Name: Cherry Christmas Snowball Cookies – Buttery, Soft & Easy Holiday Treats
Ingredients: This recipe uses seven ingredients. Each one contributes to the flavor, structure, or festive appearance of the finished cookies.; All-purpose flour provides the structure needed to hold the cookies together. It balances the butter and sugar while helping create a tender, delicate crumb.; Measure the flour carefully. Adding too much flour can make small butter cookies dry or crumbly.; If you use plain flour, there is no need to make any adjustment because plain flour and all-purpose flour refer to essentially the same type of flour in this recipe.; Butter is the main source of richness and flavor in these cookies. It helps create the tender texture and provides the classic buttery taste associated with snowball cookies.; Use softened butter rather than melted butter. Softened butter is easier to combine with powdered sugar and helps produce a smooth, workable dough.; Unsalted butter is preferred because it allows you to control the amount of salt in the recipe.; Powdered sugar sweetens the cookie dough and contributes to its fine texture. Its delicate consistency blends smoothly with softened butter.; Sift the powdered sugar if it contains lumps before adding it to the mixing bowl.; The additional powdered sugar creates the signature snowy exterior.; Once the cookies have cooled enough to handle, roll them gently in powdered sugar until coated. A second light coating can be used if you prefer a more pronounced white finish.; Candied cherries provide the colorful fruity addition that makes these cookies different from traditional snowball cookies.; Chop the cherries into small pieces so they can be distributed throughout the dough. If the cherries are particularly sticky, separate the pieces before mixing them into the butter mixture.; Vanilla extract adds warmth and enhances the buttery flavor of the cookies.; Pure vanilla extract is a good choice, although another suitable vanilla extract can also be used.; Salt balances the sweetness and brings out the flavor of the butter and vanilla.; Even a small amount helps prevent the cookies from tasting overly sweet.

Ingredients

This recipe uses seven ingredients. Each one contributes to the flavor, structure, or festive appearance of the finished cookies.

All-Purpose Flour – 1 Cup

All-purpose flour provides the structure needed to hold the cookies together. It balances the butter and sugar while helping create a tender, delicate crumb.

Measure the flour carefully. Adding too much flour can make small butter cookies dry or crumbly.

If you use plain flour, there is no need to make any adjustment because plain flour and all-purpose flour refer to essentially the same type of flour in this recipe.

Unsalted Butter – 1/2 Cup

Butter is the main source of richness and flavor in these cookies. It helps create the tender texture and provides the classic buttery taste associated with snowball cookies.

Use softened butter rather than melted butter. Softened butter is easier to combine with powdered sugar and helps produce a smooth, workable dough.

Unsalted butter is preferred because it allows you to control the amount of salt in the recipe.

Powdered Sugar – 1/4 Cup for the Dough

Powdered sugar sweetens the cookie dough and contributes to its fine texture. Its delicate consistency blends smoothly with softened butter.

Sift the powdered sugar if it contains lumps before adding it to the mixing bowl.

Powdered Sugar – 2/3 Cup for Coating

The additional powdered sugar creates the signature snowy exterior.

Once the cookies have cooled enough to handle, roll them gently in powdered sugar until coated. A second light coating can be used if you prefer a more pronounced white finish.

Candied Cherries – 18

Candied cherries provide the colorful fruity addition that makes these cookies different from traditional snowball cookies.

Chop the cherries into small pieces so they can be distributed throughout the dough. If the cherries are particularly sticky, separate the pieces before mixing them into the butter mixture.

Vanilla Extract – 1/2 Teaspoon

Vanilla extract adds warmth and enhances the buttery flavor of the cookies.

Pure vanilla extract is a good choice, although another suitable vanilla extract can also be used.

Salt – 1/4 Teaspoon

Salt balances the sweetness and brings out the flavor of the butter and vanilla.

Even a small amount helps prevent the cookies from tasting overly sweet.

Instructions

Step 1: Prepare the Ingredients and Baking Sheet

Begin by preheating the oven to 350°F (175°C) as a suggested starting temperature, since the supplied ingredient list does not specify a baking temperature.

Line a baking sheet with parchment paper to help prevent sticking and make cleanup easier.

Allow the unsalted butter to soften at room temperature. It should be soft enough to mix easily but should not be melted.

Measure the flour, powdered sugar, and salt. Chop the 18 candied cherries into small pieces so they can be evenly incorporated into the dough.

Preparing everything before mixing makes the process easier and helps keep the ingredient quantities organized.

Step 2: Cream the Butter, Powdered Sugar, and Vanilla

Place the softened butter in a large mixing bowl.

Add the 1/4 cup powdered sugar and beat until the mixture becomes smooth and creamy. A hand mixer or stand mixer can make this step easier, although a sturdy mixing spoon can also be used.

Add the vanilla extract and mix until incorporated.

Scrape down the sides of the bowl as needed to make sure the butter and sugar are evenly combined.

The mixture should look creamy rather than melted or oily.

Step 3: Add the Flour, Salt, and Candied Cherries

Add the all-purpose flour and salt to the butter mixture.

Mix gently until the ingredients begin to form a soft dough. Avoid mixing longer than necessary once the flour has been added.

Fold in the chopped candied cherries, distributing the pieces throughout the dough.

The dough should be soft enough to shape but firm enough to hold together. If it feels particularly sticky, a short chilling period may help, although the exact chilling time has not been established for this untested recipe.

Step 4: Shape the Cookies and Bake

Scoop small portions of dough and gently roll them between your palms to create round cookies.

Place the shaped cookies on the prepared baking sheet, leaving a little space between each one.

Transfer the baking sheet to the preheated oven. Bake until the cookies are set and the bottoms are lightly colored. Avoid waiting for the tops to become deeply golden.

Because the exact baking time has not been provided or verified, begin checking the cookies around 10–12 minutes and adjust according to their size and your oven.

Remove the baking sheet from the oven and allow the cookies to rest briefly before transferring them to a cooling rack.

Step 5: Cool and Coat with Powdered Sugar

Allow the cookies to cool until they are firm enough to handle.

Place the remaining 2/3 cup powdered sugar in a shallow bowl.

Roll each cookie gently in the powdered sugar until its surface is evenly coated.

For a more pronounced snowy appearance, allow the first coating to settle and apply a second light coating once the cookies have cooled completely.

Transfer the finished Cherry Christmas Snowball Cookies to a serving plate or airtight container.

Notes

These cookies are a type of buttery shortbread-style snowball cookie. Their texture depends on the balance between flour, butter, and powdered sugar.

The butter should be softened but not melted. This makes it easier to create a smooth mixture and shape the dough.

The candied cherries should be chopped into small pieces before being added. Large pieces may make the cookies harder to shape evenly.

The powdered sugar used for coating should remain separate from the powdered sugar used in the dough. The recipe calls for 1/4 cup inside the dough and 2/3 cup for the exterior.

The suggested oven temperature of 350°F (175°C) and the initial checking time are starting recommendations rather than verified recipe specifications. Baking time will depend on cookie size, thickness, baking sheet material, and oven performance.

The cookies should be set before being removed from the oven. Their tops do not need to become deeply golden.