Okay, friends, let’s talk cookies. Specifically, let’s talk about those cookies that practically melt in your mouth, leaving a dusting of sweet, powdery goodness on your fingertips. If you’ve ever dreamed of creating a simple yet impressive holiday treat that everyone will adore, then get ready! We’re diving headfirst into making unbelievably delicious, and surprisingly easy, Cherry Snowball Cookies. Get ready for a baking adventure that’s as fun as it is rewarding!
Gathering Your Heavenly Ingredients
Here’s what we need to make these little bites of winter wonderland. Don’t worry; most of these are pantry staples!
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened: Make sure it’s *softened*, not melted. Trust me on this one!
- 1/2 cup powdered sugar, plus more for dusting: We’re going to double up on the powdered sugar love.
- 1 teaspoon vanilla extract: Because a little vanilla makes everything better.
- 2 1/4 cups all-purpose flour: The perfect structure for our snowball cookies.
- 1/4 teaspoon salt: Balances the sweetness beautifully.
- 1/2 cup chopped maraschino cherries, well-drained and patted dry: The star of the show! Draining and drying is *crucial* to prevent soggy cookies.
- 1/2 cup chopped pecans or walnuts (optional): Adds a delightful nutty crunch.
Step-by-Step to Cherry Snowball Perfection
Let’s get down to the fun part! I promise these are easier than they look. We’ll take it one step at a time.
Mixing the Dough:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This makes cleanup a breeze!
- In a large bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy. An electric mixer is your best friend here, but you can do it by hand if you’re feeling ambitious!
- Beat in the vanilla extract until well combined.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing leads to tough cookies, and we want melt-in-your-mouth goodness.
- Gently fold in the chopped maraschino cherries and nuts (if using). Make sure they are evenly distributed throughout the dough.
Shaping and Baking:
- Roll the dough into 1-inch balls. They don’t have to be perfect; a little rustic charm is part of their appeal!
- Place the cookie balls onto the prepared baking sheet, leaving about 1 inch of space between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden. Keep a close eye on them; they should be pale, not browned.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
The Sweet Snowfall:
- While the cookies are still slightly warm, roll them generously in powdered sugar. This first coating will melt slightly and create a sticky base for the second coating.
- Once the cookies are completely cool, roll them in powdered sugar again. This second coating is what gives them that beautiful “snowball” appearance.
Secrets to Snowball Success: Pro Tips!
Want to take your Cherry Snowball Cookies from good to *amazing*? Here are a few of my tried-and-true tips:
- Soft Butter is KEY: I can’t stress this enough! Softened butter is crucial for a light and airy texture. If your butter is too cold, the cookies will be dense and crumbly.
- Don’t Overmix: Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined, and then stop!
- Drain Those Cherries: Seriously, don’t skip this step! Soggy cherries will ruin the texture of your cookies. Pat them dry with paper towels before adding them to the dough.
- Double the Powdered Sugar: The double coating of powdered sugar is what gives these cookies their signature look and texture. Don’t skimp on the sugar!
- Cool Completely Before Second Coating: This ensures the powdered sugar adheres properly and doesn’t melt into a sticky mess.
Variations to Make Them Your Own
One of the best things about baking is putting your own spin on a classic recipe. Here are a few ideas to get your creative juices flowing:
- Different Extracts: Experiment with almond extract, rum extract, or even a touch of peppermint extract for a different flavor profile.
- Chocolate Chips: Add 1/2 cup of mini chocolate chips to the dough for a chocolatey twist.
- Citrus Zest: Add the zest of one orange or lemon for a bright and refreshing flavor.
- Different Nuts: Swap the pecans or walnuts for macadamia nuts, pistachios, or even toasted almonds.
- Drizzle with White Chocolate: For an extra touch of elegance, drizzle the cooled cookies with melted white chocolate.
Storing Your Snowy Treasures
These cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days. Just be aware that the powdered sugar coating may start to absorb into the cookie over time, so you may want to dust them with a little extra powdered sugar before serving.
The Story Behind the Snowball
Snowball cookies, also known as Mexican Wedding Cookies or Russian Tea Cakes, have a rich history and are enjoyed in various cultures around the world. While the exact origins are debated, they are often associated with celebrations and holidays. Regardless of their origin, one thing is for sure: they are a delicious and comforting treat that brings people together.
More Baking Adventures Await!
If you’re in the mood for more delicious baking, be sure to check out some of my other favorite recipes! For those fall days when you want something warm and comforting, try the COZY APPLE CRISP or its equally delicious cousin, the CRUNCHY APPLE CRISP. And when pumpkin spice season hits, you absolutely HAVE to try the PUMPKIN SPICE COOKIE PERFECTION. Or if you’re feeling adventurous and love pumpkin, you’d be blown away by these CHEWY PUMPKIN COOKIES. Don’t forget to treat yourself with CHURRO CHEESECAKE DREAM, it’s a taste of pure indulgence!
Troubleshooting Common Issues
Even the best bakers run into snags sometimes. Here’s how to fix some common problems you might encounter:
- Cookies are spreading too thin: This is usually caused by butter that is too soft or overmixing. Make sure your butter is softened but not melted, and don’t overmix the dough. You can also try chilling the dough for 30 minutes before baking.
- Cookies are dry and crumbly: This is often caused by too much flour. Measure your flour carefully, and don’t pack it into the measuring cup.
- Cookies are too hard: This is usually caused by overbaking. Keep a close eye on the cookies and remove them from the oven as soon as the edges are lightly golden.
- Powdered sugar isn’t sticking: Make sure the cookies are slightly warm when you roll them in the first coating of powdered sugar. This will help the sugar adhere properly. Also, ensure you’re using *powdered* sugar, not granulated sugar!
Cherry Snowball Cookies: A Sweet Conclusion
So there you have it – my recipe for Easy Cherry Snowball Cookies! They’re simple to make, incredibly delicious, and perfect for any occasion. Whether you’re baking for a holiday gathering, a cookie exchange, or just a cozy night in, these cookies are sure to be a hit. Grab your ingredients, preheat your oven, and let’s get baking! I can’t wait to hear how they turn out for you. Happy baking!
Why is it important to drain and dry the maraschino cherries before adding them to the cookie dough?
Draining and drying the chopped maraschino cherries is crucial to prevent the cookies from becoming soggy.
What does it mean when the recipe says to ‘cream together the softened butter and powdered sugar’?
Creaming the butter and powdered sugar means mixing them together until the mixture is light and fluffy. An electric mixer is recommended, but it can be done by hand.
Why does the recipe call for a double coating of powdered sugar?
The double coating of powdered sugar gives the cookies their signature “snowball” appearance and texture. The first coating melts slightly and creates a sticky base for the second coating.
What are some variations I can make to the Cherry Snowball Cookie recipe?
You can experiment with different extracts like almond or rum, add mini chocolate chips, incorporate citrus zest, swap the nuts for different varieties, or drizzle the cooled cookies with melted white chocolate.
Melt-In-Your-Mouth Cherry Snowball Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy using an electric mixer.
- Beat in the vanilla extract until well combined.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the chopped maraschino cherries and nuts (if using). Make sure they are evenly distributed throughout the dough.
- Roll the dough into 1-inch balls.
- Place the cookie balls onto the prepared baking sheet, leaving about 1 inch of space between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden. Keep a close eye on them; they should be pale, not browned.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are still slightly warm, roll them generously in powdered sugar. This first coating will melt slightly and create a sticky base for the second coating.
- Once the cookies are completely cool, roll them in powdered sugar again. This second coating is what gives them that beautiful “snowball” appearance.
