Cherry Snowball Christmas Cookies
Every year I prepare the simplest of sweets for the holidays. Most are no bake or with very few ingredients. I’m not a baker but I do like to have a few homemade treats in the freezer for when guests come over. This year I pulled out a family recipe book I have that my Aunt made for the family many many years ago. It must have been so much work for her to put together and now that she is no longer with us I appreciate it more than ever.
This easy holiday recipe for Cherry Snowball Christmas Cookies is from that family cookbook and was submitted by another one of my Aunties. I’m not sure why I’ve never made them before but decided this would be the year. Aren’t they just the cutest things and believe me when I say they were so easy to make. No cookie cutters involved or waiting for dough to chill, whoot!
- 1 cup butter
- ½ cup icing sugar (confectioner's sugar)
- 2 cups all-purpose flour
- ¼ tsp. salt
- 1 tsp. vanilla
- 2 to 3 dozen maraschino cherries (drained and dried)
- fine granulated sugar
- Cream the butter and sugar together until fluffy.
- Add the flour, salt and vanilla and mix well.
- Take a small amount of dough (about 1½ tsp. for each cookie) and flatten in the palm of your hand.
- Place a whole drained and dried cherry on the circle of dough.
- Cover cherry by pinching dough up and around it.
- Roll dough ball between hands until smooth.
- Bake on greased baking sheet at 325 degrees F. for 25-30 minutes.
- While still hot, roll in fine granulated sugar.
- Makes approximately 2 dozen or so depending on how big you make each ball.
- Freezes well.
Merry Christmas everyone!!
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I love an easy recipe and you had me at cherry!
What a fantastic gift your aunt left you with her collection of family recipes. I love that you are honoring both our your aunts by sharing this with us. (And I have no doubt my kids will appreciate it later this month when we give these a try!)
Thanks!
I love how easy these are to make. And they look so festive for the holidays. I think a gluten free flour blend would work in them as well too. Thanks for sharing them!
Sounds great! How much sugar is creamed with the butter? I can’t wait to try these.
Sorry for the confusion, recipe all fixed up 🙂
I have a similar recipe but you know what’s even better than a cherry in the middle? A Hershey’s kiss. Trust me!
Jan,
I googled these cookies and found similar ones elsewhere. It looks like you cream the 1/2 cup confectioners sugar with the butter. I think some directions just got repeated on this recipe.
I am really looking forward to making, tasting and sharing some of these cookies. I have never seen anything like them. Thanks!
Sorry about that, all fixed up 🙂
Sounds yummy! Was wondering how much sugar to cream with butter? I can’t wait to make these. Thank you for sharing a little piece of your family..
Hi Donna, sorry there was some confusion but I’ve fixed the recipe now. You would cream all the sugar with the butter. Hope you like them!
Thank you so much for sharing at the Online Cookie Exchange Laura. I’m adding this to my freezer this weekend and will go great with my Buckeyes! Cheers!
Very disappointed. These are way too salty.
Excellent recipe. Definitely not too salty! I coated half the batch in sugar, half with a milk chocolate drizzle. Chocolate and cherries are always a match! Delicious.
So glad you liked it and a chocolate drizzle sounds absolutely delicious!!
I’ve been looking for a cookie that my grandmother used to make, and I think this may be the recipe! I’m so excited to try this one out!