Step 1: Prep Your Cherries

If using maraschino cherries, drain them and pat EXTREMELY dry with paper towels. Wet cherries = sad, spreading cookies.

Let them sit on paper towels while you make the dough. They need to be as dry as possible.

If using cherry preserves, have a small spoon ready for filling.

If using dried cherries, soak them in hot water for 10 minutes, drain well, pat dry, and chop finely.

Step 2: Make the Cookie Dough

In a large bowl (or stand mixer), beat softened butter on medium-high speed for 2-3 minutes until light and fluffy. This is important—don’t rush it.

Add 1/2 cup powdered sugar and beat for another 2-3 minutes until pale and creamy. It should almost double in volume.

Mix in vanilla and almond extract if using.

In a separate bowl, whisk together flour, salt, and chopped nuts.

Add the flour mixture to the butter mixture and mix on low speed until just combined. The dough will be soft and slightly crumbly but should hold together when pressed.

If the dough is too crumbly, add 1-2 tablespoons of milk. If it’s too sticky, add a bit more flour.

Cover and refrigerate for at least 30 minutes. This makes the dough easier to work with.

Step 3: Stuff and Shape

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Scoop about 1 tablespoon of dough and flatten it in your palm.

Place a dried cherry in the center (or a small spoonful of preserves, or a whole maraschino cherry).

Wrap the dough around the filling completely, making sure it’s fully sealed with no gaps. Roll it into a smooth ball.

Place on prepared baking sheet about 2 inches apart. They don’t spread much.

Repeat with remaining dough and cherries.

Step 4: Bake to Perfection

Bake for 12-15 minutes. The cookies should be SET but NOT browned. They should still look pale—that’s correct.

The bottoms might be lightly golden, but the tops should stay light colored.

Let them cool on the baking sheet for 5 minutes. They’re very delicate right out of the oven.

Step 5: The Powdered Sugar Blizzard

While cookies are still warm (but not hot), roll them in powdered sugar. Put about 1/2 cup of powdered sugar in a bowl and roll each cookie until completely coated.

Place on a wire rack to cool completely.

Once cooled, roll them in powdered sugar AGAIN. This second coat is what creates that thick, snowball effect.

You can even do a third roll if you want maximum snow coverage. More is more.

Step 6: Store and Serve

Store in an airtight container for up to a week (they actually get better after a day or two).

Right before serving, you can give them one more dusting of powdered sugar for freshness.

Serve on a platter and watch people’s faces when they discover the cherry surprise inside.