Strawberry Snowball Cookies

These strawberry snowball cookies are soft, buttery, and coated in a pretty pink strawberry powdered sugar. Made with freeze-dried strawberries, chocolate chips, and pecans, they’re a fun twist on a classic.

Prep Time30

Cook Time15

Total Time45

Course: Dessert

Cuisine: American

Keyword: strawberry snowball cookies

Servings:

Calories: 94kcal

Author: Sarah Hayes

Equipment

teaspoon cookie scoop

Ingredients

3/4 cup salted butter , softened
1/2 cup granulated sugar
1 egg , room temperature
2 teaspoon vanilla extract
2 cups all-purpose flour
1 cup pecans , finely chopped
1 cup mini chocolate chips
1/2 - 1 cup powdered sugar
1 ounce freeze dried strawberries

Instructions

Preheat oven to 350°F and line two baking sheets with parchment paper.
In a large mixing bowl, cream butter and sugar until light and fluffy (5-7 minutes). Beat egg and vanilla into mixture. Gradually add flour into the mixture and beat to combine.
Fold in pecans and mini chocolate chips into the dough.
Using a teaspoon sized cookie scoop (size #110), shape dough into balls and place approximately 2 inches apart on parchment lined baking sheets.
Place in oven and bake until set and bottoms are lightly browned, 15-20 minutes depending on your oven.
While cookies are baking place powdered sugar and freeze dried strawberries in a food processor and blend for about a minute until the sugar is pastel colored pink. Add a few more strawberries for a darker pastel color. (I start with about 1/2 cup each powdered sugar and strawberries in my mini processor and adjust from there).
Cool cookies on pans 2-3 minutes, then roll warm cookies in strawberry powdered sugar.
Cool completely on wire racks, then roll cookies in strawberry powdered sugar a second time.

Notes

I buy my freeze dried strawberries at Trader Joe's or Target.

Roll cookies twice for best powdered sugar coverage.

These cookies are hard to tell when done. To avoid overbaking, check the bottoms, if they are light brown, remove from the oven.

Store cookies in an airtight container at room temperature up to 3 days.

Nutrition