Description

These Cherry Snowball Cookies are deliciously buttery, tender, and bursting with festive cherry and nutty flavors. Made with maraschino cherries, ground pecans, and mini chocolate chips, these melt-in-your-mouth treats are rolled in powdered sugar for a classic snowball finish, perfect for holiday gatherings or any cozy occasion.

Ingredients

Scale

Dough

1.5 cups Butter (room temperature), salted or unsalted
0.75 cup Powdered sugar (for dough)
0.5 cup Granulated sugar (for tender texture)
1 tsp Salt (enhances flavor)
1.5 tsp Almond extract
1.5 tsp Vanilla extract (pure preferred)
0.5 tsp Cherry extract or emulsion
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)

For Rolling

1.5 cups Powdered sugar

Instructions

Make the Dough: Beat butter, powdered sugar (for dough), and granulated sugar together until light and fluffy, about 5 minutes. This step is key to a tender texture and well-incorporated sweetness.
Add Flavorings: Mix in salt, almond extract, vanilla extract, and cherry extract thoroughly until the dough is evenly flavored.
Incorporate Cherries: Drain the maraschino cherries well, chop them finely, and gently fold into the dough to distribute fruit evenly without breaking them down too much.
Add Nuts: Add the finely ground pecans and mix until they are evenly incorporated throughout the dough for a nutty crunch.
Add Flour: Gradually add the all-purpose flour in ½ cup increments, mixing until the dough just comes together. The amount can be adjusted slightly depending on the dough consistency.
Fold in Chocolate Chips: Use a wooden spoon to fold in the mini semi-sweet chocolate chips, ensuring even distribution without overmixing.
Chill the Dough: Cover and chill the dough in the refrigerator for 30 to 60 minutes. Meanwhile, preheat your oven to 350°F (175°C) to ensure it reaches the right temperature by baking time.
Shape Cookies: Scoop approximately 1.5 tablespoons of dough per cookie, roll each into a ball, and place them spaced out on lined baking sheets to allow even baking.
Bake the Cookies: Bake cookies in the preheated oven for 15 to 17 minutes or until the bottoms are lightly golden, indicating they are tender and cooked through.
Roll in Powdered Sugar: While cookies are still warm, roll them in powdered sugar to coat evenly. Let them cool completely, then roll again in powdered sugar to achieve the classic snowball appearance.

Notes

If you cannot find cherry extract, you can substitute with a few drops of almond extract or vanilla extract, but this will slightly alter the final flavor.
Make sure to drain and chop the maraschino cherries well to prevent excess moisture in the dough, which may affect baking.
Use room temperature butter for easier creaming and better texture.
Chilling the dough is essential for preventing spreading and for easier handling when rolling.
Store cookies in an airtight container at room temperature for up to one week, or freeze for longer storage without powdered sugar coating and roll them after thawing.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: cherry snowball cookies, holiday cookies, maraschino cherry cookies, nutty cookies, powdered sugar cookies