Lemon Cream Snowball Cookies – Melt-in-Your-Mouth Holiday Magic
Introduction
The moment these Lemon Cream Snowball Cookies come from the oven, your kitchen fills with a bright, citrusy perfume that feels like sunshine wrapped in a blanket. The first bite is a revelation: a tender, crumbly cookie that dissolves on the tongue, followed by a silky lemon-cream center that’s both tangy and sweet. Powdered sugar dusts each morsel like fresh snowfall, adding a whisper of sweetness and a delicate mouth-coating finish.
These cookies are the kind of small comfort that sparks smiles: perfect for festive cookie exchanges, cozy afternoons with tea, or morning brunches when you want something light but indulgent. They work beautifully on a holiday platter, as a simple hostess gift, or tucked into lunchboxes to brighten a winter day. If you love the idea of citrus meets cream in a handheld treat, you might also enjoy this lemon-cream pairing in a savory-sweet context like a baked cod with coconut lemon cream — take a peek here: baked cod with coconut lemon cream sauce.
At a Glance
- Prep Time: 30 minutes active (plus 30 minutes chilling for filling and brief dough chill)
- Cook Time: 12–14 minutes per batch
- Total Time: ~1 hour (includes chilling and cooling)
- Servings: Makes about 24 cookies (depends on size)
- Difficulty Level: Easy–Moderate (basic mixing and shaping)
Nutrition Highlights
Estimated nutrition per cookie (1 of ~24):
- Calories: ~178 kcal
- Protein: ~1.4 g
- Carbohydrates: ~20.3 g
- Fat: ~10.3 g
- Fiber: ~0.3 g
- Sugars: ~13–15 g (mostly from powdered sugar)
Notes on accuracy: These values are estimates calculated from the recipe ingredient totals using USDA FoodData Central values for butter, powdered sugar, all-purpose flour, and cream cheese. Actual nutrition will vary by precise ingredient brands, cookie size, and any extra powdered sugar used for coating. For precise tracking, weigh your final batch and enter brand-specific data into your nutrition calculator.
Why You’ll Love It
What makes these cookies irresistible is the contrast: a pillowy, crumbly exterior and a lush lemon-cream center. They evoke holiday nostalgia (powdered "snow" and bite-sized treats) while also feeling fresh and modern thanks to the lemon. They’re wonderfully social — easy to share at gatherings, impressive on a plated dessert board, and simple enough for kids to help assemble. For home bakers short on time, the dough is forgiving and straightforward, so you get impressive flavor without fuss.
Preparation Guide
Ingredients
- Cookies:
- 1 cup (227 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract
- 2 tsp lemon zest (from about 1–2 lemons)
- 2 cups (240 g) all-purpose flour
- ¼ tsp salt
- Lemon Cream Filling:
- 4 oz (113 g) cream cheese, softened
- 2 tbsp (28.5 g) unsalted butter, softened
- 1½ cups (180 g) powdered sugar
- 2 tbsp lemon juice
- ½ tsp lemon zest
- Pinch of salt
- Extra:
- Additional powdered sugar for rolling/coating (about ½ cup or as needed)
Optional ingredients & substitutions
- Gluten-free: Substitute 1:1 gluten-free flour blend (may need a touch more liquid).
- Vegan: Use vegan butter and a vegan cream cheese alternative; texture will be slightly different.
- Lower sugar: Reduce filling powdered sugar slightly and dust more sparingly; cookies will be less sweet but still tender.
- Add-ins: Fold 1/4 cup finely chopped pistachios or white chocolate chips into the dough for variation.
Method (step-by-step)
- Prepare the filling: Beat together 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 silky. Cover and chill the filling in the refrigerator for 30 minutes so it firms for shaping.
- Make the cookie dough: In a large bowl, cream 1 cup softened butter with ½ cup powdered sugar until light and airy. Mix in 1 tsp vanilla extract and 2 tsp lemon zest. Gradually add 2 cups all-purpose flour and ¼ tsp salt, mixing until a soft dough forms. Avoid overmixing—stop as soon as the dough comes together.
- Assemble balls: Flatten a tablespoon of dough in your palm, place about ½ teaspoon of chilled lemon filling in the center, and fold the dough around it, sealing and rolling into a smooth ball. Repeat until all dough is used (about 24 balls).
- Bake: Place balls on a lined baking sheet spaced about 2 inches apart. Bake at 350°F (175°C) for 12–14 minutes, or until edges are set but the centers are still pale. They should look slightly underbaked—that keeps them tender.
- Cool & coat: Remove from oven and let cookies cool on the pan for 5 minutes. While still warm, gently roll each cookie in powdered sugar to coat lightly. Transfer to a wire rack to cool completely, then roll again in powdered sugar for a bright, snowy finish.
Practical tips
- Chill the filling so it stays intact when baking. If the filling softens while shaping, return it to the fridge.
- Use a cookie scoop or tablespoon measure to make uniformly sized cookies for even baking.
- Don’t overbake: cookies should be set at the edges but soft in the center for that melt-in-the-mouth texture.
- If the dough feels greasy, briefly chill it for 10–15 minutes—this makes shaping easier.
Best Pairings
- Classic warm pairings: Earl Grey or green tea to balance the sweetness and accentuate the lemon notes.
- Coffee: A milky latte or cappuccino complements the buttery richness.
- Dessert board: Arrange with plain shortbread, candied citrus slices, and fresh berries for contrast.
- Beverage twist: Serve alongside a glass of Prosecco or lemony sparkling water for a festive brunch.
In addition to tea or coffee, if you’re exploring other lemon-forward treats for a dessert spread, take a look at these Boston Cream Pie–inspired cookies for a playful twist: Boston Cream Pie Cookies.
Keeping it Fresh
- Room temperature: Store in an airtight container at room temperature for up to 3 days. Keep layers separated by parchment to preserve powdered sugar coating.
- Refrigeration: Up to 7 days in an airtight container. Refrigeration will slightly firm the filling and cookies—bring to room temp before serving for best texture.
- Freezer: Freeze uncoated or fully baked cookies without powdered sugar for up to 2 months. Thaw overnight in the refrigerator, then roll in powdered sugar before serving. If freezing filled cookies, wrap tightly to prevent freezer burn.
Pro Tips & Tricks
- Best butter: Use European-style butter (higher fat) for richer flavor and a more tender crumb, but standard unsalted butter works fine.
- Zesting technique: Use a microplane for bright, fine lemon zest that disperses evenly and avoids bitter pith.
- Doneness cues: Cookies should have set edges and slightly domed, pale centers. Overbaking turns snowballs dry and crumbly.
- Powdered sugar coating: For the classic look, roll once warm (it helps sugar adhere), then again after cooling for a bright, doubled coating.
- Make-ahead: You can make the filling 1–2 days in advance; keep chilled and covered.
Switch It Up!
- Raspberry Lemon Snowballs: Fold 2 tbsp raspberry jam into the lemon cream filling for a fruity surprise.
- Pecan Snowball Variation: Swap ½ cup of flour for ½ cup finely ground toasted pecans for a nutty texture and depth (see methods for pecan snowballs for inspiration).
- Gluten-free version: Use a reliable 1:1 gluten-free flour blend and add 1–2 tbsp cornstarch for extra tenderness.
- Chocolate-dipped: After cooling, dip half of each cookie in melted white chocolate and let set for a more decadent look.
- Lighter filling: Substitute half the cream cheese with mascarpone for a silkier, less tangy filling.
Recipe Q&A
Q: Can I skip the filling and make simple lemon snowballs?
A: Yes — omit the cream cheese filling, increase dough lemon zest slightly, and bake as plain snowball cookies for a quicker version.
Q: My filling oozes out during baking. What went wrong?
A: The filling was likely too warm or soft. Chill the filling thoroughly (30+ minutes) and keep cookie balls cold before baking. Slight underbaking the dough can also cause leaks—ensure a brief chill if needed.
Q: How can I make these less sweet?
A: Reduce the powdered sugar in the lemon filling by 25% and dust lightly instead of a double roll. Note: texture will change slightly.
Q: Can I freeze assembled unbaked cookies to bake later?
A: Yes. Freeze assembled balls on a tray until firm, then transfer to a freezer bag. Bake from frozen; add 1–2 minutes to baking time and watch for doneness.
Conclusion
These Lemon Cream Snowball Cookies are a bright, elegant addition to any holiday table or everyday tea tray — crisp-ish edges, a tender melt-in-your-mouth center, and a little lemon surprise in every bite. Try them for your next gathering, share a photo of your snowball tray, and tell us how you personalized the recipe.
For more lemon snowball inspiration and a nut-free approach, check out this recipe: Lemon Snowball Cookies • nut free recipe!. If you love the idea of mixing textures and nuts, this guide to pecan snowball cookies offers great technique and variations: How to make the BEST Pecan Snowball Cookies – The Speckled ….
Happy baking — and don’t forget to dust generously with powdered sugar for that true snow-kissed finish.
Print
Lemon Cream Snowball Cookies
- Total Time: 60 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Melt-in-your-mouth holiday magic with a tender, crumbly cookie and a silky lemon-cream center, dusted with powdered sugar.
Ingredients
- 1 cup (227 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract
- 2 tsp lemon zest (from about 1–2 lemons)
- 2 cups (240 g) all-purpose flour
- ¼ tsp salt
- 4 oz (113 g) cream cheese, softened
- 2 tbsp (28.5 g) unsalted butter, softened
- 1½ cups (180 g) powdered sugar
- 2 tbsp lemon juice
- ½ tsp lemon zest
- Pinch of salt
- Additional powdered sugar for rolling/coating (about ½ cup or as needed)
Instructions
- Prepare the filling: Beat together cream cheese and butter until smooth. Add powdered sugar, lemon juice, lemon zest, and a pinch of salt; mix until silky. Cover and chill for 30 minutes.
- Make the cookie dough: Cream softened butter and powdered sugar until light and airy. Mix in vanilla extract and lemon zest. Gradually add flour and salt, mixing until a soft dough forms.
- Assemble balls: Flatten a tablespoon of dough, place about ½ teaspoon of chilled lemon filling in the center, fold the dough around it, and roll into a smooth ball.
- Bake: Place on a lined baking sheet and bake at 350°F (175°C) for 12–14 minutes until edges are set but centers are pale.
- Cool & coat: Let cool for 5 minutes before rolling in powdered sugar. Transfer to a wire rack to cool completely and roll again in powdered sugar.
Notes
Chill the filling before shaping cookies. Use a cookie scoop for uniform sizes to ensure even baking. Store cookies in an airtight container for freshness.
- Prep Time: 60 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 178
- Sugar: 14g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
