Irresistibly Soft Lemon Cream Snowball Cookies You Have to Try

I still remember the first time I baked Lemon Cream Snowball Cookies with my mum’s old wooden mixing bowl perched on the kitchen counter, sunlight streaming through the window. These cookies aren’t just a treat—they’re a little burst of sunshine wrapped in tender, crumbly dough dusted with powdered sugar. Living in sunny San Diego, I often crave desserts that feel light and bright, and these snowballs fit the bill perfectly. They remind me of those quiet afternoons in southern England kitchens, where food was about comfort but also about celebration. If you love cookies with a hint of citrus and a melt-in-your-mouth texture, these Lemon Cream Snowball Cookies will quickly become a favourite in your home too.

Why You’ll Love This Lemon Cream Snowball Cookies

What makes these Lemon Cream Snowball Cookies truly special is their delicate balance of flavors and textures. The zing of fresh lemon zest cuts through the rich, buttery dough, while the cream adds an unexpected softness that almost melts on your tongue. Growing up, my grandmother’s recipes always had a way of making simple ingredients feel luxurious—these cookies capture that magic. Plus, they’re surprisingly easy to make, which means you can whip up a batch even on busy weeknights or for last-minute gatherings. They’re perfect for sharing, and I always find that the powdered sugar dusting feels like a little snowy surprise, especially during family tea times.

Ingredients You’ll Need for This Lemon Cream Snowball Cookies

this RECIPE

The key to this dish lies in selecting the right ingredients—simple, fresh, and good quality. When I’m baking, I always reach for unsalted butter because it gives me full control over the saltiness. For the lemon flavor, fresh zest is non-negotiable; bottled lemon flavor just doesn’t have the same bright pop. Cream adds that lovely richness but can be swapped with full-fat yogurt if you’re after a slightly tangier twist. I’ve also experimented with different flours, but all-purpose flour gives these cookies the perfect crumbly texture I adore.

• 1 cup (225g) unsalted butter, softened
• 1/2 cup powdered sugar, plus extra for dusting
• 1 teaspoon pure vanilla extract
• 2 tablespoons fresh lemon zest (from about 2 lemons)
• 2 cups (250g) all-purpose flour
• 1/2 cup heavy cream or full-fat yogurt (for a tangy alternative)
• 1/4 teaspoon salt

Nutrition Facts

• Calories: 180 per cookie (based on 24 cookies)
• Protein: 2g
• Fat: 12g
• Carbohydrates: 18g
• Fiber: 0.5g
• Sugar: 7g
• Sodium: 50mg

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Steps to Create Your Lemon Cream Snowball Cookies

1. Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper. This lower temperature helps the cookies stay tender and prevents browning.
2. In a large bowl, cream the softened butter and powdered sugar together using an electric mixer until light and fluffy—this usually takes about 3-4 minutes. The fluffier the butter, the more tender your cookies.
3. Add the vanilla extract and fresh lemon zest to the butter mixture, mixing just until combined. The lemon zest is where the magic happens, so don’t skip it!
4. Slowly sift in the flour and salt, mixing on low speed. Alternate by adding the heavy cream (or yogurt), mixing just until the dough comes together. Overmixing can make the cookies tough, so keep it gentle.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 18-20 minutes, until the edges are set but the bottoms aren’t browned. The cookies will still be soft but firm up as they cool.
7. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. While still warm, gently roll them in powdered sugar for that signature snowball look.
8. Once fully cooled, give them one more dusting of powdered sugar for extra sweetness and presentation.

Tips for Making the Best Lemon Cream Snowball Cookies

Getting these cookies just right depends on a few simple but crucial techniques I’ve learned over years of baking with my family. The texture should be tender and crumbly, not dry or dense, and the lemon flavor needs to shine without overpowering the buttery base.

• Use room temperature butter for easy creaming; cold butter won’t incorporate well and melted butter can make the dough greasy.
• Fresh lemon zest is essential—avoid bottled lemon extracts, which lack brightness and can taste artificial.
• Don’t overwork the dough once the flour is added; mix until just combined to keep the cookies tender.
• Rolling the dough balls evenly ensures uniform baking and consistent texture.
• Bake at a lower temperature to prevent the cookies from browning and losing that delicate crumb.
• Rolling the cookies in powdered sugar while warm helps the sugar stick better and creates that snowy appearance.

With these tips, you’ll create a cookie that’s both nostalgic and fresh. Learn more: homemade shortbread cookies Learn more: Irresistibly Delicious Banana Cake Recipe You Have to Try

Serving Suggestions and Pairings

These Lemon Cream Snowball Cookies are perfect for a variety of occasions, whether it’s a casual afternoon tea or a festive holiday spread. I love how they add a touch of elegance without any fuss, making them a go-to when I want to impress without stress.

• Serve with a hot cup of Earl Grey or chamomile tea to complement the citrus notes.
• Pair alongside fresh berries or a light lemon curd for extra zing.
• Include in cookie platters during holiday gatherings or birthday parties for a refreshing contrast to richer desserts.
• Great as a little treat packed in lunchboxes or wrapped up as homemade gifts.

Whenever I make these cookies, my kids immediately ask for “more lemon bites,” and they’re just as popular with grown-up guests. It’s the kind of recipe that bridges generations, making it a treasured staple in our kitchen.

Storage and Reheating Tips

Proper storage keeps these cookies fresh and crumbly, so you can enjoy them days after baking. I often bake a batch on the weekend and watch them disappear throughout the week.

• Store cooled cookies in an airtight container at room temperature for up to 5 days.
• For longer storage, freeze the dough balls before baking or freeze baked cookies in a sealed container for up to 3 months.
• To refresh frozen cookies, thaw at room temperature and lightly dust with powdered sugar before serving.
• Reheating isn’t usually necessary, but if desired, warm gently in a low oven (275°F/135°C) for 5 minutes to regain softness.

Frequently Asked Questions

What are the main ingredients for Lemon Cream Snowball Cookies?

The main ingredients for Lemon Cream Snowball Cookies include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Lemon Cream Snowball Cookies?

The total time to make Lemon Cream Snowball Cookies includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Lemon Cream Snowball Cookies ahead of time?

Yes, Lemon Cream Snowball Cookies can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Lemon Cream Snowball Cookies?

Lemon Cream Snowball Cookies pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Lemon Cream Snowball Cookies suitable for special diets?

Depending on the ingredients used, Lemon Cream Snowball Cookies may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

These Lemon Cream Snowball Cookies are more than just a dessert—they’re a little celebration of light, warmth, and family moments. I hope you find as much joy baking and sharing them as I have. If you give this recipe a go, I’d love to hear how it turns out in your kitchen. Happy baking, and here’s to many sweet, easy moments around your table!