Description
Cherry Snowball Cookies are melt-in-your-mouth buttery treats studded with sweet maraschino cherries and finished with a generous coating of powdered sugar. These festive, bite-sized cookies are as beautiful as they are delicious, making them perfect for holidays, parties, or any time you crave a delightful sweet bite.
Ingredients
Scale
Main Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (plus more for rolling)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Add-ins
- 3/4 cup finely chopped maraschino cherries (drained and patted dry)
- 1/2 cup finely chopped pecans or walnuts (optional)
Finishing
- Additional powdered sugar, for rolling
Instructions
- Preheat the Oven. Set your oven to 325°F (165°C). Line a baking sheet with parchment paper to prevent sticking and make for easy cleanup.
- Cream Butter and Sugar. In a large mixing bowl, beat the softened butter with 1/2 cup powdered sugar until light and fluffy. This step incorporates air for a tender cookie.
- Add Vanilla. Stir in the vanilla extract until well distributed throughout the mixture, enhancing the cookies’ flavor.
- Combine Dry Ingredients. Gradually add in the all-purpose flour and salt, mixing on low speed or by hand just until combined. Do not overmix, as this can toughen the cookies.
- Fold in Cherries and Nuts. Gently fold in the finely chopped maraschino cherries and nuts (if using), making sure they’re evenly distributed but taking care not to crush the cherries.
- Shape the Cookies. Scoop out tablespoon-sized portions of dough and roll each into a ball between your palms. Place them on the prepared baking sheet, spacing them slightly apart.
- Bake. Bake in the preheated oven for 18–20 minutes, or until the bottoms are just beginning to turn a light golden brown. The tops should remain pale.
- First Sugar Coating. Remove the cookies from the oven and allow them to cool for about 5 minutes. While still warm, gently roll each cookie in additional powdered sugar to coat.
- Cool and Finish. Let the cookies cool completely on a wire rack. Once cool, roll them again in powdered sugar to create a thick, snowy finish for both taste and appearance.
Notes
- Ensure maraschino cherries are well-drained and patted dry to prevent excess moisture in the dough.
- If omitting nuts, you can slightly increase the amount of cherries or add mini chocolate chips for variation.
- Cookies can be made ahead and freeze well for up to a month. Roll in powdered sugar again after thawing.
- Let the cookies cool briefly before the first coating so they don’t break, but are still warm enough for the sugar to stick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 8g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg