Ingredients:

  • 1 cup (226g) Unsalted Butter, softened
  • 1/2 cup (60g) Powdered Sugar
  • 1 tsp Vanilla Extract
  • 2 cups (250g) All-Purpose Flour
  • 1/4 cup (32g) Cornstarch
  • 1/4 tsp Salt
  • 2 tbsp Fresh Lemon Zest
  • 2 oz (56g) Cream Cheese, softened
  • 1/4 cup (30g) Powdered Sugar for filling
  • 1 tsp Fresh Lemon Juice
  • 1/2 tsp Lemon Zest for filling
  • 1 1/2 cups (180g) Powdered Sugar for coating

Instructions:

  1. Cream the butter. Beat the 226g butter and 60g powdered sugar until pale and fluffy. Note: This incorporates air for a lighter cookie.
  2. Add aromatics. Mix in the vanilla and 2 tbsp lemon zest. Smell the citrus release as it hits the fat.
  3. Whisk dry ingredients. Sift the flour, cornstarch, and salt together. Ensure no white lumps of cornstarch remain.
  4. Combine. Slowly add the dry mix to the butter. Mix until a soft dough forms and pulls away from the bowl.
  5. Prep the filling. In a small bowl, whisk the cream cheese, 30g powdered sugar, lemon juice, and extra zest until silky and smooth.
  6. Shape the balls. Scoop a tablespoon of dough, flatten it, and place a tiny dollop of filling in the center. Seal the edges tightly so no cream escapes.
  7. Chill (Optional but recommended). Pop the tray in the fridge for 15 minutes. This prevents spreading in the oven.
  8. Bake. Place in a 180°C oven for 12 minutes until the edges are just set but the tops remain pale.
  9. First roll. Let them cool for 5 minutes, then roll in the 180g powdered sugar while still warm to the touch.
  10. Final dust. Once completely cool, roll them again. They should look like thick, fuzzy snowballs.