Name: Bright Buttery Lemon Cream Snowball Cookies
Prep time: 30 min
Cook time: 14 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 cups all-purpose flour; 1/4 cup cornstarch; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 4 ounces cream cheese, softened; 2 tablespoons fresh lemon juice; 1 tablespoon lemon zest; 1/4 cup granulated sugar; 1/2 cup powdered sugar (for dusting)

I’ve always loved baking during the holidays, but these Bright Buttery Lemon Cream Snowball Cookies have quickly become my favorite treat to make and share. They’re soft, delicate, and melt-in-your-mouth good with a luscious lemon cream filling that adds the perfect tangy surprise. The light dusting of powdered sugar on top gives them a snowball-like appearance, making them feel festive and just right for any winter celebration—or really, any time you crave something citrusy and sweet.

These cookies are the perfect balance of buttery richness and bright lemon flavor. They’re not overly sweet, so they pair beautifully with a hot cup of tea or coffee. What I love most about them is the texture: crisp on the outside, soft and creamy on the inside. If you’re someone who loves lemon desserts, this cookie is about to become your new obsession.

Why You’ll Love These Bright Buttery Lemon Cream Snowball Cookies

These cookies are simple to make yet impressive to serve. You don’t need a mixer, and the dough comes together quickly. The lemon cream center is a zesty twist that sets them apart from classic snowballs. Plus, they store beautifully, making them a great make-ahead treat for parties, gifting, or cozy weekends.

What Kind of Lemon Should I Use?

Fresh lemons are the way to go here. You’ll want both zest and juice to create that vibrant, fresh lemon flavor in the cream filling. Avoid bottled lemon juice—it just doesn’t have the same brightness. Meyer lemons work beautifully if you want a slightly sweeter, more floral touch.

Options for Substitutions

Butter: You can use vegan butter if you’re looking for a dairy-free alternative, but make sure it’s one that holds up well for baking.
Cream cheese filling: Swap in mascarpone or a plant-based cream cheese if needed. The consistency should still be smooth and creamy.
Lemon juice/zest: If fresh lemons aren’t available, a high-quality lemon extract can work in a pinch, though the flavor will be slightly different.
Flour: All-purpose flour is ideal, but a 1:1 gluten-free flour blend can also be used for a gluten-free version.

Ingredients for Bright Buttery Lemon Cream Snowball Cookies

Unsalted Butter: This is the base of the cookie dough, lending it that rich, melt-in-your-mouth texture and flavor.
Powdered Sugar: Adds sweetness without graininess and contributes to the cookie’s delicate crumb.
All-Purpose Flour: Provides structure to the dough, ensuring the cookies hold their shape.
Cornstarch: Softens the texture of the cookies, making them ultra-tender and crumbly.
Vanilla Extract: Enhances the overall flavor profile and balances the tartness of the lemon.
Cream Cheese: The star of the lemon cream filling—adds richness and creaminess.
Fresh Lemon Juice: Gives the filling its signature zesty, citrusy punch.
Lemon Zest: Intensifies the lemon flavor and brings brightness to every bite.
Granulated Sugar: Sweetens the filling and helps with structure.
Salt: Just a pinch brings out all the flavors.
Extra Powdered Sugar: For dusting over the cookies, creating the snowball look.

Step 1: Make the Lemon Cream Filling

In a small bowl, beat together softened cream cheese, lemon juice, zest, and granulated sugar until completely smooth. Cover and refrigerate the filling for at least 30 minutes to firm up. This step makes it easier to stuff the cookies later without the filling oozing out.

Step 2: Prepare the Cookie Dough

In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract. In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture, stirring until a soft, pliable dough forms.

Step 3: Shape and Fill the Cookies

Scoop out tablespoon-sized portions of dough. Flatten each piece in your palm and add about 1/2 teaspoon of the chilled lemon cream filling in the center. Carefully wrap the dough around the filling and roll into a ball. Make sure no filling is visible on the outside.

Step 4: Chill the Cookie Balls

Place the filled cookie balls on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes. This helps prevent spreading and keeps the cookies round.

Step 5: Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the cookies for 12-14 minutes or until the bottoms are lightly golden. The tops should remain pale. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Step 6: Dust with Powdered Sugar

Once the cookies have cooled completely, generously dust them with powdered sugar. For an extra snowy look, give them a second dusting just before serving.

How Long to Prepare Bright Buttery Lemon Cream Snowball Cookies

Making these lemon cream snowballs doesn’t take all day, but the chilling steps are key to their texture and structure. The total time commitment is around 1 hour and 45 minutes.

Prep Time: The dough and filling take about 30 minutes to prepare. You’ll spend a little time shaping and filling the dough balls, which adds another 20 minutes.

Chill Time: The lemon cream needs to chill for 30 minutes, and the filled cookie dough balls need to chill for another 30 minutes before baking. You can overlap some of these steps to save time.

Bake Time: 12–14 minutes in the oven, plus cooling.

Tips for Perfect Lemon Cream Snowball Cookies

Use softened butter and cream cheese: Room temperature ingredients mix more smoothly and evenly.
Don’t skip the chilling: Chilling both the filling and dough helps the cookies keep their shape and prevents spreading.
Measure flour correctly: Spoon and level it—don’t pack it in—or the dough will be too dry.
Seal the dough well: Make sure there are no cracks or exposed filling before baking.
Double-dust for a snowy look: Dust once after cooling and again right before serving.

Watch Out for These Mistakes While Cooking

Overbaking: These cookies should remain pale on top. If they brown too much, they’ll lose their delicate texture.
Warm dough: If your dough gets too soft while shaping, pop it back in the fridge.
Leaky cookies: This happens when the dough isn’t sealed tightly around the filling.
Skipping the chill: It can’t be stressed enough—chill time ensures success.
Using bottled lemon juice: It just doesn’t give the same brightness as fresh lemons.

What to Serve With Bright Buttery Lemon Cream Snowball Cookies?

1. Hot Tea

A floral Earl Grey or chamomile complements the citrus beautifully.

2. Sparkling Lemonade

Enhance the lemon-on-lemon experience for a refreshing pairing.

3. Vanilla Ice Cream

The creamy texture pairs well with the buttery crumb of the cookies.

4. Fruit Platter

Fresh berries or sliced kiwi brighten the dessert table alongside these cookies.

5. Holiday Punch

Whether it’s mulled wine or a non-alcoholic cranberry punch, the tangy-sweet flavors match well.

Storage Instructions

Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. They’re best the day after baking when the flavors have fully developed.

Refrigerator: If your kitchen is warm or you want to extend their freshness, refrigerate them for up to a week. Let them come to room temp before serving.

Freezing: You can freeze the unbaked dough balls (with filling) for up to 2 months. Bake directly from frozen, adding 1–2 minutes to the baking time. Baked cookies can also be frozen and thawed overnight in the fridge.

Estimated Nutrition (per cookie)

Calories: ~160 kcal
Total Fat: 10g
Saturated Fat: 6g
Carbohydrates: 16g
Sugar: 7g
Protein: 1g
Fiber: 0g
Sodium: 45mg

Frequently Asked Questions

How do I prevent the filling from leaking?

Make sure to chill the filling and seal the dough completely around it. If needed, chill the dough briefly after shaping.

Can I make these cookies ahead of time?

Absolutely. The dough can be made and refrigerated up to 2 days in advance. You can also freeze shaped cookies before baking.

Can I use lemon extract instead of fresh lemon juice?

Yes, in a pinch. Use 1/2 teaspoon of lemon extract in place of the juice, but note that the flavor won’t be as fresh or vibrant.

Are these cookies overly sweet?

Not at all. They strike a balance between buttery richness and bright citrus without being cloying.

Can I make these gluten-free?

Yes, a 1:1 gluten-free flour blend works well in this recipe.

Conclusion

Bright Buttery Lemon Cream Snowball Cookies are more than just beautiful holiday treats—they’re the perfect blend of creamy, citrusy filling wrapped in a soft, tender cookie with a snowy sugar dusting. Whether you’re baking for a cookie exchange, a winter gathering, or just to treat yourself, this recipe is easy to love and hard to stop eating. With the right ingredients and a little chill time, you’ll have a batch of stunning cookies that taste as dreamy as they look.