Strawberry Snowball Cookies

Strawberry snowball cookies are a delightful twist on the classic snowball treat. With a soft, buttery texture and a burst of sweet strawberry flavor, these bite-sized confections are rolled in powdered sugar for a festive, snowy finish. Perfect for holidays, parties, or as an everyday indulgence, they’re as pretty as they are delicious.

Why You’ll Love This Recipe

  • Unique twist: A fruity update to the classic snowball cookie.
  • Melt-in-your-mouth texture: Buttery and tender with a soft crumb.
  • Simple ingredients: Made with pantry staples and freeze-dried strawberries.
  • Great for gifting: Beautiful and festive, perfect for holiday cookie trays.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Unsalted butter, softened
  • Powdered sugar (for the dough and coating)
  • Vanilla extract
  • Almond extract (optional)
  • All-purpose flour
  • Freeze-dried strawberries, finely crushed
  • Salt

Directions

  1. Prepare the strawberry powder: Place the freeze-dried strawberries in a food processor or blender and pulse until finely crushed. Set aside.
  2. Make the dough: In a mixing bowl, beat the softened butter and 1/3 cup powdered sugar until light and fluffy. Add the vanilla extract and almond extract (if using) and mix well.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour, crushed strawberries, and salt. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
  4. Chill the dough: Cover the dough and refrigerate for 30-60 minutes to firm up.
  5. Shape the cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the chilled dough into 1-inch balls and place them on the prepared baking sheet.
  6. Bake: Bake for 10-12 minutes, or until the cookies are set but not browned. Let them cool for 5 minutes on the baking sheet.
  7. Coat in powdered sugar: Roll the warm cookies in powdered sugar to coat. Let them cool completely, then roll them in powdered sugar again for a snowy finish.

Servings and Timing

  • Servings: Makes about 24 cookies
  • Prep Time: 15 minutes (plus 30 minutes chilling time)
  • Cook Time: 12 minutes
  • Total Time: 57 minutes

Variations

  • Lemon-strawberry: Add lemon zest to the dough for a citrusy twist.
  • Chocolate drizzle: Drizzle melted white or dark chocolate over the cooled cookies for added sweetness.
  • Nutty addition: Fold in finely chopped almonds, pecans, or walnuts for extra texture.
  • Gluten-free: Use a gluten-free all-purpose flour blend.

Storage

  • Room temperature: Store cookies in an airtight container for up to 5 days.
  • Freezing: Freeze uncoated cookies in an airtight container for up to 2 months. Thaw and coat in powdered sugar before serving.

FAQs

1. Can I use fresh strawberries?

No, fresh strawberries add too much moisture. Stick to freeze-dried strawberries for the best texture and flavor.

2. Can I make these cookies ahead of time?

Yes, you can prepare the dough a day in advance and refrigerate until ready to bake.

3. Why is my dough too crumbly?

If the dough is crumbly, try adding 1-2 teaspoons of milk or water to bring it together.

4. Can I skip chilling the dough?

Chilling helps prevent spreading and makes the dough easier to handle, so it’s highly recommended.

5. What’s the best way to crush freeze-dried strawberries?

Use a food processor or blender for a fine powder, or place them in a zip-top bag and crush with a rolling pin.

6. How do I prevent the powdered sugar from melting?

Coat the cookies while warm, then roll them again after cooling for a thicker, snowy layer.

7. Can I use salted butter?

If using salted butter, reduce the added salt in the recipe to balance the flavors.

8. Can I use almond flour?

Almond flour can alter the texture but works as a partial substitute for a nuttier flavor.

9. What can I pair with these cookies?

Serve them with tea, coffee, or a glass of milk for a delightful treat.

10. Can I add food coloring?

For a brighter pink hue, add a drop of red or pink food coloring to the dough.

Conclusion

Strawberry snowball cookies are a charming, fruity variation of a timeless favorite. Their delicate texture, sweet strawberry flavor, and powdered sugar coating make them a standout addition to any dessert spread. Perfect for holidays or everyday indulgence, these cookies are sure to delight. Try them today and savor the magic of strawberry-filled sweetness!

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Strawberry Snowball Cookies

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Strawberry Snowball Cookies are buttery, melt-in-your-mouth treats with a delicate strawberry flavor. Coated in powdered sugar, these pink-hued cookies are perfect for holidays, Valentine’s Day, or any time you want a festive and delightful dessert!

  • Author: Beth
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

For the Cookies:

  • 1 cup (230g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 1 tsp vanilla extract
  • 2 cups (250g) all-purpose flour
  • ½ cup (60g) freeze-dried strawberries, finely crushed into powder
  • ¼ tsp salt

For the Coating:

  • 1 ½ cups (180g) powdered sugar
  • 2 tbsp freeze-dried strawberries, finely crushed (optional, for color and extra strawberry flavor)

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Prepare the Dough:
    • In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
    • Add the vanilla extract and mix until combined.
    • In a separate bowl, whisk together the flour, crushed freeze-dried strawberries, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
  3. Shape the Cookies:
    • Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
  4. Bake:
    • Bake the cookies for 12-15 minutes, or until the bottoms are lightly golden. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  5. Prepare the Coating:
    • In a medium bowl, mix the powdered sugar with the optional crushed freeze-dried strawberries for a pink tint and added strawberry flavor.
  6. Coat the Cookies:
    • Roll the cooled cookies in the powdered sugar mixture until fully coated. For an extra layer of sweetness, roll the cookies a second time just before serving.
  7. Serve:
    • Enjoy immediately, or store in an airtight container at room temperature for up to 1 week.

Notes

  • If freeze-dried strawberries aren’t available, use strawberry powder or strawberry gelatin mix for flavor.
  • For a fun twist, drizzle with melted white chocolate or add a few drops of pink food coloring to the dough for more vibrant cookies.
  • These cookies freeze well. Freeze uncoated cookies for up to 2 months, and coat with powdered sugar after thawing.

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