Description
Cherry Pistachio Snowballs are delicate, melt-in-your-mouth cookies featuring a tender dough infused with almond and vanilla extracts. Chopped maraschino cherries and crunchy pistachios add festive color and texture, while a generous coating of powdered sugar gives these cookies their signature snowy appearance. Perfect for holiday gatherings or any occasion that calls for a sweet, nutty treat.
Ingredients
Scale
Dry Ingredients
- 2 cups cake flour (or all-purpose flour)
- ¼ cup granulated sugar
- ¾ cup powdered sugar (for rolling)
Wet Ingredients
- 1 cup unsalted butter (2 sticks), softened to room temperature
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
Add-ins
- ½ cup maraschino cherries, drained and chopped
- ½ cup pistachios, chopped (salted or unsalted)
Instructions
- Prepare the Cherries: Remove the liquid from a 12-ounce jar of maraschino cherries. Place the cherries in a colander lined with paper towels. Press gently to remove excess liquid, ensuring they are moist but not soaking wet to prevent dough sogginess.
- Mix the Dough: In a mixing bowl, combine the cake flour, softened unsalted butter, granulated sugar, almond extract, and vanilla extract. Mix thoroughly until the ingredients are well incorporated and form a cohesive dough.
- Add Cherries and Nuts: Carefully fold the chopped maraschino cherries and pistachios into the dough, distributing them evenly without overmixing to maintain texture.
- Chill the Dough: Cover the mixing bowl tightly with plastic wrap or a lid and refrigerate for 30 minutes. Chilling the dough helps maintain the cookie shape during baking.
- Preheat the Oven: Set your oven to 325°F (163°C) and line a large baking tray with parchment paper to prevent sticking and facilitate even baking.
- Form the Cookies: Using a tablespoon-sized cookie scoop, portion out balls of dough. Place them spaced about 2 inches apart on the prepared baking sheet as they have minimal spread while baking.
- Bake: Bake the cookies for 18 to 22 minutes until they feel firm to the touch and the bottoms are slightly golden brown. The inside should remain soft and tender rather than crunchy.
- Coat in Powdered Sugar: Remove the cookies from the oven and allow them to cool slightly. While still warm but manageable, roll the cookies one or two at a time in powdered sugar until fully coated, producing the signature snowball effect.
- Enjoy and Store: Once coated, let the cookies cool completely. Enjoy immediately or store leftovers in an airtight container at room temperature to maintain freshness.
Notes
- Using cake flour yields a more tender cookie, but all-purpose flour can be substituted with slightly different texture.
- Removing excess liquid from cherries prevents soggy dough and ensures the right consistency.
- Chilling the dough is important for shaping and prevents excessive spreading during baking.
- Store cookies in an airtight container at room temperature for up to one week for best freshness.
- For a nut-free version, omit pistachios and substitute with additional chopped cherries or seeds.
