Cherry Snowball Cookies Recipe delivers tender, buttery shortbread studded with tart-sweet maraschino cherries and a snowy powdered sugar finish. It suits holiday bakers, cookie swap fans, and weeknight treat makers, and you can make a batch in about 40 minutes total. I baked an early batch in a tiny apartment kitchen and powdered sugar drifted everywhere like winter indoors.
Why Cherry Snowball Cookies Recipe Is Worth It
Cherry Snowball Cookies Recipe gives you melt-in-your-mouth texture, bright cherry bits, and that classic snowy look everyone loves. The cookies taste like cherry-almond shortbread with a soft, sweet finish. You get bakery-level results without chilling the dough.
They fit holidays, cookie trays, and last-minute dessert plans because the dough mixes fast and the bake time runs short. The color pops on a platter and the texture pleases both kids and adults. I keep this recipe bookmarked because it never fails the gift tin test.
Ingredients You Need
- Unsalted butter, softened: 1 cup or 226 g. Use good-quality butter for best flavor.
- Powdered sugar for dough: 1/2 cup or 60 g. Domino or store brand both work.
- Vanilla extract: 1 teaspoon. Almond extract: 1/4 teaspoon optional for cherry-almond vibes.
- All-purpose flour: 2 cups or 240 g. Spoon and level or weigh for accuracy.
- Cornstarch: 2 tablespoons or 16 g. It keeps the crumb tender.
- Fine sea salt: 1/2 teaspoon. Table salt works; reduce to 1/4 teaspoon if sensitive.
- Maraschino cherries, drained very well and finely chopped: 3/4 cup chopped, about 20 cherries. Pat them dry to prevent pink streaks. Tillen Farms holds shape well; classic grocery jar works too.
- Finely chopped pecans or walnuts, optional: 1/2 cup. Buy pre-chopped as a shortcut; toast for deeper flavor.
- Powdered sugar for rolling: 1 to 1.5 cups. Sift for the fluffiest coat.
Equipment
- Mixing bowls
- Hand mixer or stand mixer with paddle
- Rubber spatula
- Baking sheets
- Parchment paper or silicone mats
- Small cookie scoop, about 1 tablespoon
- Wire rack
- Fine-mesh sieve for dusting
Quick Tips & substitutions
- Pat cherries dry between several layers of paper towels to keep the dough from turning pink.
- Weigh the flour or spoon and level to avoid a dry dough.
- If the dough looks crumbly, knead it a few times with your hands and it will come together.
- Skip nuts for nut-free cookies or swap in mini white chocolate chips.
- Use almond extract for a classic bakery flavor, or swap in orange zest for a citrus twist.
- Vegan option: use plant-based butter sticks and organic powdered sugar.
- Gluten-free option: use a 1:1 gluten-free baking flour. Add 1 teaspoon xanthan gum if your blend lacks it.
How to Make Cherry Snowball Cookies
- Prep: 20 minutes
- Cook: 12 minutes per batch
- Total: about 40 minutes
- Heat oven to 350°F. Line two baking sheets with parchment.
- Drain cherries, give them a quick rinse if you want less dye, then chop them fine. Press them dry between paper towels until no moisture seeps out.
- Beat butter and 1/2 cup powdered sugar on medium speed for 1 to 2 minutes until creamy and smooth. Mix in vanilla and almond extract.
- Whisk flour, cornstarch, and salt in a bowl. Add the dry mix to the butter bowl and blend on low just until the dough clumps.
- Fold in the chopped cherries and nuts, if using. The dough should feel soft but not sticky.
- Scoop 1 tablespoon portions, roll into balls, and space them 2 inches apart on the sheets.
- Bake 11 to 13 minutes until the tops look dry and the bottoms turn pale golden. The cookies should keep a round shape.
- Cool on the sheet for 5 minutes, then roll warm cookies in powdered sugar until coated. Move them to a rack to cool completely.
- Once cool, roll the cookies in powdered sugar again for that thick, snowy coat. Tap off any excess.
Recipe Variations
- Gluten-free: Use a 1:1 gluten-free baking flour. Add 1 teaspoon xanthan gum if the blend does not include it.
- Vegan: Swap in plant-based butter sticks and organic powdered sugar. Check that your sugar uses vegan processing.
- Low carb inspired: Use powdered erythritol for coating and in the dough, and swap nuts for the cherries. The texture stays tender, and you keep the look with a sugar-free dusting.
- Add-ins: Mix in 1/2 cup mini white chocolate chips, 1/2 cup shredded coconut, or 1 tablespoon orange or lemon zest. Swap almond extract for cherry extract if you want a stronger cherry note.
Ways to Serve Cherry Snowball Cookies
- Stack on a holiday platter with chocolate crinkle cookies for color contrast.
- Pair with hot cocoa, coffee, or a glass of cold milk.
- Crumble over vanilla ice cream and add a spoon of cherry syrup from the jar.
- Pack into tins with parchment for easy gifting.
- Bring to a cookie exchange and label them cherry-almond to help folks with nut allergies.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. Separate layers with parchment so the coating stays fluffy. Freeze baked cookies for up to 2 months; let them thaw at room temperature and dust again to refresh the snowy look. Freeze unbaked dough balls for up to 2 months, bake straight from frozen, and add 1 to 2 minutes to the bake time.
Cherry Snowball Cookies
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together butter and 1/2 cup powdered sugar until light and fluffy. Add vanilla extract and mix well.
- Gradually add flour and salt, mixing just until combined.
- Take about 1 tablespoon of dough, flatten slightly, and wrap dough around each maraschino cherry, rolling into a ball to seal.
- Place cookies on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 13-15 minutes, or until bottoms are just lightly golden but tops remain pale.
- Let cookies cool for 5 minutes, then roll still-warm cookies in powdered sugar to coat. Let cool completely, and roll again in powdered sugar if desired.