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Cherry Snowball Cookies

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These Cherry Snowball Cookies are buttery, nutty, and melt-in-your-mouth delicious, with a hint of cherry sweetness and a festive pink hue. Rolled in powdered sugar, they’re as pretty as they are tasty—perfect for holidays or gifting.

Ingredients

1 1/4 cups confectioners’ sugar, divided

1/2 cup butter, softened

1 cup all-purpose flour

1/4 cup quick cooking oats

1/4 cup finely chopped sweetened coconut

1/4 cup finely chopped walnuts

1 pinch salt

15 maraschino cherries, finely chopped and patted dry

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, beat 1/4 cup confectioners’ sugar with softened butter until smooth and creamy.
  3. Add flour, then mix in oats, coconut, walnuts, and salt until combined.
  4. Fold in finely chopped maraschino cherries and mix briefly until the dough turns light pink and cohesive.
  5. Drop spoonfuls of dough about 2 inches apart on the prepared baking sheet.
  6. Bake for 18–20 minutes, until lightly golden on the bottoms but still soft on top.
  7. While still warm, roll the cookies in the remaining confectioners’ sugar to coat them generously.
  8. Once cooled slightly, roll them a second time for a snowy, festive finish.

Notes

Drain and pat cherries dry before chopping to prevent soggy dough.

Add 1/2 teaspoon almond or vanilla extract for extra flavor.

Swap walnuts for pecans, almonds, or hazelnuts.

For a brighter pink, add a drop or two of red food coloring.

Chill dough for 15 minutes before baking to help cookies hold their shape.

Store at room temperature up to 5 days or freeze up to 2 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/cherry-snowball-cookies/