The first time I bit into a Lemon Cream Snowball Cookie, I was transported back to childhood summers – that perfect blend of tangy lemon and sugary sweetness, all wrapped up in a melt-in-your-mouth bite. It’s truly a special treat, and while they’re fantastic on their own, I’ve found so many creative ways to enjoy these little spheres of joy. If you’re anything like me and love finding new excuses to indulge in a delicious dessert, then you’re in for a real treat today. We’re going beyond the cookie jar to explore six simple, delightful ways to savor every last crumb of your Lemon Cream Snowball Cookies.
<h2>Why You’ll Love This Dish</h2>
There’s something inherently charming about a snowball cookie, and when you infuse it with bright, zesty lemon and a hint of creaminess, you’ve got a winner. These aren’t just any cookies; they’re a little burst of sunshine, perfect for brightening any day. They’re relatively straightforward to make, requiring basic pantry staples, and the payoff is huge with their tender texture and vibrant flavor. Plus, their small, bite-sized nature makes them ideal for sharing, gifting, or simply enjoying one (or three!) with a cup of tea. They’re a fantastic addition to any dessert spread, especially during warmer months, but honestly, their cheerful flavor is welcome year-round.
> “These Lemon Cream Snowball Cookies are an absolute revelation! The lemon zest is perfectly balanced, and they just melt in your mouth. I made a double batch and they vanished in an hour!” – A very satisfied baker
<h2>The Cooking Process Explained</h2>
Making Lemon Cream Snowball Cookies is a delightful journey that begins with creaming together butter, sugar, and cream cheese until it’s light and fluffy – this is where the “cream” in “Lemon Cream” truly shines, lending an incredible tenderness to the cookie. Then comes the vibrant lemon zest and extract, infusing that signature tang. Dry ingredients, including flour and a pinch of salt, are folded in to form a soft dough. After a brief chill to firm up, the dough is rolled into small, uniform balls and baked until just set. The magic concludes with a generous roll in powdered sugar, giving them their characteristic “snowball” appearance and an extra layer of sweetness. It’s a simple process, but each step contributes to the ultimate melt-in-your-mouth experience.
<h2>What You’ll Need</h2>
To create these delightful Lemon Cream Snowball Cookies, gather the following ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 4 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (or more, to taste)
- Zest of 1 large lemon
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 ½ cups powdered sugar (for rolling)
<h2>Directions to Follow</h2>
Follow these steps to bake your perfect batch of Lemon Cream Snowball Cookies:
- Prepare Oven and Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
- Cream Wet Ingredients: In a large mixing bowl, using an electric mixer, cream together the softened butter, cream cheese, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Flavorings: Beat in the vanilla extract, lemon extract, and lemon zest until well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
- Chill Dough (Optional but Recommended): Cover the dough and refrigerate for 15-30 minutes. This makes it easier to handle and helps prevent spreading.
- Shape Cookies: Roll the dough into 1-inch balls. Place them about 1 inch apart on the prepared baking sheets.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. They shouldn’t brown too much.
- Cool Slightly: Let the cookies cool on the baking sheets for about 5 minutes before carefully transferring them to a wire rack.
- Roll in Powdered Sugar: While still warm, but cool enough to handle, roll each cookie generously in powdered sugar. You might want to do a second roll once fully cooled for an extra “snowy” effect.
- Cool Completely: Allow the cookies to cool completely on the wire rack before storing or serving.
<h2>Best Ways to Enjoy It</h2>
While these Lemon Cream Snowball Cookies are utterly divine straight from the cooling rack, their versatility allows for some truly creative enjoyment!
- Classic Tea Time Treat: Pair them with a steaming cup of Earl Grey or a refreshing glass of iced tea for a perfect afternoon pick-me-up.
- Dessert Topping Extraordinaire: Crumble a few cookies over a scoop of vanilla bean ice cream or a lemon sorbet for an added texture and flavor dimension.
- Mini Trifle Layers: Use whole or halved cookies as a layer in a mini lemon trifle, alternating with lemon curd, whipped cream, and fresh berries.
- Garnish for Fruit Salad: The bright lemon flavor complements fresh fruit beautifully. Use them as a sweet, crumbly garnish for a bowl of mixed berries, melon, or stone fruit.
- “Deconstructed” Lemon Cream Pie: Arrange a few cookies on a plate, add a dollop of whipped cream, a sprinkle of lemon zest, and perhaps a fresh raspberry.
- Coffee or Hot Chocolate Dipper: Their tender texture makes them perfect for a quick dunk in your morning coffee or a cozy mug of white hot chocolate.
<h2>Storage and Reheating Tips</h2>
To keep your Lemon Cream Snowball Cookies tasting fresh and delightful, proper storage is key. Once completely cooled, store them in an airtight container at room temperature for up to 5-7 days. If your home is particularly warm, or if you prefer a firmer texture, you can store them in the refrigerator, but let them come to room temperature before serving for the best texture.
For longer storage, these cookies freeze beautifully! Place the fully cooled, powdered sugar-dusted cookies in a single layer on a baking sheet and freeze for about an hour until solid. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper, for up to 2-3 months. Thaw them at room temperature for an hour or so before enjoying. There’s no need to reheat them; they’re best enjoyed at room temperature.
<h2>Helpful Cooking Tips</h2>
Achieving the perfect Lemon Cream Snowball Cookie is all about a few little tricks of the trade:
- Soften Ingredients Properly: Ensure your butter and cream cheese are truly softened to room temperature. This allows them to cream together smoothly, incorporating air for a tender cookie. If they’re too cold, your dough might be lumpy.
- Don’t Skimp on the Zest: Lemon zest is where most of the vibrant lemon flavor resides. Use a microplane for the finest zest, avoiding the bitter white pith.
- Chill the Dough: While not strictly mandatory, chilling the dough for 15-30 minutes helps prevent the cookies from spreading too much in the oven, resulting in nicely shaped “snowballs.”
- Roll While Warm: The key to getting that beautiful, thick coating of powdered sugar is to roll the cookies while they are still warm, but not hot. The warmth helps the sugar adhere and slightly melt, creating a wonderful crackled effect. A second roll once fully cooled can boost the “snowy” look.
- Avoid Overbaking: These cookies are meant to be tender and melt-in-your-mouth. Bake them until the edges are just set and very lightly golden – they should not be deeply browned.
<h2>Creative Twists</h2>
While the classic Lemon Cream Snowball Cookie is a masterpiece on its own, here are a few simple variations to explore:
- Lime Zest Swap: For a different citrus punch, replace the lemon zest and extract with lime zest and a touch of lime juice or extract.
- Nutty Addition: Fold in ¼ cup of finely ground almonds or pistachios into the dough along with the flour for an added layer of flavor and texture.
- Glazed Snowballs: Instead of rolling in powdered sugar, make a simple lemon glaze (powdered sugar mixed with a little lemon juice) and drizzle it over the cooled cookies.
- Coconut Snowballs: Add ½ cup of shredded coconut to the dough and roll the baked cookies in a mixture of powdered sugar and finely shredded coconut.
- Herbal Infusion: For an unexpected twist, very finely chop a teaspoon of fresh rosemary or thyme and add it with the lemon zest. It pairs surprisingly well with lemon!
<h2>Your Questions Answered</h2>
How soft should my butter and cream cheese be?
They should be very soft, almost spreadable. If you gently press your finger into them, it should leave an indentation without much resistance. This ensures they cream together beautifully, creating a smooth, airy base for your cookies.
Can I make the dough ahead of time?
Absolutely! The dough can be made up to 2-3 days in advance. Cover it tightly with plastic wrap and store it in the refrigerator. When you’re ready to bake, let it sit at room temperature for about 15-20 minutes to soften slightly before rolling, as it will be quite firm straight from the fridge.
Why did my cookies spread too much?
Several factors can cause spreading. The butter or cream cheese might have been too warm, the oven might not have been hot enough, or the dough wasn’t chilled. Using too much baking powder (though this recipe doesn’t call for it) can also cause spreading. Ensure you’re measuring your flour correctly (spoon and level, don’t scoop directly from the bag) and don’t skip the optional chilling step.
Zesty Lemon Cream Snowball Cookies
Equipment
- Baking sheet
- Parchment paper
- Large mixing bowl
- Electric mixer
- Wire rack
Ingredients
Cookie Dough
- 1 cup unsalted butter
- 4 oz cream cheese
- 1 cup powdered sugar
- 2 cups all-purpose flour
- lemons Zest of 2 large lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Pinch salt
For Dusting
- powdered sugar more for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C); then, line a baking sheet with parchment paper.
Mixing
- In a large mixing bowl, cream together the softened butter and cream cheese until light and fluffy using an electric mixer.
- Beat in 1 cup of powdered sugar, lemon zest, fresh lemon juice, vanilla extract, and salt until well combined and smooth, scraping down the sides of the bowl as needed.
- Gradually add the all-purpose flour, mixing on low speed until just combined and a soft dough forms (do not overmix).
Baking
- Roll the dough into small, 1-inch balls and place them about 1 inch apart on the prepared baking sheet.
- Bake for 10-12 minutes until the edges are lightly golden; the cookies will still be soft when removed from the oven.
Finishing
- Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
- Once cool or slightly warm, generously roll each cookie in additional powdered sugar until fully coated.