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Zesty Lemon Cream Snowball Cookies Recipe Delight

These Zesty Lemon Cream Snowball Cookies are a delightful treat with a tangy lemon filling and a soft, buttery exterior.

Ingredients

Scale
  • 1 cup(2sticks) unsalted butter, softened
  • ½ cuppowdered sugar (plus extra for rolling)
  • 1 teaspoonvanilla extract
  • 2 cupsall-purpose flour
  • ¼ teaspoonsalt
  • 2 teaspoonsfresh lemon zest
  • 4 oz(½block) cream cheese, softened
  • 2 tablespoonsbutter, softened
  • 1 ½ cupspowdered sugar
  • 2 tablespoonsfresh lemon juice
  • ½ teaspoonlemon zest
  • Pinch of salt

Instructions

  1. Start by making the tangy lemon filling. In a medium bowl, use an electric mixer to beat together the softened cream cheese and butter until the mixture is creamy and smooth. Gradually add in the powdered sugar, fresh lemon juice, lemon zest, and a pinch of salt. Continue mixing until everything is well combined and fluffy. Once done, cover the bowl and refrigerate this mixture for about 30 minutes to firm up—this will help it hold its shape during baking.
  2. Next, it’s time to whip up that buttery cookie dough. In a large bowl, cream together the softened butter and ½ cup of powdered sugar until the texture is light and fluffy. Then, incorporate the vanilla extract and the lemon zest, mixing until evenly distributed. Gradually add in the all-purpose flour and salt, stirring until a soft cookie dough forms. Be careful not to overmix—just blend until the ingredients are combined.
  3. Now comes the fun part: assembling your cookies! Take about 1 tablespoon of the dough and flatten it out in your palm. Place a heaping ½ teaspoon of the chilled lemon filling in the center. Carefully fold the dough around the filling to encase it completely, then roll it into a smooth ball. Repeat this process with the remaining dough and filling, placing the cookie balls onto a baking sheet lined with parchment paper.
  4. Preheat your oven to 350°F (175°C). Once it’s ready, slide in your baking sheet loaded with cookies and bake them for about 12-14 minutes. Keep an eye on them; they should be lightly golden on the bottom but remain pale on top. Once baked, allow the cookies to cool on the baking sheet for about 5 minutes — this will help them firm up a bit before moving them. While they are still warm, roll them in powdered sugar for that signature snowy finish. Once fully cooled, roll them again in powdered sugar for an extra touch of sweetness.

Notes

Chill the lemon filling well before use to prevent leaking during baking.

  • Author: Chef Sally

Nutrition

  • Calories: Approximately 150 per cookie
  • Protein: 1.5 g