Imagine biting into a delicate, buttery cookie that practically melts in your mouth, with a burst of sweet cherry flavor in every bite and a dusting of powdered sugar that resembles freshly fallen snow. These Cherry Snowball Cookies are not only visually stunning but also incredibly delicious, and I promise you, this recipe will become a cherished holiday tradition in your home!
Ingredients
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for coating
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped maraschino cherries, patted dry
- 1/2 cup chopped pecans or walnuts (optional)
Equipment:
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop (optional)
Step-by-Step Instructions
Getting Started:
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup a breeze!
- Finely chop the maraschino cherries and pat them dry with paper towels. This is crucial! Excess moisture will make the cookies soggy. Don’t skip this step! If you’re using nuts, chop those as well.
Making the Dough:
- In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy. I like to use an electric mixer for this, but you can also do it by hand – just be prepared for a little arm workout!
- Beat in the vanilla extract.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can lead to tough cookies.
- Gently fold in the chopped cherries and nuts (if using). Make sure they are evenly distributed throughout the dough.
Shaping and Baking:
- Roll the dough into 1-inch balls. A cookie scoop can help ensure uniform size, which leads to even baking.
- Place the dough balls onto the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden. The cookies should still be pale in the center.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Coating with Powdered Sugar:
- While the cookies are still slightly warm (but not too hot!), roll them in powdered sugar until completely coated.
- Let the cookies cool completely on the wire rack.
- Once cooled, roll them in powdered sugar again for a thicker, more beautiful coating. This double-coating is what gives them that perfect “snowball” look!
Tips for Perfect Cherry Snowball Cookies
Butter is Key:
Make sure your butter is softened but not melted. It should be soft enough to easily cream with the sugar but still hold its shape. If it’s too melted, the cookies will spread too much during baking.
Don’t Overmix:
Overmixing the dough develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
Patience with the Cherries:
Thoroughly drying the cherries is essential to prevent soggy cookies. Don’t skip this step!
Cooling Time Matters:
Let the cookies cool slightly before the first powdered sugar coating. If they’re too hot, the sugar will melt. If they’re completely cold, the sugar won’t adhere properly.
Double the Delight:
The double coating of powdered sugar is what makes these cookies truly special. Don’t skip the second coating!
Variations and Substitutions
Different Nuts:
Feel free to experiment with different types of nuts, such as almonds, macadamia nuts, or pistachios. Just make sure they are finely chopped.
Extracts:
Try adding a different extract, such as almond extract or cherry extract, for a different flavor profile.
Citrus Zest:
A little bit of lemon or orange zest can add a bright, citrusy note to the cookies.
Chocolate Chips:
Fold in some mini chocolate chips for a chocolate-cherry twist.
Making Ahead and Storing
Making Ahead:
You can make the dough ahead of time and store it in the refrigerator for up to 2 days. Just wrap it tightly in plastic wrap. When ready to bake, let the dough sit at room temperature for about 30 minutes to soften slightly before rolling into balls.
Storing:
Store the completely cooled and sugared cookies in an airtight container at room temperature for up to 5 days. The powdered sugar may absorb slightly over time, so you can always dust them with more powdered sugar before serving.
Why These are the Perfect Christmas Cookie Mix Addition
These Cherry Snowball Cookies are fantastic because they are ideal for a Christmas Cookie Mix. Their distinct look with the powdered sugar coating and bright red cherry pieces make them stand out beautifully amongst other festive cookies. They’re also relatively sturdy, which makes them perfect for shipping or gifting. When you’re putting together Christmas Treats As Gifts, these cookies bring a touch of elegance and homemade love that everyone will appreciate. They complement other classics perfectly, creating a diverse and delicious cookie assortment.
Beyond Snowballs: Exploring Other Holiday Treats
While Cherry Snowball Cookies are a Christmas staple, don’t limit your holiday baking to just one type of cookie! The holiday season is the perfect time to experiment and try new recipes. For example, if you enjoy the nutty flavors in snowball cookies, you might also like Maple Cookies, which offer a warm and comforting taste. And for those who love a bit of spice, why not try Pumpkin Snickerdoodle Magic? If you are looking for a no bake option, you cannot go wrong with Peppermint Heaven.
The Charm of Fruit Cookies Christmas
Fruit Cookies Christmas are always a hit, bringing a touch of freshness and vibrancy to the dessert table. The chopped cherries in these snowball cookies not only add flavor but also contribute to the visual appeal. Fruit-based cookies provide a delightful contrast to richer, more decadent treats, making them a welcome addition to any holiday spread. Consider adding other fruit-centric cookies to your repertoire, such as cookies featuring cranberries, apricots, or figs, to create a diverse and appealing selection.
Tassies Cookies and Their Crowd-Pleasing Appeal
If you’re looking for another cookie that offers a delightful blend of flavors and textures, consider Tassies Cookies. Although quite different from Cherry Snowball Cookies, Tassies have a similar bite-sized appeal and can be filled with various sweet and savory ingredients. Their miniature size makes them perfect for parties and gatherings, and they’re always a crowd-pleaser. The versatility of Tassies allows you to create a variety of fillings, ensuring there’s something for everyone to enjoy.
More Festive Cookie Ideas!
To really impress your friends and family this holiday season, consider baking an assortment of cookies with different flavors and textures. Apple Cider Cheesecake Cookies are another fantastic choice, offering a creamy and slightly tangy flavor that complements the sweetness of the Cherry Snowball Cookies. Or you can bake Holiday Sugar Cookie Cheesecake. And if you’re a fan of caramel and apples, Cinnamon Caramel Apple Cookies will be a sure hit!
These Cherry Snowball Cookies are so much more than just a recipe; they’re a memory waiting to be made. From the sweet aroma filling your kitchen to the joy of sharing them with loved ones, these cookies are the perfect way to celebrate the season. So, gather your ingredients, put on your favorite holiday tunes, and get ready to bake some magic!
Why is it important to pat the maraschino cherries dry before adding them to the cookie dough?
Patting the chopped maraschino cherries dry with paper towels is crucial because excess moisture will make the cookies soggy. Don’t skip this step!
Can I make the Cherry Snowball Cookie dough ahead of time?
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Just wrap it tightly in plastic wrap. When ready to bake, let the dough sit at room temperature for about 30 minutes to soften slightly before rolling into balls.
Why do I need to double coat the cookies in powdered sugar?
The double coating of powdered sugar is what makes these cookies truly special and gives them that perfect ‘snowball’ look. Don’t skip the second coating!
What are some variations I can try with the Cherry Snowball Cookies?
You can experiment with different types of nuts like almonds, macadamia nuts, or pistachios. You could also try adding almond extract or cherry extract, lemon or orange zest, or even mini chocolate chips for a chocolate-cherry twist.
BEST Cherry Snowball Cookies EVER
Equipment
- Mixing Bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- cookie scoop (optional)
- Paper towels
- Wire rack
Ingredients
- ½ cup powdered sugar, plus more for coating
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup finely chopped maraschino cherries, patted dry
- ½ cup chopped pecans or walnuts optional
Instructions
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats.
- Finely chop the maraschino cherries and pat them dry with paper towels. If you’re using nuts, chop those as well.
- In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy.
- Beat in the vanilla extract.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
- Gently fold in the chopped cherries and nuts (if using). Make sure they are evenly distributed throughout the dough.
- Roll the dough into 1-inch balls. A cookie scoop can help ensure uniform size.
- Place the dough balls onto the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden. The cookies should still be pale in the center.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are still slightly warm (but not too hot!), roll them in powdered sugar until completely coated.
- Let the cookies cool completely on the wire rack.
- Once cooled, roll them in powdered sugar again for a thicker, more beautiful coating.
