Cherry Snowball Cookies Made Easy
Tender, buttery snowball cookies hide a sweet cherry in the center and finish with a snowy sugar coat. Simple to make, irresistibly festive.
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Servings:
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup powdered sugar for the dough
- 1 tsp vanilla extract
- 0.5 tsp almond extract optional but recommended
- 0.25 tsp fine sea salt
- 2.25 cup all-purpose flour scooped and leveled
- 0.75 cup finely chopped pecans or walnuts
- 8 oz maraschino cherries, drained and patted dry cut large cherries in half
- 1.25 cup powdered sugar, for coating for rolling after baking
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment.
- Blot cherries very dry with paper towels. Halve any that are larger than a marble.
- Cream softened butter and 1/2 cup powdered sugar until light and fluffy, 1–2 minutes.
- Mix in vanilla, almond extract, and salt until smooth.
- Add flour in two additions, mixing just until a soft dough forms.
- Fold in chopped pecans. If dough feels sticky, chill 10 minutes.
- Scoop about 1 tablespoon dough, flatten in your palm, wrap around a cherry, and roll into a ball.
- Arrange balls 1 inch apart on prepared sheets.
- Bake 12–14 minutes, until set and barely colored on the bottoms.
- Cool 5 minutes, then roll warm cookies in powdered sugar. Cool completely and roll once more.
Notes
Variation: Swap pecans for finely chopped almonds and add a pinch of cinnamon to the coating sugar. Storage: Keep in an airtight tin at room temperature up to 5 days, or freeze up to 2 months; re-roll in powdered sugar before serving.
This recipe is an original creation inspired by classic Cherry Snowball Cookies Made Easy flavors. All ingredient ratios and instructions are independently developed.