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Lemon Cream Snowball Cookies

Delightful cookies filled with a creamy lemon filling, perfect for holiday gatherings and sweet treats.
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Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened Make sure it's adequately softened.
  • ½ cup powdered sugar For dough.
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour Can substitute with gluten-free flour.
  • ¼ tsp salt
  • 2 tsp lemon zest Freshly grated.
For the cream cheese filling
  • 4 oz cream cheese, softened Ensure it's softened for creamy consistency.
  • 2 tbsp butter, softened
  • 1½ cups powdered sugar For filling.
  • 2 tbsp lemon juice Freshly squeezed.
  • ½ tsp lemon zest For filling.
  • Pinch salt
  • Extra tsp powdered sugar For coating.

Method
 

Prepare the filling
  1. Beat the cream cheese and butter together until smooth and creamy.
  2. Gradually add in the powdered sugar, lemon juice, and zest, mixing well.
  3. Cover and chill the filling in the refrigerator for about 30 minutes.
Make the cookie dough
  1. Cream together the unsalted butter and remaining powdered sugar until fluffy.
  2. Add in the vanilla extract and lemon zest, blending thoroughly.
  3. Incorporate the flour and salt until the dough comes together.
Assemble and bake
  1. Pinch off about a tablespoon of dough, flatten it slightly, and add half a teaspoon of chilled lemon cream filling in the center.
  2. Fold the edges over the filling and roll it into a ball.
  3. Place the dough balls on a lined baking sheet and bake at 350°F (175°C) for 12 to 14 minutes.
  4. Allow cookies to cool for about 5 minutes, then roll them in powdered sugar while still warm.
  5. Let them cool completely and roll them in sugar again before serving.

Notes

Store cookies in an airtight container at room temperature for up to a week. Can freeze for longer storage.