Luscious Lemon Cream Snowball Cookies
These delightful Luscious Lemon Cream Snowball Cookies are soft, tangy, and melt-in-your-mouth delicious, perfect for any occasion.
Equipment
- Electric Mixer
- Large Bowl
- Baking Sheet
- Wire Rack
Ingredients
Cookie Dough
- 1 cup unsalted butter (2 sticks), softened
- 4 oz cream cheese softened
- 1/2 cup granulated sugar
- 2 tablespoons fresh lemon zest (from about 2-3 lemons)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For Coating
- 1.5 cups powdered sugar (confectioners' sugar), for coating
Instructions
Preparation
- In a large bowl, beat the softened butter and cream cheese with an electric mixer until light and fluffy for 2-3 minutes.
- Beat in the granulated sugar and lemon zest until well combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk flour and salt, then gradually add to the wet ingredients on low speed until just combined before stirring in vanilla extract.
- Cover and refrigerate the dough for at least 30 minutes or up to 2 hours.
Baking
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the chilled dough into 1-inch balls and place them 1 inch apart on the prepared baking sheet.
- Bake for 10-12 minutes until edges are lightly golden and cookies are set but still soft internally.
Finishing
- Roll the warm cookies generously in powdered sugar.
- Cool completely on a wire rack, and for an extra snowy coating, roll them in powdered sugar a second time once fully cooled.
Notes
For best results, ensure butter and cream cheese are at room temperature for a smoother dough. The lemon zest adds a bright, refreshing flavor, so don't skip it!