Go Back
Cherry Snowball Cookies Recipe
Ben Carraoli

Cherry Snowball Cookies Recipe

I just pulled a batch of these Cherry Snowball Cookies from the oven, and my kitchen smells absolutely divine. There's something truly special about their delicate, buttery texture that just melts in your mouth, contrasted with the sweet-tart pop of cherry in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12
Course: Dessert
Calories: 120
Ingredients Method

Ingredients
  

  • 1 cup unsalted butter softened: Using softened, room-temperature butter is key to achieving a light, creamy base for the cookie dough.
  • 3/4 cup powdered sugar: This fine sugar dissolves easily creating a smooth, melt-in-your-mouth texture that granulated sugar can't match.
  • 2 cups all-purpose flour: The essential structure of the cookie. Be sure to measure it correctly by spooning it into your measuring cup and leveling it off.
  • 1/4 teaspoon salt: A small amount of salt enhances all the other flavors and balances the sweetness.
  • 1 teaspoon vanilla extract: Adds a warm aromatic depth to the buttery cookie flavor.
  • 1/2 cup chopped maraschino cherries: Make sure to drain and pat them very dry to prevent adding excess moisture to your dough.
  • 1/2 cup chopped nuts optional: Pecans or walnuts add a wonderful crunch and nutty flavor that pairs perfectly with the cherry.
  • 1 cup additional powdered sugar for dusting: This is for the final snowy coating that gives the cookies their signature look and an extra touch of sweetness.

Method
 

  1. In a large mixing bowl, start by creaming the softened butter and 3/4 cup of powdered sugar together. Using a hand or stand mixer, beat them until the mixture is light, fluffy, and pale in color. This step incorporates air into the dough, which is crucial for a tender cookie.
  2. Next, gradually add the all-purpose flour and salt to the creamed butter and sugar mixture. Mix on low speed until the flour is just combined. Be careful not to overmix, as this can lead to a tough cookie. The dough should be soft and crumbly at this stage.
  3. Now it's time for the best parts! Stir in the vanilla extract, the finely chopped maraschino cherries, and the optional chopped nuts. Use a spatula to gently fold these ingredients into the dough until they are evenly distributed. This gentle folding motion keeps the dough tender.
  4. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough and roll it into small, 1-inch balls between your palms. Place the dough balls on the prepared baking sheet, leaving a little space between them for even baking.
  5. Bake for 12-15 minutes, or until the bottoms are just lightly golden. The tops will still look pale. Let the cookies cool on the baking sheet for just a few minutes until you can handle them. While they are still warm, roll them generously in the additional powdered sugar until they are fully coated.
  6. Transfer the coated cookies to a wire rack to cool completely. The warmth of the cookie helps the first layer of powdered sugar melt slightly and stick. Once cool, you can roll them in powdered sugar a second time for a thick, snowy finish.