Name: Lemon Cream Snowball Cookies Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 44 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; ½ cup powdered sugar; 1 tsp vanilla extract; 2 cups all-purpose flour; ¼ tsp salt; 2 tsp lemon zest; 4 oz cream cheese, softened; 2 tbsp butter, softened; 1½ cups powdered sugar; 2 tbsp lemon juice; ½ tsp lemon zest; 1 pinch salt; Extra powdered sugar for coating

I absolutely adore sharing this Lemon Cream Snowball Cookies Recipe with you because it’s one of those delightful treats that instantly brightens my day. The combination of tangy lemon zest and luscious cream cheese filling wrapped in a tender, buttery cookie is pure magic. Every bite feels like a little snowball of sweetness and zestiness melting perfectly in your mouth, making it my go-to when I want something special yet simple to bake. I know once you try it, you’ll be hooked just like I am!

Why You'll Love This Lemon Cream Snowball Cookies Recipe

What stands out for me is the perfect balance of flavors in these cookies. The lemon zest adds a fresh, vibrant zing that wakes up the senses, while the creamy filling inside offers a smooth, slightly tangy contrast that makes every bite irresistibly unique. It’s not just a cookie—it’s a little burst of sunshine that’s both sweet and refreshing, which is why I find myself loving it especially in the spring and summer, though it feels just right any time of the year.

I also love how approachable this recipe is. I’m not one to shy away from baking, but sometimes complicated recipes can be intimidating. This one is wonderfully straightforward. The steps flow naturally, and you don’t need a long list of fancy ingredients—each element serves a clear purpose in creating that soft, tender texture and bright flavor. Plus, making the filling and chilling it while prepping the dough saves time and keeps the process relaxed.

These cookies are perfect for so many occasions, too. I’ve brought them to family gatherings, afternoon tea parties, and even as a thoughtful homemade gift during the holidays. They look beautiful coated with powdered sugar, almost like edible snowballs, making them festive and fun. Honestly, they’ve earned a permanent spot in my recipe box because they always impress and disappear fast!

Ingredients You'll Need

The image shows small round cookies covered fully in white powdered sugar arranged in neat rows on a black wire cooling rack. The cookies have a slightly rough texture under the sugar, and some scattered powdered sugar rests on the surface below the rack. The background is a white marbled texture with faint hints of lemons and green leaves partially visible around the edges, adding a fresh, natural touch. Photo taken with an iphone --ar 4:5 --v 7

This Lemon Cream Snowball Cookies Recipe uses a handful of simple ingredients that each play a vital role in creating the final flavor and texture. From the creamy butter and cream cheese to the zesty lemon and sweet powdered sugar, each component works harmoniously to give you that melt-in-your-mouth experience.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Unsalted butter: Softened for easy creaming, it gives the cookies their tender, rich base.
Powdered sugar: Used both in the dough and for coating, adding delicate sweetness that melts smoothly.
Vanilla extract: Adds warmth and depth to balance the lemon’s brightness.
All-purpose flour: The foundation for the dough, providing structure without toughness.
Salt: Just a pinch to enhance all the other flavors.
Lemon zest and lemon juice: The stars of the show delivering fresh, tangy pops of citrus flavor.
Cream cheese: Softened to create the luscious, tangy filling inside each cookie.
Extra powdered sugar: For that final, snowy coating that makes these cookies irresistible.

Directions

Step 1: Prepare the cream filling by beating together the softened cream cheese and 2 tablespoons of softened butter in a mixing bowl until the mixture is completely smooth and creamy.

Step 2: Gradually add 1½ cups of powdered sugar, 2 tablespoons of lemon juice, ½ teaspoon of lemon zest, and a pinch of salt to the cream cheese mixture. Mix everything thoroughly until well combined and silky.

Step 3: Pop the cream filling into the fridge to chill for about 30 minutes. This helps the filling firm up so it’s easier to handle when assembling the cookies.

Step 4: In a separate large bowl, cream together 1 cup of softened unsalted butter and ½ cup of powdered sugar until the mixture is light and fluffy. This usually takes a few minutes with an electric mixer on medium speed.

Step 5: Add 1 teaspoon vanilla extract and 2 teaspoons lemon zest to the butter and sugar mixture. Stir everything until the lemon and vanilla are evenly distributed, releasing that wonderful aroma.

Step 6: Slowly mix in 2 cups of all-purpose flour and ¼ teaspoon of salt. Continue mixing until a soft dough forms that’s just cohesive enough to hold together without being sticky.

Step 7: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.

Step 8: Take about one tablespoon of cookie dough and flatten it slightly in your palm. Place approximately ½ teaspoon of chilled cream filling in the center, then gently pull the dough around the filling and roll it into a smooth ball, fully enclosing the lemon cream.

Step 9: Arrange the dough balls on the prepared baking sheet, spacing them a couple of inches apart so they have room to bake evenly.

Step 10: Bake the cookies in the oven for 12 to 14 minutes, or until the edges just begin to turn a light golden brown without overbaking.

Step 11: Let the cookies cool on the baking sheet for about 5 minutes to firm up before rolling them in a generous layer of powdered sugar, giving them their classic "snowball" look.

Step 12: Once fully cooled, roll the cookies in powdered sugar again for that perfect snowy finish and irresistible sweetness.

Servings and Timing

This recipe makes about 24 delightful Lemon Cream Snowball Cookies, perfect for sharing or sampling over several days. Preparation time clocks in at around 15 minutes, though you’ll spend about 30 minutes chilling the cream filling and roughly 12 to 14 minutes baking. Altogether, expect a total time of approximately 44 minutes from start to finish, including cooling. With minimal hands-on time and a quick bake, it’s a wonderfully efficient recipe to enjoy a fresh batch without spending all day in the kitchen.

How to Serve This Lemon Cream Snowball Cookies Recipe

The image shows a close-up of several round cookies covered with white powdered sugar. Each cookie has a rough texture with cracks visible under the layer of sugar, giving them a snowy look. They are piled together, filling the frame, with a large sliced lemon in the blurred background that adds a soft yellow contrast. The cookies have a light, creamy color beneath the sugar. Photo taken with an iphone --ar 4:5 --v 7

I love serving these cookies at room temperature so their tender crumb and creamy filling shine through perfectly. They’re fabulous alongside a warm cup of tea or a frothy cappuccino, making an afternoon coffee break feel like a special occasion. For parties, I like arranging them on pretty platters dusted with extra powdered sugar and garnished with thin lemon slices or edible flowers for a charming presentation that always impresses guests.

Pairing these cookies with light, refreshing beverages really enhances their bright lemon flavor. I often enjoy them with sparkling water infused with mint and lemon or a crisp white wine like a Sauvignon Blanc when hosting grown-up gatherings. If you want something festive, a citrusy cocktail such as a lemon drop martini also complements their zing wonderfully.

These cookies shine at holiday celebrations and family get-togethers because they’re bite-sized, easy to share, and offer a refreshing contrast to heavier desserts. I usually serve them as part of a dessert board alongside fresh berries, nuts, and mild cheeses, giving everyone a little taste of everything. Their snowy powder sugar coating makes them especially festive for wintertime, but honestly, they’ve become a year-round favorite in my kitchen.

Variations

I’ve experimented with different takes on this Lemon Cream Snowball Cookies Recipe and love how flexible it is. For a twist, you can swap out lemon zest and juice for orange or lime to give these snowballs a different citrus profile. It’s a fun way to customize the cookies to your taste or season without changing the structure.

If you need gluten-free options, I recommend using a gluten-free all-purpose flour blend in place of regular flour; just make sure it contains xanthan gum to keep the dough from crumbling. For a vegan version, substituting dairy butter and cream cheese with plant-based alternatives works beautifully, though you might want to chill the filling a bit longer to help it firm up properly.

Another variation I enjoy is adding a bit of finely chopped white chocolate or lemon-infused poppy seeds to the dough for added texture and complexity. You can also experiment with different coatings like a dusting of finely crushed freeze-dried lemon powder mixed with sugar instead of just plain powdered sugar. No matter how you adapt this recipe, the core lemon-cream combo is always a winner in my book.

Storage and Reheating

Storing Leftovers

After baking, I store leftover Lemon Cream Snowball Cookies in an airtight container at room temperature for up to 4 days. Choose a container that’s wide enough so the cookies aren’t squished together, preserving their delicate shape and texture. If you keep them in the fridge, they’ll last a little longer, but I find the texture is best when enjoyed at room temperature.

Freezing

You can absolutely freeze these cookies! To do so, I recommend freezing the cookie dough balls before baking. Place them on a lined baking sheet and freeze until solid, then transfer to a freezer-safe zip-top bag or container for up to 3 months. When you’re ready to bake, pop the dough balls directly onto a baking sheet and add a few extra minutes to the bake time. Alternatively, fully baked and cooled cookies also freeze well when wrapped tightly and stored in an airtight container, lasting up to 2 months.

Reheating

To reheat baked cookies, I gently warm them in a low oven at 300°F (150°C) for 5 to 7 minutes or until slightly warmed through. Avoid microwaving as it can make the cookies too soft or gummy. If you froze unbaked dough, be sure to bake fully from frozen, adjusting time accordingly. Reheating brings out the fresh lemon aroma and soft texture just like when first baked.

FAQs

Can I use regular cream cheese or does it need to be full-fat?

I recommend using full-fat cream cheese for the filling as it gives the best texture and flavor. Lower-fat versions tend to be too watery or tangy, which can affect the cream’s consistency and the overall richness of the cookie.

Can I make these cookies ahead of time?

Definitely! I often prepare the filling and dough a day ahead, chilling both overnight. On baking day, I assemble and bake fresh to get the best texture. The powdered sugar coating looks fresh too when applied right before serving.

What if I don’t have fresh lemons for zest and juice?

If fresh lemons aren’t available, you can use bottled lemon juice and dried lemon zest in a pinch, but fresh ingredients always provide the brightest, most vibrant flavor. The zest especially adds essential oils that bottled juice alone can’t replicate.

Is there a way to make these cookies less sweet?

You can reduce the powdered sugar slightly in the dough or filling if you prefer less sweetness, but be cautious as it plays a big role in texture and flavor balance. Another idea is to add a tiny pinch of baking soda to soften the sweetness perception without changing the recipe much.

Can these cookies be made larger or smaller?

They can! I usually stick to about a tablespoon of dough per cookie for that perfect bite-size, but if you want larger cookies, just increase the dough amount and baking time. For mini versions, reduce dough size and watch bake time carefully—they’ll need less time to avoid overbaking.

Conclusion

I'm so excited for you to try this Lemon Cream Snowball Cookies Recipe because it truly is a little piece of citrusy heaven that’s as fun to make as it is to eat. Whether you’re baking for a special occasion or just treating yourself on a cozy afternoon, these cookies promise a delicious balance of bright lemon flavor and creamy sweetness wrapped in a tender, delicate shell. Trust me, once you make them, they’ll become an adored staple in your cookie collection, just like they are in mine!