Strawberry Chocolate Chip Snowball Cookies

Strawberry Chocolate Chip Snowball Cookies: Who said only Christmas should have all of the fun? Spice up your Valentines’ Day with this pretty pink snowball cookies recipe. These are soft mini chocolate chip cookies with a strawberry flavor all coated with powdered sugar. 

Ingredients in Wedding Cookies

• Butter: unsalted and slightly softened
• Powdered sugar: do NOT pack your powdered sugar
• Strawberry extract: for the strawberry flavor
• All-purpose flour: be sure to NOT pack your flour
• Red food coloring (optional): for some extra pink fun
• Chocolate chips: I used mini chocolate chips for this recipe

How to make Strawberry Snowball Cookies

1. Preheat oven to 350°F then line two cookie sheets with parchment paper or a silicone baking mat.
2. Mix butter, powdered sugar, and both strawberry and vanilla extracts with an electric mixer until fluffy. Add flour, salt, and food coloring and mix until the dough comes together. Stir in the mini chocolate chips. 
3. Scoop bite-sized balls of dough and place them on the prepared cookie sheet.
4. Bake the snowball cookies for 8-10 minutes or until the bottoms are just slightly brown. Remove cookies from the oven and cool for just 5-10 minutes, until you can handle them. 
5. Fill a small bowl with powdered sugar and roll each cookie in the sugar until coated. Place on a rack to cool.  

Expert Tips

• If the dough is too soft, chill it until you can work it easily with your hands.
• Make sure to measure your flour correctly. The same goes for powdered sugar. If you’re scooping your flour out of the bin into your measuring cup, ensure you’re not packing it. Brown sugar is the only thing that should ever be packed!
• Use softened butter but not butter that’s so soft it’s melty. You should be able to press it and feel it give, but you don’t want it so soft it’s squishy and oily.
• Using a stand mixer takes at least a minute for the dough to come together into a cookie dough consistency. If you’re using a hand mixer it is going to take you considerably more time, depending on how soft your butter is. You’ll get worried it’s “too crumbly” or too dry, like powder. Just keep mixing. It WILL come together. If it’s not or you’re tired of mixing, use your hands.
• You should be able to scoop the dough easily and bake them immediately without too much, if any, “falling flat”. If it’s too wet or sticky, you may have started with too soft butter, so chill it a bit.

Strawberry Chocolate Chip Snowball Cookies

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I turned my mom’s favorite Russian Tea Cake Cookies into strawberry snowball cookies with chocolate chips! This is such an easy recipe and produces a delicate and delicious spring cookie.

Total Time 30 minutes minutes

Yield 4 dozen

Serving Size 1 Cookie

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Ingredients

 

• ▢ 1 cup (226g) unsalted butter , slightly softened
• ▢ ½ cup (57g) powdered sugar
• ▢ 1 teaspoon vanilla
• ▢ 1 teaspoon strawberry extract
• ▢ 2 ¼ cups (279g) all purpose flour
• ▢ ½ teaspoon salt
• ▢ 5-10 drops red food coloring optional
• ▢ 1 cup mini chocolate chips
• ▢ Additional powdered sugar for rolling

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Instructions

• Preaheat oven to 350°. Line two cookie sheets with parchment paper.
• Mix butter, 1/2 cup powdered sugar, and both extracts with an electric mixer until fluffy. Add flour, salt, and food coloring (if using) and mix until the dough comes together. **This will take a minute or two with a stand mixer. If you’re using a hand mixer it can take even longer. Get your hands in there if it’s not mixing up. Eventually it WILL come together like a cookie dough.** Stir in the chocolate chips. If dough is too soft, chill it until you can work it easily with your hands.
• Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.
• Bake cookies for 8-10 minutes until bottoms are just slightly brown. Remove from oven and cool for just 5-10 minutes, until you can handle them. Fill a small bowl with powdered sugar and roll each cookie in the sugar until coated. Place on a rack to cool.  (Once cookies are cooled, you may want to re-roll them in more powdered sugar.)

Recipe Notes

• If the dough is too soft, chill it until you can work it easily with your hands.
• Make sure to measure your flour correctly. The same goes for powdered sugar. If you’re scooping your flour out of the bin into your measuring cup, ensure you’re not packing it. Brown sugar is the only thing that should ever be packed!
• Use softened butter but not butter that’s so soft it’s melty. You should be able to press it and feel it give, but you don’t want it so soft it’s squishy and oily.
• Using a stand mixer takes at least a minute for the dough to come together into a cookie dough consistency. If you’re using a hand mixer it is going to take you considerably more time, depending on how soft your butter is. You’ll get worried it’s “too crumbly” or too dry, like powder. Just keep mixing. It WILL come together. If it’s not or you’re tired of mixing, use your hands.
• You should be able to scoop the dough easily and bake them immediately without too much, if any, “falling flat”. If it’s too wet or sticky, you may have started with too soft butter, so chill it a bit.

Recipe Nutrition

Serving: 1Cookie | Calories: 75kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 414mg | Sugar: 5g

Nutritional information not guaranteed to be accurate

Author Dorothy Kern

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