Description
Cherry Snowball Cookies are delicate, buttery treats packed with chopped maraschino cherries, finely ground pecans, and semi-sweet mini chocolate chips. Infused with almond, vanilla, and cherry extracts, these cookies offer a tender crumb and a sweet powdered sugar coating that melts in your mouth. Perfect for holiday gatherings or any time you crave a nostalgic, flavorful cookie experience.
Ingredients
Scale
Dough Ingredients
- 1.5 cups butter (room temperature, salted or unsalted)
- 0.75 cup powdered sugar (for dough)
- 0.5 cup granulated sugar (creates tenderness)
- 1 tsp salt (enhances flavors)
- 1.5 tsp almond extract (key flavor)
- 1.5 tsp vanilla extract (pure preferred)
- 0.5 tsp cherry extract (see substitutions)
- 0.5 cup maraschino cherries (drained, chopped)
- 1 cup pecans (finely ground)
- 4.5 cups all-purpose flour (may vary)
- 0.75 cup mini chocolate chips (semi-sweet)
Coating
- 1.5 cups powdered sugar (for coating)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F and line two baking sheets with parchment paper. Gather all ingredients to have them ready.
- Prepare Cherries and Pecans: Drain maraschino cherries well and pat dry with paper towels to remove excess moisture. Chop them into quarter-inch pieces for even distribution. Pulse pecans in a food processor until they reach a flour-like consistency to mix smoothly into the dough.
- Cream Butter and Sugars: Using a mixer, cream the softened butter with powdered sugar and granulated sugar on medium-high speed for about 3 minutes until the mixture is pale and fluffy, which helps create a tender texture.
- Add Extracts and Salt: Add almond extract, vanilla extract, cherry extract, and salt to the butter mixture. Beat for an additional 30 seconds to combine all flavors evenly.
- Incorporate Dry Ingredients: Add the all-purpose flour and ground pecans in three parts, mixing on low speed after each addition until just combined. Be careful not to overmix to maintain cookie tenderness.
- Fold in Cherries and Chocolate Chips: Gently fold chopped maraschino cherries and mini chocolate chips into the dough, ensuring they are evenly distributed without crushing the cherries.
- Shape the Cookies: Roll the dough into one-inch balls. For an extra cherry surprise, place one small piece of cherry in the center of each ball as you shape them. Arrange the cookie balls on the prepared baking sheets spaced about 2 inches apart to allow spreading.
- Bake: Bake the cookies at 350°F for 12 to 15 minutes, rotating the baking sheets halfway through baking for even cooking. Once baked, let the cookies rest and cool on the pan for about 5 minutes.
- Coat with Powdered Sugar: While the cookies are still warm, roll them in powdered sugar for the first coating to adhere. After they have fully cooled, roll them a second time in powdered sugar to create a thick, snowy coating that defines the classic snowball cookie look.
Notes
- Ensure maraschino cherries are well-drained and patted dry to prevent soggy dough.
- If cherry extract is unavailable, consider using additional almond extract or vanilla extract as a substitute.
- Use room temperature butter for better creaming and dough consistency.
- The amount of flour may vary slightly depending on humidity and flour brand; dough should be pliable but not sticky.
- For a nut-free version, pecans can be omitted or replaced with additional flour and cherries.
- Cookies can be stored in an airtight container at room temperature for up to one week or frozen for longer storage.
