• Prep Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 24

Cherry Almond Snowball Cookies

  • Recipe Submitted by on

 Ingredients List

  • 3/4 cup (170 grams) unsalted butter, at room temperature
  • 1/4 cup (50 grams) granulated sugar
  • 1 teaspoon almond extract
  • 1 3/4 cups (210 grams) all-purpose flour
  • 1 cup (114 grams) blanched slivered almonds, finely chopped
  • 1/2 cup (100 grams) candied or maraschino cherries, finely chopped
  • Powdered sugar, for rolling


Preheat oven to 325 degrees F. Line 2 sheet pans with parchment paper.
With an electric mixer beat the butter and sugar until smooth and creamy, about 2 minutes. Add almond extract. Add flour and mix just until combined. Add almonds and cherries and mix just until incorporated.
Drop by rounded spoonfuls (I use a #20 cookie scoop) onto prepared sheet pan about 2 inches apart. Bake until puffed and bottoms just begin to turn brown, about 15 minutes.
Let cool for about 5 minutes, then roll in powdered sugar. Return coated cookies to the sheet pan and let cool completely. Once cool, roll again in powdered sugar.
Cookie will keep in an airtight container at room temperature for up to 5 days.

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