Last December, my neighbor Mrs. Peterson knocked on my door with tears in her eyes, clutching an empty plate. "I need that cherry snowball cookies recipe," she said. "My grandkids ate every single one I brought to dinner and now they're demanding I make more." That's exactly what happens with these cookies - one bite and people go nuts for them. I've been making them for years, messing around with the recipe until I got that sweet spot of buttery goodness and festive cherry flavor.
Why You'll Love This Cherry Snowball Cookies
These cherry snowball cookies have become my go-to for every holiday gathering. When I show up with a tin of these, people literally fight over the last few. I'm not kidding - I watched my brother-in-law hide three cookies in his jacket pocket at Thanksgiving. They're super easy to make, which is great when you're already stressed about cooking a huge meal and need something that won't make you want to cry.
Jump to:
- Why You'll Love This Cherry Snowball Cookies
- Cherry Snowball Cookies Ingredients
- How To Make Cherry Snowball Cookies Step By Step
- Equipment
- Tasty Twists on Cherry Snowball Cookies
- Substitutions
- Storing Your Cherry Snowball Cookies
- Top Tip
- What to Serve With Cherry Snowball Cookies
- FAQ
- Time to Start Your Holiday Baking!
- Related
- Pairing
- Cherry Snowball Cookies
Cherry Snowball Cookies Ingredients
The Cookie Base:
- Unsalted butter
- Powdered sugar
- All-purpose flour
- Vanilla extract
- Pinch of salt
The Cherry Magic:
- Maraschino cherries
- Extra powdered sugar for rolling
Optional Extras:
- Chopped pecans or walnuts
- Almond extract
- Cherry juice from the jar
How To Make Cherry Snowball Cookies Step By Step
Prep Work:
- Preheat oven to 350°F
- Drain and chop your cherries (save some juice)
- Let butter soften on counter
- Line baking sheets with parchment
Make the Dough:
- Cream butter and powdered sugar until fluffy
- Add vanilla and mix well
- Slowly add flour and salt
- Fold in chopped cherries gently
Shape and Bake:
- Roll dough into walnut-sized balls
- Place on baking sheets 2 inches apart
- Bake 12-15 minutes until barely golden
- Don't overbake or they'll be dry
The Rolling Magic:
- Let cookies cool 5 minutes (not completely)
- Roll warm cookies in powdered sugar
- Cool completely, then roll again
Equipment
- Large mixing bowl
- Electric mixer
- Cookie scoop or tablespoon
- Baking sheets
- Parchment paper
- Wire cooling rack
Tasty Twists on Cherry Snowball Cookies
Chocolate Cherry:
- Add cocoa powder to dough
- Use chocolate chips too
- Roll in cocoa-powdered sugar mix
- Double chocolate heaven
Almond Cherry:
- Replace vanilla with almond extract
- Add chopped almonds
- Almond and cherry combo
- Tastes like fancy bakery cookies
Holiday Spice:
- Add cinnamon and nutmeg
- Use cherry pie spice
- Warm winter flavors
- Perfect for Christmas morning
Tropical Twist:
- Coconut flakes in dough
- Roll in coconut instead of sugar
- Add lime zest
- Summer vacation vibes
Substitutions
Cherry Options:
- Maraschino → Dried cherries (chopped small)
- Red → Green maraschino cherries
- Regular → Sugar-free cherries
- Jarred → Fresh cherries (pit and chop)
Flour Swaps:
- All-purpose → Gluten-free flour blend
- Regular → Almond flour (use less)
- White → Whole wheat pastry flour
Butter Alternatives:
- Regular → Vegan butter
- Unsalted → Salted (skip added salt)
- Butter → Cream cheese (softer cookies)
Nut Add-ins:
- None → Chopped pecans
- Regular → Pistachios
- Standard → Almonds
Storing Your Cherry Snowball Cookies
Counter Storage (1 week):
- Airtight container
- Layer with parchment paper
- Cool, dry place
- Don't stack too high
Freezer Storage (3 months):
- Freeze before final powdered sugar roll
- Single layer on baking sheet first
- Transfer to freezer bags
- Roll in sugar after thawing
Gift Giving:
- Wait until completely cool
- Pack in tins with parchment
- Include storage instructions
- Best within 3 days
Top Tip
- From years of making these Cherry Snowball Cookies in different seasons and weather, here's what makes the biggest difference - timing is everything with the powdered sugar coating. Most people screw this up by either rolling too early or too late, then wonder why their cookies don't look like perfect little snowballs.
- Here's the trick nobody tells you - roll the cookies in powdered sugar twice, but at different times. First roll them while they're still warm from the oven (about 5 minutes after baking), which helps the sugar stick to the surface. Then let them cool completely and roll them again right before serving or packing them up. This double-roll method gives you that thick, snowy coating that won't disappear or look patchy.
- The other thing that makes a huge difference is how you handle the cherries. Don't just dump them straight from the jar into your dough - drain them well and pat them dry with paper towels. Wet cherries will make your dough sticky and cause the cookies to spread weird in the oven. I learned this the hard way when my first batch looked more like cherry pancakes than cookies.
What to Serve With Cherry Snowball Cookies
From years of holiday entertaining and watching what people actually reach for, these cookies pair best with drinks that cut through their sweetness. Fresh coffee is my go-to because the bitter balances out all that powdered sugar and butter just right. Hot chocolate works great too, especially with marshmallows for the kids - liam always insists on extra marshmallows and ends up with more marshmallow than chocolate. During the holidays, I always serve them alongside spiced apple cider that's been simmering in the crockpot all day, or peppermint tea for the adults who want something lighter. For cold drinks, you can't beat ice-cold milk - it's classic for a reason and watching people dunk these cookies never gets old.
When I'm putting together a holiday spread, these cherry snowball cookies work great as part of a bigger dessert table. They look beautiful next to chocolate fudge squares, vanilla shortbread, or peppermint bark pieces - the white powdered sugar coating makes everything else pop. If you're doing a cookie exchange or party platter, throw in some cheese and crackers for people who want something savory to balance out all the sweet. My mother-in-law taught me this trick, and now I always include a small cheese board because some people need that salty break between cookies. Fresh grapes or other fruit also work surprisingly well.
FAQ
What are cherry snowball cookies made of?
These cookies are made with butter, powdered sugar, flour, vanilla, and chopped maraschino cherries. The base is like Mexican wedding cookies or Russian tea cakes, but the cherries add sweetness and that festive red color. They get rolled in powdered sugar twice for that snowy look.
Can I use fresh cherries instead of maraschino cherries?
Yeah, but you'll need to pit and chop them small, then pat them bone dry with paper towels. Fresh cherries have way more moisture and can make your dough all sticky. You might also want to add a bit more sugar since fresh cherries aren't as sweet as the jarred ones.
Do cherry snowball cookies need to be refrigerated?
Nope, these cookies stay fresh at room temperature in a container for up to a week. Putting them in the fridge can actually make them lose that tender texture. Just keep them in a cool, dry spot away from heat and humidity.
Can I freeze cherry snowball cookies?
You bet! Freeze them before the final roll in powdered sugar. Put them on a baking sheet in single layer, freeze until solid, then dump them in freezer bags. They'll keep for up to 3 months. Roll in fresh powdered sugar after thawing.
Time to Start Your Holiday Baking!
What I love most about this Cherry Snowball Cookies is how it brings out the kid in everyone. There's something about those bright red cherry pieces peeking through the snowy white coating that just screams party time. liam always gets so proud when we bring these to school events because his teacher, Mrs. Martinez, literally does a little happy dance when she sees them. And honestly, making them has become one of our favorite holiday traditions - him chopping cherries (very carefully) while I cream the butter, both of us covered in powdered sugar by the end.
Ready for more sweet treats that'll cement your reputation as the neighborhood baking hero? Try our Easy Peanut Butter Cup Cookies that combine two favorite flavors into one bite that'll make people forget their own names. Want something for breakfast that feels like dessert but won't make you feel guilty? Our Healthy Almond Poppy Seed Muffins are great for weekend mornings when you want something special but not too heavy. And if you're craving something rich and fancy that looks like you went to culinary school, The Best Biscoff Truffles Recipe will blow everyone's mind with those spiced cookie flavors wrapped in creamy chocolate.
Share your Cherry Snowball Cookies success! We love seeing your powdered sugar masterpieces and hearing about whose day you made with homemade cookies!
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Pairing
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Cherry Snowball Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F and line baking sheets with parchment.
- Drain, dry, and chop maraschino cherries.
- Cream butter and sugar, then mix in vanilla, flour, salt, and cherries.
- Shape dough into balls and bake until lightly golden.
- Roll warm cookies in powdered sugar, cool, then roll again.
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