These chocolate cherry snowball cookies are a festive take on a classic holiday treat. They are buttery, shortbread-style cookies filled with bits of sweet candied cherry. A coating of powdered sugar gives them their signature snowball look, and a drizzle of dark chocolate adds a nice finishing touch.
This recipe comes together quickly, with the dough mixed and ready in about 25 minutes. They are a great choice for a holiday cookie exchange or just a simple afternoon baking project. The combination of cherry, almond, and chocolate makes for a very satisfying little cookie.
Why is Chocolate Cherry Snowball Cookies a Must-Try?
Using softened butter is important. It creams with the sugar to create a light, airy base, which results in a tender, melt-in-your-mouth cookie.
Chopping the candied cherries finely distributes their sweet flavor and color evenly throughout the dough, so you get a little bit in every bite.
Rolling the cookies in powdered sugar while they are still warm is key. The warmth helps the sugar adhere to the surface for a generous, even coating.
Ingredients for Chocolate Cherry Snowball Cookies
• Candied Cherries: Also known as glacé cherries, these are usually found in the baking aisle, especially around the holidays. Red or green varieties will work.
• Butter: Unsalted butter is recommended to control the saltiness of the cookies. If you only have salted butter, you can reduce the added salt to 1/8 teaspoon.
• Almond Extract: This gives the cookies a classic flavor that pairs well with cherries. If you prefer, you can substitute it with 1 teaspoon of vanilla extract.
• Chocolate Chips: Dark or semi-sweet chocolate provides a nice contrast to the sweet cookie. You can also use a chopped chocolate bar for melting.
Exact quantities are in the recipe card below.
How to Make Chocolate Cherry Snowball Cookies
Step 1: Make the Cookie Dough
Start by creaming your softened butter and powdered sugar together until fluffy. This step incorporates air and is the secret to a tender cookie. Mix in the almond extract, then gradually add the flour and salt. Finish by stirring in the chopped candied cherries until they are evenly distributed.
Step 2: Shape and Bake
Roll the dough into small, 1-inch balls and arrange them on parchment-lined baking sheets. Bake them just until the bottoms turn a light golden brown. The cookies will be delicate when they first come out of the oven, so let them rest on the pan for a few minutes before moving them.
Step 3: Coat and Decorate
While the cookies are still warm, gently roll them in powdered sugar. The warmth helps the sugar stick. Let them cool completely on a wire rack. Once cool, melt the chocolate and drizzle it over the cookies, then allow the chocolate to harden before you enjoy them.
What to Serve with Chocolate Cherry Snowball Cookies
These cookies are wonderful on their own or served with a glass of cold milk or a warm cup of coffee or tea.
Expert Tips for Chocolate Cherry Snowball Cookies
To keep the cookies tender, be careful not to overbake them. The tops will still look pale, but the bottoms should be lightly golden.
Candied cherries can be sticky. To make chopping easier, you can lightly flour your knife or use kitchen shears.
Make sure the cookies are completely cool before drizzling with chocolate. This helps the chocolate set properly and prevents it from melting the powdered sugar coating.
How to Store and Freeze Chocolate Cherry Snowball Cookies
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag for up to 3 months. Thaw at room temperature.
Chocolate Cherry Snowball Cookies Recipe FAQs
Can I use fresh or frozen cherries instead of candied cherries?
It’s not recommended. Fresh or frozen cherries contain too much water, which would change the texture of the cookie dough and make the cookies spread too much during baking.
Does the dough need to be chilled?
No, this dough does not require chilling before baking. You can mix it, shape it, and bake it right away, which makes this a fairly quick cookie recipe.
Can I make these cookies ahead of time?
Yes. The cookies store well at room temperature for several days. You can also bake the cookies and freeze them before decorating. When ready, thaw the cookies, then add the powdered sugar coating and chocolate drizzle.
Chocolate Cherry Snowball Cookies
Ingredients
- 1 cup unsalted butter softened, 227g
- 1/2 cup powdered sugar plus 1/2 cup (60g) for rolling, 60g
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour 240g
- 1/4 teaspoon salt
- 1 cup candied cherries finely chopped, 200g
- 1/2 cup dark or semi-sweet chocolate chips 90g
Instructions
- Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
- In a large bowl, use an electric mixer to beat the softened butter until it's smooth and creamy. Add 1/2 cup of powdered sugar and continue to beat until the mixture is light and fluffy. Mix in the almond extract.
- In a separate medium bowl, whisk together the flour and salt.
- With the mixer on low speed, gradually add the flour mixture to the butter mixture. Mix just until a dough forms. Use a spatula to stir in the finely chopped candied cherries.
- Shape the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
- Bake for 9 to 11 minutes, or until the bottoms of the cookies are just lightly browned. Let the cookies cool on the baking sheet for about 5 minutes; they will be fragile.
- While the cookies are still warm, place the remaining 1/2 cup of powdered sugar in a small bowl. Gently roll each warm cookie in the sugar to coat. Transfer the coated cookies to a wire rack to cool completely.
- Once the cookies are cool, place the chocolate chips in a small, microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until the chocolate is melted and smooth. You can also melt the chocolate in a small resealable bag and snip off a corner.
- Drizzle the melted chocolate over the cookies. Let the cookies stand at room temperature for at least 30 minutes for the chocolate to set before serving or storing.
Notes
