Description
Light, buttery rounds studded with maraschino cherries, crunchy pecans and tiny chocolate chips, then dusted twice in powdered sugar for that classic snowy finish.
Ingredients
Scale
Dough
- 1½ cups butter, softened (about 340 g) — salted or unsalted
- ¾ cup powdered (confectioners’) sugar (about 90 g) — folded into the dough
- ½ cup granulated sugar (100 g)
- 1 teaspoon salt (5 g)
- 1½ teaspoons almond extract (≈7 ml)
- 1½ teaspoons vanilla extract (≈7 ml)
- ½ teaspoon cherry extract or emulsion (≈2 ml) — optional but flavorful
- ½ cup maraschino cherries, well-drained and finely chopped (≈75 g)
- 1 cup pecans, ground to a fine meal (≈120 g)
- 4½ cups all-purpose flour (about 540 g) — add gradually as needed
- ¾ cup mini chocolate chips (≈130 g), semi-sweet suggested
For rolling
- 1½ cups powdered sugar (about 180 g) — for coating
Instructions
- In a large mixing bowl, beat the softened butter with the powdered sugar and granulated sugar until the mixture turns pale and airy — roughly 4–6 minutes on medium speed. This aerates the dough and gives the cookies their tender crumb.
- Add the salt, almond extract, vanilla and cherry extract. Mix until the flavorings are evenly blended and the batter smells fragrant.
- Pat the drained maraschino cherries dry with paper towels, chop them small, and fold them gently into the butter mixture so they distribute without releasing extra moisture. Remove as much liquid as possible from the cherries.
- Stir in the finely ground pecans until they’re incorporated and the mix feels slightly coarse.
- Gradually add the flour a half-cup at a time, mixing just until the dough holds together. Depending on how much cherry juice or humidity you have, you may need a little less or a little more flour. The dough should be cohesive but not dry.
- Fold in the mini chocolate chips with a wooden spoon or spatula — avoid overmixing to keep the cookies tender.
- Cover the bowl and chill the dough for 30–60 minutes. Chilling firms the fat and prevents excessive spreading in the oven. Meanwhile, preheat the oven to 350°F (175°C) and line baking sheets with parchment.
- Scoop out rounded tablespoons (about 1½ tbsp) of dough and roll into smooth balls. Place them on the prepared sheets about 1 inch apart. If the dough becomes tacky, lightly dust your hands or the scoop with powdered sugar.
- Bake for 15–17 minutes, or until the bottoms gain a hint of color while the tops remain pale and delicate. Remove trays from the oven.
- Immediately roll the warm cookies in powdered sugar to create the first snowy layer. Let them cool on a rack, then roll once more in sugar for the classic double-coated look.
Notes
- Notes & Tips
- Chill the dough — don’t skip it. Cold dough yields neater cookies and cuts down on spreading.
- Dry your cherries thoroughly. Excess syrup = soggy dough. Pat them until nearly dry.
- If dough feels too sticky, add flour 1–2 tablespoons at a time until manageable. If it’s too stiff, stir in a teaspoon of milk.
- Bake time varies. Aim for slightly underbaked centers; the cookies finish setting on the hot sheet.
- Double coating in powdered sugar keeps the “snowball” look longer, especially if you store cookies in layers separated by parchment.
- Pro tip: Line your baking sheet with a silicone mat or parchment and rotate pans halfway through baking for even color.
- Variations & Substitutions
- Swap dried cranberries for maraschino cherries for a less sweet, tangy version.
- Use white chocolate chips or chopped white chocolate instead of semi-sweet for a sweeter contrast.
- Add a pinch of cardamom or orange zest to the dough for a warm, citrusy twist.
- Replace pecans with walnuts or almonds if preferred.
- No cherry extract? Use 2 tsp vanilla + ½ tsp almond extract as a simple substitute.
- Storage & Make-Ahead
- Store in an airtight container at room temperature for up to 7 days.
- Refrigerate to extend life to about 2 weeks; flavors will deepen.
- Freeze raw dough balls for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the bake time.
- Freeze baked cookies for up to 2 months; re-dust with powdered sugar after thawing.