Introduction: What Makes Almond Cherry Snowballs Irresistible
There’s something undeniably magical about Almond Cherry Snowballs. Imagine a buttery cookie that crumbles delicately with every bite, filled with hints of almond and studded with juicy cherries, then rolled in a blanket of powdered sugar that looks like freshly fallen snow. These cookies are more than just a treat; they are a holiday tradition, a gift-worthy sweet, and a bite of pure joy.
In this article, we’re diving deep into everything you need to know about making the perfect Almond Cherry Snowballs. From their origins to variations, troubleshooting, and serving ideas, you’ll get a complete guide that ensures every batch you bake turns out festive and delicious.
What Are Almond Cherry Snowballs?
At their core, Almond Cherry Snowballs are a variation of classic shortbread-style cookies often called Mexican Wedding Cookies or Russian Tea Cakes. They are small, round, melt-in-your-mouth confections, rolled in powdered sugar to create a snowy appearance. What makes this version special is the addition of almond flavor and cherries—two ingredients that bring festive color, texture, and flavor to the traditional snowball.
Unlike frosted or heavily decorated cookies, snowballs rely on their simple elegance: a white powdered sugar coat and a tender, crumbly center. Add cherries, and you get bursts of sweetness and color inside, perfect for holiday platters.
Ingredients You Need for Almond Cherry Snowballs
The secret to irresistible Almond Cherry Snowballs lies in choosing and handling your ingredients carefully.
- Butter: This is the backbone of the cookie. It provides richness, tenderness, and the melt-in-your-mouth texture.
- Flour: All-purpose flour creates the shortbread-like structure. Be careful not to over-measure—too much flour makes the cookies dry and crumbly.
- Powdered Sugar: Used both inside the dough and for coating the cookies, this sugar gives the cookies their smooth sweetness and snowy appearance.
- Almond Flavor: Achieved through almond extract, finely chopped almonds, or even almond paste. Each variation provides a slightly different nutty depth.
- Cherries: The star ingredient that sets this version apart. You can choose between maraschino cherries, glacé cherries, or candied cherries, each offering a unique color and flavor.
- Optional Add-Ins: Some recipes add oats for texture, or even a finishing sprinkle of sanding sugar for sparkle.
Choosing (and Prepping) the Cherries
Cherries play a starring role in these cookies, so preparation is key.
- Maraschino Cherries: Sweet, juicy, and vibrantly red. If using them, drain thoroughly and pat them completely dry. Excess liquid can bleed into the dough, turning it pink. Some bakers like to wrap whole maraschino cherries inside the dough for a hidden surprise, while others chop them finely and fold them into the dough for a confetti-like look.
- Glacé or Candied Cherries: These hold their shape better and add chewy bursts of flavor. Chop them into small pieces to distribute evenly.
- Dried Cherries: A less common choice, but they add tartness and chewiness.
Pro Tip: To minimize color bleeding, pat cherries very dry and lightly dust them with flour before folding into the dough.
Almond Flavor Pathways (Choose Your Intensity)
The almond flavor is what ties everything together. Here’s how to adjust it:
- Almond Extract: Just a small amount adds a powerful aroma and flavor.
- Finely Chopped or Toasted Almonds: These provide both flavor and texture.
- Almond Paste: Adds richness and a deeper nutty undertone.
- Alternative Nuts: Pistachios or pecans can be used for variation, though almond extract is often kept to preserve the flavor profile.
Equipment Checklist
To set yourself up for success, make sure you have:
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons (or better, a kitchen scale)
- Baking sheets lined with parchment paper
- Cookie scoop for uniform size
- Wire rack for cooling
- Sifter for powdered sugar coating
How to Make Almond Cherry Snowballs Step-by-Step
- Cream Butter and Sugar: Beat softened butter with powdered sugar until light and fluffy.
- Add Extract: Mix in almond extract for flavor.
- Combine Dry Ingredients: Stir together flour and salt, then mix into the butter mixture.
- Fold in Cherries and Almonds: Carefully fold chopped cherries and almonds into the dough.
- Chill if Necessary: If the dough feels too soft, chill for 20–30 minutes.
- Shape: Scoop and roll dough into 1-inch balls, placing them on prepared baking sheets.
- Bake: Bake until set but not browned, usually 10–12 minutes.
- Roll in Sugar: While still warm, roll cookies in powdered sugar. Let cool, then roll again for full snowy coverage.
Variations You’ll Love
Almond Cherry Snowballs can be customized in delightful ways:
- Hidden Cherry Center: Wrap dough around a whole maraschino cherry for a surprise inside.
- Chopped Cherry Confetti: Finely chop cherries and scatter throughout the dough.
- Cherry-Almond with Oats: Add rolled oats for a chewy texture.
- Almond Paste Enrichment: Blend almond paste into the dough for richness.
- Cherry-Pistachio: A colorful twist with chopped pistachios.
- Chocolate-Cherry Snowballs: Add cocoa powder or mini chocolate chips for a new flavor layer.
Troubleshooting
Even experienced bakers run into issues. Here’s how to solve the most common problems:
- Cookies Flatten/Spread: Butter was too warm, dough wasn’t chilled, or pans were hot. Chill dough and start with cool sheets.
- Crumbly Dough: Usually caused by too much flour. Weigh your flour or add a touch of moisture.
- Powdered Sugar Won’t Stick: Roll cookies while warm, then again after cooling.
- Cherry Color Bleed: Pat cherries very dry and fold them in gently at the end.
- Misshapen Cookies: Chill the dough and handle gently for rounder shapes.
Make-Ahead, Storage & Freezing
One of the best things about these cookies is how well they store.
- Make-Ahead Dough: Scoop dough balls, place on a tray, and freeze. Once firm, transfer to a bag and bake as needed.
- Storage: Store baked cookies in an airtight container at room temperature.
- Freezing Baked Cookies: They freeze beautifully. Roll again in powdered sugar after thawing for a fresh look.
For official guidance on storing cookies, check out the USDA FoodKeeper resource.
Serving, Gifting & Presentation
- Arrange on a festive holiday platter with other cookies.
- Wrap in cellophane bags tied with ribbons for gifts.
- Use red and green glacé cherries for a seasonal look.
- Add sanding sugar for a sparkling finish.
FAQs
Why are my snowball cookies falling apart? Too much flour or overmixing makes the dough dry. Weigh flour and mix gently.
How do I keep snowball cookies from flattening? Chill the dough and start with cool baking sheets.
Do I need to chill the dough? If the dough feels soft, yes. It helps keep cookies round.
When should I roll in powdered sugar? Roll once while warm and again when cooled.
Can I use maraschino cherries? Yes, just dry them well before folding into the dough.
How do I prevent cherry juice from tinting the dough? Pat dry and add at the end. Dusting lightly with flour helps.
Can I make snowballs without nuts? Absolutely. The cherry will still add plenty of flavor.
Should I sugar before or after freezing? Always after baking. If freezing baked cookies, re-roll them in sugar once thawed.
Conclusion
Almond Cherry Snowballs are a cookie worth celebrating. With their snowy powdered sugar coating, buttery almond base, and sweet cherry bursts, they bring cheer to every holiday tray. Try the classic version or explore fun variations like pistachio or hidden cherry centers. Once you’ve baked them, don’t forget to share the joy with family, friends, or even at a festive cookie exchange. Happy baking!
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Almond Cherry Snowballs – A Festive Cookie Recipe
- Total Time: PT35M
- Yield: About 24 cookies 1x
- Diet: Vegetarian
Description
These Almond Cherry Snowballs are festive, melt-in-your-mouth cookies packed with nutty almond flavor and studded with sweet maraschino cherries. Rolled in a snowy dusting of powdered sugar, they’re a delightful holiday favorite or a charming treat for any occasion.
Ingredients
- 1 cup butter, softened
- ½ cup powdered sugar (plus more for rolling)
- 1 teaspoon almond extract
- 2 ¼ cups flour
- ¼ teaspoon salt
- ½ cup finely chopped almonds (optional)
- ½ cup maraschino or glacé cherries, patted dry and chopped
Instructions
- Cream butter and sugar until fluffy.
- Mix in almond extract.
- Add flour and salt, stir until combined.
- Fold in cherries and almonds.
- Scoop and roll into 1-inch balls.
- Bake at 350°F (175°C) for 10–12 minutes.
- Roll warm cookies in powdered sugar, cool, then roll again.
- Prep Time: PT20M
- Cook Time: PT15M
- Category: Dessert
- Method: Baking
- Cuisine: American