Bright, Buttery Melt-In-Your-Mouth Treats
These lemon cream snowball cookies are soft, buttery, and delicately dusted in powdered sugar with a bright pop of fresh lemon flavor. They melt in your mouth like classic snowball cookies, but the lemon twist makes them feel lighter, fresher, and perfect year-round—not just for the holidays. Simple ingredients and quick prep make them ideal for busy bakers, cookie exchanges, or make-ahead treats. If you love easy lemon desserts or crave something sweet that isn’t overly rich, these cookies deliver the perfect balance of creamy, citrusy goodness.
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Bake Time: 12–14 minutes
- Total Time: ~1 hour
- Servings: 24 cookies
📝 Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (plus extra for rolling)
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup white chocolate chips or finely chopped white chocolate (optional, for creaminess)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowl
- Hand mixer or stand mixer
- Measuring cups & spoons
- Microplane or fine grater (for zest)
- Baking sheet
- Parchment paper
- Cooling rack
👩🍳 Step-by-Step Beginner-Friendly Instructions
- In a large bowl, beat butter and ½ cup powdered sugar until light and fluffy, about 2–3 minutes 😊.
- Mix in lemon zest, lemon juice, and vanilla until fully combined.
- Gradually add flour and salt, mixing just until a soft dough forms.
- Fold in white chocolate if using—dough should be smooth and easy to scoop.
- Cover and chill dough for 30 minutes so the cookies hold their shape ❄️.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll dough into 1-inch balls and place 2 inches apart on the baking sheet.
- Bake for 12–14 minutes, until bottoms are lightly golden but tops stay pale.
- Let cookies cool for 5 minutes, then gently roll in powdered sugar while warm 🍋.
- Once fully cooled, roll again in powdered sugar for that classic snowball look ✨.
💡 Pro Tips
- Extra lemon flavor: Add ¼ teaspoon lemon extract for a brighter citrus punch.
- Storage: Store in an airtight container for up to 5 days.
- Freezing: Freeze baked cookies (uncoated) up to 2 months; thaw and roll in sugar before serving.
- Texture tip: Don’t overbake—these cookies should stay soft and tender.