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Cherry Snowball Cookies Recipe

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★★★★★

4.8 from 133 reviews

Cherry Snowball Cookies are delightful bite-sized treats combining a buttery, tender dough with the bright flavor of maraschino cherries, finely ground pecans, and sweet mini chocolate chips. Rolled generously in powdered sugar for a snowy finish, these cookies offer a perfect balance of sweet and nutty flavors with a hint of almond and cherry essence, making them ideal for festive occasions or everyday indulgence.

Ingredients

Scale

Dough

  • 1.5 cups Butter (room temperature), salted or unsalted
  • 0.75 cup Powdered sugar (for dough)
  • 0.5 cup Granulated sugar
  • 1 tsp Salt
  • 1.5 tsp Almond extract
  • 1.5 tsp Vanilla extract
  • 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

For Rolling

  • 1.5 cups Powdered sugar

Instructions

  1. Prepare the dough base: Beat the butter, powdered sugar (for dough), and granulated sugar together until the mixture is light and fluffy. This should take about 5 minutes with an electric mixer, which helps incorporate air and ensures a tender cookie.
  2. Add flavorings: Mix in the salt, almond extract, vanilla extract, and cherry extract until well combined, creating a richly flavored dough base with a hint of cherry and almond.
  3. Incorporate cherries: Drain the maraschino cherries thoroughly to avoid excess moisture, then chop them finely. Gently fold the chopped cherries into the dough to distribute their sweetness evenly.
  4. Mix nuts: Add the finely ground pecans to the dough and mix until they are evenly integrated, providing a nutty texture and flavor.
  5. Add flour gradually: Gradually add the all-purpose flour half a cup at a time. Mix after each addition until the dough comes together and is no longer sticky but still pliable.
  6. Fold in chocolate chips: Using a wooden spoon, fold in the mini semi-sweet chocolate chips evenly throughout the dough to add bursts of chocolate flavor.
  7. Chill the dough: Cover the dough and chill it in the refrigerator for 30 to 60 minutes. This step firms the dough, making it easier to handle and helping the cookies hold their shape during baking.
  8. Preheat oven: While the dough chills, preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper or liners.
  9. Form cookie balls: Scoop approximately 1.5 tablespoon-sized portions of dough and roll each into a smooth ball. Place them evenly spaced on the lined baking sheets to allow for spreading.
  10. Bake: Bake the cookies in the preheated oven for 15 to 17 minutes until the bottoms are lightly golden, indicating they are cooked through but still tender inside.
  11. Roll in powdered sugar: Immediately after removing the cookies from the oven, roll them while still warm in powdered sugar. Let them cool completely, then roll again in powdered sugar to achieve the signature snowy coating.

Notes

  • Ensure maraschino cherries are well drained to prevent the dough from becoming too wet.
  • Chilling the dough is important for texture and easier handling.
  • If cherry extract is unavailable, a few drops of cherry juice concentrate or omitting it is possible, but flavor will be less intense.
  • Using salted butter will add a slight saltiness; adjust added salt accordingly if using unsalted butter.
  • Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.

Keywords: Cherry Snowball Cookies, holiday cookies, nutty cookies, cherry cookies, chocolate chip cookies, snowball cookies

Find it online: https://nayabaker.com/cherry-snowball-cookies-recipe/