Description
Cherry Snowball Cookies are delightful, buttery treats studded with finely chopped maraschino cherries and optional nuts, rolled in powdered sugar for a snowy, sweet finish. These classic holiday cookies combine a tender crumb with a burst of cherry flavor, making them perfect for festive gatherings or a cozy afternoon snack.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for rolling)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 cup finely chopped maraschino cherries (drained and patted dry)
- 1/2 cup finely chopped pecans or walnuts (optional)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Cream butter and sugar: In a large bowl, use a mixer to beat the softened butter and powdered sugar together until the mixture is light, fluffy, and pale in color. Then add the vanilla extract and mix well to combine.
- Add dry ingredients: Gradually add the all-purpose flour and salt to the butter mixture, mixing just until combined. Fold in the finely chopped maraschino cherries and nuts (if using) gently to evenly distribute them without overworking the dough.
- Shape cookies: Using your hands, roll the cookie dough into 1-inch balls and place them spaced slightly apart on the prepared baking sheet.
- Bake: Bake the cookies for 12 to 14 minutes until the bottoms turn lightly golden. Be careful not to overbake to ensure a tender texture.
- Coat in sugar: While the cookies are still warm, roll each cookie in powdered sugar to give them a snowy coating. Let the cookies cool slightly, then roll them again in powdered sugar for an extra festive and sweet finish.
- Serve and store: Once fully cooled, store the cookies in an airtight container to maintain freshness. These cookies are ideal for holiday cookie trays or as a charming sweet treat any time.
Notes
- Drain and pat dry maraschino cherries thoroughly to prevent added moisture in dough.
- Optionally substitute pecans with walnuts or omit nuts to suit preferences or allergies.
- Rolling cookies twice in powdered sugar creates the signature snowy appearance and adds extra sweetness.
- Do not overbake; cookies should be tender, not crunchy.
- Store cookies at room temperature in an airtight container for up to one week.
