Cherry Snowball Cookies are melt in your mouth morsels with a bright red cherry in the middle. They remind me quite a bit of traditional Snowball Cookies as both melt in your mouth and are rolled in lots of powdered sugar.
To get the best coating of powdered sugar you need to roll the cookies twice in powdered sugar. I usually roll them once and wait a few hours then roll again for a pretty top coat of the powdered sugar.
Delicious cherries tucked inside tender cookies, what could be better? I used a concentrated no-taste red icing gel by Wilton to make them a pretty pink color, but you can skip the food coloring if you prefer. Enjoy!
Cherry Snowball Cookies
Makes about 2 1/2 dozen
Print Friendly Recipe
- 1 cup butter, softened
- 1/2 cup confectioners’ sugar
- 2 cups all-purpose flour
- 1 jar (10 ounces) maraschino cherries without stems, drained
- Additional confectioners’ sugar
- optional: red food coloring (Wilton no-taste red concentrated icing gel works great)
- In a large bowl, cream butter and confectioners’ sugar until light and fluffy; gradually add flour and mix well. If using food coloring / icing gel, add this now and mix until incorporated evenly.
- Shape a tablespoonful of dough around each cherry, forming a ball. (I used my smallest cooking scoop for this. A little goes a long way.) Place 1 in. apart on ungreased baking sheets.
- Bake at 325° for 18-20 minutes or until the bottoms are browned. Roll warm cookies in confectioners’ sugar. Cool on wire racks. For best results, roll a second time in powdered sugar a few hours after they cookies have cooled.