Cherry Snowball Cookies in Your Pressure Cooker
These cherry snowball cookies are tender, chewy, and bursting with cherry flavor — all made easier and faster in your pressure cooker.
Equipment
- 1 Mixing bowl large
Ingredients
Cookie Ingredients
- 1 ¼ cups Confectioners' sugar split for dough and rolling
- ½ cup Butter softened
- 1 cup All-purpose flour
- ¼ cup Quick cooking oats
- ¼ cup Sweetened coconut finely chopped
- ¼ cup Walnuts finely chopped
- 1 pinch Salt
- 15 Maraschino cherries chopped finely
Instructions
Baking Instructions
- Preheat oven to 325°F (165°C).
- Line a baking sheet with parchment paper.
- Cream together ¼ cup confectioners' sugar and softened butter until smooth and fluffy.
- Stir in flour, oats, coconut, walnuts, and pinch of salt until dough is well mixed.
- Gently fold in chopped maraschino cherries.
- Roll dough into 1-inch balls and space 1 inch apart on baking tray.
- Bake 20–25 minutes until bottoms are lightly golden. Cool 5 minutes.
- Roll warm cookies in remaining confectioners' sugar and cool fully on wire rack.
Notes
Store cookies airtight for freshness. Re-roll in sugar after storage for full snowball feel.