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Cherry Snowball Cookies

A bright, almond-scented twist on classic snowball cookies with chopped maraschino cherries, finely ground pecans, and a hint of chocolate for a festive treat.
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Prep Time 30 minutes
Cook Time 17 minutes
Total Time 47 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1.5 cups Butter (room temperature) Salted or unsalted works
  • 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
  • 1.5 cups Powdered sugar For rolling

Method
 

Preparation
  1. Beat butter, powdered sugar, and granulated sugar until light and fluffy, about 5 minutes.
  2. Mix in salt, almond extract, vanilla extract, and cherry extract until well combined.
  3. Drain cherries well, chop finely, and gently fold into dough.
  4. Add finely ground pecans and mix until evenly distributed.
  5. Gradually add flour, ½ cup at a time, until dough comes together.
  6. Fold in mini chocolate chips with a wooden spoon.
Chilling and Baking
  1. Chill dough for 30–60 minutes. Preheat oven to 350°F (175°C).
  2. Scoop dough (1.5 tbsp portions), roll into balls, and place on lined baking sheets.
  3. Bake for 15–17 minutes until bottoms are lightly golden.
  4. Roll warm cookies in powdered sugar, let cool, then roll again for the snowball finish.

Notes

Serve at room temperature on a platter dusted with extra powdered sugar. Store in an airtight container for up to 5 days.