Cherry Snowball Cookies: A Festive Holiday Treat
These melt-in-your-mouth Cherry Snowball Cookies are easy to make and perfect for the holidays. The buttery, almond-flavored dough is studded with sweet maraschino cherries and coated in a delightful powdered sugar snow.
Equipment
- Mixing bowls
- Electric Mixer
- Baking Sheets
- Parchment paper
- Measuring cups and spoons
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 Chopped Maraschino Cherries drained (reserve juice)
- 1 cup Powdered Sugar for rolling
- 1/2 teaspoon Vanilla Extract optional, enhances flavor
Instructions
Instructions
- Cream together the softened butter and granulated sugar until light and fluffy. Use an electric mixer for best results.
- Beat in the almond extract and vanilla extract (if using).
- Gradually add the flour, mixing until just combined. Do not overmix.
- Gently fold in the chopped maraschino cherries.
- Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls. Place onto prepared baking sheets, leaving space between cookies. Bake for 12-15 minutes, or until edges are lightly golden.
- While still warm, roll 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 high-quality butter. Feel free to experiment with other extracts like peppermint or lemon for variations.