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Cherry Snowball Cookies Recipe

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★★★★★

4.4 from 126 reviews

Cherry Snowball Cookies are a delightful twist on classic snowball or Russian tea cake cookies, featuring a subtle cherry flavor enhanced by cherry extract and chopped maraschino cherries, combined with almond and vanilla extracts for a rich, aromatic cookie. These buttery, tender cookies are studded with mini chocolate chips and finely ground pecans for texture and a hint of nuttiness, then rolled in powdered sugar for a perfect snowy finish.

Ingredients

Scale

Dough

  • 1.5 cups Butter (room temperature), salted or unsalted
  • 0.75 cup Powdered sugar (for dough)
  • 0.5 cup Granulated sugar (creates tender texture)
  • 1 tsp Salt (enhances all flavors)
  • 1.5 tsp Almond extract (key flavor component)
  • 1.5 tsp Vanilla extract (pure preferred)
  • 0.5 tsp Cherry extract or emulsion (see substitution notes)
  • 0.5 cup Maraschino cherries (drained and chopped)
  • 1 cup Pecans (finely ground)
  • 4.5 cups All-purpose flour (may vary slightly)
  • 0.75 cup Mini chocolate chips (semi-sweet recommended)

For Rolling

  • 1.5 cups Powdered sugar (for rolling)

Instructions

  1. Prepare the butter and sugar mixture: Beat butter, powdered sugar, and granulated sugar together using a mixer until the mixture is light and fluffy, which should take around 5 minutes. This step is crucial to achieve a tender cookie texture.
  2. Add flavorings: Mix in salt, almond extract, vanilla extract, and cherry extract into the butter and sugar mixture until well combined, ensuring the flavors distribute evenly throughout the dough.
  3. Incorporate cherries: Drain the maraschino cherries thoroughly and chop them finely. Gently fold the chopped cherries into the dough, taking care not to overmix to maintain a nice texture.
  4. Add pecans: Add finely ground pecans to the dough and mix until they are evenly distributed, adding nuttiness and moisture to the cookies.
  5. Add flour gradually: Slowly add the all-purpose flour in half-cup increments, mixing after each addition. Continue until the dough comes together and is no longer sticky.
  6. Fold in chocolate chips: Using a wooden spoon, fold in mini chocolate chips until evenly incorporated without overworking the dough.
  7. Chill the dough: Cover the dough and chill it in the refrigerator for 30 to 60 minutes to firm up, which helps with shaping and prevents spreading during baking.
  8. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  9. Shape cookies: Scoop dough into 1.5 tablespoon-sized portions, roll them into balls, and place them spaced apart on the prepared baking sheets.
  10. Bake: Bake the cookies in the preheated oven for 15 to 17 minutes, or until the bottoms are lightly golden but the tops remain pale.
  11. Roll in powdered sugar: Immediately roll the warm cookies in powdered sugar, allow them to cool completely, then roll them again in powdered sugar for the classic snowball cookie finish.

Notes

  • Ensure maraschino cherries are well-drained to prevent excess moisture that can affect dough texture.
  • If cherry extract is unavailable, vanilla extract combined with a small amount of almond extract can serve as a substitute, but will alter the cherry flavor.
  • Chilling the dough is important for easier handling and to maintain cookie shape during baking.
  • Use semi-sweet mini chocolate chips to balance sweetness and complement the nutty, cherry flavors.
  • Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.

Keywords: Cherry Snowball Cookies, snowball cookies, holiday cookies, cherry extract cookies, nutty cookies, almond extract, maraschino cherries, chocolate chip snowball cookies

Find it online: https://www.cheftara.com/cherry-snowball-cookies-recipe/