Cherry Snowball Cookies
Buttery gluten-free cookies filled with maraschino cherries and rolled in powdered sugar — a festive holiday treat!
Servings: 24 cookies
Calories: 95kcal
Cost: 6
Equipment
- mixing bowl
- hand mixer or stand mixer
- measuring cups and spoons
- baking sheet
- parchment paper
- cooling rack
Ingredients
- 1 1/4 cups powdered sugar, divided
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1 1/2 cups gluten-free all-purpose flour
- 1/4 tsp salt
- 24 maraschino cherries, drained and dried
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, cream together 1/4 cup powdered sugar and softened butter until smooth. Beat in vanilla extract.
- Stir in flour and salt until dough comes together.
- Take a tablespoon of dough, flatten slightly, and wrap around a cherry to enclose it. Repeat with remaining dough and cherries.
- Place balls on prepared baking sheet and bake for 12–15 minutes, until set but not browned.
- Cool cookies slightly, then roll in remaining powdered sugar to coat. Cool completely before serving.
Notes
Let cookies cool slightly before rolling in powdered sugar to help it stick. Store in an airtight container at room temperature for up to 5 days.