Cherry Snowballs Recipe

5 7 10
Cherry Snowballs Recipe
Cherry Snowballs Recipe photo by Taste of Home
Publisher Photo

Cherry Snowballs Recipe

Read Reviews
5 7 10
Publisher Photo
A juicy maraschino cherry is the fun surprise tucked inside these special cookies. My mom was inspired to create this by a recipe she clipped out of the newspaper more than 30 years ago. —Evy Adams, West Seneca, New York
Recommended: Easy Truffles Recipes
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1/2 teaspoon salt
  • 36 maraschino cherries, well drained
  • COATING:
  • 2 cups confectioners' sugar
  • 1/4 to 1/3 cup milk
  • 4 cups sweetened shredded coconut, finely chopped

Directions

Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in water and vanilla. In another bowl, whisk flour, oats and salt; gradually beat into creamed mixture.
Shape 1 tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake until bottoms are browned, 18-20 minutes. Remove to wire racks to cool.
Stir together confectioners' sugar and enough milk to achieve a smooth dipping consistency. Dip cookies, then roll in coconut. Place on waxed paper; let stand until set. Yield: about 3 dozen.
Originally published as Cherry Snowballs in Best of Country Cookies 1999, p69

Nutritional Facts

1 cookie: 174 calories, 9g fat (7g saturated fat), 14mg cholesterol, 102mg sodium, 23g carbohydrate (16g sugars, 1g fiber), 1g protein.

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1/2 teaspoon salt
  • 36 maraschino cherries, well drained
  • COATING:
  • 2 cups confectioners' sugar
  • 1/4 to 1/3 cup milk
  • 4 cups sweetened shredded coconut, finely chopped
  1. Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in water and vanilla. In another bowl, whisk flour, oats and salt; gradually beat into creamed mixture.
  2. Shape 1 tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake until bottoms are browned, 18-20 minutes. Remove to wire racks to cool.
  3. Stir together confectioners' sugar and enough milk to achieve a smooth dipping consistency. Dip cookies, then roll in coconut. Place on waxed paper; let stand until set. Yield: about 3 dozen.
Originally published as Cherry Snowballs in Best of Country Cookies 1999, p69

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Reviews forCherry Snowballs

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MY REVIEW
sugarcrystal User ID: 5836839 203742
Reviewed Jul. 21, 2014

"These are always on my family's holiday cookie tray, but we omit the oatmeal and use extra flour. We prefer the texture without the oats. Another fun addition is to use green maraschino cherries in half of the cookies to create a surprise center."

MY REVIEW
loulabell26 User ID: 4215105 87207
Reviewed Dec. 18, 2012

"These are delicious & pretty. I use cherry juice instead of milk for the glaze so it's pink & only dip the top of the cookies so they don't get too messy & are more easily stored."

MY REVIEW
PrairyAngel User ID: 3553953 31409
Reviewed Dec. 12, 2010

"easy to make & not too sweet. This recipe is a Christmas baking keeper."

MY REVIEW
baker1576 User ID: 3684884 74446
Reviewed Nov. 19, 2010

"Made these for the second year in a row for a Christmas Open House at my job. A big hit. Takes time to make but worth it in the end."

MY REVIEW
debash1 User ID: 3439160 59122
Reviewed Dec. 30, 2009

"Very easy to make. Very tasty too. A real treat for the holidays and the winter season too."

MY REVIEW
BrytEyz User ID: 2759683 87200
Reviewed Nov. 9, 2009

"These were a tasty addition to my Christmas cookie tray last year, and a popular treat at my daughter's classroom Winter party. They're a bit dry when first made, so I recommend preparing them a day or two in advance which will lead to a moister, more tender (and less crumbly) cookie."

MY REVIEW
marcoates User ID: 164090 31406
Reviewed Dec. 16, 2008

"I love anything with maraschino cherries. How do you store these cookies? Room temperature or refrigerate?"

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