I know what you’re thinking –?????? – no, but really. These cookies are a HIT. Because not all Holiday cookies are created equal – they don’t have to be chocolaty goodness all the time. Yet these still have chocolate – white chocolate! These are so rich, soft, sticky gooey and flavorful – you’ll look at key lime pie in a different light with these Yellow Snow Key Lime Snowball Cookies.
This recipe derived from what was going to be my original Key Lime Snowball Cookies, but then soon realized that these cookies didn’t appear so white. The white chocolate actually has a hint of yellow to it. So, thus Yellow Snow was born. And let me tell you – if you want to make your Holiday guests scratch their heads and laugh, this will do just the trick. But once they taste them, they’ll never forget the name and you’ll be requested to make these cookies year round!
Yellow Snow Key Lime Snowball Cookies
- 2 1/4 cups of flour
- 2 tsp baking powder
- 1 package cream cheese (room temperature)
- 3/4 cup unsalted butter (room temperature)
- 1 1/2 cups sugar
- 2 tbsp lime zest; 3 tbsp lime juice
- 1 tsp vanilla extract
- 1 large egg + 1 large egg yolk (room temperature)
- 1 cup confectioners sugar
- 1 cup white chocolate (chips or bark)
- In a large mixing bowl, whisk together 2 1/4 cups of flour, 2 tsp baking powder, and 1/8 tsp salt. Set aside.
- In your standing electric mixer, add in 1/2 cup unsalted butter (room temperature) and 1 package of cream cheese (room temperature) and blend until creamy on medium speed.
- Then add 1 1/2 cups of sugar to the mixture on medium speed until soft and fluffy (about 2 minutes).
- Grate and squeeze 2 tbsp lime zest and 1 1/2 tbsp lime juice into the mixture, as well as 1 tsp vanilla.
- Once incorporated, on low speed, add in one large egg and one large egg yolk.
- On low speed, slowly add in flour mixture (in small parts), allowing each part to fully incorporate in between. The dough will become very sticky – this is what you want.
- Allow dough to refrigerate for at least 2 hours, or up to overnight.
- Preheat oven to 325F.
- Get together a small bowl with 1 cup confectioners sugar. Begin by spooning out tbsp size balls of dough into your hands. They might be difficult to roll (being sticky), so it helped to toss the dough into the confectioners first, then begin rolling. BUT, be sure to roll the ball back into confectioners BEFORE placing on a lined baking sheet.
- Space each ball about 2 inches apart. No squishing or smashing is required, just bake them as balls.
- Bake for no longer than 14 to 14:30 minutes – otherwise the bottoms will brown and burn quickly!
- The dough will crack and create grooves for adding the white chocolate lime glaze over top once they are cooled. If you notice the confectioners isn’t prevalent, it’s because you rolled the balls in your hands too much and the dough had soaked up the confectioners. Again, make sure to roll the ball in the confectioners right before playing on the baking sheet.
Making the White Chocolate Lime Glaze
- Begin by boiling a small pot of water (filling with water about 1/3 of the way). Bring the boil to a simmer boil, then leave on low heat the rest of the time being. In a small metal bowl that will fit into the pot, add in white chocolate chips, or bark, with 1/4 cup of unsalted butter.
- Allow to melt completely, then add another 1 1/2 tbsp lime juice and 1/8 cup milk. Stir regularly on low heat.
- Once glaze has melted, top off each cookie with a spoonful, allowing it to drizzle down the cracks as displayed in the GIF above.
- Store cookies sealed at room temperature, or in the fridge. These make great freezer cookies, too!