Lemon Cream Snowball Cookies

why make this recipe

Lemon Cream Snowball Cookies are a holiday-ready treat that feel delicate and festive yet are surprisingly easy to make. They combine the buttery crunch of classic snowball cookies with a bright lemon cream center, producing a melt-in-your-mouth bite that pairs perfectly with tea, coffee, or a festive dessert platter.

introduction

These Lemon Cream Snowball Cookies balance buttery, crumbly dough with a tangy cream cheese-and-lemon filling for a cookie that truly melts on your tongue. If you enjoy simple, delicate cookies with a bright flavor contrast, you might also like this melt-in-your-mouth butter cookies recipe for another quick and satisfying option.

how to make Lemon Cream Snowball Cookies

This cookie has two components: a lemon-scented snowball dough and a chilled lemon-cream filling. You’ll assemble small rounds of dough around a dollop of chilled filling, then bake and coat them in powdered sugar so they look like little snowy spheres.

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 :

1. Beat cream cheese and butter; add sugar, lemon juice, and zest. Chill filling for 30 minutes.
2. Cream butter and sugar; add vanilla and zest. Mix in flour and salt.
3. Flatten a tablespoon of dough, add ½ tsp filling, and roll into a ball.
4. Place on lined baking sheet and bake at 350°F (175°C) for 12–14 minutes.
5. d=”instruction-step-5″>5. Cool 5 minutes, roll in powdered sugar, cool fully, then roll again.

how to serve Lemon Cream Snowball Cookies

Serve these cookies on a festive platter dusted with extra powdered sugar. They’re lovely with hot tea, coffee, eggnog, or a citrusy dessert wine. Arrange them with other holiday cookies for a pretty mixed tray.

how to store Lemon Cream Snowball Cookies

Store cooled cookies in an airtight container in the refrigerator for up to 5 days (the cream filling benefits from refrigeration). For longer storage, freeze baked and fully cooled cookies in a single layer on a tray, then transfer to a freezer-safe container for up to 1 month. Thaw in the refrigerator before serving.

tips to make Lemon Cream Snowball Cookies

• Chill the filling well so it stays nice when you wrap the dough around it. A firmer filling is easier to encase.
• Use a tablespoon scoop for uniform dough portions; this keeps baking even.
• Don’t overwork the dough — mix just until combined to maintain that tender, crumbly texture.
• If the dough softens while you work, chill it briefly to make shaping easier.
• Roll twice in powdered sugar (while warm and after fully cooled) to get the classic snowball look.

variation (if any)

• Orange Cream Snowballs: Substitute orange zest and 2 tbsp orange juice for a sweeter citrus note.
• Lemon curd center: Swap the cream filling for lemon curd for a brighter, jelly-like center.
• Chocolate-dipped: Dip half the cooled cookie in melted white chocolate for a decorative twist.

FAQ

Q: Can I make these dairy-free?
A: The recipe uses cream cheese and butter, so for a dairy-free version, try plant-based cream cheese and vegan butter substitutes, testing texture since moisture content varies.

Q: Can I bake the cookies without a filling?
A: Yes — you can bake plain lemon snowball cookies and sandwich them with lemon curd after baking if you prefer.

Q: What’s the best way to prevent the filling from leaking?
A: Keep the filling chilled and avoid overfilling. Seal dough edges well and gently roll to form a tight ball before baking.

Conclusion

If you want an alternative take or a nut-free inspiration for lemon snowball cookies, see this helpful recipe for Lemon Snowball Cookies • nut free recipe!

Lemon Cream Snowball Cookies

Delicate and festive, these Lemon Cream Snowball Cookies feature buttery dough filled with a tangy lemon cream, perfect for holiday gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 14 minutes mins

Total Time 44 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 100

Ingredients Method Notes

Ingredients

  

For the filling

• 4 oz cream cheese Softened for easier mixing
• 2 tbsp butter Softened for easier mixing
• 1.5 cups powdered sugar Plus extra for coating
• 2 tbsp lemon juice Freshly squeezed
• 0.5 tsp lemon zest From a fresh lemon
• pinch salt Balances sweetness

For the cookie dough

• 1 cup unsalted butter Softened
• 0.5 cup powdered sugar For the cookie texture
• 1 tsp vanilla extract For flavor
• 2 cups all-purpose flour Base for the dough
• 0.25 tsp salt For flavor
• 2 tsp lemon zest From a fresh lemon
• extra powdered sugar For coating

Method

 

Prepare the filling

1. Beat cream cheese and butter together until smooth.
2. Add powdered sugar, lemon juice, lemon zest, and a pinch of salt. Mix until well combined.
3. Chill the filling for 30 minutes.

Make the cookie dough

1. Cream together the softened butter and powdered sugar in a mixing bowl.
2. Add vanilla extract and lemon zest, mixing until blended.
3. Gradually mix in the all-purpose flour and salt until just combined.

Assemble and bake

1. Preheat the oven to 350°F (175°C).
2. Flatten a tablespoon of dough in your hand, add ½ teaspoon of the chilled filling, and roll into a ball.
3. Place the cookie balls on a lined baking sheet.
4. Bake for 12-14 minutes until just set and slightly golden.
5. Cool for 5 minutes, then roll in powdered sugar while still warm.
6. Allow to cool fully, then roll again in powdered sugar for a snowy finish.

Notes

For best results, chill the filling well to maintain its shape when encasing in dough. Use a scoop for even dough portions to ensure consistent baking. If the dough softens, chill for easier handling.