Cherry Walnut Snowball Cookies Recipe | Festive Russian Tea Cakes
These Cherry Walnut Snowball Cookies add a festive twist to the classic Russian Tea Cakes. Buttery, melt-in-your-mouth cookies studded with maraschino cherries and toasted walnuts are rolled in sparkling confectioners’ sugar for a beautiful snowy finish. Perfect for Christmas cookie trays, holiday parties, or edible gifts!
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Wire cooling rack
- Spatula
- Parchment paper or silicone mat
Ingredients
- ¼ cup coarsely chopped maraschino cherries, patted dry
- 1 cup unsalted butter, softened
- ½ cup confectioners' sugar
- ½ tsp almond extract
- ½ tsp vanilla extract
- 2 cups all-purpose flour
- ¾ cup chopped toasted walnuts
- 1 cup confectioners' sugar (for coating)
- 1–2 tsp red edible glitter (optional)
Instructions
- Preheat oven to 325°F (165°C). Pat maraschino cherries dry with paper towels to remove excess moisture. Toast walnuts in a dry skillet for 3–5 minutes until fragrant, then cool and chop.
- In a large mixing bowl or stand mixer, beat softened butter until creamy. Add 1/2 cup confectioners' sugar, almond extract, and vanilla extract; mix until smooth. On low speed, add flour, toasted walnuts, and cherries. Mix just until combined.
- Roll dough into 1-inch balls and place 2 inches apart on an ungreased baking sheet. Bake for about 18 minutes, until bottoms are lightly golden and tops remain pale. Cool for 5 minutes on the pan before coating.
- Mix 1 cup confectioners' sugar and red edible glitter in a shallow bowl. Roll warm cookies in the sugar mixture, then place on a wire rack to cool completely. Once cooled, roll again for a thick snowy coating.
- Let cookies cool completely before storing. Place in airtight containers with parchment between layers to preserve their coating.