Description
These Strawberry Chocolate Chip Snowball Cookies are a delightful twist on a holiday classic! With the sweet, tangy flavor of strawberries and rich bursts of chocolate chips, they’re soft, crumbly, and coated in a snowy powdered sugar finish. Perfect for festive gatherings or as an everyday treat, these cookies are sure to become a favorite.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (plus extra for dusting)
- 1 teaspoon vanilla extract
- ¼ teaspoon strawberry extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup freeze-dried strawberry powder
- ½ cup mini chocolate chips
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. - Cream the Butter and Sugar:
In a large mixing bowl, cream the softened butter and powdered sugar together using a hand or stand mixer. Beat until light and fluffy. - Add Extracts:
Mix in the vanilla and strawberry extracts for added flavor. - Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and freeze-dried strawberry powder until well combined. - Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, stirring gently until just combined. Avoid overmixing to maintain a tender texture. - Fold in Mini Chocolate Chips:
Gently fold in the mini chocolate chips, ensuring they’re evenly distributed throughout the dough. - Shape the Cookies:
Scoop out tablespoon-sized portions of dough and roll them into balls. Place the balls on the prepared baking sheet, spacing them about an inch apart. - Bake:
Bake for 12–15 minutes, or until the bottoms of the cookies are lightly golden. Let them cool on the baking sheet for about 5 minutes. - Dust with Powdered Sugar:
While still warm, roll each cookie in powdered sugar for the first coating. Once completely cooled, roll them again in powdered sugar for a thick, snowy finish.
Notes
- Chill the Dough: If the dough is too soft to handle, refrigerate it for 15–20 minutes before shaping.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze unbaked cookie dough balls for up to 2 months. Bake directly from frozen, adding 1–2 minutes to the baking time.
- Variations: Use white chocolate chips for a sweeter option or add a drop of red food coloring for a more vibrant appearance.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American