The Comfort Spoon

 

***

Strawberry Chocolate Chip Snowball Cookies: Your New Holiday Favorite

Hey there, friend! Can you smell it? That cozy, buttery, sugar-dusted scent of cookies baking in the oven? It’s one of my absolute favorite things about the holiday season. It wraps our home in a warm hug and promises something delicious is just minutes away. If you’re anything like me, you have your list of non-negotiable, must-make-every-year classics. For a long time, my list was dominated by my grandma’s gingerbread and my dad’s famous peanut butter blossoms.

But a few years ago, I decided our cookie platter needed a little pop of pink. A new tradition was born, and let me tell you, it was love at first bite. I’m so excited to share it with you today. We’re taking the classic, melt-in-your-mouth snowball cookie (you might know them as Russian tea cakes or Mexican wedding cookies) and giving them a fruity, fun, and utterly irresistible twist.

Meet my Strawberry Chocolate Chip Snowball Cookies. Imagine the most tender, buttery cookie you’ve ever had, blended with the sweet-tart punch of real strawberries and studded with pockets of melty mini chocolate chips. Then, we roll them not once, but twice in a blizzard of powdered sugar for that iconic snowy finish. They’re festive, they’re flavorful, and they have this magical way of making any ordinary December afternoon feel like a holiday party. So, let’s preheat those ovens and bake up a little magic together!

A Happy (and Pink!) Kitchen Accident

Print

This recipe came from one of those happy little kitchen accidents I just love. It was a dreary, post-holiday January day, and my daughter and I were battling a serious case of the blahs. We needed a project—something bright and sweet to lift our spirits. The mission: bake something that tasted like summer. We had a bag of freeze-dried strawberries in the pantry (my secret weapon for adding intense fruit flavor without any sogginess), and a classic snowball cookie recipe on the counter.

On a whim, I decided to blitz those ruby-red berries into a powder and add them to the dough. “Let’s make PINK cookies, Mama!” my daughter squealed. As we mixed, the pale pink dough felt like a triumph in itself. Then, she insisted we add chocolate chips “for a surprise.” I was a little skeptical—would it work? Would the chocolate overpower the delicate strawberry? But the moment we pulled that first tray out of the oven, the most incredible aroma filled the kitchen: warm, buttery pastry with the jammy scent of strawberries. We rolled them in sugar, let them cool just enough to not burn our tongues, and took a bite. The result was pure magic. It instantly became our new “bad-day-be-gone” bake, and now, it’s a permanent, and very requested, star on our holiday platter.

Gathering Your Cookie-Making Magic

This is where the fun begins! The beauty of this recipe is in its simple, high-quality ingredients. Each one plays a specific role in creating that perfect, crumbly, flavorful cookie. Here’s what you’ll need:

• 2 cups (4 sticks) unsalted butter, softened: This is the heart of the cookie, giving it that rich, melt-in-your-mouth texture. Chef’s Insight: “Softened” is key! Leave it on the counter for about an hour before you start. You should be able to press your finger into it easily. This ensures it creams perfectly with the sugar for a light, airy dough.
• 1 cup powdered sugar (plus more for dusting): We use powdered sugar in the dough for a finer, more delicate crumb than granulated sugar would provide. And, of course, it’s essential for our snowy coating!
• 2 teaspoons vanilla extract: The warm, classic base note that makes everything taste more like itself.
• ½ teaspoon strawberry extract: This is our flavor booster! While the freeze-dried strawberries provide amazing color and a true fruit taste, the extract gives that potent, nostalgic “strawberry” aroma that will make your kitchen smell incredible. Substitution Tip: If you can’t find it, you can use 1-2 extra tablespoons of strawberry powder, but the extract really makes it pop.
• 4 cups all-purpose flour: The structure of our cookie. I like to fluff my flour with a spoon before measuring it, then level it off with a knife to avoid packing in too much.
• 1 teaspoon salt: Don’t skip this! Salt balances the sweetness and enhances all the other flavors.
• ½ teaspoon baking powder: This gives our cookies just the slightest bit of lift, keeping them tender.
• 1 cup freeze-dried strawberry powder: The star of the show! Chef’s Insight: You can buy strawberry powder, but it’s super easy (and more affordable) to make your own. Just toss a bag of freeze-dried strawberries into a blender or food processor and blitz until it’s a fine, vibrant pink powder.
• 1 cup mini chocolate chips: I firmly believe mini chips are the way to go here. Their small size distributes more evenly throughout the dough, ensuring every single bite has a little chocolatey surprise. Regular-sized chips can make the delicate dough harder to roll.

Let’s Bake! Your Step-by-Step Guide to Perfect Snowballs

Ready to create some cookie magic? Follow these steps, and you’ll be a snowball cookie pro in no time. I’ve sprinkled in all my favorite chef hacks to make the process smooth and fun.

1. Preheat Oven & Prep Your Pans: First things first, preheat your oven to 350°F (175°C). This gives it plenty of time to reach the perfect, steady temperature. Then, line your baking sheets with parchment paper. Chef’s Hack: Parchment paper is a non-negotiable for me here. It prevents sticking and makes cleanup an absolute dream. No scrubbing pans—more time for eating cookies!
2. Cream Butter & Sugar: In a large bowl, beat the softened butter with the 1 cup of powdered sugar. We’re not just mixing them together; we’re “creaming” them. Beat on medium-high speed for a full 2-3 minutes, until the mixture is pale, light, and fluffy. This step is crucial because it incorporates air into the dough, which is part of what gives these cookies their signature tender, delicate texture. Don’t rush it!
3. Add the Extracts: Mix in the vanilla and strawberry extracts until they are fully incorporated. At this point, your kitchen should already be smelling amazing.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking powder, and your beautiful pink strawberry powder. Chef’s Hack: Whisking the dry ingredients separately ensures the leavening agents and salt are evenly distributed, so every cookie bakes up consistently. Gradually add this dry mixture to the wet ingredients, mixing on low speed until the flour is just combined. Be careful not to overmix! Overworking the dough can lead to tough cookies.
5. Fold in the Chocolate Chips: Switch to a spatula or wooden spoon for this part. Add the mini chocolate chips and gently fold them into the dough by hand. This gives you more control and prevents the chips from getting smashed by the mixer.
6. Shape the Cookies: Now for the fun, hands-on part! Scoop up about a tablespoon of dough and roll it between your palms into a smooth, 1-inch ball. Chef’s Tip: If the dough feels too soft or sticky to handle, pop the whole bowl into the refrigerator for 15-20 minutes. This will firm up the butter and make rolling a breeze. Place the dough balls about 1 inch apart on your prepared baking sheets.
7. Bake to Perfection: Bake for 12-14 minutes. You’re looking for the bottoms to be just lightly golden. The tops should remain pale and not take on much color. Chef’s Insight: They might still look a little soft in the center—that’s perfect! They will continue to firm up as they cool. This is the secret to a super soft, melt-in-your-mouth center.
8. Cool & The Double-Dusting Magic: Let the cookies cool on the baking sheet for 5 minutes. They are too fragile to handle right out of the oven. After 5 minutes, they’re ready for their first sugar coat. Place some extra powdered sugar in a shallow bowl and gently roll each warm cookie in it. Let them cool completely on a wire rack. Once they are fully cooled, roll each one in the powdered sugar again. This double-dusting is my secret for that thick, snowy, picture-perfect finish that won’t soak in.

How to Serve These Berry-Filled Beauties

Presentation is part of the joy! For a simple, elegant look, pile these strawberry chocolate chip snowball cookies high on a beautiful cake stand or a rustic wooden board. They look stunning next to darker cookies like chocolate crinkles or gingerbread. I love serving them with a pot of hot tea, a mug of rich hot chocolate, or even a glass of cold milk for the ultimate nostalgic treat. They also make the most heartfelt food gifts—tuck a dozen into a cellophane bag tied with a ribbon, and you’ve got a present that’s guaranteed to bring a smile.

Get Creative! Fun Flavor Twists to Try

Once you’ve mastered the base recipe, feel free to play! This dough is a wonderful canvas for your creativity. Here are a few of my favorite variations:

• White Chocolate Dream: Swap the mini chocolate chips for ½ cup of chopped white chocolate. The creamy sweetness pairs beautifully with the strawberry.
• Lemon-Zested Brightness: Add the zest of one large lemon (about 1-2 tablespoons) to the dough with the dry ingredients. The citrusy zing makes the strawberry flavor taste even fresher and brighter.
• Nutty Delight: Use almond extract in place of the vanilla for a subtle, sophisticated nutty profile that complements both the strawberry and chocolate.
• Double Chocolate Strawberry: Replace ½ cup of the all-purpose flour with ½ cup of unsweetened cocoa powder for a chocolate-based dough with strawberry and chocolate chips. It’s a chocolate lover’s dream!

Anna’s Chef Notes & Kitchen Stories

This recipe has become such a beloved part of our family’s tradition, and it’s evolved in little ways over the years. The first time we made them, I was so worried about the pink color fading in the oven, but I’ve found that using a full cup of high-quality strawberry powder keeps them beautifully rosy. My daughter, now a little older, has claimed the job of “Chief Sugar Roller,” and I’ll often find her with powdered sugar dusted on her nose and a big grin on her face. It’s these little moments that make the recipe so special to me.

One funny note: I’ve learned the hard way that you absolutely must let them cool for that full 5 minutes before the first sugar roll. In my early, impatient days, I tried to roll one straight from the oven and it completely fell apart! A delicious, buttery casualty. So learn from my mistake—a little patience makes for the perfect, sturdy-yet-tender cookie.

Your Cookie Questions, Answered!

I’ve made these cookies dozens of times and have helped hundreds of readers make them, too. Here are the most common questions and how to solve them.

Q: My dough is really sticky and hard to roll. What did I do wrong?
A: Don’t worry, this is common! It usually means your butter was a bit too warm. The simple fix is to cover the bowl and pop the dough into the refrigerator for 15-30 minutes. This will firm up the butter and make the dough much easier to handle. Chilled dough also helps prevent the cookies from spreading too much.

Q: Can I make these cookies ahead of time?
A> Absolutely! They are a fantastic make-ahead cookie. You have two options: 1) You can make the dough, roll it into balls, and freeze them on a baking sheet before transferring to a freezer bag. Bake straight from frozen, adding 1-2 minutes to the bake time. Or, 2) Bake the cookies completely, let them cool, and do the final sugar coating. Store them in an airtight container at room temperature for up to 5 days.

Q: Why do I need to roll them in powdered sugar twice?
A> Great question! The first roll, while the cookies are still slightly warm, creates a thin, slightly melted “glue” layer of sugar. The second roll, once they are completely cool, is what gives them that thick, pristine, snowy look that doesn’t get absorbed. It’s the secret to that classic snowball appearance.

Q: My cookies came out flat. What happened?
A> Flat cookies are almost always due to the butter being too warm. If your butter was melted or even very greasy, it will cause the cookies to spread. Always use softened, not melted, butter. Another culprit could be not using enough flour—be sure to measure your flour correctly using the “spoon and level” method.

A Quick Nutritional Note

While these are definitely a special treat, here’s a rough estimate per cookie (based on a batch of 42): Calories: ~130 kcal, Fat: 8g, Carbohydrates: 14g, Sugar: 6g, Protein: 1g. Remember, the joy and connection that comes from baking and sharing food is its own kind of nourishment for the soul!

Final Thoughts

There’s something truly magical about a cookie that can make both kids and grown-ups light up with joy — and these Strawberry Chocolate Chip Snowball Cookies do exactly that. They’re buttery, tender, and dusted in a dreamy coat of powdered sugar that feels like catching snowflakes on your tongue. The strawberry flavor adds a playful twist, while those melty bits of chocolate bring pure comfort in every bite.

Whether you’re baking them as a new addition to your holiday cookie spread, wrapping them up as gifts for friends, or just sneaking one with your morning coffee (no judgment here!), these little pink snowballs are sure to bring smiles and sparkle to the season. So grab your apron, dust your counters in sugar, and make a little holiday magic — one cookie at a time.