Bright & Buttery Lemon Cream Snowball Cookies – Easy Holiday Cookie Recipe
Bright & buttery lemon cream snowball cookies are the perfect holiday treat! These melt-in-your-mouth cookies are filled with a zesty lemon cream and finished with a snowy dusting of powdered sugar. A festive, flavorful recipe that’s ideal for Christmas baking, cookie exchanges, or holiday dessert tables.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Baking sheet lined with parchment
- Cooling rack
- Zester & juicer
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (for dough)
- 2 cups all-purpose flour
- Pinch of salt
- Zest of 1 lemon
- ½ cup powdered sugar (for rolling)
Lemon Cream Filling:
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp vanilla extract
Instructions
- Make Dough: Cream butter and sugar until fluffy. Add flour, salt, and lemon zest. Mix until dough forms.
- Chill Dough: Wrap and refrigerate for 30 minutes.
- Bake Cookies: Preheat oven to 350°F (175°C). Roll dough into balls, place on baking sheet, and bake 12–15 minutes until lightly golden. Cool completely.
- Prepare Filling: Beat butter, powdered sugar, lemon juice, zest, and vanilla until smooth.
- Assemble Cookies: Sandwich filling between two cooled cookies.
- Snowy Finish: Roll cookies generously in powdered sugar. For extra snowy look, roll twice.
- Serve: Arrange on platter and enjoy.
Notes
- Chill dough to prevent spreading.
- Use fresh lemon zest and juice for vibrant flavor.
- Double-roll in powdered sugar for festive snowy appearance.
- Store unfilled cookies in freezer for up to 2 months; fill before serving.
- Perfect for gift boxes or holiday platters.