Cherry Snowballs with Chocolate

These cherry snowball cookies are the ultimate holiday treat with their festive red cherries, rich chocolate chips, and delicate powdered sugar coating. A single bite delivers the perfect balance of buttery shortbread, sweet maraschino cherries, and chocolate in a cookie that quite literally melts in your mouth.

These have been my signature holiday contribution for the past decade. What started as a spontaneous creation during a Christmas Eve baking marathon has become the most requested treat at our annual family gathering. My grandmother still calls me in October to confirm I'll be making "those cherry snow things."

Ingredients

• Butter Room temperature butter creates the melt-in-your-mouth texture these cookies are famous for. Quality matters here. Choose European style for extra richness
• Powdered sugar Creates a more delicate crumb than granulated sugar alone. Always sift to avoid lumps
• Granulated sugar Works with powdered sugar for the perfect texture balance. Helps create crisp exterior
• Salt Enhances the sweetness and brings out the cherry flavor. Diamond Crystal kosher salt is my preference
• Almond extract The secret ingredient that elevates these cookies. Even almond skeptics love these
• Vanilla extract Adds depth and warmth. Use pure extract rather than imitation for best flavor
• Cherry extract Optional but worthwhile for boosting the cherry flavor. Can substitute more almond extract
• Maraschino cherries The star of the show. Pat completely dry to prevent bleeding into the dough
• Pecans Adds richness and subtle texture. Toast first for enhanced nuttiness
• All-purpose flour The foundation of our cookies. Weigh if possible for perfect consistency
• Mini chocolate chips Semi-sweet balances the sweetness. Regular size chips work but minis distribute better

Step-by-Step Instructions

Prepare Your Workspace

Preheat oven to exactly 350°F and line two baking sheets with parchment paper. Gather all ingredients and allow butter to reach true room temperature about 65°F for perfect creaming. Clear ample counter space for rolling cookies.

Prepare Special Ingredients

Drain maraschino cherries in a fine mesh sieve then transfer to paper towels. Pat thoroughly until no moisture remains then chop into quarter inch pieces. Place pecans in food processor and pulse until they reach a flour like consistency without becoming paste. Stop and scrape sides as needed.

Create The Base

In a stand mixer with paddle attachment beat butter with both sugars on medium high speed for a full 3 minutes. This incorporates air for proper texture. Scrape down bowl halfway through. Mixture should become notably lighter in both color and texture.

Add Flavorings

Add all three extracts and salt to the butter mixture. Beat for 30 seconds on medium speed to fully incorporate. The mixture will become fragrant and slightly more fluffy. Scrape down sides again to ensure even distribution.

Incorporate Dry Ingredients

Add flour and ground pecans in three additions mixing on low speed only until just combined. Undermixing is better than overmixing which can create tough cookies. The dough will look crumbly but should hold together when pressed.

Add Mix Ins

Gently fold in chopped cherries and mini chocolate chips using a silicone spatula. Work slowly to distribute evenly throughout the dough without crushing the cherries. This should take about 45 seconds of careful folding.

Shape Cookies

Scoop tablespoon portions of dough and roll between palms to create one inch balls. Press one cherry piece into the center of each then reshape into perfect spheres. Arrange on prepared baking sheets leaving two inches between each for proper heat circulation.

Bake To Perfection

Bake for 12 to 15 minutes rotating sheets halfway through baking time. Look for very light browning on bottoms and firm edges. Centers will still appear soft. Allow cookies to rest on baking sheet for exactly 5 minutes to firm up before handling.

Apply Sugar Coating

Roll each warm cookie in powdered sugar coating completely. Transfer to wire rack and cool completely about 30 minutes. Once fully cooled roll cookies a second time in powdered sugar for the characteristic thick snowy coating.

Bookmark

My grandmother claimed the secret was in how finely I ground the pecans. She noticed when I switched to using the food processor instead of hand chopping. "Just the right amount of nut flavor without any chunks," she said during our last Christmas together. Now making these cookies always brings back memories of baking with her.

Storage Solutions

These cherry snowball cookies maintain their freshness for up to one week when stored in an airtight container at room temperature. Place parchment paper between layers to preserve the powdered sugar coating. For longer storage refrigerate for up to two weeks but allow to come to room temperature before serving for best texture.

The unbaked dough freezes exceptionally well. Form into balls freeze on a baking sheet then transfer to freezer bags for up to three months. Bake directly from frozen adding just 2 minutes to the baking time. Fully baked cookies also freeze beautifully for up to three months when wrapped individually then stored in freezer containers.

Ingredient Substitutions

These cookies are wonderfully adaptable to different dietary needs and flavor preferences. Replace the pecans with almonds walnuts or hazelnuts for different flavor profiles. Those with nut allergies can substitute an equal amount of quick cooking oats processed to a fine consistency.

For a gluten free version substitute a cup for cup gluten free flour blend and add ¼ teaspoon xanthan gum if the blend does not already contain it. The texture remains remarkably similar to the original. Dairy free bakers can use plant based butter sticks that are specifically formulated for baking not spreadable tub varieties.

Cherry extract can be difficult to find substitute with additional vanilla extract or even better a tablespoon of the maraschino cherry juice reserved from the jar. This adds both color and flavor to the dough without compromising the texture.

Festive Variations

Transform these cookies for different seasons and celebrations with simple adjustments. For Christmas create a candy cane version by substituting crushed peppermint candies for cherries and adding ½ teaspoon peppermint extract instead of cherry. Roll in a mixture of powdered sugar and red sanding sugar.

Create spring themed cookies by using dried blueberries instead of cherries white chocolate chips in place of semi sweet and lemon extract instead of cherry. The purple and white color combination makes these perfect for Easter gatherings or spring celebrations.

For a tropical variation replace cherries with finely diced dried pineapple and coconut extract for the cherry extract. Roll finished cookies in a mixture of powdered sugar and finely shredded coconut. These make wonderful summer treats or additions to tropical themed parties.

Recipe Q&A

→ Can I make these Cherry Snowball Cookies ahead of time?

Yes! These cookies store beautifully for up to 7 days in an airtight container at room temperature. You can also refrigerate them for up to 2 weeks or freeze for up to 3 months. The dough can be prepared and refrigerated for up to 3 days before baking, or frozen in balls for future use.

→ What if I can't find cherry extract?

If cherry extract isn't available, you can substitute with additional vanilla extract and add 1-2 tablespoons of the maraschino cherry juice from the jar to enhance the cherry flavor. Alternatively, almond extract pairs wonderfully with cherry and can be increased slightly.

→ Why do my cookies need to be rolled in powdered sugar twice?

The first coating of powdered sugar is applied while cookies are still warm, allowing it to slightly melt and create a sticky base. The second coating, applied after cookies cool, adheres to this base and creates the distinctive thick, snowy appearance that gives snowball cookies their name.

→ Can I make these cookies gluten-free?

Yes, these cookies adapt well to gluten-free versions. Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. You may need to adjust the amount slightly as gluten-free flours sometimes absorb moisture differently than conventional flour.

→ What's the secret to the perfect texture for Cherry Snowball Cookies?

The perfect texture comes from several key factors: using room temperature butter, properly measuring flour (spoon and level, don't pack), finely grinding the pecans to a flour-like consistency, and not overbaking. These cookies should be set but not browned on the bottom. The combination of powdered and granulated sugar in the dough also contributes to their melt-in-your-mouth quality.

→ Can I use different nuts instead of pecans?

Absolutely! Walnuts make an excellent substitute with their similar texture and flavor profile. Almonds pair wonderfully with the cherry flavor, while hazelnuts create a more European-inspired variation. For nut allergies, you can omit nuts entirely and add an additional 1/2 cup of flour to maintain the proper dough consistency.