Lemon Cream Snowball Cookies (Print Version)
Buttery cookies with zesty lemon filling, rolled in powdered sugar for a delicate, melt-in-your-mouth holiday experience.
# Ingredients:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
½ cup powdered sugar
03 -
1 tsp vanilla extract
04 -
2 cups all-purpose flour
05 -
¼ tsp salt
06 -
2 tsp lemon zest
→ Lemon Filling
07 -
4 oz cream cheese
08 -
2 tbsp butter
09 -
1½ cups powdered sugar
10 -
2 tbsp lemon juice
11 -
½ tsp lemon zest
12 -
Pinch of salt
→ Coating
13 -
Extra powdered sugar for rolling
# Steps:
01 -
Beat cream cheese and butter until smooth. Add powdered sugar, lemon juice, and zest, mixing until well combined. Chill filling for 30 minutes to firm up.
02 -
In a large bowl, cream butter and powdered sugar until light and fluffy. Add vanilla extract and lemon zest. Gradually mix in flour and salt until just combined.
03 -
Take a tablespoon of dough and flatten in your palm. Place ½ teaspoon of chilled lemon filling in the center and carefully fold the dough around the filling, rolling into a ball.
04 -
Place cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 12-14 minutes until bottoms are just golden.
05 -
Allow cookies to cool for 5 minutes, then roll in powdered sugar. Let cool completely, then roll in powdered sugar a second time for a snowy finish.
# Notes:
01 -
For extra flavor, drizzle cookies with lemon glaze or add a pinch of zest to the powdered sugar coating.
02 -
Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.