Description
Classic snowball cookies with tender, buttery texture and sweet cherry centers, generously coated in powdered sugar. These melt-in-your-mouth treats are perfect for holiday cookie trays, gift-giving, or any special occasion. Easy to make and naturally elegant.
Ingredients
1 cup (2 sticks or 226g) unsalted butter, softened to room temperature
½ cup (60g) powdered sugar, plus 2 cups more for rolling
1 teaspoon vanilla extract
¼ teaspoon almond extract (optional)
2 cups (240g) all-purpose flour
¼ teaspoon salt
2 cups (200g) pecans or walnuts, finely ground
36 maraschino cherries, well-drained and patted dry
Optional Add-ins:
1 teaspoon orange zest
½ teaspoon cinnamon
¼ cup mini chocolate chips
Instructions
1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Drain maraschino cherries and pat dry thoroughly with paper towels. Let air-dry while preparing dough.
3. Optional but recommended: Toast pecans or walnuts on a baking sheet for 8-10 minutes until fragrant. Cool completely.
4. Grind cooled nuts in food processor using short pulses until finely ground like coarse sand. Don’t over-process into paste.
5. In large bowl or stand mixer with paddle attachment, beat softened butter on medium speed for 1-2 minutes until smooth.
6. Add ½ cup powdered sugar and beat on medium-high for 2-3 minutes until light, fluffy, and pale.
7. Beat in vanilla extract and optional almond extract for 30 seconds.
8. In separate bowl, whisk together flour and salt.
9. Add flour mixture to butter mixture and mix on low just until combined—dough will look crumbly.
10. Add ground nuts and mix on low (or stir by hand) just until dough comes together. Don’t overmix.
11. Using 1-tablespoon cookie scoop or hands, portion dough and roll into 1-inch balls.
12. Flatten each ball in your palm, place a dried cherry in center, and wrap dough around cherry, rolling to seal into smooth ball.
13. Place on prepared baking sheets, spacing 1 inch apart.
14. Bake 12-15 minutes until bottoms are very lightly golden but tops remain pale. Don’t overbake.
15. Let cool on baking sheet for exactly 5 minutes.
16. Working quickly, roll each warm cookie in powdered sugar to coat completely.
17. Transfer to wire cooling rack and cool completely, about 30 minutes.
18. Once cool, roll cookies in powdered sugar a second time for thick, snowy coating.
19. Store in airtight container at room temperature.
Notes
Butter must be softened to 65-68°F—soft enough for a fingerprint but still holding shape.
Thoroughly dry maraschino cherries to prevent soggy cookie bottoms.
Don’t overbake—cookies should be pale on top and barely golden on bottom.
Measure flour using spoon-and-level method to avoid too much flour.
Toast nuts before grinding for deeper, more complex flavor.
Double coating in powdered sugar (once warm, once cool) creates signature snowy appearance.
Cookies keep at room temperature for 1 week in airtight container.
Freeze shaped unbaked cookies for up to 3 months; bake from frozen, adding 2-3 minutes.
For nut-free version, replace ground nuts with finely ground oats or graham crackers.
For gluten-free, use 1:1 gluten-free flour blend with no other changes needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 8g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 14mg
Keywords: snowball cookies, cherry snowball cookies, mexican wedding cookies, russian tea cakes, butter cookies, holiday cookies, christmas cookies, powdered sugar cookies