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Cherry Snowball Cookies

Delightfully soft and buttery cookies rolled in powdered sugar, featuring a burst of cherry flavor and a crunch from pecans.
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Prep Time 30 minutes
Cook Time 17 minutes
Total Time 1 hour
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 150
Ingredients Method Notes

Ingredients
  

For the dough
  • 1.5 cups Butter (room temperature) Salted or unsalted works; prefer unsalted for better control over sweetness.
  • 0.75 cup Powdered sugar (for dough) Use finely sifted for a smoother texture.
  • 0.5 cup Granulated sugar Creates a tender texture; regular white sugar works great.
  • 1 tsp Salt Enhances all flavors—don’t skip it!
  • 1.5 tsp Almond extract Opt for pure extract for the best taste.
  • 1.5 tsp Vanilla extract Pure vanilla is recommended for a richer flavor.
  • 0.5 tsp Cherry extract or emulsion If unavailable, use additional almond extract.
  • 0.5 cup Maraschino cherries (drained and chopped) Ensure they are well-drained to avoid excess liquid.
  • 1 cup Pecans (finely ground) Finely grind for even distribution; can substitute with walnuts.
  • 4.5 cups All-purpose flour Adjust based on humidity.
  • 0.75 cup Mini chocolate chips (semi-sweet recommended) For an added surprise of sweetness.
  • 1.5 cups Powdered sugar (for rolling) Essential for creating that snowball finish.

Method
 

Prepare the Dough
  1. In a large mixing bowl, beat the butter, powdered sugar, and granulated sugar until light and fluffy, about 5 minutes.
Add Flavoring
  1. Mix in salt, almond extract, vanilla extract, and cherry extract until well combined.
Incorporate the Cherries
  1. Ensure your cherries are drained well, chop them finely, and gently fold them into the dough.
Nuts and Flour
  1. Add ground pecans and mix until evenly distributed.
  2. Gradually add all-purpose flour, mixing until a dough forms.
Chocolate Chips
  1. Fold in mini chocolate chips using a wooden spoon.
Chill the Dough
  1. Chill the dough for 30–60 minutes, and preheat your oven to 350°F (175°C).
Shape the Cookies
  1. Scoop out 1.5 tbsp portions of dough, roll them into balls, and place on lined baking sheets.
Bake
  1. Bake for 15–17 minutes until the bottoms are lightly golden. They should not look overbaked.
Snowball Finish
  1. While warm, roll the cookies in powdered sugar, let cool completely, then roll again.

Notes

Store cookies in an airtight container at room temperature for up to a week; refrigerate for up to two weeks or freeze without powdered sugar for up to one month.