Strawberry Snowball Cookies

Name: Strawberry Snowball Cookies
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: about 2 dozen cookies
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/4 teaspoon kosher salt; Two 1-ounce packages freeze-dried strawberries; 1 cup powdered sugar

Getting reviews...

Level: Easy

Total: 1 hr 55 min (includes cooling time)
Active: 25 min

Yield: about 2 dozen cookies

I love to enjoy a couple of these rose-tinged cookies with a cup of tea. I make the sweet pink sugar dust by pulsing freeze-dried strawberries with powdered sugar. For a less dense cookie, you can make them half as big.

Level: Easy

Total: 1 hr 55 min (includes cooling time)
Active: 25 min

Yield: about 2 dozen cookies

Ingredients

Deselect All

Cookies:

1 cup (2 sticks) unsalted butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon kosher salt

Strawberry Sugar Dust:

Two 1-ounce packages freeze-dried strawberries

1 cup powdered sugar

Directions

For the cookies: Beat the butter and powdered sugar with an electric mixer at medium speed until creamy. Beat in the vanilla. Combine the flour and salt in a medium bowl, then add to the butter mixture and beat until combined. Refrigerate for 30 minutes.
Preheat the oven to 350 degrees F.
Scoop the dough into 1-inch balls using a cookie scoop and place 2 inches apart on parchment paper-lined baking sheets. Bake the cookies until golden brown on the bottoms, 13 to 15 minutes.
For the strawberry sugar dust: Meanwhile, pulse the strawberries in a food processor until it forms a powder. Add the powdered sugar and pulse until combined.
Roll the warm cookies in the strawberry powdered sugar and transfer to wire racks to cool. Roll in the strawberry powdered sugar again, if necessary, after cooled.