strawberry snowball cookies
These cute little dudes are speckled with crushed freeze-dried strawberries and coated in lots of powdered sugar. Like a little snowball you'd throw at a friend. Except don't throw these anywhere but in your mouth.
Ingredients
- 2 sticks butter, softened
- 1 cup + 1/2 cup powdered sugar
- 1 cup freeze-dried strawberries
- 1 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1/2 tsp kosher salt
- 3/4 cup walnuts, finely chopped
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a food processor, blitz the freeze-dried strawberries into a powder. You should have about 1/4 cup; if you come out with more, reserve what remains beyond the 1/4 cup that you will use in the recipe.
- In a bowl, beat the butter, 1/2 cup powdered sugar, and strawberry powder until fluffy, then mix in the vanilla. Add the flour, salt, and chopped walnuts. Fold together until combined. The batter will be crumbly but should stick together when pinched between your fingers.
- Scoop 1 tablespoon sized mounds of dough and press into balls. Set onto the prepared baking sheet about 2 inches apart. These will not spread much! Bake 10-12 minutes until the edges are lightly golden.
- On a plate, measure the remaining 1 cup of powdered sugar. Cool the cookies from the oven for 5 minutes, then roll each into the powdered sugar and set onto a wire cooling rack placed atop a slab of parchment. Cool completely, then roll the cookies into the powdered sugar again to coat completely. You may need to replenish your powdered sugar if you start to run out on the plate.
Notes
*To store: I recommend storing the cookies in an airtight container for up to 5 days, or the freezer for 3 months. If in the fridge, the powdered sugar may start to seep into the cookie. Still tasty, but slightly less crunchy texture and less visually appealing.