Cherry Snowball Cookies (Print Version)

Buttery cookies with maraschino cherries and chocolate chips, rolled in powdered sugar for a festive melt-in-your-mouth treat.

# Ingredients:

→ Dough Base

01 - 1.5 cups butter, room temperature
02 - 0.75 cup powdered sugar
03 - 0.5 cup granulated sugar
04 - 1 tsp salt
05 - 1.5 tsp almond extract
06 - 1.5 tsp vanilla extract
07 - 0.5 tsp cherry extract
08 - 0.5 cup maraschino cherries, drained and chopped
09 - 1 cup pecans, finely ground
10 - 4.5 cups all-purpose flour
11 - 0.75 cup mini semi-sweet chocolate chips

→ For Rolling

12 - 1.5 cups powdered sugar

# Steps:

01 - Preheat your oven to 350°F and line two baking sheets with parchment paper. Gather all ingredients.
02 - Drain maraschino cherries and pat dry. Chop into quarter-inch pieces. Pulse pecans until they reach a flour-like consistency.
03 - Cream butter with powdered sugar and granulated sugar on medium-high speed for 3 minutes until pale and fluffy.
04 - Add almond, vanilla, and cherry extracts, plus salt. Beat for 30 seconds.
05 - Add flour and ground pecans in three additions, mixing on low until just combined.
06 - Fold in chopped cherries and mini chocolate chips evenly.
07 - Roll dough into one-inch balls, placing one cherry in the center of each. Arrange 2 inches apart on prepared baking sheets.
08 - Bake for 12–15 minutes, rotating sheets halfway through baking. Let rest 5 minutes on the pan.
09 - Roll warm cookies in powdered sugar. After cooling completely, roll a second time for a thick coating.

# Notes:

01 - Use room temperature butter for proper creaming and texture.
02 - Measure flour properly by spooning into measuring cups and leveling off.
03 - Double coating with powdered sugar ensures the classic snowball appearance.
04 - Store in airtight containers at room temperature, refrigerate, or freeze for future use.

Go Back