why make this recipe
Lemon Cream Snowball Cookies are perfect for the holiday season. Their bright, zesty flavor and melt-in-your-mouth texture make them a delightful treat that everyone will love. These cookies are not only festive but also easy to make, making them a great addition to your holiday baking. With a creamy filling and a sugary coat, these cookies are sure to impress your family and friends.
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 the filling)
- 2 tbsp lemon juice
- ½ tsp lemon zest (for the filling)
- Pinch of salt
- Extra powdered sugar for coating
Directions
- Beat the cream cheese and butter together in a bowl. Once mixed, add 1½ cups powdered sugar, lemon juice, and ½ tsp lemon zest. Chill this filling in the refrigerator for 30 minutes.
- In another bowl, cream together the softened butter and ½ cup powdered sugar. Add in the vanilla extract and lemon zest. Mix in the flour and salt until well combined.
- Take about a tablespoon of dough, flatten it out, add ½ tsp of the chilled filling into the center, and roll it into a ball.
- Place the cookie balls on a lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 12–14 minutes or until the edges are lightly golden.
- Let them cool for 5 minutes after baking. Then, roll the warm cookies in powdered sugar, allow them to cool fully, and roll them in powdered sugar again for an extra sweet coating.
how to serve Lemon Cream Snowball Cookies
These cookies are best served at room temperature. Place them on a platter for holiday gatherings or share them in treat boxes with friends and family. They pair nicely with a cup of tea or coffee, making for a delightful afternoon snack.
how to store Lemon Cream Snowball Cookies
To keep your Lemon Cream Snowball Cookies fresh, store them in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze them for up to three months. Just be sure to wrap them well in plastic wrap and place them in a freezer-safe container.
tips to make Lemon Cream Snowball Cookies
- Ensure your butter is softened to room temperature for easier mixing.
- Chill the filling properly so it’s easier to scoop into the dough.
- For an extra lemony flavor, you can add more lemon zest to the dough or filling.
- Be careful not to overbake the cookies; they should remain soft in the center.
variation
You can switch up the flavor by using different citrus zest, like orange or lime. Another variation is to add chopped nuts or chocolate chips to the dough for added texture and flavor.
FAQs
Q: Can I make these cookies a day in advance?
A: Yes, you can make and store them in an airtight container a day ahead of time. They often taste even better the next day!
Q: What can I use instead of cream cheese?
A: If you want a lighter option, you can use mascarpone cheese or even Greek yogurt.
Q: Are these cookies gluten-free?
A: The original recipe uses all-purpose flour, but you can substitute it with a gluten-free flour blend to make them gluten-free.
Lemon Cream Snowball Cookies
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 filling
- 4 oz cream cheese
- 2 tbsp butter
- 1½ cups powdered sugar for the filling
- 2 tbsp lemon juice
- ½ tsp lemon zest for the filling
- 1 pinch salt
For coating
- to taste tbsp extra powdered sugar for coating the cookies
Instructions
Preparation of the filling
- Beat the cream cheese and butter together in a bowl.
- Once mixed, add 1½ cups powdered sugar, lemon juice, and ½ tsp lemon zest.
- Chill this filling in the refrigerator for 30 minutes.
Making the cookie dough
- In another bowl, cream together the softened butter and ½ cup powdered sugar.
- Add in the vanilla extract and lemon zest.
- Mix in the flour and salt until well combined.
Forming cookies
- Take about a tablespoon of dough, flatten it out, add ½ tsp of the chilled filling into the center, and roll it into a ball.
- Place the cookie balls on a lined baking sheet.
Baking
- Bake in a preheated oven at 350°F (175°C) for 12–14 minutes or until the edges are lightly golden.
- Let them cool for 5 minutes after baking.
- Then, roll the warm cookies in powdered sugar, allow them to cool fully, and roll them in powdered sugar again for an extra sweet coating.