Cherry Snowball Cookies Recipe is buttery, festive, and dusted with powdered sugar—perfect for holiday trays, cookie swaps, or nostalgic baking days.
Ingredients You’ll Need
You only need a handful of classic ingredients to create these delightful Cherry Snowball Cookies, yet each one plays an important role in creating the tender texture, snowy look, and wonderful pop of color that make these cookies unforgettable. Here’s what you’ll need, and why it matters:
- Unsalted butter: Softened butter is the base of the dough, giving the cookies their signature melt-in-your-mouth texture and rich, buttery flavor.
- Powdered sugar: Not only sweetens the dough but also coats the cookies for that beautiful “snowball” effect—don’t forget to roll them while they’re still warm!
- Vanilla extract: Enhances all the flavors and adds a delicious warmth to each cookie.
- All-purpose flour: Provides the structure needed to hold the cookies together without making them too dense.
- Salt: Balances the sweetness and intensifies all the other flavors in the recipe.
- Maraschino cherries: These bring a playful burst of color and a lovely fruity flavor; just make sure to dry them well for the best texture.
- Pecans or walnuts (optional): Add a pleasant crunch and a subtle nutty note, but are totally optional if you prefer nut-free cookies.
How to Make Cherry Snowball Cookies
Step 1: Preheat the Oven and Prep the Sheet
Start by heating your oven to 325°F (165°C). Line a baking sheet with parchment paper so your Cherry Snowball Cookies don’t stick—and cleanup will be a breeze. This step is all about setting yourself up for smooth, stress-free baking!
Step 2: Cream the Butter and Sugar
In a large mixing bowl, blend the softened butter and 1/2 cup powdered sugar together using a hand mixer or stand mixer. Beat until the mixture is fluffy and pale—this ensures your cookies are tender, light, and utterly irresistible.
Step 3: Add Vanilla
Pour in the vanilla extract, then give the mixture a quick stir. Vanilla ties everything together, adding that extra depth of flavor that makes your Cherry Snowball Cookies taste like a treat straight from a bakery.
Step 4: Bring in the Flour and Salt
Slowly stir in the all-purpose flour and salt, mixing just until you no longer see streaks of flour. Be gentle—over-mixing can make the cookies dense, and we’re after pillowy softness here!
Step 5: Fold in Cherries and Nuts
Fold in those beautifully chopped maraschino cherries and nuts (if using). The cherries bring festive color and sweet-tart flavor, while the nuts add a bit of crunch. Your dough will look cheerful and speckled—that’s exactly what you want!
Step 6: Shape the Cookies
Scoop out tablespoon-sized portions of dough and gently roll them between your palms to form balls. Arrange them on your prepared baking sheet, leaving a little space in between. This hands-on step is both fun and satisfying!
Step 7: Bake to Perfection
Bake the cookies for 18–20 minutes, or until the bottoms are just turning golden. They won’t brown much on top, so keep an eye on the edges. This gentle bake keeps them soft and packed with flavor.
Step 8: The Magical Sugar Roll
Let the cookies cool for just 5 minutes, then while they’re still warm (but not hot), roll each one in extra powdered sugar. This first dusting helps the sugar stick for that signature “snowy” look. Once fully cool, roll them again for an extra-thick, magical coating.
How to Serve Cherry Snowball Cookies
Garnishes
A final toss in powdered sugar is a must, but you can also top your Cherry Snowball Cookies with a tiny sliver of maraschino cherry or a sprinkle of finely chopped nuts right before serving for an elegant finish. It’s a gorgeous touch for holiday gatherings or celebrations!
Side Dishes
These cookies shine alongside a cup of coffee, tea, or even hot cocoa. Stack them on a platter with other festive cookies like gingerbread or shortbread for a stunning dessert spread that will tempt every guest.
Creative Ways to Present
Turn your Cherry Snowball Cookies into heartfelt gifts by tucking them into decorative tins lined with parchment, or layer them in glass jars with a ribbon and handwritten tag. For a showstopping centerpiece, pile them high on a pretty cake stand and dust with one last flurry of powdered sugar before serving.
Make Ahead and Storage
Storing Leftovers
Once fully cooled and dusted with sugar, store your cookies in an airtight container at room temperature. They’ll stay fresh for up to a week, making them perfect for holiday prep or snacking throughout the week!
Freezing
Cherry Snowball Cookies freeze beautifully. Layer the cooled, sugar-dusted cookies between sheets of wax paper in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving or gifting for the best taste and texture.
Reheating
No need to reheat these, but if you’d like to restore a just-baked softness, you can place them on a baking sheet and warm in a 300°F (150°C) oven for about 3 minutes. After reheating, consider rolling them in a fresh layer of powdered sugar for that signature finish.
FAQs
Can I use fresh cherries instead of maraschino cherries?
Fresh cherries contain more moisture, which can affect the cookie texture. If you do try it, chop and dry them thoroughly, but for the classic flavor and color, maraschino cherries are highly recommended in Cherry Snowball Cookies.
Should I include the nuts or skip them?
Nuts add a lovely crunch and nutty flavor, but these cookies are just as wonderful without them, especially for nut-free households. It’s totally up to your personal taste!
Why do my cookies sometimes fall apart?
If your dough is too dry, the cookies may be crumbly. This can happen if the cherries weren’t dried enough or if you packed in the flour. Make sure to measure flour lightly and dry your cherries well to keep your Cherry Snowball Cookies tender, never crumbly.
Do I have to roll the cookies in powdered sugar twice?
Rolling the cookies while warm helps the first layer of sugar really adhere, while the second coating gives them that snowy, festive look. For best results and classic flavor, don’t skip the double roll!
How can I make these gluten-free?
Swap in your favorite 1:1 gluten-free all-purpose flour blend; the rest of the recipe stays the same. You’ll still get soft, crumbly, delicious Cherry Snowball Cookies everyone can enjoy.
Final Thoughts
I hope you feel as excited as I do to bake up a batch of these Cherry Snowball Cookies. They’re cheerful, easy, and absolutely delicious—sure to brighten up any occasion. So preheat your oven, grab your ingredients, and enjoy a little taste of magic in every bite!
Discover More Festive Cookie Favorites
Loved these melt-in-your-mouth Cherry Snowball Cookies? You’ll definitely want to try a few more sweet surprises from our kitchen! The buttery Vanilla Almond Christmas Cookies are a timeless holiday staple. If you’re craving something fruity, our Raspberry Crumble Cookies strike the perfect balance of tangy and sweet. Add a burst of color with Floral Lemon Lavender Cookies—delicately flavored and visually stunning. Our playful Pineapple Upside Down Sugar Cookies are a tropical twist on a classic. And for a nostalgic treat with a twist, don’t miss the gooey, crunchy Caramel Cheesecake Cookies.
Print
Cherry Snowball Cookies Recipe
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Cherry Snowball Cookies are melt-in-your-mouth buttery treats studded with sweet maraschino cherries and finished with a generous coating of powdered sugar. These festive, bite-sized cookies are as beautiful as they are delicious, making them perfect for holidays, parties, or any time you crave a delightful sweet bite.
Ingredients
Main Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (plus more for rolling)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Add-ins
- 3/4 cup finely chopped maraschino cherries (drained and patted dry)
- 1/2 cup finely chopped pecans or walnuts (optional)
Finishing
- Additional powdered sugar, for rolling
Instructions
- Preheat the Oven. Set your oven to 325°F (165°C). Line a baking sheet with parchment paper to prevent sticking and make for easy cleanup.
- Cream Butter and Sugar. In a large mixing bowl, beat the softened butter with 1/2 cup powdered sugar until light and fluffy. This step incorporates air for a tender cookie.
- Add Vanilla. Stir in the vanilla extract until well distributed throughout the mixture, enhancing the cookies’ flavor.
- Combine Dry Ingredients. Gradually add in the all-purpose flour and salt, mixing on low speed or by hand just until combined. Do not overmix, as this can toughen the cookies.
- Fold in Cherries and Nuts. Gently fold in the finely chopped maraschino cherries and nuts (if using), making sure they’re evenly distributed but taking care not to crush the cherries.
- Shape the Cookies. Scoop out tablespoon-sized portions of dough and roll each into a ball between your palms. Place them on the prepared baking sheet, spacing them slightly apart.
- Bake. Bake in the preheated oven for 18–20 minutes, or until the bottoms are just beginning to turn a light golden brown. The tops should remain pale.
- First Sugar Coating. Remove the cookies from the oven and allow them to cool for about 5 minutes. While still warm, gently roll each cookie in additional powdered sugar to coat.
- Cool and Finish. Let the cookies cool completely on a wire rack. Once cool, roll them again in powdered sugar to create a thick, snowy finish for both taste and appearance.
Notes
- Ensure maraschino cherries are well-drained and patted dry to prevent excess moisture in the dough.
- If omitting nuts, you can slightly increase the amount of cherries or add mini chocolate chips for variation.
- Cookies can be made ahead and freeze well for up to a month. Roll in powdered sugar again after thawing.
- Let the cookies cool briefly before the first coating so they don’t break, but are still warm enough for the sugar to stick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 8g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg