Strawberry Snowball Cookies
- Level: Easy
- Yield: about 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 136
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 16
- Dietary Fiber
- 0
- Sugar
- 8
- Protein
- 1
- Cholesterol
- 20
- Sodium
- 21
- Total: 1 hr 55 min (includes cooling time)
- Active: 25 min
Ingredients
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.