Zesty Lemon Cream Snowball Cookies
These Zesty Lemon Cream Snowball Cookies are a delightful treat, featuring a melt-in-your-mouth texture with a bright, tangy lemon flavor.
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.
Notes
For an extra tangy kick, you can add an additional teaspoon of lemon zest to the dough. Ensure all ingredients are at room temperature for the best mixing consistency.