Lemon Cream Snowball Cookies
Melt-in-your-mouth holiday cookies that combine a delicate crumb with refreshing lemon cream flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1/2 cup (115g) cream cheese, softened (or use 1/4 cup heavy cream plus extra powdered sugar for a non-dairy alternative)
- 3/4 cup (90g) powdered sugar, plus more for rolling
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon fresh lemon zest (from about 1-2 lemons)
- 1 teaspoon vanilla extract
- 1–2 tablespoons fresh lemon juice (to taste)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment.
- In a bowl, beat the softened butter and cream cheese until smooth. Add the powdered sugar and beat until light and fluffy. Mix in vanilla, lemon zest, and lemon juice.
- Sift in the flour and salt. Mix on low until the dough just comes together. Do not overmix.
- Scoop tablespoon-sized portions and roll into 1-inch balls. Place them about 1 inch apart on the baking sheets. If dough is too soft, chill for 15 minutes.
- Bake for 12–14 minutes, or until the bottoms are lightly golden but the tops remain pale. Remove from the oven.
- While still warm, roll each cookie in powdered sugar once. Cool completely and roll in powdered sugar again for a classic snowy finish.
Notes
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer life, freeze the baked cookies for up to 3 months. Thaw at room temperature and re-dust with powdered sugar if needed. Dough can be refrigerated for up to 24 hours or frozen for up to 3 months before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg