Melt-in-Your-Mouth Cherry Almond Snowball Cookies: The Ultimate Holiday Treat
Prepare to fall in love with these Cherry Almond Snowball Cookies! They are a delightful twist on a classic, offering a perfect blend of rich, buttery goodness with a melt-in-your-mouth texture, all encased in a sweet cloud of powdered sugar. What makes these cookies truly special is the vibrant burst of candied cherries perfectly complemented by the subtle nuttiness of almonds, creating a flavor profile that’s both elegant and incredibly comforting.
These pretty-in-pink cookies are not just a feast for the taste buds but also a treat for the eyes, making them absolutely perfect for any festive occasion. Imagine them gracing your holiday dessert platters, adding a touch of romance to your Valentine’s Day celebrations, or simply brightening any ordinary day of the year. Their charming appearance and irresistible flavor make them a perennial favorite.
Taking inspiration from beloved snowball cookies – known by many names such as Mexican wedding cookies or Russian tea cakes – this recipe elevates the traditional with a fantastic cherry and almond infusion. The result is a cookie that is amazingly soft and delicate, featuring a delightful little crunch from the almonds, and an abundance of that fantastic cherry-almond flavor. If you’re a fan of a good cherry chip cake, you’ll find these cookies echo that same wonderful taste experience, just in a charming, bite-sized form.
Why You’ll Adore These Cherry Almond Snowball Cookies
There are countless reasons why these Cherry Almond Snowball Cookies deserve a permanent spot in your recipe collection:
- Irresistible Flavor Combination: The sweet-tart notes of cherry blend harmoniously with the warm, nutty essence of almond, creating a uniquely delicious profile that stands out from typical cookie flavors.
- Melt-in-Your-Mouth Texture: Thanks to the generous amount of butter and careful preparation, these cookies boast an incredibly soft, tender, and buttery texture that literally melts in your mouth with every bite.
- Festive & Beautiful: Their delicate pink hue from the cherries and snowy powdered sugar coating make them a visually stunning addition to any dessert spread, perfect for holidays, parties, or thoughtful homemade gifts.
- Simple to Make: Despite their gourmet taste and appearance, this recipe is surprisingly straightforward, making it accessible for bakers of all skill levels.
- Versatile for Any Occasion: While they shine during Christmas and Valentine’s Day, their delightful flavor means they are welcome at any gathering, picnic, or simply as an afternoon pick-me-up.
- Make-Ahead Friendly: Both the dough and baked cookies can be frozen, making them a fantastic option for meal prepping your holiday baking or having a stash of homemade treats ready for unexpected guests.
Essential Ingredients for Your Snowball Cookies
Ready to bake a batch of these exquisite snowball cookies? Here’s a detailed look at the simple yet crucial ingredients you’ll need, along with tips for best results:
- Unsalted Butter: This is the foundation of our buttery, tender cookie. Using unsalted butter allows you to control the exact amount of salt in the recipe. Ensure your butter is at room temperature – soft enough to leave an indent when pressed, but not shiny or melted. This is key for proper creaming and preventing cookie spread.
- Granulated Sugar: A small amount of granulated sugar helps tenderize the dough and contributes to the overall sweetness, creating a balanced base for the cherries and almonds.
- Almond Extract: This is where a significant portion of our signature almond flavor comes from. Don’t skimp on quality! A good almond extract makes a huge difference.
- All-Purpose Flour: The structure of our cookie. For consistent results, it’s vital to measure your flour correctly. Use the “spoon and level” method: spoon flour into your measuring cup until it overflows, then level off the excess with a straight edge (like a knife).
- Pinch of Salt: Even in sweet recipes, salt is crucial. It balances the flavors, enhances the sweetness, and brings out the notes of cherry and almond.
- Blanched Slivered Almonds: These provide a lovely crunch and a pure almond flavor without the darker flecks of unblanched skins, which helps maintain the cookies’ pretty pink color. Finely chopping them ensures even distribution and prevents large, unwieldy pieces in your delicate cookies.
- Maraschino Cherries (or Candied Cherries): These are responsible for the delightful fruity sweetness and the characteristic pink hue of the cookies. Finely chopping them ensures that every bite gets a burst of cherry flavor without making the dough too wet or lumpy.
- Powdered Sugar: The iconic coating for snowball cookies! You’ll need a generous amount for rolling, giving these cookies their signature “snowy” finish.
Step-by-Step Guide: How to Make Cherry Almond Snowball Cookies
Crafting these delicious Cherry Almond Snowball Cookies is a simple and rewarding process. Follow these steps for perfect results every time:
- Prepare Your Ingredients & Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking. This also makes cleanup a breeze! Finely chop your maraschino or candied cherries and slivered almonds. A food processor works wonders for this, ensuring a consistent fine chop, but a sharp knife and a little patience will also do the trick.
- Cream Butter and Sugar: In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter and granulated sugar together until the mixture is light, fluffy, and creamy. This usually takes about 2 minutes. This creaming process incorporates air, which contributes to the cookies’ tender texture.
- Add Flavor and Flour: Beat in the almond extract until well combined. Gradually add the all-purpose flour, mixing on low speed just until no streaks of flour remain. Be careful not to overmix the dough, as this can lead to tough cookies.
- Incorporate Cherries and Almonds: Gently fold in the finely chopped maraschino cherries and slivered almonds. Mix just until they are evenly distributed throughout the dough. You want to avoid crushing the cherries too much at this stage.
- Portion and Shape the Dough: Use a spoon or a small cookie scoop (a #20 scoop is ideal for consistently sized cookies) to portion out the dough. Roll each portion into a smooth, round ball with your hands. Place the cookie dough balls about 2 inches apart on your prepared baking sheets.
- Bake to Perfection: Bake the cookies in your preheated oven for approximately 15 minutes. The exact time may vary depending on your oven. Look for them to be slightly puffed and just beginning to turn a light golden brown on the bottoms. Avoid overbaking if you want to keep them wonderfully soft and tender.
- First Powdered Sugar Roll: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. While still warm, carefully roll each cookie in a generous amount of powdered sugar. The warmth helps the first layer of sugar adhere beautifully.
- Cool Completely and Second Roll: Transfer the sugar-coated cookies to a wire rack and let them cool completely to room temperature. Once entirely cool, roll them in powdered sugar again. This second coating ensures a thick, even, and truly “snowball-like” finish, making them even more visually appealing and delightfully sweet.
These cookies are best enjoyed within a day or two of baking for peak freshness, but they will keep well in an airtight container at room temperature for several days.
Expert Tips for Baking Perfect Snowball Cookies
Achieving the perfect Cherry Almond Snowball Cookie is all about a few key details. Keep these expert tips in mind for consistently delicious results:
- Blanched Slivered Almonds are Best: For that beautiful, pristine pink color, I highly recommend using blanched slivered almonds. The skins on unblanched almonds can create small dark flecks that might detract from the visual appeal. If aesthetics aren’t a top concern, feel free to use whole or sliced almonds instead, just be sure to chop them finely.
- Food Processor for Efficiency: While a sharp knife works, a food processor is your best friend for finely chopping both the almonds and cherries. It ensures a consistent chop and saves a lot of time and effort.
- Butter Temperature is Crucial: Your butter should be at a true room temperature. This means soft enough that a gently pressed finger will leave a slight indent, but not so soft that your finger can press all the way through, or that it looks shiny and melty. If the butter is too warm, your cookies are more likely to spread excessively in the oven, losing their round snowball shape.
- Use the Right Mixer Attachment: If you’re using a stand mixer, the paddle attachment is the ideal tool for creaming butter and sugar. Its design ensures thorough mixing and proper aeration without overworking the dough.
- Accurate Flour Measurement: Baking is a science, and measuring flour accurately is critical. Always measure your flour correctly using the “spoon and level” method. Scooping directly from the bag can compact the flour, leading to too much flour and dry, crumbly cookies.
- Parchment Paper for Easy Baking: These pre-cut parchment sheets are a game-changer for cookie baking. They prevent sticking, ensure even heat distribution, and make transferring cookies a breeze.
- Don’t Overbake: For the ultimate melt-in-your-mouth texture, these cookies should be slightly puffed and just barely starting to turn golden on the bottom edges. They will firm up as they cool. Overbaking will result in a drier, tougher cookie.
- Double Roll in Powdered Sugar: The first roll in powdered sugar, when the cookies are still warm, creates a slightly melted, sticky layer that acts as a base. Once cooled, the second roll ensures a thick, opaque, and perfectly “snowy” coating that truly transforms them into beautiful snowballs.
Baking Tip: Salted vs. Unsalted Butter in Cookies
When to bake with salted butter vs. unsalted butter
Conventional baking wisdom often dictates using unsalted butter because it gives you precise control over the amount of salt in your recipe. Salt content in salted butter can vary significantly between brands, making it an unpredictable element. Using unsalted butter essentially offers a “blank slate.”
However, I’ve personally found that in most cases, especially for recipes like cookies, salted butter works perfectly fine without a noticeable negative difference. In fact, I sometimes prefer it for that extra ‘oomph’ of flavor and a lovely sweet-and-salty dynamic, particularly in treats like cookies, caramel, and rice krispie treats.
The bottom line? Don’t stress too much! Use whatever you have on hand. If you’re concerned about using salted butter in a recipe that specifically calls for unsalted, a good rule of thumb is to simply reduce the amount of added salt in the recipe by half, if any is called for.
Storage and Freezing Instructions
These delightful cookies are so good, you’ll want to make sure they last! Here’s how to store them for maximum freshness:
- Room Temperature: Once completely cooled and double-rolled in powdered sugar, store the cookies in an airtight container at room temperature. They will remain fresh and delicious for up to 5 days.
- Freezing Cookie Dough: Snowball cookie dough freezes beautifully! Roll the dough into individual balls as instructed, then place them on a parchment-lined baking sheet and freeze until firm. Once firm, transfer the frozen dough balls to an airtight freezer-safe bag or container. They can be frozen for up to 1-2 months. When you’re ready to bake, you can bake them directly from frozen, adding a few extra minutes to the baking time, or let them thaw slightly before baking.
- Freezing Baked Cookies: You can also freeze baked cookies. Allow them to cool completely and roll them in powdered sugar as per the recipe instructions. Arrange them in a single layer in an airtight freezer-safe container, separating layers with parchment paper if stacking. Freeze for up to 1-2 months. To serve, thaw them at room temperature, then give them another roll in fresh powdered sugar for that perfect snowy finish before enjoying.
Creative Variations to Try
While the cherry almond combination is undeniably delicious, don’t hesitate to experiment with these ideas to put your own spin on snowball cookies:
- Nutty Alternatives: Substitute slivered almonds with finely chopped pecans, walnuts, or even pistachios for a different nutty flavor and texture.
- Extract Swaps: Replace almond extract with vanilla extract for a classic snowball cookie, or use a combination of almond and vanilla for a more complex aroma. A hint of cherry extract could also boost the fruity flavor.
- Citrus Zest: Add 1-2 teaspoons of finely grated orange or lemon zest to the dough for a bright, zesty note that complements the cherry beautifully.
- Dried Fruit Options: Instead of maraschino cherries, try finely chopped dried cranberries, dried cherries (rehydrated if too dry), or even finely diced candied orange peel for a different fruity twist.
- Chocolate Chips: A small amount of mini chocolate chips (about 1/4 cup) can be folded into the dough for a chocolatey surprise.
Frequently Asked Questions (FAQs) About Snowball Cookies
Here are some common questions about making and enjoying snowball cookies:
- What exactly are snowball cookies?
- Snowball cookies are small, round, buttery cookies typically made with finely chopped nuts and generously coated in powdered sugar. They are known by various names such as Mexican Wedding Cookies, Russian Tea Cakes, Butterballs, and Pecan Sandies, and are a staple during holidays and celebrations worldwide due to their delightful texture and festive appearance.
- Can I use whole almonds instead of slivered?
- Yes, you can use whole almonds. However, you will need to blanch and finely chop them yourself. If you don’t blanch them, the darker skins might be visible in the cookies, which doesn’t affect taste but changes the aesthetic.
- My cookies are spreading too much. What went wrong?
- Cookie spread is usually due to butter that is too warm, overmixing the dough, or incorrect flour measurement. Ensure your butter is at room temperature (not melted), mix the dough only until combined, and measure flour accurately using the spoon and level method.
- Do I have to double-roll them in powdered sugar?
- While not strictly mandatory for taste, the double roll is highly recommended for the classic “snowball” appearance. The first roll adheres to the warm cookie, and the second roll once cooled provides a thicker, more even, and visually appealing white coating.
- How long do these Cherry Almond Snowball Cookies last?
- When stored in an airtight container at room temperature, these cookies will stay fresh for up to 5 days. If frozen (either dough or baked cookies), they can last for 1-2 months.
More Delightful Cookie Recipes You’ll Love
If you’re a fan of these Cherry Almond Snowball Cookies, you’ll surely enjoy these other delicious cookie creations:
- Pineapple Coconut Macaroons
- Caramel Stuffed Chocolate Chip Cookies
- Chocolate Marshmallow Cookies
- Brown Butter Cinnamon Crinkle Cookies
This delightful recipe was originally published in January 2017 and has been a favorite ever since!
Cherry Almond Snowball Cookies
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Ingredients
- ¾ cup unsalted butter , at room temperature (170 grams)
- ¼ cup granulated sugar (50 grams)
- 1 teaspoon almond extract
- 1 ¾ cups all-purpose flour (210 grams)
- Pinch of salt
- 1 cup blanched slivered almonds , finely chopped (114 grams)
- ½ cup candied or maraschino cherries , finely chopped (100 grams)
- Powdered sugar , for rolling
Instructions
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Preheat oven to 350°F. Line 2 sheet pans with parchment paper.
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With an electric mixer beat the butter and sugar until smooth and creamy, about 2 minutes. Add almond extract. Add flour and mix just until combined. Add almonds and cherries and mix just until incorporated.
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Drop by rounded spoonfuls (I use a #20 scoop) onto prepared sheet pan about 2 inches apart. Bake until puffed and bottoms just begin to turn brown, about 15 minutes.
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Let cool for about 5 minutes, then roll in powdered sugar. Return coated cookies to the sheet pan and let cool completely. Once cool, roll again in powdered sugar.
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Cookie will keep in an airtight container at room temperature for up to 5 days.
Notes
- I prefer to use a food processor to finely chop the nuts and cherries, but you can also chop by hand with a knife.
- I used blanched slivered almonds because I didn’t want any almond skins messing with the color of my cookies. If that’s not important to you, feel free to use whole or sliced almonds instead.