Cherry Snowball Cookies Recipe fans, you’re about to meet the easiest showstopper this holiday season. These tender, buttery cookies studded with maraschino cherries, toasted pecans, and mini chocolate chips finish in a cloud of powdered sugar — pure festive magic.
Short, punchy, and irresistible. Ready?
Why you’ll love this recipe
Who says holiday cookies need to be complicated? This one delivers big flavor with straightforward steps. The dough stays tender, the cherries add bright pops, and the powdered-sugar finish gives every bite a nostalgic, snowy look. Perfect for cookie swaps, gift tins, or just hiding a plate in the back of the fridge (we won’t tell).
Big win: These cookies actually get better after a day, so they’re ideal for make-ahead baking.
The story behind the cookies
My neighbor handed me a tin of these last winter and I swear — one bite transported me to my grandma’s kitchen. I begged, tested, burned a few batches while wrapping gifts, and eventually nailed the balance of cherry, nut, and vanilla. The name stuck because when you roll them in sugar, they look like little snowballs landing on your holiday platter.
Can something so easy feel so nostalgic? Yes. And you’ll get those same “where’d you get these?” questions at every party.
Ingredients breakdown — what each part does
- Butter (room temp): Creates that melt-in-your-mouth base. Don’t use melted butter.
- Powdered sugar (in dough + dusting): Keeps texture tender and gives the classic snow-kissed finish.
- Granulated sugar: Adds structure and helps with browning control.
- Almond + vanilla + cherry emulsion: Layered extracts build deep, festive flavor.
- Maraschino cherries: Give sweet-tart bursts; drain thoroughly.
- Finely ground pecans: Add richness and gentle crunch.
- All-purpose flour: The structure — add a little at a time.
- Mini chocolate chips: Surprise pockets of chocolate that pair perfectly with cherry.
Ingredient note: For Fruit Christmas Cookies vibes, sub dried cranberries for cherries. For an Italian twist, use toasted almonds and a splash of amaretto.
Quick shopping tips
- Skip neon cherries; pick brands with natural color for better flavor.
- Buy whole pecans and grind them if possible — they taste fresher.
- Look for real vanilla extract in the baking aisle. I promise it’s worth it.
- If you can’t find cherry extract, see substitution notes below.
Equipment you’ll need
Stand mixer or hand mixer, bowls, measuring tools, cookie scoop (1½ tbsp), baking sheets, parchment paper, cooling rack, food processor (for nuts), fine-mesh sieve for powdered sugar. Simple stuff, nothing exotic.
How to make it — step-by-step
Follow these steps exactly and you’ll get consistent, tender cookies every time.
- Cream the butter and sugars. Beat room-temperature butter with powdered sugar and granulated sugar until pale and fluffy — about 4–5 minutes. This traps air and yields a light crumb.
- Add extracts and salt. Mix in salt, vanilla, almond, and cherry extract until fragrant. Don’t rush — these aromatics define the cookie.
- Prep the cherries. Drain maraschino cherries, blot with paper towels, then chop finely. Excess moisture ruins dough texture. Remove liquid thoroughly.
- Fold in cherries and nuts. Add chopped cherries and finely ground pecans. Mix gently so pieces distribute evenly.
- Add flour gradually. Stir in flour a half-cup at a time until dough forms. Depending on cherry moisture, you may need 3½–4½ cups. Dough should hold together without being sticky. If sticky, add a little flour; if crumbly, add a teaspoon of milk.
- Stir in chocolate chips. Fold in mini chips with a wooden spoon to avoid overworking dough.
- Chill the dough. Refrigerate 30–60 minutes. Chilled dough produces neater balls and prevents spreading.
- Scoop and shape. Roll 1½-tablespoon scoops into smooth balls. If dough sticks, dust hands or scoop with powdered sugar. Place on parchment-lined sheets about 1 inch apart.
- Bake. Preheat oven to 350°F (175°C). Bake 15–17 minutes until bottoms are lightly golden and tops still look slightly soft. Don’t overbake.
- Sugar them twice. While slightly warm, roll cookies in powdered sugar. After they cool fully, roll again for that perfect snowy finish.
Baking tip: Underbake slightly — the cookies continue to set on the hot pan and stay tender inside.
Pro tips for perfect results
- Room-temperature butter is essential. Too cold = lumpy creaming; too soft = greasy texture.
- Drain cherries well. Use paper towels to blot liquid. Excess moisture ruins the dough.
- Chill the dough. This prevents spreading and improves shape.
- Use a hot-knife trick for tidy scooping: heat your scoop briefly under hot water, dry, then scoop.
- Double roll in powdered sugar for a lasting snowy look.
- Freeze dough balls for up to 3 months; bake straight from frozen (add 1–2 minutes).
Bold tip: If the dough feels too wet because of cherry juice, add flour slowly until it firms up — patience here saves the bake.
Variations & bold add-ins
Want to customize? Here are tested ideas that work beautifully.
- Dried cranberries + orange zest: swaps cherries for a tangy, citrusy holiday version — great for Fruit Cookies Christmas flavor.
- White chocolate chips + macadamias: for a sweeter, tropical twist.
- Cardamom + chopped candied ginger: adds warmth and complexity.
- Amaretto or bourbon: a tablespoon plays well with almond extract for a sophisticated bite.
- Walnuts or almonds instead of pecans for different nuttiness.
Try a combo: white chocolate + dried cherries for a bright, tangy-sweet pairing.
Serving suggestions — make it memorable
- Arrange on a festive platter dusted with extra powdered sugar.
- Pair with hot cocoa, mulled cider, or robust espresso.
- Put cookies in pretty tins with parchment separators for gifting.
- Make mini cookie stacks and tie with ribbon as edible favors.
Want to wow guests? Serve a cookie alongside a small scoop of vanilla gelato and a drizzle of cherry reduction. Yes, it sounds extra — but it’s worth it.
Storage and make-ahead magic
- Room temp (airtight): up to 1 week — cookies stay tender.
- Refrigerated: up to 2 weeks; flavors meld and deepen.
- Dough balls frozen: up to 3 months; bake from frozen, add 1–2 minutes.
- Baked, frozen: up to 2 months; thaw and re-dust with powdered sugar.
FYI: These are actually better after a day — the extracts and nuts settle into the dough for richer flavor.
Troubleshooting — quick fixes
- Too sticky? Add flour 1–2 tbsp at a time until manageable.
- Spreading too much? Chill dough longer; reduce oven temp by 10°F if needed.
- Powdered sugar melting away? Roll twice and store in single layers with parchment between.
- Dry, crumbly texture? You likely over-measured flour — add a splash of milk or an extra yolk next time.
FAQ — short & direct
Can I skip cherry extract?
Yes — substitute 2 tsp vanilla + ½ tsp almond for a similar profile.
Can I use fresh cherries?
Fresh cherries have too much moisture. Use dried cherries or well-drained maraschino cherries.
Are these icebox cookies?
You can chill dough logs and slice (icebox style), but I prefer scooped balls for a classic snowball shape. For an Icebox Cookies Recipe twist, form a log, wrap, chill, and slice thin.
Do they freeze well?
Yes — freeze dough balls up to 3 months. Bake from frozen; re-dust sugar after thawing.
Why this works every time
These cookies balance fat, sugar, and moisture perfectly. The finely ground nuts distribute fat and flavor without dominating texture. Extracts layer aroma so each bite feels complex. Cherries bring brightness; chocolate chips add depth. Powdered sugar finishes the look and softens the first bite. It’s a simple chemistry of deliciousness.
Final thoughts — wrap-up
If you love Cherry Snowballs or crave a standout Christmas Cookie Recipes Homemade addition to your holiday lineup, this recipe delivers. It’s approachable for beginners and satisfying for seasoned bakers. You’ll get festive color, tender crumbs, and that snowy look everyone loves.
Try variations, freeze dough for busy weeks, and most of all — enjoy the process. Baking should bring joy, not stress. IMO, these are the kind of cookies that become family tradition.
Bake them, gift them, or hoard them quietly in the pantry. Either way, you’ll have a new holiday staple.
Happy baking — and don’t forget to share your cookies (or at least the recipe).
Follow me on Pinterest for daily new recipes.
Ultimate Cherry Snowball Cookies Recipe — Fruit Christmas Cookies with a Twist
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Total Time: 47 minutes
- Yield: 36 cookies 1x
- Category: Dessert
Description
Light, buttery rounds studded with maraschino cherries, crunchy pecans and tiny chocolate chips, then dusted twice in powdered sugar for that classic snowy finish.
Ingredients
Dough
- 1½ cups butter, softened (about 340 g) — salted or unsalted
- ¾ cup powdered (confectioners’) sugar (about 90 g) — folded into the dough
- ½ cup granulated sugar (100 g)
- 1 teaspoon salt (5 g)
- 1½ teaspoons almond extract (≈7 ml)
- 1½ teaspoons vanilla extract (≈7 ml)
- ½ teaspoon cherry extract or emulsion (≈2 ml) — optional but flavorful
- ½ cup maraschino cherries, well-drained and finely chopped (≈75 g)
- 1 cup pecans, ground to a fine meal (≈120 g)
- 4½ cups all-purpose flour (about 540 g) — add gradually as needed
- ¾ cup mini chocolate chips (≈130 g), semi-sweet suggested
For rolling
- 1½ cups powdered sugar (about 180 g) — for coating
Instructions
- In a large mixing bowl, beat the softened butter with the powdered sugar and granulated sugar until the mixture turns pale and airy — roughly 4–6 minutes on medium speed. This aerates the dough and gives the cookies their tender crumb.
- Add the salt, almond extract, vanilla and cherry extract. Mix until the flavorings are evenly blended and the batter smells fragrant.
- Pat the drained maraschino cherries dry with paper towels, chop them small, and fold them gently into the butter mixture so they distribute without releasing extra moisture. Remove as much liquid as possible from the cherries.
- Stir in the finely ground pecans until they’re incorporated and the mix feels slightly coarse.
- Gradually add the flour a half-cup at a time, mixing just until the dough holds together. Depending on how much cherry juice or humidity you have, you may need a little less or a little more flour. The dough should be cohesive but not dry.
- Fold in the mini chocolate chips with a wooden spoon or spatula — avoid overmixing to keep the cookies tender.
- Cover the bowl and chill the dough for 30–60 minutes. Chilling firms the fat and prevents excessive spreading in the oven. Meanwhile, preheat the oven to 350°F (175°C) and line baking sheets with parchment.
- Scoop out rounded tablespoons (about 1½ tbsp) of dough and roll into smooth balls. Place them on the prepared sheets about 1 inch apart. If the dough becomes tacky, lightly dust your hands or the scoop with powdered sugar.
- Bake for 15–17 minutes, or until the bottoms gain a hint of color while the tops remain pale and delicate. Remove trays from the oven.
- Immediately roll the warm cookies in powdered sugar to create the first snowy layer. Let them cool on a rack, then roll once more in sugar for the classic double-coated look.
Notes
- Notes & Tips
- Chill the dough — don’t skip it. Cold dough yields neater cookies and cuts down on spreading.
- Dry your cherries thoroughly. Excess syrup = soggy dough. Pat them until nearly dry.
- If dough feels too sticky, add flour 1–2 tablespoons at a time until manageable. If it’s too stiff, stir in a teaspoon of milk.
- Bake time varies. Aim for slightly underbaked centers; the cookies finish setting on the hot sheet.
- Double coating in powdered sugar keeps the “snowball” look longer, especially if you store cookies in layers separated by parchment.
- Pro tip: Line your baking sheet with a silicone mat or parchment and rotate pans halfway through baking for even color.
- Variations & Substitutions
- Swap dried cranberries for maraschino cherries for a less sweet, tangy version.
- Use white chocolate chips or chopped white chocolate instead of semi-sweet for a sweeter contrast.
- Add a pinch of cardamom or orange zest to the dough for a warm, citrusy twist.
- Replace pecans with walnuts or almonds if preferred.
- No cherry extract? Use 2 tsp vanilla + ½ tsp almond extract as a simple substitute.
- Storage & Make-Ahead
- Store in an airtight container at room temperature for up to 7 days.
- Refrigerate to extend life to about 2 weeks; flavors will deepen.
- Freeze raw dough balls for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the bake time.
- Freeze baked cookies for up to 2 months; re-dust with powdered sugar after thawing.
Cherry Snowball Cookies Recipe, Fruit Christmas Cookies, Fruit Cookies Christmas, Icebox Cookies Recipe, Cherry Icebox Cookies, Recipes For Cherries, Cherry Snowballs, Christmas Cookie Recipes Homemade, Cherry Christmas Cookies
