
You can freeze the cookies. Place them in a single layer on a tray and freeze for 1 hour. Then move them to a freezer-safe container with parchment between layers. Freeze for up to 2 months. Thaw in the fridge or at room temperature. If needed, dust with powdered sugar again after thawing.
Easy Tips to Make Lemon Cream Snowball Cookies
- Use room-temperature cream cheese and butter. They mix better and give a smooth filling and dough.
- Chill the filling well. This keeps it from oozing during shaping and baking.
- Measure flour by spooning it into the cup and leveling it off. Too much flour makes dry cookies.
- If the dough is too sticky, chill it for 10–15 minutes so it is easier to shape.
- Roll the warm cookies in powdered sugar to get a nice first coating, then cool and roll again for a snowy look.
- If you want stronger lemon flavor, add a little more lemon zest to the dough, but do not add more juice or the dough may get too soft.
Try These Variations of Lemon Cream Snowball Cookies
You can change the cookie to match your taste:
- Make a key lime version by swapping lime zest and juice for lemon.
- Add a pinch of cardamom or ginger to the dough for a warm spice note.
- Use almond extract for a nutty hint instead of vanilla.
- Roll finished cookies in a mix of powdered sugar and finely chopped freeze-dried lemon for a pop of color.
- For a chocolate twist, dip half of each cooled cookie in melted white or dark chocolate and let set.
If you like cookies with a creamy center, you may also enjoy other soft cookie recipes like Cookies n Cream soft & creamy cookies. These also focus on soft texture and simple flavors.
Common Questions About Lemon Cream Snowball Cookies
Q: Can I make the filling without cream cheese?
A: Yes. You can use softened butter and more powdered sugar, but the texture will change. Cream cheese gives the filling a tangy, smooth feel that pairs well with lemon.
Q: Do I need to chill the dough before baking?
A: No. The recipe works without chilling the dough. Only the filling needs to chill for 30 minutes. If your dough is too soft, a short chill helps shape it.
Q: Can I make these cookies ahead of time?
A: Yes. You can bake them and store in an airtight container for a few days. For longer storage, freeze them. If you bake and freeze, re-dust with powdered sugar after thawing for the best look.
Q: Will the filling melt out during baking?
A: If the filling is cold and firm, it should stay inside. Chill the filling well and do not overfill the dough pocket to avoid leaks.
Q: Can I use a stand mixer?
A: Yes. A stand mixer makes creaming and mixing faster. Use the paddle attachment for best results.
Final Thoughts
These Lemon Cream Snowball Cookies are a simple way to add a bright, soft cookie to your baking rotation. They look pretty, taste fresh, and are easy enough for a weekday or a holiday. The creamy lemon center sets them apart from plain snowball cookies and gives a pleasant surprise in every bite. Try the tips and variations here to make them your own. They are a good project for bakers of any skill level.
Ready to Give It a Try?
Gather your ingredients and give these cookies a go. They are worth the small extra step of making the filling. The result is a tender cookie with a bright center that people will ask about. Share them at your next gathering or enjoy a few with a warm drink for a quiet treat.
Conclusion
For another take on lemon snowball style cookies and a nut-free twist, check this recipe: Lemon Snowball Cookies • nut free recipe!
Print
Lemon Cream Snowball Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These melt-in-your-mouth Lemon Cream Snowball Cookies feature a creamy lemon center wrapped in soft dough, dusted with powdered sugar for a snowy finish.
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
- 2 tbsp lemon juice
- ½ tsp lemon zest
- Pinch of salt
- Extra powdered sugar for coating
Instructions
- In a bowl, beat 4 oz cream cheese and 2 tbsp butter until smooth. Add 1½ cups powdered sugar, 2 tbsp lemon juice, ½ tsp lemon zest, and a pinch of salt. Mix until smooth. Chill the filling for 30 minutes.
- In a larger bowl, cream 1 cup softened unsalted butter with ½ cup powdered sugar until light. Add 1 tsp vanilla extract and 2 tsp lemon zest. Mix well. Add 2 cups all-purpose flour and ¼ tsp salt. Stir until a soft dough forms.
- Flatten a tablespoon of dough in your palm. Place about ½ tsp of filling in the center, wrap the dough around it, and roll it into a smooth ball.
- Place each ball on a lined baking sheet about 1.5 inches apart. Bake at 350°F (175°C) for 12–14 minutes.
- Let the cookies cool on the sheet for 5 minutes, then roll each warm cookie in powdered sugar. Cool fully on a wire rack, roll again in powdered sugar.
Notes
Use room-temperature cream cheese and butter for the best results. Chill the filling well to prevent it from leaking during baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg