Cherry Snowball Cookies

Cherry Snowball Cookies

16 Reviews 8 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Blender Woman
Recipe by  Blender Woman

“This is a version of the popular snowball cookies. Cherries, coconut, and walnuts have been added. They are easy to make, not overly sweet, and make a pretty festive pink color inside from the addition of the chopped maraschino cherries.”

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Ingredients

Adjust Servings

Original recipe yields 18 cookies

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Beat 1/4 cup confectioner's sugar and butter with an electric mixer until smooth. Add flour; beat for 5 seconds. Add oats; beat for 5 seconds. Add coconut; beat for 5 seconds. Add walnuts; beat for 5 seconds. Add salt; beat for 5 seconds.
  3. Mix cherries into the butter mixture, beating until dough comes together and turns light pink from cherries, about 25 seconds.
  4. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
  5. Bake in preheated oven until slightly golden, 18 minutes. Remove from oven. Pour remaining 1 cup confectioners' sugar into a shallow dish; roll warm cookies in sugar to coat. After rolling all of the cookies once, roll again in confectioners' sugar to coat.

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Reviews (16)

Rate This Recipe
sassyoldlady
6

sassyoldlady

Made for Recipe Group. Simply delightful! Even though there is no almond flavoring, you get a hint of that from the cherries I think. I used crunched Frosted Flakes instead of coconut, worked great. Wonderful flavor and texture and easy to make. I didn't use a mixer, just mixed them up by hand and cookie scooped them onto parchment. I think next time I will let them cool before rolling in sugar though. Thanks BW!

Blender Woman
6

Blender Woman

Hello, I am the submitter of this recipe. I hope you enjoy these cookies! They are great for a Christmas or a holiday tray, a pot-luck, or just a nice treat with coffee any time of the year. Make sure to very finely chop the sweetened coconut, it only comes shredded. All of the ingredients are neccessary to hold the cookie together very well. I use parchment paper to avoid sticking and ease with clean-up. A cookie scoop, will also be neccessary to create the even mound shape and uniform baking. Feel free to double the recipe if neccessary, to get 3 dozen cookies. Thank you, for trying my cookie recipe.

westcoastmom
5

westcoastmom

YUM! Super delicious cookies! I have made this several times now, and I think it's become a favorite with me and my son. This recipe makes exactly 18 cookies with my small 1 1/2 inch cookie scoop, and only took 15 minutes in my oven. I have made them with walnuts, pecans and almonds and they all taste great! I brought them to a neighborhood party and everyone raved about them. This is definitely going into my Christmas cookie exchange this year, thanks for the wonderful recipe!

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 131 cal
  • 7%
  • Fat
  • 6.7 g
  • 10%
  • Carbs
  • 17.1 g
  • 6%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

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