There’s something oh-so magical about the holiday season—the crisp air, the twinkling lights, and the sweet aroma of baked goods wafting from the kitchen. And when you bite into a Lemon Cream Snowball Cookie, it feels like a cozy hug, instantly wrapping you in warmth and joy. These delightful treats are not just cookies; they are little morsels of happiness that melt away your worries and bring smiles to faces young and old. So, let’s make some holiday magic together!
Why make this recipe
Lemon Cream Snowball Cookies are perfect for any holiday gathering or a simple afternoon treat. Their melt-in-your-mouth texture makes them irresistible, while the bright, zesty flavor of lemon lifts your spirits with every bite. Plus, they make for an excellent addition to holiday cookie platters or gift bags that you can share with loved ones, spreading sweetness wherever you go.
How to make Lemon Cream Snowball Cookies
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, softened
- 2 tbsp butter, softened
- 1½ cups powdered sugar (for filling)
- 2 tbsp lemon juice
- ½ tsp lemon zest (for filling)
- Pinch of salt
- Extra powdered sugar for coating
Directions:
- Start by beating the cream cheese and butter together until they’re smooth and creamy. Gradually add in the powdered sugar, lemon juice, and zest, mixing well. Once combined, cover and chill the filling in the refrigerator for about 30 minutes. This will help it firm up and make the cookies easier to assemble later on.
- In a separate bowl, cream together the unsalted butter and remaining powdered sugar until fluffy. Add in the vanilla extract and lemon zest, and blend thoroughly. Incorporate the flour and salt until the dough comes together beautifully.
- Pinch off about a tablespoon of dough, flatten it slightly, and add about half a teaspoon of the chilled lemon cream filling in the center. Carefully fold the edges over the filling and roll it into a perfect little ball.
- Place the dough balls on a lined baking sheet and bake at 350°F (175°C) for 12 to 14 minutes, or until the bottoms are just golden.
- Allow the cookies to cool for about 5 minutes, then roll them in powdered sugar while they’re still warm. Let them cool completely, and roll them again in sugar for that final dreamy touch.
How to serve Lemon Cream Snowball Cookies
These cookies are perfect on their own, but pair them with a steaming cup of chamomile tea or a rich cup of coffee for an indulgent afternoon treat. They also shine on dessert trays, adding a pop of color and charm to your holiday dessert spread. The soft white dusting of powdered sugar on these cheerful cookies makes them look just as delightful as they taste!
How to store Lemon Cream Snowball Cookies
Store your Lemon Cream Snowball Cookies in an airtight container at room temperature for up to a week. They can also be frozen—just layer them between sheets of parchment paper and place them in a freezer-safe container. When you’re ready to enjoy them, simply thaw at room temperature and roll in powdered sugar once more for that fresh, festive look!
Tips to make Lemon Cream Snowball Cookies
- Make sure your butter and cream cheese are adequately softened before starting. It ensures a smoother blend and richer flavor.
- Don’t skip the chilling step for the cream cheese filling; this makes it easier to handle and keeps it contained in the cookie.
- If you’re feeling adventurous, experiment with the flavors! Substitute lime or orange zest for a fun twist, or infuse the filling with different extracts like almond or coconut for a unique flair.
Variations
These cookies are versatile! Add finely chopped nuts, such as walnuts or pecans, into the cookie dough for a delightful crunch. Alternatively, you can roll the finished cookies in crushed nuts or coconut flakes instead of powdered sugar for an entirely different texture and flavor, giving them a fun twist for various occasions.
FAQs
-
Can I use margarine instead of butter?
While butter gives the cookies a rich flavor, you can substitute it with margarine if necessary. However, be aware that the taste might differ slightly. -
Can I make these cookies gluten-free?
Absolutely! Swap out the all-purpose flour for a 1:1 gluten-free baking flour. Just make sure it contains xanthan gum to mimic the texture of standard flour. -
Is there a way to make the filling ahead of time?
Yes! You can prepare the cream cheese filling up to three days in advance. Store it in an airtight container in the refrigerator until you’re ready to make the cookies.
As the house fills with the scent of lemon and sweetness, and laughter echoes through the rooms, these Lemon Cream Snowball Cookies will surely become a cherished part of your holiday traditions. Remember, baking is an expression of love—an opportunity to connect, create, and bring joy to those around you. So, share your light through these cookies and spread the delightful magic of the season!
Lemon Cream Snowball Cookies
Ingredients
Method
- Beat the cream cheese and butter together until smooth and creamy.
- Gradually add in the powdered sugar, lemon juice, and zest, mixing well.
- Cover and chill the filling in the refrigerator for about 30 minutes.
- Cream together the unsalted butter and remaining powdered sugar until fluffy.
- Add in the vanilla extract and lemon zest, blending thoroughly.
- Incorporate the flour and salt until the dough comes together.
- Pinch off about a tablespoon of dough, flatten it slightly, and add half a teaspoon of chilled lemon cream filling in the center.
- Fold the edges over the filling and roll it into a ball.
- Place the dough balls on a lined baking sheet and bake at 350°F (175°C) for 12 to 14 minutes.
- Allow cookies to cool for about 5 minutes, then roll them in powdered sugar while still warm.
- Let them cool completely and roll them in sugar again before serving.