Cherry Snowball Cookies
Cherry Snowball Cookies are soft, buttery cookies with a sweet maraschino cherry surprise at the center, dusted in snowy powdered sugar. These festive treats are easy to make, crowd-pleasing, and perfect for holiday cookie trays or gifting.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 36 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (60g) powdered sugar
- 2 1/4 cups (280g) all-purpose flour
- 2 tablespoons (16g) cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon almond extract (or vanilla extract)
- 3/4 cup (about 120g) maraschino cherries, drained, patted dry, and finely chopped
- 1 tablespoon flour (for tossing cherries)
- 1/2 cup (60g) finely chopped pecans or walnuts (optional)
- 1 cup (120g) extra powdered sugar (for rolling)
Instructions
- Drain and pat dry maraschino cherries. Chop into small pieces and toss with 1 tablespoon flour.
- Soften butter at room temperature or microwave in short bursts (do not melt).
- In a large bowl, beat softened butter with 1/2 cup powdered sugar until light and fluffy (2-3 minutes).
- Mix in almond extract and salt, scraping the bowl as needed.
- In a separate bowl, whisk together flour and cornstarch.
- Gradually add the flour mixture to the butter mixture, mixing on low just until combined. Do not overmix.
- Gently fold in the floured cherry pieces and nuts (if using). If dough is sticky, chill for 15 minutes.
- Scoop dough (about 1 tablespoon per cookie) and roll into balls. Place on a parchment-lined baking sheet, spaced 2 inches apart.
- Bake at 350°F (175°C) for 14-16 minutes, until bottoms are lightly golden but tops remain pale. Rotate pans halfway if needed.
- Let cookies cool 5 minutes on the baking sheet. While still warm, gently roll in powdered sugar. Cool completely on a wire rack, then roll again in powdered sugar for a thick coating.
- Serve and enjoy! Store cooled cookies in an airtight container.
Notes
If dough is crumbly, add 1-2 teaspoons milk. If sticky, chill before rolling. Cherries must be well-drained and patted dry to prevent pink streaks and spreading. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use vegan butter and vegan powdered sugar. Nuts are optional; mini chocolate chips or sunflower seeds can be substituted. Roll cookies in powdered sugar twice for the best snowy look.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 2
- Sodium: 30
- Fat: 4
- Saturated Fat: 2.5
- Carbohydrates: 12
- Fiber: 0.5
- Protein: 1
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