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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Servings:
Ingredients
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.