Cherry Snowball Cookies

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These Cherry Snowball Cookies are as delightful to look at as they are to eat. Soft, buttery shortbread-style dough envelops a surprise center of vibrant maraschino cherries, and each ball is generously coated in powdered sugar to resemble a dusting of fresh snow. The contrast between the rich, melt-in-your-mouth cookie and the juicy burst of cherry is what makes these treats so irresistibly unique.

Perfect for holiday gatherings, cookie exchanges, or simply a cozy winter afternoon treat, these cookies bring a nostalgic, festive feel with every bite. Their snowy white exterior makes them a wintertime showstopper, while the sweet cherry center adds a pop of color and flavor that’s both charming and satisfying.

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Why You’ll Love This Cherry Snowball Cookies Recipe

• Festive appearance: The powdered sugar coating gives them a beautiful snowball look, ideal for holiday tables.
• Surprise inside: Each cookie hides a whole maraschino cherry, giving them a fun and flavorful twist.
• Easy to make: The dough is simple to work with and the recipe doesn’t require any special techniques.
• Great for gifting: These cookies keep well and travel beautifully, making them a sweet homemade gift.
• Family favorite: Kids and adults alike love the cherry center and buttery texture.

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Preparation Phase & Tools to Use (Essential Tools and the Importance of Each)

Before you start baking Cherry Snowball Cookies, make sure your kitchen is prepped with the right tools for a smooth and enjoyable process.

• Mixing Bowls: You’ll need a few bowls in various sizes for creaming the butter, mixing the dough, and holding the powdered sugar. Choose bowls with wide mouths to allow easy mixing.
• Hand Mixer or Stand Mixer: Creaming the butter and sugar thoroughly is key to a light and fluffy dough. A mixer makes this much easier and ensures an even texture.
• Spatula or Dough Scraper: Useful for scraping down the sides of the bowl and folding ingredients together without overworking the dough.
• Small Cookie Scoop or Spoon: To portion the dough evenly and enclose the cherries with consistent cookie sizes. This keeps baking times accurate.
• Baking Sheet: A flat, sturdy baking sheet ensures the cookies bake evenly. Line it with parchment paper or a silicone baking mat to prevent sticking.
• Wire Cooling Rack: Crucial for cooling the cookies properly and avoiding sogginess from trapped steam.
• Fine Mesh Sieve or Sifter: For evenly dusting the cookies with powdered sugar, giving them that signature snow-covered look.

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Preparation Tips

• Drain and dry the cherries thoroughly before wrapping them in dough. Excess moisture can cause the dough to split during baking.
• Chill the dough if it’s too soft to handle. A 15-20 minute rest in the fridge makes shaping easier.
• Use cold hands or lightly flour your palms while rolling the dough to prevent sticking.
• Double roll in powdered sugar — once while warm and again once cooled — to create a thicker, prettier coating.
• Avoid overmixing the dough once the flour is added. Overmixing can result in tough cookies instead of a tender crumb.
• Space cookies evenly on the tray — even though they don’t spread much, they still need airflow to bake uniformly.

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Ingredients for This Cherry Snowball Cookies Recipe

These charming cookies come together with just a handful of pantry staples and one special ingredient—maraschino cherries—for that signature pop of flavor and color.

• 1 cup (2 sticks) unsalted butter, softened – forms the rich, tender base of the dough.
• ½ cup powdered sugar – adds sweetness and a melt-in-your-mouth texture.
• 2 teaspoons vanilla extract – enhances the flavor of the cookie dough.
• 2¼ cups all-purpose flour – gives structure and body to the cookies.
• ½ teaspoon salt – balances the sweetness and deepens flavor.
• 24 maraschino cherries, well-drained and patted dry – the delicious surprise center.
• 1 cup powdered sugar (for rolling) – to coat the cookies like snowy little treats.

You can also add optional almond extract (¼ teaspoon) for a subtle, nutty twist that pairs beautifully with cherry.

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Step 1: Prep the Cherries

Start by draining the maraschino cherries thoroughly. Place them on paper towels and gently pat them dry. Set them aside while you prepare the dough—this step prevents excess moisture from seeping into the cookie dough and causing spreading or splitting.

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Step 2: Make the Dough

In a large mixing bowl, cream the softened butter and ½ cup of powdered sugar together using a hand or stand mixer. Beat until the mixture is light and fluffy—about 2–3 minutes. Add the vanilla extract (and almond extract, if using), then mix again. Gradually add the flour and salt, mixing on low until a soft dough forms.

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Step 3: Enclose the Cherries

Take about a tablespoon of dough and flatten it slightly in your palm. Place one cherry in the center and wrap the dough around it, rolling gently to form a smooth ball. Make sure the cherry is fully sealed inside to avoid leaks during baking. Repeat with all the cherries.

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Step 4: Bake

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Place the dough-wrapped cherries about 1 inch apart (they won’t spread much). Bake for 13–15 minutes, or until the bottoms are just lightly golden. The tops should remain pale.

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Step 5: First Sugar Roll

Let the cookies cool for about 2 minutes, then roll them gently in powdered sugar while they’re still warm. This first coating helps the sugar stick well.

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Step 6: Cool and Final Sugar Coat

Allow the cookies to cool completely on a wire rack. Once cooled, roll them a second time in powdered sugar for that snowy, festive finish.

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Notes

• Don’t skip drying the cherries: Excess liquid can make the dough soggy and cause it to crack open while baking.
• Double coating makes a difference: The first roll helps the sugar adhere, and the second ensures a beautiful snowy appearance.
• These cookies don’t spread much: So you can bake a full batch on one large tray if spaced an inch apart.

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Watch Out for These Mistakes While Cooking

• Using warm butter: Make sure the butter is softened, not melted. Melted butter will make the dough too loose and greasy.
• Skipping the cherry drying step: Wet cherries can leak during baking, leading to unsightly cracks or soggy dough.
• Overbaking: These cookies should not brown on top. If they do, they may become too dry and lose their tender texture.
• Undermixing or overmixing the dough: Both can lead to uneven texture. Mix just until everything is combined.
• Coating with powdered sugar too early or too late: Rolling while too hot makes the sugar melt; too cool and it won’t stick well.
• Not sealing the cherry fully: If any part of the cherry is exposed, it could leak juice and affect both appearance and texture.

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What to Serve With Cherry Snowball Cookies?

These cookies are a festive treat on their own, but pairing them thoughtfully can elevate the experience, whether you’re building a dessert table or creating a cozy snack moment.

8 Recommendations

1. Hot Cocoa with Whipped Cream – The creamy richness of cocoa perfectly balances the sweet, buttery bite of these cookies.
2. Mulled Wine or Spiced Apple Cider – Warm, aromatic drinks bring out the cherry and vanilla notes beautifully.
3. Vanilla Bean Ice Cream – Serve a few cookies alongside a scoop for a delightful contrast of warm and cold.
4. Espresso or Strong Coffee – The bold flavor of coffee cuts through the sweetness, making for a balanced pairing.
5. Lemon Curd or Raspberry Sauce – A small dollop on the side adds a zesty or tangy element that complements the cherry filling.
6. Cheese Platter – Believe it or not, buttery cookies pair well with creamy brie or mascarpone for a sweet-savory combo.
7. Holiday Cookie Assortment – Add them to a platter with gingerbread men, peppermint bark, or thumbprint cookies.
8. Sparkling Wine or Champagne – For a celebratory touch, bubbles match the elegance of these powdered gems.

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Storage Instructions

Cherry Snowball Cookies store exceptionally well, making them ideal for prepping ahead or gifting.

• Room Temperature: Store in an airtight container for up to 5 days. Layer cookies between sheets of parchment paper to protect the powdered sugar coating.
• Refrigerator: Not necessary, but if your kitchen is warm, refrigeration can help preserve freshness. Bring to room temp before serving for best texture.
• Freezer: Freeze baked and cooled cookies (uncoated) in an airtight container for up to 2 months. When ready to enjoy, thaw at room temperature and roll in powdered sugar just before serving to refresh the coating.

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Estimated Nutrition (Per 1 Cookie, based on a batch of 24)

• Calories: 140
• Total Fat: 8g
• Saturated Fat: 5g
• Trans Fat: 0g
• Unsaturated Fat: 3g
• Cholesterol: 20mg
• Sodium: 50mg
• Total Carbohydrates: 16g
• Dietary Fiber: 0g
• Sugars: 8g
• Protein: 1g

Note: These values are approximate and can vary based on specific brands and ingredient types used.

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Frequently Asked Questions

1. Can I use fresh cherries instead of maraschino?

Fresh cherries contain more moisture and are harder to seal inside dough, so they’re not ideal. Maraschino cherries are sweeter, less juicy, and better suited for baking inside cookies.

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2. What if I don’t have a cookie scoop?

No problem—just use a tablespoon to measure dough portions. Try to keep the sizes consistent for even baking.

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3. Can I make these cookies ahead of time?

Absolutely. You can make and freeze the dough balls (cherry inside) for up to 2 months. Bake from frozen, adding a minute or two to the baking time.

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4. Can I add nuts to the dough?

Yes! Finely chopped pecans or walnuts can be mixed into the dough for extra texture and flavor—just make sure they’re chopped small enough to avoid tearing the dough.

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5. Do I need to chill the dough before baking?

It depends on how soft your dough is. If it feels sticky or too soft to work with, a 15–20 minute chill will help firm it up and make rolling easier.

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6. How do I keep the powdered sugar from melting?

Make sure cookies are completely cool before the second roll in powdered sugar. You can even do a light third dusting before serving if needed.

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7. Can I make this recipe gluten-free?

Yes, use a 1:1 gluten-free flour blend that includes xanthan gum. The texture may be slightly more crumbly but still delicious.

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8. Why did my cookies crack open while baking?

This usually happens when cherries weren’t dried well or the dough wasn’t sealed tightly. Make sure the cherry is completely wrapped in dough with no gaps.

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Conclusion

Cherry Snowball Cookies are more than just pretty treats—they’re the perfect combination of nostalgic charm and surprising flavor. From their buttery shortbread shell to the bright cherry center, every bite is festive and satisfying. Whether you’re baking for a holiday table or just indulging in a sweet moment, these cookies will leave a lasting impression. Make a batch, share the joy, and don’t forget that double sugar coat—it’s the magic touch.

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