Description
Flaky, tender shortbread spheres filled with a silky lemon cream and dusted with powdered sugar. These little citrus surprises melt on the tongue and add a sunny pop to any holiday spread.
Ingredients
Scale
Cookies
- 1 cup unsalted butter, softened
- ½ cup powdered (confectioners’) sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon fine salt
- 2 teaspoons lemon zest (fresh)
Lemon cream filling
- 4 oz (½ block) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1½ cups powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
- Pinch of salt
To finish
- Extra powdered sugar for rolling
(Tip: double or triple the batch easily — multiply all ingredients by 2x or 3x.)
Instructions
- Make the lemon filling: Beat the cream cheese and 2 tablespoons butter until smooth. Add 1½ cups powdered sugar, 2 tablespoons lemon juice, ½ teaspoon lemon zest and a pinch of salt. Whip until creamy, then chill for about 30 minutes so it firms up a bit.
- Prepare the dough: In a bowl, cream 1 cup softened butter with ½ cup powdered sugar until light. Stir in the vanilla and 2 teaspoons lemon zest. Fold in the flour and ¼ teaspoon salt until a soft dough forms—stop as soon as it comes together.
- Assemble: Flatten a tablespoon-sized piece of dough in your palm, place roughly ½ teaspoon of the chilled lemon filling in the center, then wrap the dough around the filling and roll into a smooth ball, sealing the edges.
- Bake: Arrange the filled balls on a parchment-lined baking sheet. Bake in a 350°F (175°C) oven for 12–14 minutes, until the bottoms show a faint golden tint.
- Sugar coat: Let the cookies rest 5 minutes on the sheet, then roll them in powdered sugar while still warm. When fully cool, roll once more for an even, snowy coating.
Notes
- Notes & tips
- For brighter lemon flavor, use freshly zested lemons and fresh juice.
- Chilling the filling makes wrapping easier and reduces leakage during baking.
- Avoid overmixing the dough — mix until just combined to keep the cookies tender.
- Variations: Drizzle with a lemon glaze or stir a little extra lemon zest into the sugar you roll them in for intensified citrus notes.
- Storage
- Keep cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze layers separated by parchment for up to two months; thaw to room temperature before serving.