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Cherry Snowball Cookies

Cherry Snowball Cookies

These melt-in-your-mouth Cherry Snowball Cookies are easy to make and perfect for the holidays. The sweet cherry flavor combined with the powdered sugar coating creates a delightful treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Cookie, Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups (4 sticks) Unsalted Butter softened
  • 1 cup Granulated Sugar
  • 1 teaspoon Almond Extract
  • 4 cups All-Purpose Flour
  • 1 cup Maraschino Cherries chopped, drained (reserve juice)
  • 1 cup Powdered Sugar for rolling
  • 1/2 teaspoon Vanilla Extract Optional, enhances flavor

Equipment

  • Mixing bowls
  • Electric Mixer
  • Baking Sheets
  • Parchment paper

Method
 

Instructions
  1. Cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
  2. Beat in the almond extract and vanilla extract (if using).
  3. Gradually add the flour, mixing until just combined. Do not overmix.
  4. Gently fold in the chopped maraschino cherries.
  5. Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Roll the chilled dough into 1-inch balls. Place onto prepared baking sheets, leaving some space between each cookie. Bake for 12-15 minutes, or until edges are lightly golden.
  8. While still warm, roll the cookies in powdered sugar. For extra sweetness and moisture, brush with a little reserved cherry juice before rolling in powdered sugar. Let cool completely on a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to a week. For a richer flavor, use fresh cherries instead of maraschino cherries, adjusting the sweetness as needed. You can also add a pinch of salt to enhance the flavors.