Strawberry Chocolate Chip Snowball Cookies

Indulge in the perfect blend of fruity and chocolaty goodness with Strawberry Chocolate Chip Snowball Cookies. These delightful treats are buttery, crumbly, and filled with the sweet flavor of strawberries paired with decadent chocolate chips. Perfect for festive occasions or a cozy dessert at home, these cookies are sure to impress!

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar (plus extra for coating)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup freeze-dried strawberries, finely crushed
• 3/4 cup mini chocolate chips

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. Cream Butter and Sugar: In a large bowl, cream the softened butter and powdered sugar together until light and fluffy. Add the vanilla extract and mix well.
3. Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and crushed freeze-dried strawberries.
4. Combine Mixtures: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Stir in the mini chocolate chips until evenly distributed.
5. Form Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheets, about 2 inches apart.
6. Bake: Bake in the preheated oven for 10-12 minutes, or until the cookies are set but not browned.
7. Cool and Coat: Allow the cookies to cool for about 5 minutes on the baking sheet, then gently roll them in powdered sugar while they are still warm. Let them cool completely and roll them in powdered sugar again for an extra snowy look.

Serving and Storage Tips

• Serving: Serve these cookies at room temperature with a glass of milk or your favorite hot beverage. They’re perfect for holiday gatherings or as a thoughtful homemade gift.
• Storage: Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to three months. Simply thaw before serving.

FAQs

1. Can I use fresh strawberries instead of freeze-dried strawberries?
No, fresh strawberries are not recommended for this recipe as they add moisture, which can affect the cookie’s texture. Freeze-dried strawberries work best for flavor and consistency.

2. Can I substitute the mini chocolate chips with another type of chocolate?
Yes! You can use chopped dark, milk, or white chocolate instead of mini chocolate chips for a different flavor profile.

3. Why do I need to roll the cookies in powdered sugar twice?
The first coating sticks better when the cookies are warm, while the second coating gives them a more uniform and snowy appearance.

4. Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to 24 hours in advance and refrigerate it. Let it sit at room temperature for 10-15 minutes before rolling into balls and baking.

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