The Comfort Spoon

 

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Let’s Bake a Little Magic: Cherry Chocolate Snowball Cookies

Hey there, friend! Anna here. Is there anything that captures the pure, cozy joy of the holiday season quite like a cookie tin filled to the brim with homemade treats? I think not. The buttery aroma wafting from the oven, the gentle dusting of powdered sugar that somehow ends up on your nose, and the sheer delight of biting into something made with love—it’s pure kitchen magic. And today, we’re creating one of my all-time favorite festive bites: Cherry Chocolate Snowball Cookies.

We’re taking the classic, melt-in-your-mouth snowball cookie (you might know them as Russian Teacakes or Mexican Wedding Cookies) and giving them a glorious upgrade. Imagine that tender, buttery base, but now studded with pockets of sweet, chewy maraschino cherry and rich, melty chocolate chips. They’re like a party in your mouth! We’re making a double batch because, trust me, these disappear faster than you can say “ho ho ho.” They’re perfect for cookie swaps, holiday gatherings, or just for treating yourself after a long day of wrapping presents. So, preheat that oven, put on your favorite festive playlist, and let’s bake up a storm of delicious, snowy goodness together!

A Snowy Kitchen & Grandma’s Apron

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This recipe always takes me right back to my grandma’s kitchen, the first true baking sanctuary I ever knew. Every December, her counter would transform into a cookie factory assembly line. There were spritz cookies pressed into delicate shapes, gingerbread men with slightly lopsided smiles, and always, always a massive bowl of snowball cookie dough.

One particularly snowy afternoon, she let me be in charge of the “snow.” That meant rolling the warm, fragrant cookies in mountains of powdered sugar. I was so determined to do a good job that I ended up coating not just the cookies, but also myself, the cat, and a good portion of the floor in a fine white dust. Grandma just laughed her deep, warm laugh and said, “Well, Anna, now we really have a winter wonderland in here!” She then sneakily added a handful of chopped cherries from her famous fruitcake into our next batch, and a family tradition was born. That moment of playful experimentation, of a little mess and a lot of love, is the heart of this recipe for me.

Gathering Our Cookie Crew: The Ingredients

Here’s everything you’ll need for our double batch of joy. Remember, baking is part science, part art, so I’ve included my best tips and swaps for each ingredient!

• 2 cups (4 sticks) unsalted butter, softened: This is the foundation of our cookie! Using unsalted butter lets us control the salt level. Chef’s Tip: “Softened” means your butter should give slightly when pressed but still hold its shape. Don’t let it get oily or melted, or your cookies might spread too much.
• 1 cup powdered sugar: We cream this with the butter for a tender crumb and use it again for our snowy coating.
• 2 tsp pure vanilla extract: The warm, familiar flavor we all know and love. Use the good stuff—it makes a difference!
• 1/2 tsp almond extract (optional for a flavor boost): This is my secret weapon! It amplifies the cherry flavor beautifully, making everything taste more complex and, well, cherry-ish. If you’re not a fan, you can skip it.
• 4 cups all-purpose flour: The structure of our cookie. For a slightly more tender cookie, you can replace 1/2 cup with cornstarch.
• 1/2 tsp salt: Crucial for balancing all the sweetness and enhancing the flavors. Don’t leave it out!
• 1 cup maraschino cherries, chopped and patted VERY dry: The star of the show! Chef’s Insight: PATTING THEM DRY IS NON-NEGOTIABLE. Use paper towels and really soak up that liquid. Wet cherries = soggy, spreading cookies. We want chewy little ruby jewels, not pink puddles.
• 1 cup mini chocolate chips (or dark chocolate chunks): I prefer mini chips because they distribute evenly, but chopped dark chocolate bars are a decadent upgrade. Semi-sweet works perfectly too!
• Zest of 1 orange (optional twist for citrusy brightness): This is our “twist.” The bright, citrusy notes cut through the richness and make the chocolate and cherry flavors pop. Highly recommend!
• Extra powdered sugar, for rolling: You’ll need about another 1 to 1.5 cups for this. Don’t be shy!

Let’s Make Some Snowballs: Step-by-Step

Ready to get your hands a little dusty? Follow these steps for cookie perfection.

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. This isn’t just for easy cleanup; it prevents the bottoms from browning too much. Chef’s Hack: If you don’t have parchment, you can use ungreased sheets, but parchment is my #1 baking buddy.
2. Creaming is Key: In a large bowl, cream together the softened butter and 1 cup of powdered sugar. Use an electric mixer on medium speed for 2-3 minutes. We want it to be light, fluffy, and almost pale in color. This step incorporates air, which is part of what gives these cookies their beautiful, tender texture. Don’t rush it!
3. Flavor Party: Beat in the vanilla extract, almond extract (if using), and the orange zest. Give the bowl a quick scrape down with a spatula to make sure everything is evenly mixed.
4. Bring in the Dry Team: Gradually mix in the flour and salt. I usually add it in two or three additions, mixing on low speed just until the flour disappears. Do not overmix at this stage! Overworking the flour can lead to tough cookies. The dough will be soft and might crumble a bit—that’s totally normal!
5. The Fun Part – Folding: Now, using your trusty spatula, gently fold in the chopped, dried cherries and the chocolate chips. Make sure they’re distributed evenly so every cookie gets its fair share of goodies.
6. Scoop and Roll: Scoop the dough into 1-inch balls. I use a small cookie scoop for uniformity (which means even baking!), but a tablespoon measure works too. Roll them gently between your palms to smooth them out. They don’t have to be perfect spheres—rustic is charming! Place them about an inch apart on your prepared baking sheets.
7. Bake to Perfection: Bake for 12-14 minutes. You’re looking for the bottoms to be just lightly golden. The tops should not brown at all. They will still feel very soft to the touch—that’s perfect! They firm up as they cool. Overbaking is the enemy of a tender snowball cookie.
8. The Double Snow Roll: This is the signature move! Let the cookies cool on the baking sheet for exactly 5 minutes. They should be firm enough to handle but still very warm. Place your extra powdered sugar in a shallow bowl. Gently roll each warm cookie in the sugar to give it its first coating. Let them cool completely on a wire rack. Once cool, roll them a second time. This double coating ensures that classic, snowy, melt-in-your-mouth finish that won’t soak in completely.

How to Serve These Snowy Delights

Pile these gorgeous cookies high on a vintage platter or in a simple wooden bowl. They look especially festive nestled alongside other holiday cookies or on a bed of faux snow. A cup of strong coffee, a glass of cold milk, or even a glass of red wine (pinot noir is fantastic with the cherry-chocolate combo) are their perfect partners. They also make incredible edible gifts—tie a few up in a clear cellophane bag with a pretty ribbon for a homemade present everyone will adore.

Mix It Up! Delicious Recipe Variations

Feel like playing? Here are a few ways to make this recipe your own:

• Cranberry Orange: Swap the cherries for 1 cup of dried cranberries and keep the orange zest. A white chocolate chip would be lovely here too!
• Nutty Buddy: Fold in 3/4 cup of finely chopped toasted pecans or walnuts along with the chocolate chips for a delightful crunch.
• Peppermint Twist: Omit the cherries and almond extract. Use 1 cup of crushed peppermint candies or peppermint baking chips along with the chocolate chips for a cool, festive flavor.
• Gluten-Free Gift: Replace the all-purpose flour with a 1:1 gluten-free baking blend. I recommend one that includes xanthan gum for the best texture.
• “Grown-Up” Cherry: Soak the chopped, dried cherries in 2 tablespoons of bourbon or amaretto for 30 minutes before patting them dry and adding them to the dough. Yum!

Anna’s Chef Notes & Kitchen Stories

This recipe has evolved so much from my grandma’s original! We’ve doubled it (a necessity), added the chocolate and cherry twist, and I’ve learned the hard way about the importance of drying those cherries. The first time I didn’t dry them well enough, my snowballs spread into… well, cherry chocolate pancakes. They still tasted great, but they were definitely not snowballs! The orange zest was a happy accident—I had one leftover from a cocktail and thought, “why not?” It’s now a permanent part of the recipe in my house.

Remember, friends, baking is supposed to be fun. If a little powdered sugar gets on the dog, or your cookies aren’t perfectly round, it doesn’t matter. You made something with your own two hands, and that is a beautiful thing. Embrace the mess and enjoy the delicious results!

Your Questions, Answered!

Q: My cookies spread and lost their round shape! What happened?
A: The most common culprits are butter that was too soft/melted or wet add-ins. Ensure your butter is just softened, not melted, and that you patted those cherries until they were bone-dry. Chilling the dough for 20-30 minutes before baking can also help if your kitchen is very warm.

Q: Can I make the dough ahead of time?
A: Absolutely! You can scoop the dough into balls, place them on a baking sheet, and freeze them solid. Then, transfer them to a freezer bag. Bake straight from the freezer, adding 1-2 minutes to the baking time. You can also keep the dough, covered, in the fridge for up to 2 days before baking.

Q: Why do we roll them twice in powdered sugar?
A: The first roll, while warm, creates a slightly melted, icing-like base layer that sticks. The second roll, once cool, gives you that perfect, fluffy, snowy exterior that doesn’t absorb into the cookie. It’s the secret to that classic look and texture!

Q: My dough is really crumbly and hard to roll. Help!
A: This is normal! The low moisture content is what makes them melt-in-your-mouth. Just press the dough together firmly in your hands as you roll. The warmth from your hands will help it bind. If it’s truly falling apart, you can add a teaspoon of the maraschino cherry juice (or milk) to bind it, but know this may cause a tiny bit more spreading.

Nutritional Information*

Prep Time: 20 minutes | Bake Time: 12-14 minutes | Servings: About 48 cookies

*Please note: This is an approximate estimate calculated using an online tool and will vary based on specific ingredients and serving sizes.

Approximate Per Cookie: Calories: 150 | Fat: 9g | Sugar: 8g | Carbs: 16g | Protein: 1g

 

✨ Final Thoughts ✨

These Cherry Chocolate Snowball Cookies are everything I love about holiday baking—festive, nostalgic, a little bit messy, and completely irresistible. They’re tender, buttery, and melt-in-your-mouth soft, with just the right pop of cherry sweetness and rich chocolate tucked into every bite.

Whether you’re baking them for a holiday cookie swap, wrapping them as homemade gifts, or simply sneaking one (or three) with your afternoon coffee, these cookies are guaranteed to spread joy. And the best part? Every dusting of powdered sugar, every bite of cherry and chocolate, feels like a little nod to family traditions while creating new ones of your own.

So, preheat the oven, let the powdered sugar fly, and bake a batch (or two). Trust me—once these hit the cookie platter, they won’t last long