Description
These Cherry Snowball Cookies are a festive treat combining buttery, tender dough with sweet maraschino cherries and crunchy nuts, all rolled in powdered sugar for a snowy finish. Perfect for holiday gatherings or an everyday sweet 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: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent cookies from sticking and ensure even baking.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter together with 1/2 cup powdered sugar until the mixture is light and fluffy, which helps create a tender cookie texture. Then, mix in the vanilla extract to add depth of flavor.
- Add dry ingredients: Gradually add the all-purpose flour and salt to the butter mixture, mixing until just combined to avoid overworking the dough. Gently fold in the finely chopped maraschino cherries and nuts, if using, to evenly distribute them throughout.
- Shape cookies: Roll the dough into 1-inch balls, making them uniform in size for even baking. Place the dough balls on the prepared baking sheet, spacing them apart to allow for slight spreading.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the bottoms are just beginning to turn golden. Avoid overbaking to keep them tender and delicate.
- Coat in sugar: While the cookies are still warm, roll each one in powdered sugar for the first coating. Allow them to cool slightly, then roll again to achieve a double layer of snowy sweetness.
- Serve: Once fully cooled and coated, store the cookies in an airtight container to maintain freshness. These are perfect for sharing on holiday cookie trays or enjoying as a delightful snack anytime.
Notes
- Ensure cherries are well drained and patted dry to prevent dough from becoming too wet.
- Chilling the dough for 30 minutes before baking can help maintain shape if your kitchen is warm.
- Use parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- These cookies can be stored at room temperature for up to one week or frozen for longer storage.
- Optional nuts add a pleasant crunch but can be omitted for a nut-free version.
