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Strawberry Snowball Cookies with Real Strawberry Flavor Recipe

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4.1 from 2 reviews

Strawberry Snowball Cookies are tender, buttery treats infused with real freeze-dried strawberry powder and crunchy Marcona almonds. These delicate cookies are rolled in a pink strawberry-scented powdered sugar coating that gives them a festive and irresistible snowy appearance, perfect for dessert or special occasions.

  • Total Time: 44 minutes
  • Yield: 2 dozen cookies

Ingredients

Strawberry Snowball Dough

  • 1 cup unsalted butter, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons freeze-dried strawberry powder, finely ground
  • 2 cups all-purpose flour, minus 2 tablespoons
  • ¼ teaspoon kosher salt
  • ¾ cup Marcona almonds, finely chopped (measured whole, then pulsed or chopped)

Pink Strawberry Sugar Coating

  • ¾ cup powdered sugar
  • 2-3 teaspoons freeze-dried strawberry powder

Instructions

  1. Prepare the strawberry sugar: In a small bowl, whisk together the powdered sugar and freeze-dried strawberry powder until the mixture is well blended and has a soft pink hue. Set aside for coating the cookies later.
  2. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  3. Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and powdered sugar until the mixture is smooth and cohesive but not fluffy. This creates the base texture for the cookie dough.
  4. Mix in Flavorings: Add the vanilla extract and the finely ground freeze-dried strawberry powder to the creamed butter mixture. Mix until the strawberry powder is evenly incorporated and the dough takes on a light pink color.
  5. Add Dry Ingredients: Gradually add the flour minus 2 tablespoons and the kosher salt to the wet mixture. Stir gently and mix just until combined to avoid overworking the dough.
  6. Fold in Almonds: Gently fold in the finely chopped Marcona almonds, distributing them evenly throughout the dough.
  7. Form Dough Balls: The dough should feel soft yet hold together when pressed. Scoop approximately 1 tablespoon of dough each time and roll gently into smooth balls with light pressure.
  8. Bake: Place the dough balls on the prepared baking sheets spaced apart. Bake in the preheated oven for 10 to 14 minutes, until the cookies are pale on top, set on the bottom, and show no browning.
  9. First Coating: Remove the cookies from the oven and let them cool for about 5 minutes. While still warm, gently roll the cookies in the prepared strawberry sugar coating to coat.
  10. Second Coating: Allow the cookies to cool completely, then roll them in the strawberry sugar once more for a deeper pink color and a snowy, delicate finish.

Notes

  • Subtracting 2 tablespoons of flour accounts for the moisture added by the freeze-dried strawberry powder to maintain dough consistency.
  • Freeze-dried strawberry powder should be finely ground for the best texture and flavor distribution throughout the dough.
  • Marcona almonds add a rich, buttery crunch, but you may substitute with blanched almonds if unavailable.
  • For best results, coat the cookies twice while they are warm and after fully cooled to achieve a beautiful snowball effect.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 10-14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://cozykitchenbymaya.com/strawberry-snowball-cookies-with-real-strawberry-flavor-recipe/