Best Bright & Buttery Lemon Cream Snowball Cookies
Bright & Buttery Lemon Cream Snowball Cookies are tender, melt-in-your-mouth butter cookies kissed with lemon zest and rolled in powdered sugar for a classic snowy finish—optionally stuffed with a little lemon curd for an extra citrus surprise.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 12 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar (plus extra for rolling)
2 tsp finely grated lemon zest (plus extra for garnish, optional)
2 tbsp fresh lemon juice
1 tsp pure vanilla extract
2¼ cups all-purpose flour, spooned and leveled
⅓ cup cornstarch
¼ tsp fine sea salt
½ cup finely chopped nuts (pecans or almonds), optional
¼ cup lemon curd or thick lemon cream (for filling), optional
Instructions
1. Cream butter and powdered sugar with a mixer until light and fluffy. Mix in lemon zest, lemon juice, and vanilla until combined.
2. In a separate bowl, whisk flour, cornstarch, and salt. Gradually add to the butter mixture on low speed until a soft dough forms.
3. If using nuts, gently fold them in. Cover and chill dough 30–45 minutes until firmer but still scoopable.
4. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
5. Scoop tablespoon-size portions of dough, roll into smooth balls, and place about 1½ inches apart on prepared sheets.
6. Optional filling: flatten each ball slightly, add a tiny dollop of lemon curd, wrap dough around it, and reroll into a sealed ball with no cracks.
7. Bake 10–12 minutes, until bottoms are lightly golden and tops are set but still pale.
8. Cool on baking sheet 5 minutes. While warm, roll cookies in powdered sugar and transfer to a rack to cool completely.
9. Once fully cool, roll in powdered sugar a second time for a thick snowy coating. Garnish with extra lemon zest if desired.
10. Store in an airtight container at room temperature.
Notes
Keep cookies pale for the most tender texture—just look for lightly golden bottoms. Chill the dough so the cookies hold their shape. If filling with lemon curd, seal the dough completely to prevent leaks. Double-rolling in powdered sugar gives the classic snowball look.