Ingredients

1.5 cups Butter (room temperature), salted or unsalted works

0.75 cup Powdered sugar (for dough)

0.5 cup Granulated sugar (creates tender texture)

1 tsp Salt (enhances all flavors)

1.5 tsp Almond extract (key flavor component)

1.5 tsp Vanilla extract (pure preferred)

0.5 tsp Cherry extract or emulsion (see substitution notes)

0.5 cup Maraschino cherries, drained and chopped

1 cup Pecans, finely ground

4.5 cups All-purpose flour (may vary slightly)

0.75 cup Mini chocolate chips (semi-sweet recommended)

1.5 cups Powdered sugar (for rolling)

Instructions

Step 1: Beat butter, powdered sugar, and granulated sugar together until light and fluffy, about 5 minutes.

Step 2: Mix in salt, almond extract, vanilla extract, and cherry extract until well combined.

Step 3: Drain maraschino cherries well, chop finely, and gently fold them into the dough.

Step 4: Add finely ground pecans and mix until evenly distributed throughout the dough.

Step 5: Gradually add flour in ½ cup increments, mixing after each addition, until the dough comes together.

Step 6: Fold in mini chocolate chips using a wooden spoon.

Step 7: Chill the dough in the refrigerator for 30 to 60 minutes. Meanwhile, preheat the oven to 350°F (175°C).

Step 8: Scoop out 1.5 tablespoon portions of dough, roll into balls, and place them on baking sheets lined with parchment paper.

Step 9: Bake for 15 to 17 minutes, until the bottoms are lightly golden.

Step 10: While still warm, roll the cookies in powdered sugar, let them cool completely, and then roll them again for a perfect snowball coating.

Tips & Variations

If cherry extract is unavailable, substitute with a small amount of cherry juice concentrate or skip it for a milder cherry flavor.

For a nut-free version, replace pecans with additional flour or toasted coconut flakes.

Chill dough longer if it feels too soft to handle; it will help with easier rolling and better shape during baking.

Use white or dark chocolate chips instead of semi-sweet for a different chocolate taste.

Storage

Store cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate for up to two weeks or freeze for up to three months. When ready to enjoy, allow frozen cookies to thaw at room temperature. If desired, lightly re-roll in powdered sugar before serving for that fresh snowball look.

FAQs

Can I use frozen cherries instead of maraschino cherries?

Frozen cherries can be used but should be thoroughly thawed and drained to remove excess moisture. Chop finely before folding into the dough to maintain texture without making the dough too wet.

Why are the cookies rolled in powdered sugar twice?

Rolling the cookies in powdered sugar while warm helps the sugar adhere better. Once cooled, rolling again ensures a thick, even coating that gives the signature snowball appearance and adds extra sweetness.