Lemon Cream Snowball Cookies – Melt-in-Your-Mouth Holiday Magic

Name: Lemon Cream Snowball Cookies – Melt-in-Your-Mouth Holiday Magic
Prep time: 40 min
Cook time: 14 min
Total time: 54 min
Cuisine: American
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

December 17, 2025

- by Jenna

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Hello, dear baker! There’s something truly special about a cookie that feels like a celebration in every bite. Today, I’m beyond excited to share with you my absolute favorite holiday treat: Lemon Cream Snowball Cookies. These aren’t your ordinary snowballs. Imagine the classic, buttery, melt-in-your-mouth texture you love, but with a secret, tangy-sweet heart of lemon cream cheese filling. They’re like little parcels of sunshine dusted in snowy powdered sugar, and I promise they will become the star of your cookie tray. Let’s bake some magic together!

Why You’ll Love This Lemon Cream Snowball Cookies Recipe

The Perfect Balance of Tart and Sweet:

These cookies master the art of flavor harmony. The rich, buttery shortbread cookie provides a delicate, crumbly base that perfectly offsets the bright, creamy, and slightly tangy lemon filling. It’s a sophisticated twist that delights the palate without being overly sour or cloyingly sweet.

An Impressive Treat with a Homemade Heart:

While they look and taste like they came from a fancy bakery, these snowball cookies are surprisingly straightforward to make. The process of wrapping the dough around the filling is almost therapeutic, and the double roll in powdered sugar creates that iconic, festive “snowy” look that always earns gasps of delight.

Make-Ahead Magic for Stress-Free Entertaining:

The holiday season is busy enough! The great news is that both the filling and the dough for these lemon cookies can be made ahead, and the baked cookies freeze beautifully. You can have a batch of these elegant treats ready to impress guests at a moment’s notice.

Ingredients for Lemon Cream Snowball Cookies

• Unsalted Butter (softened):

This is the foundation of our tender, melt-in-your-mouth shortbread. Using unsalted butter lets us control the salt level perfectly. Make sure it’s truly softened at room temperature for easy creaming.

• Powdered Sugar:

Also known as confectioner’s sugar, its fine texture dissolves seamlessly into the cookie dough and the filling, creating a smooth, non-grainy result. It’s also essential for that beautiful final snowy coating.

• Vanilla Extract:

A classic flavor enhancer that adds a warm, comforting depth to the buttery cookie base, making the lemon notes shine even brighter.

• All-Purpose Flour:

The structural backbone of our cookie dough. It provides just the right amount of gluten to hold everything together without making the cookies tough.

• Salt:

A pinch of salt is crucial in any dessert recipe. It balances the sweetness and intensifies all the other flavors, especially the lemon and butter.

• Lemon Zest:

This is where the magic lemon flavor lives! The zest contains the fragrant, potent citrus oils. We use it in both the dough and the filling for a powerful, aromatic lemon punch without extra liquid.

• Cream Cheese:

The star of our surprise filling! It creates a luscious, creamy, and slightly tangy center that contrasts wonderfully with the crumbly cookie. Use full-fat for the best texture and flavor.

• Lemon Juice:

Freshly squeezed lemon juice is non-negotiable here. It provides the bright, tangy liquid element for the filling, making it perfectly pourable and punchy. Bottled juice just can’t compare.

(Note: The full list of ingredients with quantities is provided in the recipe card just below.)

Variations

Lime or Orange Zest Variation:

Swap the lemon zest and juice for lime or orange! Lime will give a more tropical, sharp twist, while orange will create a sweeter, more mellow cream filling, perfect for a different kind of citrus delight.

Gluten-Free Snowball Cookies:

You can easily make these cookies gluten-free by using a 1:1 gluten-free all-purpose flour blend. Look for a reputable brand that contains xanthan gum to help with structure. The texture will be just as tender and delicious.

Berry-Filled Snowball Cookies:

For a vibrant, jammy center, replace the lemon cream filling with about 1/2 teaspoon of high-quality raspberry or strawberry jam. Just be sure to seal the dough very well to prevent leakage during baking.

How to Prepare Lemon Cream Snowball Cookies

Step 1: Make the Lemon Cream Filling

In a medium bowl, beat the 4 oz of cream cheese and 2 tablespoons of butter together until completely smooth and creamy. Gradually beat in the 1 ½ cups of powdered sugar, followed by the 2 tablespoons of fresh lemon juice, ½ teaspoon of lemon zest, and a tiny pinch of salt. Once combined, cover the bowl and pop it into the refrigerator to chill and firm up for at least 30 minutes. This makes it much easier to handle later.

In a large mixing bowl, cream together the 1 cup of softened unsalted butter and ½ cup of powdered sugar until light and fluffy. Beat in 1 teaspoon of vanilla extract and the 2 teaspoons of lemon zest. On low speed, gradually mix in the 2 cups of all-purpose flour and ¼ teaspoon of salt until just combined and a soft dough forms. Avoid overmixing.

Step 3: Assemble the Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out a tablespoon of dough and flatten it in the palm of your hand. Place about ½ teaspoon of the chilled lemon cream filling in the center. Gently wrap the dough around the filling, pinching it closed and rolling it smoothly between your palms to form a neat ball. Place it on the prepared baking sheet, leaving about an inch of space between each cookie.

Step 4: Bake to Perfection

Bake the cookies for 12-14 minutes. They are done when the bottoms are just lightly golden and the tops look set but are still pale. They shouldn’t brown on top. The cookies will be very soft, so let them cool on the baking sheet for exactly 5 minutes to firm up slightly.

Step 5: The Double Sugar Coat

While the cookies are still warm (but not hot), gently roll each one in a bowl of extra powdered sugar. This first coat will get a little melty and create a lovely glaze. Let the cookies cool completely on a wire rack. Once completely cool, give them a second generous roll in the powdered sugar. This creates that beautiful, thick, snowy exterior.

Tips and Tricks

Ensure Your Butter is Properly Softened:

This is key for a light, creamed dough. Leave butter on the counter for 1-2 hours. It should be cool to the touch but yield easily when pressed. Microwaving often melts it unevenly, which can affect the cookie’s texture.

Chill the Filling Thoroughly:

Don’t rush the 30-minute chill for the lemon cream filling! A firmer filling is infinitely easier to scoop and wrap, preventing it from oozing out of the dough as you shape the balls.

For uniformly sized cookies that bake evenly, use a tablespoon-sized cookie scoop for the dough and a ½ teaspoon measuring spoon or small scoop for the filling. It speeds up the process and ensures every cookie has the perfect dough-to-filling ratio.

How to Serve

Arrange these snowy white cookies on a festive platter alongside classics like gingerbread, shortbread, and chocolate crinkles. Their elegant appearance and unique flavor will make them the first to disappear.

With a Cup of Afternoon Tea or Coffee:

The bright lemon flavor and rich, buttery texture make these snowball cookies the perfect companion to a hot cup of Earl Grey tea, herbal citrus tea, or a strong black coffee. It’s a delightful little break in your day.

Packaged as a Heartfelt Homemade Gift:

Place a dozen cookies in a beautiful holiday tin or a clear cellophane bag tied with a ribbon. Add a tag with the name “Lemon Cream Snowballs.” It’s a personal, delicious gift that shows you care.

Make-Ahead and Storage

Freeze Unbaked Dough Balls:

You can assemble the filled cookie dough balls and freeze them solid on a baking sheet before transferring to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time. Perfect for fresh-baked cookies anytime!

Store Baked Cookies in an Airtight Container:

Once fully cooled and double-coated, store the cookies in a single layer (or with parchment between layers) in an airtight container at room temperature for up to 5 days. They retain their wonderful texture beautifully.

Freeze Fully Baked and Coated Cookies:

These cookies freeze exceptionally well after baking. Place them in a single layer in a freezer-safe container, separating layers with parchment. Thaw at room temperature. You may want to give them a light, fresh dusting of powdered sugar before serving.

FAQ

1. My filling leaked out during baking. What did I do wrong?

This usually happens if the filling wasn’t chilled enough or if the dough wasn’t sealed completely. Make sure the filling is firm from its 30-minute chill, and when wrapping, ensure no filling is peeking through and pinch the dough seam very securely before rolling into a ball.

2. Can I use bottled lemon juice instead of fresh?

I strongly recommend fresh lemon juice for the best, brightest flavor. Bottled juice often has preservatives and a flatter, sometimes metallic taste that won’t give you the same vibrant result in the cream filling.

3. Why do we roll them in powdered sugar twice?

The first roll while warm creates a slightly sticky, glazed layer that the second coat of powdered sugar adheres to. This double method ensures a thick, consistent, snowy-white coating that won’t just absorb into the cookie and disappear.

I hope these Lemon Cream Snowball Cookies bring as much joy to your kitchen as they do to mine. They’re more than just a cookie; they’re a little bite of holiday cheer and sunshine. Happy baking, my friend!

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Lemon Cream Snowball Cookies – Melt-in-Your-Mouth Holiday Magic

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