Christmas Cherry Balls

 

 

 

 

Ingredients

For the Cookie Base
1 (15.25-ounce) box vanilla cake mix
1 (8-ounce) package cream cheese, softened to room temperature
½ cup unsalted butter, softened to room temperature
1 large egg, at room temperature
1 teaspoon almond extract (or vanilla extract)
½ cup maraschino cherries, finely chopped and well-drained
For the Frosting & Decoration
½ cup unsalted butter, softened to room temperature
2 cups powdered sugar
2 tablespoons maraschino cherry juice
¼ cup maraschino cherries, finely chopped and well-drained
½ cup sweetened shredded coconut (optional for garnish)

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Allowing the oven to preheat fully ensures the cookies rise evenly and set with soft centers and lightly golden bottoms.
In a large bowl, use an electric mixer on medium speed to cream together the softened cream cheese and ½ cup of butter until completely smooth. The mixture should become pale, fluffy, and free of any lumps—this creates the tender texture in the finished cookie.
Beat in the egg and almond extract until just combined. Mix briefly so the egg incorporates without overworking the dough.
Gradually add the entire box of vanilla cake mix to the wet ingredients, mixing on low speed. The dough will thicken quickly into a soft, sticky mixture. This texture is normal and helps keep the cookies soft and cake-like once baked.
Use a spatula to gently fold in the ½ cup of finely chopped, well-drained maraschino cherries. Draining thoroughly is important—excess moisture can thin the dough or cause spreading. Fold just enough to distribute the cherries evenly.
Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Because the dough is sticky, using a small cookie scoop helps create uniform shapes that bake evenly.
Bake for 10–12 minutes, or until the edges are just set and the bottoms are lightly golden. The centers should still appear soft and slightly underbaked; they will finish setting as they cool, staying moist and tender.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This brief resting allows the cookies to firm enough to move without breaking.
Prepare the Frosting: While the cookies cool, beat the remaining ½ cup softened butter until creamy. Gradually add the powdered sugar and cherry juice, beating on medium-high speed until light and fluffy. The cherry juice naturally tints the frosting a soft pink and adds subtle flavor.
Fold the remaining ¼ cup chopped maraschino cherries into the frosting. Mixing by hand helps maintain the frosting’s airy texture while distributing the cherry pieces evenly.
Once the cookies are completely cool, frost them generously. If desired, sprinkle with shredded coconut or additional chopped cherries for a festive holiday finish. Allow the frosting to set slightly before stacking or storing