Snowball Cookies – Melt-in-Your-Mouth Holiday Magic Recipe

Introduction

Snowball Cookies bring a delightful melt-in-your-mouth experience with a zesty lemon cream surprise inside. These tender, buttery treats are perfect for holiday celebrations or any time you want a sweet, citrusy indulgence.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup powdered sugar, plus more for rolling
• 1 teaspoon vanilla extract
• 2 teaspoons fresh lemon zest
• 2 cups all-purpose flour
• ¼ teaspoon salt
• 4 oz (½ block) cream cheese, softened
• 2 tablespoons butter, softened (for filling)
• 1½ cups powdered sugar (for filling)
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest (for filling)
• Pinch of salt (for filling)

Instructions

1. Step 1: In a bowl, beat the cream cheese and 2 tablespoons butter until smooth. Add 1½ cups powdered sugar, lemon juice, 1 teaspoon lemon zest, and a pinch of salt. Beat until thick and creamy. Freeze the lemon cream filling for 45–60 minutes until firm enough to scoop.
2. Step 2: In a large bowl, beat 1 cup butter and ½ cup powdered sugar until light and fluffy. Mix in vanilla extract and 2 teaspoons lemon zest.
3. Step 3: Gradually add flour and ¼ teaspoon salt to the butter mixture, mixing until a very soft dough forms.
4. Step 4: Scoop about 1 tablespoon of dough and flatten slightly in your hand. Place ½ teaspoon of the frozen lemon cream filling in the center, then wrap the dough around it, gently rolling into a ball.
5. Step 5: Place the filled cookies on a parchment-lined baking sheet, spacing them slightly apart.
6. Step 6: Bake at 350°F (175°C) for 12–14 minutes, or until the bottoms are lightly golden.
7. Step 7: Let cookies cool on the baking sheet for 5 minutes, then roll them in powdered sugar while still warm. Once fully cooled, roll again for a snowy, festive finish.

Tips & Variations

• For a different twist, try using orange zest and juice in the filling instead of lemon for a sweet citrus flavor.
• Chill the dough for 30 minutes before shaping to make handling easier, especially in warm kitchens.
• If you prefer, dust cookies with cinnamon sugar instead of powdered sugar for a warm spice note.

Storage

Store snowball cookies in an airtight container at room temperature for up to one week. You can also refrigerate them to keep the lemon filling firmer, but let them come to room temperature before serving for best texture. These cookies can be frozen for up to 3 months; thaw completely and re-roll in powdered sugar before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon cream filling ahead of time?

Yes, the lemon filling can be prepared a day or two in advance and kept refrigerated or frozen until ready to use.

What if I don’t have fresh lemon zest or juice?

Fresh lemon zest and juice provide the best flavor, but you can substitute with ½ teaspoon lemon extract and 1 teaspoon bottled lemon juice as a backup, though the taste will be less vibrant.

Snowball Cookies – Melt-in-Your-Mouth Holiday Magic Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 93 reviews

Snowball Cookies are delicate, melt-in-your-mouth holiday treats filled with a tangy, creamy lemon filling. These buttery cookies are perfectly soft, dusted generously with powdered sugar, making them an irresistible festive delight that melts away with each bite.

• Author: rami
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 1 hour 34 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cookies

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup powdered sugar, plus more for rolling
• 1 teaspoon vanilla extract
• 2 teaspoons fresh lemon zest
• 2 cups all-purpose flour
• ¼ teaspoon salt

For the Lemon Cream Filling

• 4 oz (½ block) cream cheese, softened
• 2 tablespoons butter, softened
• 1½ cups powdered sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• Pinch of salt

Instructions

1. Prepare Lemon Cream Filling: In a bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, fresh lemon juice, lemon zest, and a pinch of salt. Continue to beat until the mixture thickens and becomes creamy. Freeze the filling for 45–60 minutes until firm enough to scoop.
2. Make Cookie Dough: In a large bowl, beat softened butter and powdered sugar until light and fluffy. Add vanilla extract and fresh lemon zest, mixing well. Gradually incorporate the flour and salt, mixing until a very soft dough forms.
3. Assemble Cookies: Scoop 1 tablespoon of dough and flatten it slightly in your palm. Place ½ teaspoon of the frozen lemon cream filling in the center. Carefully wrap the dough around the filling and gently roll it into a smooth ball, ensuring the filling is fully enclosed.
4. Arrange for Baking: Place the formed cookie balls evenly spaced on a parchment-lined baking sheet to prevent sticking and ensure even baking.
5. Bake Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 12–14 minutes until the bottoms are lightly golden, signaling they are baked through.
6. Cool and Sugar Coat: Let the cookies cool on the baking sheet for 5 minutes. While still warm, roll each cookie in powdered sugar. Once completely cooled, roll the cookies in powdered sugar again to achieve a snowy, festive finish.

Notes

• Make sure the lemon cream filling is well chilled before scooping to prevent it from leaking during baking.
• Use fresh lemon zest and juice for the best bright and tangy flavor.
• Softened butter at room temperature ensures easier mixing and a smoother dough.
• Rolling the cookies twice in powdered sugar gives them the signature ‘snowball’ look and extra sweetness.
• Store cookies in an airtight container in the refrigerator for up to a week.

Keywords: snowball cookies, lemon cream filling, holiday cookies, melt-in-your-mouth cookies, buttery cookies, festive desserts