IRRESISTIBLE CHERRY SNOWBALL COOKIES

Why are cherry snowball cookies, with their deceptively simple ingredient list, often so disappointing? The answer, as I discovered after countless batches and a flour-dusted kitchen, lies in understanding the science behind these melt-in-your-mouth morsels.

The Alchemy of Shortbread: Unlocking the Secrets

The fundamental principle behind cherry snowball cookies, or Russian tea cakes as some call them, is shortbread. Shortbread relies on a high ratio of fat to flour, which inhibits gluten development. Gluten, the protein that gives bread its structure, is the enemy here. We want a tender, crumbly texture, not a chewy one. Understanding this principle is crucial because it dictates every decision we make in the recipe, from the type of fat we use to how we mix the dough. The more gluten development, the tougher the cookie. Fat coats the flour particles, preventing them from hydrating and forming gluten. The type of fat also matters. Butter contributes flavor, but it also contains water, which *can* encourage gluten formation. Shortening, being pure fat, inhibits gluten development even more effectively, but lacks flavor. The ideal, as I found, is a strategic combination of both. Additionally, the low moisture content prevents the cookie from spreading too much, resulting in that signature rounded shape. Finally, the confectioners’ sugar coating isn’t just for looks; it adds sweetness *and* helps to keep the cookies tender by drawing out moisture.

The Irresistible Cherry Snowball Cookie Recipe

Here is the recipe I’ve perfected through much trial and error. I guarantee it will give you perfect Cherry Snowball Cookies.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup shortening
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional, but recommended)
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup finely chopped maraschino cherries, patted dry
• 1 cup confectioners’ sugar, for coating (plus more for extra coating!)

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter, shortening, and granulated sugar until light and fluffy.
3. Beat in the vanilla extract and almond extract (if using).
4. In a separate bowl, whisk together the flour and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Gently fold in the chopped maraschino cherries.
7. Roll the dough into 1-inch balls.
8. Place the cookies on ungreased baking sheets.
9. Bake for 12-15 minutes, or until the edges are lightly golden.
10. Let the cookies cool on the baking sheets for a few minutes before rolling them in confectioners’ sugar.
11. Roll the cookies in confectioners’ sugar again once they are completely cooled. This double coating ensures a truly snowy appearance.

My Cherry Snowball Cookie Chronicle: A Tale of Flour and Frustration

My journey to Cherry Snowball Cookie perfection was anything but straightforward. It was a winding road filled with dry, crumbly failures and overly sweet, vaguely cherry-flavored disappointments. But, through diligent experimentation and a healthy dose of stubbornness, I finally cracked the code.

The Great Butter vs. Shortening Debate

My first few attempts were a disaster. The cookies spread too thin, or they were dry and hard, or they tasted overwhelmingly of artificial cherry flavor. Like many of you, I initially thought that all butter was the key to flavor, but the cookies were always too flat and often tough. Then, I had an “Aha!” moment – I realized that shortening’s higher fat content and lack of water would help to create the tender crumb I was looking for. The solution? A blend of both. The butter provides the rich, classic flavor, while the shortening ensures a perfectly tender texture. Now, I wouldn’t dream of making them without this combination. Much like Southern Banana Pudding, the right ingredients are crucial.

The Cherry Predicament: Taming the Maraschino

Ah, the cherries! My initial approach was simple: chop them up and toss them in. Big mistake! The excess moisture from the maraschino cherries wreaked havoc on the dough, making the cookies soggy and prone to spreading. Plus, that artificial cherry flavor dominated everything. The solution? Pat the cherries *completely* dry with paper towels before chopping them. Then, chop them finely to distribute the flavor evenly without adding too much moisture. The almond extract helps balance the flavor and adds a depth that complements the cherry nicely.

The Sugar Saga: Finding the Sweet Spot

I also experimented with different amounts of sugar in the dough. Too much, and the cookies were overly sweet and prone to browning too quickly. Too little, and they lacked that essential sweetness. The 1/2 cup of granulated sugar in the dough, balanced by the confectioners’ sugar coating, proved to be the perfect amount. The double coating of confectioners’ sugar is vital, much like the buttery crust of Apple Cider Cheesecake, it is what makes this cookie stand out.

The Foolproof Technique: A Step-by-Step Guide to Perfect Cherry Snowball Cookies

After all my trials and tribulations, I’ve distilled the process down to a simple, foolproof technique. Follow these steps, and you’ll be rewarded with perfectly tender, melt-in-your-mouth Cherry Snowball Cookies every time.

1. Cream the Butter, Shortening, and Sugar: Use softened butter and shortening, not melted. Cream them together with the sugar until light and fluffy. This incorporates air into the dough, which helps to create a tender texture.
2. Don’t Overmix: Overmixing develops gluten, which results in tough cookies. Mix the dry ingredients into the wet ingredients until *just* combined.
3. Dry the Cherries: Pat the chopped maraschino cherries completely dry with paper towels before adding them to the dough. This prevents excess moisture from ruining the texture.
4. Chill the Dough (Optional): If the dough is too soft to handle, chill it in the refrigerator for 30 minutes before rolling it into balls. However, I have found that by not overmixing the dough, this step is not necessarily needed.
5. Bake Properly: Bake the cookies until the edges are lightly golden. They should be set but still slightly soft in the center.
6. Double Coat with Confectioners’ Sugar: Roll the cookies in confectioners’ sugar while they are still slightly warm. Then, roll them again once they are completely cooled. This double coating ensures a truly snowy appearance and adds extra sweetness.