Cherry Snowball Cookies

Save this recipe on:

Delicate, melt-in-your-mouth cookies dusted in snowy powdered sugar and studded with bright cherry pieces – these Cherry Snowball Cookies are what holiday cookie dreams are made of. They look like tiny snowballs on your dessert table, but inside you get buttery richness, a soft crumb, and little pops of cherry in every bite.

They’re simple enough for a weekday baking session yet pretty enough for Christmas cookie exchanges, dessert platters, or gifting to friends and neighbors. If you love easy, nostalgic cookies that feel special without a lot of fuss, this is one you’ll come back to every holiday season.

---

Why You’ll Love These Cherry Snowball Cookies

Cherry Snowball Cookies are classic for a reason, but this version adds just enough flair to make them unforgettable.

• Buttery and tender: A rich butter-based dough gives you that soft, shortbread-style texture that practically crumbles in your mouth.
• Studded with cherries: Finely chopped maraschino cherries add sweetness, color, and a little chew that makes these more fun than plain snowball cookies.
• Not overly sweet: Even with the powdered sugar coating, the cookies themselves aren’t cloying, so you can happily enjoy more than one.
• Perfect for gifting: They travel well, look charming in tins or boxes, and stay pretty for days.
• Freezer-friendly: You can make the dough ahead or freeze baked cookies, making holiday prep so much easier.

Whether you’re planning cookie trays, holiday dessert spreads, or just a cozy baking day with the family, these cookies tuck into any occasion beautifully.

---

What Kind of Cherries Work Best in Cherry Snowball Cookies?

Maraschino cherries work best for Cherry Snowball Cookies because they’re soft, sweet, and hold their color beautifully when baked. They also bring that festive pink-red hue that makes the cookies look like tiny ornaments rolled in snow.

You’ll want to drain them very well and pat them completely dry before chopping and adding them to the dough. Too much liquid from the jar can make your cookie dough sticky and cause the cookies to spread instead of holding that pretty round shape.

If you prefer something less sweet, you can swap part (or all) of the maraschino cherries for dried cherries. Just chop them finely so they distribute nicely through the dough. The flavor will be a little more tart and sophisticated, but still delicious.

---

Ingredients for the Cherry Snowball Cookies

Before you start baking, it helps to understand what each ingredient is doing in the recipe. Here’s what you’ll be using and why it matters.

• Unsalted butter – The base of the cookie dough. Butter adds flavor, richness, and that classic shortbread-like texture that makes the cookies tender and delicate.
• Powdered sugar – Used in the dough for a fine, melt-in-your-mouth sweetness and again for rolling the warm cookies to create that snowy coating.
• Vanilla extract – Enhances the sweetness of the cherries and rounds out the flavor, making the cookies taste warm and cozy.
• All-purpose flour – Provides structure so the cookies hold their round shape and don’t spread flat in the oven.
• Salt – Just a pinch balances all the sweetness and makes the buttery flavor pop.
• Maraschino cherries – Finely chopped cherries are folded into the dough to add color, flavor, and little pockets of sweetness in every bite.
• Chopped nuts (like pecans or walnuts) – Optional but highly recommended for a bit of crunch and nutty depth that pairs beautifully with the cherries.

Having everything measured and ready before you start mixing makes the process smoother, especially once you add the cherries and begin rolling the dough into balls.

---

How To Make the Cherry Snowball Cookies

Once your ingredients are prepped, the dough comes together quickly. Take your time with the creaming step and drying the cherries – those two details make the biggest difference in the final texture.

Step 1: Prep the Cherries and the Oven

Drain the maraschino cherries very well, then pat them dry with paper towels until there’s no visible moisture on the outside. Finely chop them so they’ll distribute evenly in the dough without creating wet pockets.

Preheat your oven so it’s fully hot when the cookies go in, and line your baking sheets with parchment paper to prevent sticking and keep the bottoms from over-browning.

Step 2: Cream the Butter and Sugar

In a mixing bowl, beat the softened butter with the powdered sugar until the mixture is light, creamy, and slightly fluffy. This step incorporates air into the dough, which helps keep the cookies from being dense.

Mix in the vanilla extract until fully combined, scraping down the sides of the bowl so everything is evenly blended.

Step 3: Add the Dry Ingredients

Whisk the flour and salt together in a separate bowl so the salt is evenly dispersed. Gradually add this dry mixture to the butter mixture, mixing on low speed just until a soft dough forms.

The dough should be soft but not sticky. If it still seems very sticky at this point, you can let it rest for a few minutes or chill briefly so the butter firms up slightly.

Step 4: Fold in the Cherries and Nuts

Add the finely chopped cherries and chopped nuts to the dough. Use a spatula or wooden spoon to gently fold them in until they’re evenly distributed.

Try not to overmix here – you want the dough to stay tender, and overworking it can make the cookies a bit tough.

Step 5: Chill and Shape the Dough

For easiest handling, chill the dough for a short time so it firms up and is easier to roll. Once chilled slightly, scoop small portions of dough and roll them between your palms into neat, even balls.

Place the dough balls on your prepared baking sheets, leaving a little space between each one. They won’t spread much, but you still want airflow around them for even baking.

Step 6: Bake Until Just Set

Bake the cookies until they are set and the bottoms are just turning a very light golden color. The tops should still look pale – that’s what keeps the centers soft and tender.

Let the cookies cool on the baking sheet for a few minutes. They’ll be fragile while they’re hot, so give them a moment to firm up before moving them.

Step 7: Roll in Powdered Sugar

While the cookies are still warm but cool enough to handle, gently roll each one in powdered sugar until fully coated. The warmth helps the sugar cling and form that snowy white layer.

For an extra-pretty finish, you can let the cookies cool completely and then give them a second roll in powdered sugar just before serving.

---

Serving Cherry Snowball Cookies

Cherry Snowball Cookies are petite and rich, which makes them perfect for sharing. A typical batch will make enough for around 10–12 people, assuming everyone enjoys two or three cookies.

Serve them:

• On a Christmas dessert platter alongside brownies, bars, and other cookies.
• With coffee, hot cocoa, or tea as a cozy afternoon treat.
• Packaged in tins or boxes with tissue paper for festive edible gifts.

Because they’re sturdy once cooled and coated in sugar, they also travel well to holiday parties, potlucks, or cookie exchanges.

---

How to Store Cherry Snowball Cookies

Cherry Snowball Cookies store beautifully, which is one of the reasons they’re so popular for the holidays.

• Room temperature: Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Keep them in single layers separated with parchment paper so the sugar coating stays neat.
• Re-coating: If the powdered sugar absorbs a bit over time, you can lightly dust or roll them in a little extra sugar just before serving.
• Freezing baked cookies: Place the fully cooled cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container with parchment between layers. Freeze for up to 2 months. Thaw at room temperature and dust again with powdered sugar if needed.
• Freezing the dough: You can also roll the dough into balls and freeze them unbaked. When you’re ready to bake, let them sit on the counter while the oven preheats, then bake from chilled and roll in powdered sugar while warm.

Handled properly, your Cherry Snowball Cookies will stay soft, pretty, and ready to serve whenever guests (or cravings) show up.

---

Frequently Asked Questions

Why is my dough so crumbly?
Snowball cookie dough is naturally on the drier side, but it should still hold together when pressed. If it’s falling apart, your butter may have been too cold or you may have packed the flour too tightly when measuring. Gently work the dough with clean hands – the warmth can help it come together – or add a teaspoon of milk or cream at a time until it holds.

Can I make Cherry Snowball Cookies without nuts?
Yes. You can simply leave out the nuts if you need a nut-free version. The cookies will still be delicious and tender. If you want a bit of texture without nuts, try swapping in a few extra chopped cherries or even mini chocolate chips.

How do I keep the cookies from flattening?
Flattening usually happens when there’s too much moisture or the butter is overly soft. Make sure the cherries are very well drained and patted dry, measure your flour accurately, and chill the dough briefly before rolling. Starting with a properly preheated oven also helps them set quickly and hold their shape.

Can I make the dough ahead of time?
Absolutely. You can prepare the dough, cover it tightly, and refrigerate it for up to 2 days. When you’re ready to bake, let it sit at room temperature just long enough to scoop and roll. You can also freeze shaped dough balls and bake them straight from the freezer, adding an extra minute or two to the bake time.

Do these cookies travel well for gifting or cookie exchanges?
Yes, they’re great travelers. Once the cookies are fully cooled and the powdered sugar coating is set, pack them in a snug container with parchment between layers. If you’re worried about the sugar getting messy, you can add a light extra dusting after they reach their destination.

---

Want More Cookie Ideas with a Festive Twist?

If these Cherry Snowball Cookies have you in the holiday baking mood, you’ll love exploring more fun and cozy cookie recipes:

• Try these sparkling Winter Wonderland Chocolate Chip Christmas Cookies when you want classic chocolate chip flavor dressed up for the holidays.
• Bake a batch of rich, nutty Frosted Butter Pecan Cookies for a butter-forward cookie with creamy frosting and plenty of crunch.
• For something warmly spiced, these Soft Pumpkin Snickerdoodles with Cinnamon Sugar are pillowy, cozy, and perfect for fall and winter.
• When you’re craving bright and tangy, Delicious Lemon Gooey Butter Cookies bring citrusy flavor and an ultra-soft texture.

Add a mix of these to your cookie trays alongside Cherry Snowball Cookies and you’ll have a dessert spread that feels bakery-worthy with very little stress.

---

Save This Pin For Later

📌 Save this recipe to your favorite holiday or dessert board on Pinterest so you can come back to it anytime you need an easy cookie idea or a pretty addition to your dessert table.

When you bake these Cherry Snowball Cookies, I’d love to hear how they turned out. Did you keep them classic with just cherries and nuts, or did you add your own twist with chocolate chips or different nuts?

Share your spins, questions, and baking wins – it’s always so helpful to see how others make these recipes their own. And if you want even more inspiration, you can find daily recipe ideas, cookie bakes, and cozy meal inspo from Life With Mira.

---

Print

Save this recipe on: