Name: Cherry Snowball Treats
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5 cups all-purpose flour; 0.5 cup powdered sugar (plus extra for coating); 0.75 cup unsalted butter (softened); 0.25 cup chopped maraschino cherries (drained); 0.5 tsp vanilla extract; 0.25 tsp salt

Alright, folks! Gather ’round because today we’re diving into a whimsical little creation that feels like popping sunshine into your mouth — Cherry Snowball Treats. These little gems are everything you need when life feels too serious and you crave some fun in the form of a bite-sized treat. Juicy cherries nestled inside fluffy, sweet-coated bites that will just make your taste buds do a happy dance. You should absolutely give these a whirl because not only are they the perfect indulgence for cherry season, but they also make you look like a culinary genius without breaking a sweat. And let’s be real, we all need that kind of win sometimes.

So, let me give you a peek into why these Cherry Snowball Treats have become a crowd favorite in my household! Picture this: my husband sneaking into the kitchen, trying to act all nonchalant while eyeing the last snowball. He thinks he’s slick. These treats are seriously addictive. Once, during a random Tuesday evening movie marathon, he actually hit pause, mid-cliffhanger, to grab a handful of these. If that’s not love, I don’t know what is. And let’s not forget our little ones, who, by the way, will trade a whole cartoon marathon for just one extra snowball. Total game-changer around here.

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MORE OF OUR FAVORITE…

Why You’ll Love This Cherry Snowball Treats

– The sweetness dances on your tongue like a happy cha-cha!
– They look super fancy with zero effort, perfect for impressing the in-laws.
– Portable — you can munch as you wander. Who doesn’t love that?
– Kids and husbands will literally beg for these… responsible? Maybe not. Delightful? Absolutely.

How to Make It

Alright, let’s just jump into this mix of wonderfulness. First things first, grab your cherries — preferably fresh, but let’s not pretend like all of us live next to a cherry orchard. I’ve made do with what I got, and it’s still magic. Pits need to go, so corral those suckers out with whatever tool doesn’t end with you covered in cherry juice like a crime scene. We’re aiming to fill that craving, not play detective.

Next up, we’re whipping that butter and sugar together like they owe us rent. Think creamy clouds of sweet goodness. At this point, you might want to lick the spoon. Just saying, nobody’s watching. Next, you’ll want to incorporate the flour, bit by bit, because, really, who’s got time to clean up the flour tornado?

Shape that dough around each cherry like you’re tucking it into a cozy dough blanket, and roll it into balls like a play-dough session gone gourmet. Bake them till they’re slightly golden, and allow those amazing aromas to fill your kitchen, maybe yelling “YESS” at each snowball that looks ready to pop in your mouth.

Ingredient Notes

– Cherries: Oh, the heart of the treat! Fresh is best, but do what you gotta. Just pit them first, or you’re in for a crunchy surprise.
– Butter: I think butter was invented solely for this recipe. Go for the real stuff here, unless you love disappointment.
– Flour: Not much drama here, but once I forgot it… turns out butter and sugar only hold so much ground on their own.

Recipe Steps:

1. Preheat your oven to the magic 350°F (175°C).
2. Pit those cherries like your evening depends on it.
3. Cream butter and sugar into a fluffy cloud of yum.
4. Gradually blend in flour till things look dough-perfect.
5. Envelop each cherry in its dough blanket, roll it up.
6. Bake till golden and delicious, around 15-20 minutes.
7. Let cool just enough to not scorch mouth, devour!

What to Serve It With

Honestly, just munch them down solo, but if you’re feeling super extra, serve with a scoop of vanilla ice cream. Or, if it’s an especially fancy day, throw them on a cheese platter for an epic sweet-and-savory face-off.

Tips & Mistakes

Storage Tips

If you haven’t eaten them all in one go (solid self-control, my friend), store the leftovers in an airtight container. They chill well in the fridge for a few days. Cold snowball? Totally breakfast material. No judgment zone here.

Variations and Substitutions

Be prepared to get creative when the cupboards are bare. Sub red cherries for black if you like, or swap in strawberries if you’re feeling rebellious and fruity. Want to skip sugar? Honey or maple syrup is your new bestie. One time I skipped the cherries (too lazy to go to the store) and just rolled cookie dough — not recommended, but an emergency standby!

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!