Cherry Snowball Cookies Recipe – Easy Festive Holiday Treats

Picture this: the cozy hum of your oven, a soft blanket of powdered sugar drifting through the air, and the pop of bright red cherries peeking out of pillowy, tender cookies. The first time I baked these Cherry Snowball Cookies, the kitchen was filled with a sweet, buttery aroma so inviting that my kids were practically orbiting the cookie tray, waiting for their first taste. I remember pausing, spatula in hand, just to soak in the moment — the kind where you realize you’ve landed on something special. These cookies aren’t just a festive delight; they’re a little edible hug, each with a surprise cherry center that makes you grin every time.

My grandma used to make a version of snowball cookies for Christmas, but she’d always stick a pecan in the middle. Years ago, after a holiday bake sale (where someone brought a batch with maraschino cherries), I got curious and set out to recreate that beautiful pop of color and flavor. Let’s face it, the combo of buttery cookie and sweet cherry is pure nostalgic comfort, and honestly, I wish I’d tried it sooner. These treats are dangerously easy to whip up — perfect for last-minute gatherings, gifting to neighbors, or just sneaking off the cooling rack when nobody’s looking (my family’s specialty).

Whenever I bring Cherry Snowball Cookies to a holiday party, they vanish in minutes — no kidding, I’ve caught more than one friend asking for the recipe before dessert is done. They’ve become a staple for family movie nights, potlucks, and Christmas cookie exchanges. And yes, I’ve tested this recipe more times than I’d like to admit (all in the name of research, of course). If you’re looking for something that feels like winter magic and tastes like a holiday tradition, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

You know what? Cherry Snowball Cookies aren’t just another holiday treat — they’re a tried-and-true favorite that hits all the right notes. Over the years, I’ve baked countless batches, tweaking the dough for extra tenderness and perfecting the cherry-to-cookie ratio. Here’s why you’ll fall head over heels for these cookies (and maybe sneak one or two before sharing):

• Quick & Easy: Ready in under 45 minutes, so you can whip up a batch even on your busiest December afternoon.
• Simple Ingredients: Everything is straightforward — you probably have the essentials on hand (butter, flour, powdered sugar, and maraschino cherries).
• Perfect for Holidays: These look stunning on any Christmas cookie tray, bring a pop of color to potlucks, and are ideal for gifting.
• Kid-Approved: My little ones can’t get enough — the cherry surprise inside is always a hit.
• Unbelievably Tender: The melt-in-your-mouth texture is pure magic, and the sweet cherry center takes it to another level.

What sets my Cherry Snowball Cookies apart? For starters, I use a touch of almond extract (trust me, it plays so well with the cherries), and I roll each cookie twice in powdered sugar for that perfect snowy finish. No nuts in the dough means they’re soft and delicate, letting the cherry shine. And if you’re worried about dry cookies — don’t be! The dough stays moist thanks to the cherry’s juice, which seeps into each bite.

This isn’t just a cookie — it’s the kind that makes you close your eyes after the first bite, savoring the buttery crumb and sweet burst of cherry. It’s festive comfort food, updated for today’s busy kitchens but keeping all the old-school joy. Whether you’re hoping to impress guests or just need a little afternoon pick-me-up, these cookies bring a touch of holiday magic with every bite.

What Ingredients You Will Need

These Cherry Snowball Cookies keep things simple, relying on classic pantry staples and a few festive extras. The ingredients are easy to find, and most substitutions work like a charm if you’re low on something. Here’s the full lineup for your baking adventure:

• For the Dough:
  • 1 cup (226 g) unsalted butter, softened (I like Land O’Lakes or Kerrygold for the richest flavor)
  • ½ cup (60 g) powdered sugar (plus extra for rolling; confectioners’ sugar is best)
  • 2 cups (240 g) all-purpose flour (King Arthur or Gold Medal work great)
  • ¼ teaspoon salt (balances the sweetness)
  • 1 teaspoon pure vanilla extract (optional: add ¼ teaspoon almond extract for a subtle cherry-almond vibe)
• For the Cherry Center:
  • 20-24 maraschino cherries, drained and patted dry (reserve a little juice for flavor if you like; I use Tillen Farms for less artificial taste)
• For Rolling:
  • ¾ cup (90 g) powdered sugar (for rolling cookies before and after baking)

Ingredient Notes & Substitutions:

• Use gluten-free all-purpose flour for a celiac-friendly batch; Bob’s Red Mill 1-to-1 is my go-to.
• Dairy-free butter sticks work if you need a vegan option (Earth Balance works in a pinch).
• If you don’t have maraschino cherries, try dried tart cherries rehydrated in a little warm water, or even fresh pitted cherries for a summer twist (though they’ll be juicier).
• Add ½ cup mini chocolate chips to the dough for a “cherry chocolate snowball” variation (kids love this).
• A pinch of cinnamon or nutmeg adds a wintery warmth if you’re feeling adventurous.

All these ingredients are simple, easy to source, and ready to transform into the most festive cherry snowball cookies you’ve ever tasted. No wild shopping needed — just a few pantry staples and a jar of cherries!

Equipment Needed

One of the best parts about Cherry Snowball Cookies is you don’t need fancy gear to make them. Here’s what you’ll want to have ready:

• Mixing Bowls: You’ll need a large one for the dough and a small one for the cherries. I’ve used everything from glass bowls to old ceramic ones — as long as it’s big enough to hold your ingredients, you’re set.
• Electric Mixer: A stand mixer makes creaming butter a breeze, but a hand mixer or even a sturdy wooden spoon works if you’re old-school. I’ve done it both ways, and honestly, the cookies turn out great either way.
• Baking Sheet: Go for a heavy-duty, rimmed sheet lined with parchment paper (easy cleanup and no sticking). If you don’t have parchment, a silicone baking mat is perfect.
• Cookie Scoop or Tablespoon: For portioning the dough evenly. I use a 1-tablespoon scoop, but you can eyeball it, too (just try to keep them roughly the same size for even baking).
• Wire Cooling Rack: This lets the cookies cool evenly after baking. If you don’t have one, a clean kitchen towel works — just move them gently.
• Small Sieve or Sifter: For dusting powdered sugar over the finished cookies. If you’re out of sifters, you can just roll them by hand in a bowl of sugar.

If you’re on a budget, skip the mixer and use a fork to cream the butter — it takes a bit of elbow grease, but it works! I’ve learned to keep my cookie sheets in good shape by lining them every time, and washing them with warm water (no harsh scrubbers). The only “specialty” item here is the cookie scoop, but trust me, it’s worth it for uniform cookies and less mess.

Preparation Method

1. Prep the Cherries: Drain 20-24 maraschino cherries and pat them dry with paper towels. If they’re extra juicy, let them sit out for 10 minutes. (Damp cherries can make the dough slippery, so don’t skip this step!)
2. Cream the Butter and Sugar: In a large bowl, beat 1 cup (226 g) unsalted butter with ½ cup (60 g) powdered sugar until light and fluffy — about 2-3 minutes. (It should look pale and creamy.) If using a stand mixer, use the paddle attachment. Add 1 teaspoon vanilla extract (and almond extract, if desired), and mix until blended.
3. Add Dry Ingredients: Sift together 2 cups (240 g) all-purpose flour and ¼ teaspoon salt. Gradually add to the butter mixture, mixing on low speed until a soft dough forms. If it feels crumbly, keep mixing — it’ll come together with a little patience.
4. Portion the Dough: Scoop out about 1 tablespoon (20 g) of dough per cookie. Flatten each ball slightly in your palm, place a cherry in the center, and wrap the dough around it, sealing the cherry completely. (I sometimes add a little cherry juice to the dough for extra flavor — 1 teaspoon max.)
5. Shape and Chill: Roll each dough-wrapped cherry into a smooth ball and place on a parchment-lined baking sheet, spaced 2 inches (5 cm) apart. Chill the tray in the fridge for 15 minutes. This helps prevent spreading and keeps the cookies tender.
6. Preheat and Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 15-18 minutes, until set but not browned. (The bottoms should be lightly golden, but the tops stay pale.) If you notice cracks, don’t worry — a little imperfection adds homemade charm.
7. First Sugar Roll: Let cookies cool for 5 minutes, then gently roll them in powdered sugar while still warm. (This first roll helps the sugar stick.) Place on a wire rack to cool completely.
8. Second Sugar Roll: Once cooled, roll each cookie again in powdered sugar for a snowy finish. The double rolling gives them that irresistible “snowball” look.
9. Serve or Store: Arrange on a festive plate and enjoy! Store leftovers in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Notes: If your dough feels sticky, chill it for 10 minutes before wrapping the cherries. For extra efficiency, prep all cherries first, then roll the cookies assembly-line style. The cookies are best enjoyed fresh, but they stay tender thanks to the moisture from the cherry center.

Cooking Tips & Techniques

Here’s where years of cookie baking come in handy — these tips can save your batch (and your sanity):

• Don’t Overmix: Once you add the flour, mix just until the dough forms. Overmixing can make the cookies tough, and nobody wants a dense snowball.
• Dry Those Cherries: Honestly, wet cherries are the biggest culprit for soggy centers. Pat them dry, and if you’re using fresh fruit, blot well.
• Chill the Dough: Even a quick 10-15 minute chill helps prevent spreading and keeps the cookies round. I skipped this step once (in a rush), and ended up with flat disks — still tasty, but not the classic snowball.
• Watch Baking Time: Bake until just set. The bottoms should be lightly golden, but the tops stay pale. Overbaking dries them out; underbaking leaves the dough raw around the cherry.
• Double Sugar Rolling: Rolling while warm, then again when cool, creates an extra-thick snowy coating. It’s messy, but so worth it for that classic look.
• Batch Baking: If you’re making a double batch, keep the dough chilled between trays. Warm dough spreads faster and loses shape.
• Multitasking: Prep all the cherries first, then assemble the cookies. This saves time and keeps the dough from drying out while you work.

I’ve made every mistake there is — from soggy cookies to burnt bottoms — but these tips keep things easy and stress-free. Consistency comes from using the same scoop size and chilling well, and the double sugar roll is my secret for picture-perfect snowballs.

Variations & Adaptations

Cherry Snowball Cookies are super flexible — you can tweak them for different tastes, dietary needs, or just for fun. Here are my favorite ways to mix things up:

• Gluten-Free: Swap the all-purpose flour for a 1-to-1 gluten-free blend (like Bob’s Red Mill). They turn out just as tender, with no gritty texture.
• Chocolate Cherry Snowballs: Mix ½ cup mini chocolate chips into the dough, or drizzle baked cookies with melted dark chocolate for a decadent twist.
• Nutty Version: Add ½ cup finely chopped pecans or walnuts to the dough for crunch (my grandma’s favorite adaptation).
• Seasonal Fruit: Use dried cranberries or blueberries in place of cherries for a spring or summer version.
• Vegan Adaptation: Use plant-based butter and swap the powdered sugar for organic versions (some brands are vegan-friendly).
• Flavor Boost: Add orange or lemon zest to the dough for a citrusy pop, especially nice in winter.
• Cooking Methods: If you don’t have an oven, try making the dough and rolling into balls, then chilling and serving as no-bake “cookie bites.”

Personally, my favorite twist is a chocolate drizzle — I melt a little dark chocolate and zig-zag it over the finished cookies. It looks fancy and tastes like a cherry cordial in cookie form! Feel free to play around and make these your own.

Serving & Storage Suggestions

Cherry Snowball Cookies are best served at room temperature, arranged on a festive platter or tiered tray. I like to dust them with a little extra powdered sugar right before serving — it looks like fresh snow, and always gets “oohs” and “aahs.”

Pair with hot cocoa, mulled cider, or a pot of coffee for a cozy holiday vibe. They also play nicely alongside other cookies — think classic sugar cookies, gingerbread, or shortbread for a stunning cookie board.

For storage, keep the cookies in an airtight container at room temperature for up to 5 days. If you’re stacking them, separate layers with parchment to prevent sticking. They freeze beautifully — place on a tray, freeze until firm, then transfer to a zip-top freezer bag for up to 2 months. Thaw at room temperature before serving.

To reheat, pop a few cookies on a plate and microwave for 10 seconds. The flavors mellow and intensify over a day or two, so they’re even better after resting overnight. Don’t store with moist cookies (like brownies), or the sugar coating can get sticky.

Nutritional Information & Benefits

Each Cherry Snowball Cookie (based on a batch of 24) contains roughly:

• Calories: 110
• Fat: 6g
• Carbs: 13g
• Sugar: 6g
• Protein: 1g

Key health benefits come from the cherries, which provide vitamin C and antioxidants. Using unsalted butter keeps sodium low, and the cookies are naturally nut-free (unless you add nuts!). For gluten-free or vegan diets, simple swaps make these inclusive for everyone at the table.

Potential allergens: dairy, wheat, and if you add nuts. I always feel good about serving these because they’re a lighter treat, and cherries add a little fruit goodness to every bite. As a parent, I appreciate how easy they are to tweak for different dietary needs.

Conclusion

If you’re looking for a cookie that brings festive joy and a bit of old-school comfort, Cherry Snowball Cookies are your answer. They’re easy, beautiful, and downright addictive (trust me — one batch is never enough). The buttery dough and cherry center create a flavor combo that feels like a holiday hug, and the snowy coating is pure Pinterest magic.

Don’t be afraid to customize — toss in nuts, chocolate, or a citrus zest to make them your own. I love these cookies for their simplicity, their crowd-pleasing nature, and the way they always make people smile. Honestly, they’re the kind of treat you’ll want to share (but it’s totally okay to keep a stash for yourself).

Let me know how your batch turns out! Drop a comment, share your tweaks, or tag me with your cookie photos. I hope these Cherry Snowball Cookies become a new tradition in your kitchen — happy baking, and may your holidays be extra sweet!

Frequently Asked Questions

How do I keep my Cherry Snowball Cookies from spreading too much?

Chilling the dough before baking helps keep the cookies round and tender. Make sure your butter isn’t too soft when you start, and space cookies at least 2 inches apart on your baking sheet.

Can I use fresh cherries instead of maraschino cherries?

Yes! Pit and dry them well before using. Fresh cherries add a juicy, tart burst, but watch out for extra moisture in the dough.

Are these cookies safe for nut allergies?

Absolutely — the base recipe is nut-free. Only add nuts if you want a crunch. Double-check your ingredient labels for cross-contamination if allergies are a concern.

Can I freeze Cherry Snowball Cookies?

Definitely. Freeze baked cookies in a single layer, then transfer to a freezer bag. Thaw at room temperature and dust with extra powdered sugar before serving for best results.

How long do Cherry Snowball Cookies stay fresh?

Stored in an airtight container at room temperature, they’re best within 5 days. In the freezer, they’ll keep for up to 2 months — just let them come to room temp before enjoying!

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