Lemon Cream Snowball Cookies

These lemon cream snowball cookies are the kind of cookie that makes you stop mid-sentence and drink your coffee slow just to savor the bright lemon tang against pillowy, buttery dough dusted in powdered sugar. Think tender shortbread that crumbles deliciously, with a cheeky little lemon cream center that sneaks up on you — not too sweet, just lively and grown-up. If you love citrusy treats that feel both nostalgic and fancy, these are your new go-to.

My husband literally does a little happy dance when I pull a tray of these out. Not dramatic, just the small, proud jig of a man who knows what’s coming for his afternoon snack. The kids call them snowballs and insist on “helping” roll them, which means I get two lopsided cookies and a toddler-sized flour handprint on my shirt. We’ve had them for birthdays, rainy afternoons, and once as a bribe to assemble IKEA furniture — highly effective.

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I underestimated powdered sugar once and learned the hard way that dusting is an event, not a sentence. Also: chill the dough. I said it out loud like a mantra after I watched a batch spread into sad pancakes because I was impatient. One time I swapped crystallized lemon (yes, the candy) for fresh zest because I was out — it worked in a pinch but felt weirdly chewy. If you want the perfect crumb, treat your butter like a diva: room temp, but not melted. Rolling with kids is chaos and worth it.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour for that classic shortbread texture; pick a fine powdered sugar for the final dust — it makes a difference in mouthfeel.
– Dairy: Fresh, cold unsalted butter will give the best flavor and texture — avoid spreads or tubs labeled “for baking.”
– Fats & Oils: Stick with butter here; it’s the main flavor. If you must swap, try half butter, half high-quality margarine and expect a slightly different crumb.
– Citrus: Choose firm, unwaxed lemons with bright skin — the zest will be more fragrant. Roll them under your palm to loosen oils before zesting.
– Nuts & Seeds: Toasted finely chopped pecans or walnuts are traditional in some snowball versions and add a lovely nuttiness if you want texture.

Prep Ahead Ideas

– Dough can be mixed and chilled a day or two in advance—keeps the flavor and makes shaping quicker.
– Make the lemon cream the morning of or the night before and store in an airtight container in the fridge; bring to room temp briefly before piping.
– Freeze unbaked balls on a tray until firm, then stash them in a zip-top bag for fresh-baked cookies on demand; bake right from frozen but add a couple extra minutes.
– Use shallow, airtight tins or zip-top bags for storage so the cookies don’t crush each other while chilling.

✔Time-Saving Tricks

– Make the lemon cream while the dough chills — two birds, one countertop.
– Use a cookie scoop to keep sizes consistent and speed up rolling.
– If you’re short on time, skip piping and sandwich a dab of cream between two cooled cookies.
– Freeze dough balls in advance so you can bake a handful whenever you want without thawing a whole batch.

✔Common Mistakes

– Overworking the dough: it toughens the crumb. I did this once after “just one more fold” and got dense cookies — salvage by popping them in the oven a touch less long.
– Not chilling the dough: results in flat, greasy blobs instead of snowballs. Patience > speed here.
– Too much powdered sugar at once: it becomes pastey and wet. Dust, chill, then dust again if you want a snowy look.
– Lemon cream too hot: it will melt the cookies or leak — let it cool before piping.

What to Serve It With

– A big mug of black tea or a bright latte for contrast.
– Fresh berries or a simple berry compote for extra tang.
– Vanilla ice cream for an over-the-top dessert sandwich.
– Short list of pairings: coffee, lemon curd, and fresh strawberries.

✔Tips & Mistakes

– Use a small cookie scoop for uniform size; that means even bake.
– Salt your butter lightly if using unsalted — a pinch brings out the lemon.
– If cookies spread, you likely used warm butter or didn’t chill long enough. Freeze for 10–15 minutes and try again.
– Powdered sugar clumps? Sift it first.

✔Storage Tips

Store these in a single layer in an airtight container at room temperature for 2–3 days. If you stack, separate layers with parchment so the sugar doesn’t smear. They’re fine chilled and still tasty for breakfast with coffee — snowball crumbs on a Monday morning = zero shame. Freeze baked cookies in a sealed bag for up to 2 months; thaw at room temp and re-dust with powdered sugar if needed.

✔Variations and Substitutions

– Swap lemon for lime if you want a tangier, tarter vibe — use the same method.
– For nut-free, omit the nuts and add an extra tablespoon of flour or cornstarch for structure.
– Almond flour adds a lovely chew and depth but will change the texture to denser.
– Lemon curd instead of lemon cream is delicious and less finicky; just don’t overfill.

Frequently Asked Questions

Lemon Cream Snowball Cookies

Buttery, tender snowball cookies with a creamy lemon twist and bright citrus zest. Rolled twice in powdered sugar for a dreamy, snowy finish.

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Prep Time: 25 minutes minutes

Cook Time: 14 minutes minutes

Total Time: 39 minutes minutes

Servings: 30

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter, softened
• ▢ 4 oz cream cheese, softened
• ▢ 0.6 cup confectioners' sugar for the dough
• ▢ 1.5 tbsp finely grated lemon zest for the dough
• ▢ 1 tbsp fresh lemon juice
• ▢ 1 tsp vanilla extract
• ▢ 0.5 tsp fine sea salt
• ▢ 2.3 cup all-purpose flour
• ▢ 2 tbsp cornstarch
• ▢ 1.75 cup confectioners' sugar for coating
• ▢ 1 tsp finely grated lemon zest optional, for coating

Instructions

Preparation Steps

• Heat oven to 350°F. Line two baking sheets with parchment.
• Beat butter and cream cheese in a large bowl until light and creamy.
• Mix in confectioners' sugar, lemon zest, vanilla, lemon juice, and salt until smooth.
• Add flour and cornstarch. Stir on low just until no dry spots remain.
• Chill the dough for 20 minutes to firm slightly for easier rolling.
• Scoop 1-tablespoon portions, roll into smooth balls, and place 1 inch apart on sheets.
• Bake 12–14 minutes, until set and just lightly golden on the bottoms.
• Stir the coating sugar with the extra lemon zest in a shallow bowl.
• Cool cookies 5 minutes on the sheet, then roll gently in the sugar.
• Let cool completely and roll once more for a snowy finish.

Notes

Variation: Swap 1 tsp of the vanilla for lemon extract for extra zing, or add a handful of finely chopped toasted almonds to the dough for light crunch. Storage: Keep in an airtight tin at room temperature for 4–5 days, or freeze up to 2 months and dust with a fresh coat of sugar after thawing.

This recipe is an original creation inspired by classic Lemon Cream Snowball Cookies flavors. All ingredient ratios and instructions are independently developed.