Cherry Snowball Cookies Recipe
Cherry Snowball Cookies are a festive, melt-in-your-mouth treat perfect for holiday gatherings and Christmas cookie exchanges. These egg-free delights feature a soft, buttery texture with a sweet surprise—glacé cherries nestled in the center.
Ingredients
- 1 cup unsalted butter softened
- ½ cup powdered sugar plus extra for rolling
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup finely chopped glace cherries or cherry candy for a fun twist!
- Optional: Cookie glaze for an extra touch of sweetness
Instructions
- Cream the Butter and Sugar: Start by creaming together the softened butter and powdered sugar until light and fluffy. Think of it as giving your cookies a soft, pillowy base. Add in the vanilla extract for that classic cookie aroma.
- Mix in the Dry Ingredients: Gradually add the flour and salt to the butter mixture. Mix until everything comes together into a smooth dough. Be careful not to overmix—just like life, sometimes less is more!
- Fold in the Cherries: Gently fold in the chopped glace cherries . This is where the magic happens. Each bite will have a little burst of cherry goodness that pairs perfectly with the buttery cookie.
- Shape and Bake: Roll the dough into small balls (about 1-inch in diameter) and place them on a baking sheet lined with parchment paper. Bake at 350°F for about 12-15 minutes, or until the edges are just golden. They’ll still look pale in the center—that’s exactly what you want!
- Roll in Powdered Sugar: Once the cookies have cooled slightly, roll them in powdered sugar while they’re still warm. This creates that signature “snowball” effect. For an extra festive touch, drizzle a bit of cookie glaze on top before serving.
- For an extra festive touch, drizzle a bit of cookie glaze on top before serving.
Notes
- Use a point cut corned beef for a juicier texture or a flat cut for leaner slices.
- If your corned beef doesn’t come with a seasoning packet, you can make your own spice mix.
- For extra flavor, fry the cabbage separately in olive oil, garlic, and spices instead of cooking it with the beef.
- Leftover broth can be saved to make Corned Beef and Cabbage Soup.