The first time I made Christmas Cherry Balls, my kitchen transformed into a tiny, snow-dusted confectionery workshop. The air turned sweet and floral, like spun sugar and crushed almonds, as I rolled the soft, pink-tinted dough between my palms. It was one of those quiet December afternoons, the light low and golden, and I wanted to create something that felt like a holiday hug in candy form. This recipe, passed from a friend’s grandmother, became that instant classic for me—a no-bake treat that’s stunningly simple yet tastes like pure, festive joy. Every year now, that maraschino cherry scent means Christmas has truly arrived in my home.
Ingredients
- 2 cups powdered sugar
- 2 tablespoons maraschino cherry juice
- 1/4 cup maraschino cherries, finely chopped
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional but highly recommended)
- 1 1/2 cups finely crushed vanilla wafer cookies (about 40 cookies)
- 1 cup finely chopped pecans or walnuts
- 1/2 cup shredded sweetened coconut, for rolling
Now, let’s talk about these ingredients because a few choices here make all the difference. That almond extract? Don’t skip it; it makes a huge difference. It doesn’t make the balls taste like almonds, but it deepens the cherry flavor in a magical, bakery-quality way. For the butter, I’ve learned it must be properly softened—leave it on the counter for an hour, don’t microwave it. A too-melty butter will give you a greasy dough. And for the cherries, don’t just drain them; pat them dry with a paper towel after chopping. That extra moisture control is a game-changer for the dough’s consistency.
Equipment Needed
- Large mixing bowl
- Hand mixer or sturdy wooden spoon
- Measuring cups and spoons
- Small bowls for staging ingredients
- Baking sheet
- Parchment paper or wax paper
- Fork (for mashing/crushing cookies, if needed)
You don’t need any fancy gear for this recipe, which is part of its charm. I use my trusty hand mixer for the initial creaming—it’s easier than a spoon for getting that butter and sugar perfectly fluffy. For crushing the vanilla wafers, I’ve tried everything: a food processor, a rolling pin, and a zip-top bag. Honestly, the rolling pin method works best for me; it gives you more control over the texture, preventing powder and leaving some lovely little crumbs for texture. Just lay the cookies in that bag and have a little therapeutic crunching session. The parchment paper on the baking sheet is non-negotiable; it’s your landing pad for the rolled balls and makes cleanup a dream.
Step-by-Step Instructions
First, in your large bowl, cream together the softened butter and powdered sugar. I use my hand mixer on medium until it’s light and almost fluffy, which takes about 2 minutes. This isn’t just mixing; you’re creating the base that holds everything together. Then, beat in the cherry juice, vanilla, and that all-important almond extract. The mixture will look a bit wet and separated, but don’t panic—this is normal. The dry ingredients are coming to the rescue.
Next, switch to a sturdy spoon or spatula. Stir in the finely chopped cherries, the crushed vanilla wafers, and the chopped nuts. This is where the dough comes to life. It will be crumbly at first, but as you keep mixing and pressing, the natural oils and moisture will bring it together into a cohesive, slightly sticky dough that smells absolutely heavenly. If it feels too dry to hold a shape, add a teeny bit more cherry juice, just a half-teaspoon at a time. I learned this timing mistake the hard way by adding too much at once and creating a paste!
Now, place your shredded coconut in a small bowl. Scoop up about a tablespoon of dough and roll it firmly between your palms into a 1-inch ball. The heat from your hands helps smooth it out. Then, roll it gently in the coconut until it’s fully coated. I like to press the coconut in slightly so it adheres well. Place each finished ball on your parchment-lined baking sheet. You’ll get about 24-30 little snowballs of delight. (See the next page below to continue…)