Lemon Cream Snowball Cookies Recipe

If you adore melt-in-your-mouth cookies with a zesty twist, these Lemon Cream Snowball Cookies will absolutely steal your heart! Picture buttery, tender cookies with a surprise burst of tangy lemon cream tucked inside, all dusted in a sweet, delicate coat of powdered sugar. Whether you’re sharing them over tea, gifting them during the holidays, or treating yourself on a sunny afternoon, this recipe brings together brightness, nostalgia, and a little bit of magic with every bite.

Ingredients You’ll Need

The beauty of Lemon Cream Snowball Cookies is in their simplicity—each ingredient matters, and you don’t need anything fancy. These pantry staples, combined with fresh lemon, create the perfect balance of buttery richness and citrusy zing. Here’s what you’ll need, plus a couple of helpful tips for each:

• Unsalted Butter: Use room temperature butter for both the cookie dough and cream filling so everything combines smoothly and bakes up tender.
• Powdered Sugar: Powdered sugar creates that signature melt-in-your-mouth texture and sweet snowy finish.
• Vanilla Extract: A splash of vanilla rounds out the flavors and brings warmth to the cookies.
• All-Purpose Flour: Standard flour gives these cookies their signature crumbly, tender bite—don’t overmix for the softest result.
• Salt: Just a pinch deepens the cookie flavor and balances the sweetness.
• Lemon Zest: Fresh lemon zest is the key—don’t skimp on it, as it adds pure, citrusy fragrance and flavor.
• Cream Cheese: For the filling, cream cheese adds a mild tang and creates that ultra-creamy lemon center.
• Butter (for filling): A bit of extra butter in the filling ensures a silky-smooth texture.
• Powdered Sugar (for filling): Sweetens the filling just enough to let that bright lemon flavor shine.
• Lemon Juice: Fresh lemon juice in the filling gives a lovely pop of tartness—bottled juice doesn’t compare here.
• Extra Lemon Zest (for filling): A second hit of lemon keeps everything fresh and zingy.
• Pinch of Salt (for filling): Just a pinch counters the sweetness and lifts the citrus notes.
• Extra Powdered Sugar (for rolling): After baking, roll each cookie twice for that magical, snowy look and irresistible finish.

How to Make Lemon Cream Snowball Cookies

Step 1: Prepare the Lemon Cream Filling

Start by making the creamy surprise center! In a medium bowl, beat together the softened cream cheese and butter until smooth and luscious. Add powdered sugar, lemon juice, lemon zest, and a pinch of salt, and mix until silky and fragrant. Pop this bowl into the fridge for about 30 minutes to chill—it makes spooning and rolling each portion into the cookie dough so much easier later.

Step 2: Mix the Cookie Dough

In a large bowl, use an electric mixer to cream together your softened butter and powdered sugar until the mixture is pale, creamy, and fluffy—this airiness gives the cookies their tender bite. Stir in vanilla extract and lemon zest for punchy flavor, then gently blend in the flour and salt until a soft dough forms. Don’t overmix; you’re aiming for just cohesive.

Step 3: Assemble the Cookies

Now for the fun part! Scoop out a rounded tablespoon of dough and gently flatten it in your palm. Drop about 1/2 teaspoon of your chilled lemon cream filling into the center, then carefully pinch the dough closed and gently roll it into a neat ball, sealing the filling inside. It might get a little messy—but that’s part of the joy!

Step 4: Bake to Perfection

Place your filled dough balls on a parchment-lined baking sheet, spacing them about two inches apart. Bake in a preheated 350°F oven for 12 to 14 minutes, just until the bottoms of the cookies turn lightly golden. These cookies should remain pale and soft—they’re meant to be delicate, not browned.

Step 5: Roll in Powdered Sugar

Let the cookies cool for about 5 minutes on the tray, then roll them (carefully—while they’re still a bit warm!) in powdered sugar for the first snowy coating. Transfer to a wire rack to cool completely, and then give each cookie one more generous roll in powdered sugar for that picture-perfect Lemon Cream Snowball Cookies finish.

How to Serve Lemon Cream Snowball Cookies

Garnishes

For a festive touch, serve Lemon Cream Snowball Cookies with a bit of extra lemon zest sprinkled on top just before serving. If you want to make them sparkle, add a touch of edible glitter or a very light dusting of finely grated lemon peel—it elevates the look without overpowering the flavor. Tiny sprigs of mint can also make your platter pop and hint at the fresh flavors inside.

Side Dishes

Lemon Cream Snowball Cookies pair beautifully with fresh berries like raspberries or blueberries, their tartness matching perfectly with the creamy lemon filling. They also shine beside a simple scoop of vanilla ice cream, or as part of an afternoon tea spread with delicate finger sandwiches and fruits. For a cozy contrast, try serving them with hot tea or a lightly sweetened iced coffee.

Creative Ways to Present

Think outside the usual cookie tin! Stack Lemon Cream Snowball Cookies in a glass apothecary jar for a showstopping centerpiece, or arrange them on a vintage cake stand dusted with extra powdered sugar “snow.” For gifting, tuck the cookies into small cellophane bags with a ribbon and tag, or layer them gently in a festive box with parchment paper between the layers so they arrive as pretty as when you made them.

Make Ahead and Storage

Storing Leftovers

Keep your Lemon Cream Snowball Cookies fresh by storing them in an airtight container at room temperature. Layer parchment paper between stacks to prevent sticking, and they’ll stay soft and delicious for up to 5 days. If your kitchen gets extra warm, stash them in the fridge for even longer freshness.

Freezing

You can absolutely freeze these cookies! Once they’ve completely cooled and been dusted in powdered sugar, pop them in a freezer-safe container or zipper bag, separating the layers with parchment. Thaw at room temperature, and give them another quick roll in powdered sugar before serving if you want that snowy look to shine.

Reheating

Lemon Cream Snowball Cookies don’t really need reheating, but if you’d like to recreate that just-baked aroma, simply let them sit out at room temperature for a bit after thawing. If you want, you can very gently warm them in a low oven (about 275°F for a few minutes)—just be careful not to melt the filling or affect their tender texture!

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice truly makes a difference here—it’s brighter and tangier, and it pairs beautifully with the zest for the best possible lemon flavor in Lemon Cream Snowball Cookies. Bottled juice can taste dull or bitter by comparison.

How do I prevent the filling from leaking out?

Be sure to chill the cream filling thoroughly, which helps it stay firm as you shape the cookies. When wrapping the dough around the filling, seal and roll gently to ensure no cracks. Pinch the edges tightly before rolling into a ball for best results.

Can I make these cookies gluten-free?

Yes! Simply swap in your favorite 1-to-1 gluten-free all-purpose flour blend (that includes xanthan gum) for the regular flour. The texture may shift slightly, but you’ll still get deliciously lemony, tender cookies.

Is there a way to intensify the lemon flavor?

If you’re a serious lemon fan, add a little extra zest to both the dough and filling, or try a few drops of pure lemon extract for a more pronounced citrus punch. Just remember, a little goes a long way!

Can I freeze the dough for later?

Absolutely! You can shape the filled dough balls and freeze them unbaked on a tray. Once solid, transfer to a zip-top bag and keep in the freezer for up to a month. Bake straight from frozen, adding an extra minute or two in the oven as needed.

Final Thoughts

If you’re looking for a cookie that’s whimsical, full of flavor, and always met with wide-eyed delight, you have to try Lemon Cream Snowball Cookies. They’re easy enough for a weekday treat yet special enough for celebrations. Trust me, after your first bite, they’ll become a sunny new favorite for years to come!

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