Description

These Cherry Pistachio Snowballs are delightful buttery cookies studded with toasted pistachios and sweet maraschino cherries, flavored with almond and vanilla extracts. Soft and crumbly, these festive treats are rolled in a sparkling mixture of confectioner’s sugar and red sanding sugar for a charming snowball effect, perfect for holidays and special occasions.

Ingredients

Scale

For the Cookie Dough

¼ cup Maraschino cherries, chopped and drained
1 cup Butter, room temperature
½ cup Confectioner’s sugar
½ teaspoon Almond extract
½ teaspoon Vanilla extract
2 cups All purpose flour
¾ cup Pistachios, toasted

For Rolling

1 cup Confectioner’s sugar
¼ cup Red sanding sugar or edible glitter

Instructions

Preheat and Prepare Baking Sheets: Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Prepare Cherries: Drain the chopped maraschino cherries thoroughly and pat them dry with paper towels to remove excess moisture. This helps prevent soggy cookies.
Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature butter, ½ cup confectioner’s sugar, almond extract, and vanilla extract until the mixture is light and fluffy. This incorporates air for a tender cookie texture.
Add Flour and Mix-ins: Reduce the mixer speed to low and slowly add the all-purpose flour, mixing just until incorporated. Then fold in the toasted pistachios and dried cherries evenly through the dough.
Shape the Cookies: Roll the dough into 1-inch balls using your hands, ensuring even sizing. Place the balls about 1 inch apart on the prepared baking sheets to allow for slight spreading.
Bake: Bake the cookies in the preheated oven for about 10 minutes, or until they turn golden brown and develop cracked tops. Baking time may vary depending on your oven and cookie size.
Cool: Remove the cookies from the oven and cool them on wire racks to room temperature. This ensures they set properly before rolling.
Roll in Sugar Mix: Combine 1 cup confectioner’s sugar with ¼ cup red sanding sugar or edible glitter in a bowl. Roll the cooled cookies in this mixture until fully coated, creating a festive snowball finish.

Notes

Ensure the maraschino cherries are well-drained and patted dry to prevent excess moisture in the cookies.
Use room temperature butter for best creaming results and cookie texture.
To toast pistachios, spread them on a baking sheet and bake at 350°F (177°C) for about 5-7 minutes until fragrant, then cool before adding.
Cookies should be cooled completely before rolling in sugar to avoid melting the coating.
If you prefer a different nut, walnuts or pecans can be substituted for pistachios.
Store cookies in an airtight container at room temperature for up to one week.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Cherry Pistachio Snowballs, holiday cookies, buttery cookies, nut cookies, maraschino cherry cookies, festive cookies