Name: Strawberry Chocolate Chip Snowball Cookies
Prep time: 15 min
Cook time: PT-489779H45M16S
Total time: 1 h
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar (plus more for rolling); 1 tsp vanilla extract; 1/2 cup freeze-dried strawberries, finely crushed; 2 cups all-purpose flour; 1/4 tsp salt; 3/4 cup mini chocolate chips

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Strawberry Chocolate Chip Snowball Cookies are a delightful twist on the classic melt-in-your-mouth cookie. These tender, buttery treats are packed with strawberry flavor and mini chocolate chips, then rolled in powdered sugar for that perfect “snowball” finish. I love baking them for holidays, gifting, or whenever I’m craving a sweet bite-sized treat with a fruity, chocolaty flair.

Why You’ll Love This Recipe

I love how these cookies combine the delicate, crumbly texture of a traditional snowball with the sweetness of strawberries and rich chocolate chips. They’re easy to make, don’t require eggs, and hold their shape beautifully. The strawberry flavor gives them a bright, playful touch, making them just as pretty as they are tasty. Whether I’m serving them at a party or packing them into a cookie tin, they always stand out.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Powdered sugar (plus extra for coating)
Vanilla extract
Freeze-dried strawberries, finely crushed
All-purpose flour
Salt
Mini chocolate chips

Directions

I start by creaming the softened butter and powdered sugar together until smooth and fluffy.
I mix in the vanilla extract and the finely crushed freeze-dried strawberries, blending until evenly pink.
In a separate bowl, I whisk together the flour and salt, then gradually add it to the butter mixture.
I stir in the mini chocolate chips until just combined.
I roll the dough into small balls, about 1 inch wide, and place them on a lined baking sheet.
I chill the dough balls in the refrigerator for 30 minutes to help them hold their shape.
I bake the cookies until they’re just set and lightly golden on the bottom—snowballs shouldn’t brown much on top.
Once slightly cooled, I roll them in powdered sugar while they’re still warm, then again once fully cooled for the snowy finish.

Servings and timing

This recipe makes about 24–30 small cookies. Prep time takes 15 minutes, chill time is 30 minutes, and baking takes about 12–14 minutes per batch. Altogether, I have these ready in about 1 hour.

Variations

Sometimes I swap the mini chocolate chips for white chocolate chips for a creamier pairing. If I want more strawberry punch, I add a drop of strawberry extract or a pinch of pink food coloring for deeper color. I’ve also rolled them in strawberry-flavored powdered sugar for extra fruitiness.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and crumbly without getting dry. I don’t reheat them, but if I want to refresh the powdered sugar, I roll them again right before serving. These also freeze beautifully—I just freeze them after the first sugar coating and roll them in fresh powdered sugar after thawing.

FAQs

Can I use fresh or frozen strawberries instead of freeze-dried?

No, I stick with freeze-dried strawberries because fresh or frozen ones add too much moisture and can make the dough gummy.

Do I need to chill the dough?

Yes, chilling helps the cookies hold their round snowball shape during baking and improves the texture.

Can I make these gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend with good results. Just make sure it’s designed for baking.

Why do I roll them in sugar twice?

The first coating sticks to the warm cookie, while the second layer adds that full snowy finish once they’ve cooled.

Can I make these ahead of time?

Definitely. I often make and freeze the dough balls, then bake them fresh when I need them. They also keep well after baking.

Conclusion

Strawberry Chocolate Chip Snowball Cookies are sweet, festive, and irresistibly tender. I love how they melt in my mouth with a burst of berry flavor and just the right touch of chocolate. Whether I’m baking them for the holidays or just treating myself to something special, these cookies always bring a little joy and a whole lot of flavor.