Cherry Snowball Cookies

Cherry Snowball Cookies recipe with maraschino cherries and chocolate chips. Easy holiday cookies that melt in your mouth—perfect for festive celebrations.

Hey, I’m Sofia! Welcome to Tasty at Home, where cooking is supposed to be fun, not scary. Last December, I was frantically searching for something special to bring to my office holiday party. My usual sugar cookies felt boring, and I wanted something that screamed festive without being complicated.

Well… I stumbled upon these Cherry Snowball Cookies while scrolling through my grandmother’s recipe box. The pink cherry peeking through that snowy powdered sugar coating? Pure magic. I made a test batch at midnight, and let me tell you, I ate four before they even cooled down.

These cookies are buttery, tender, and surprisingly easy to master. The almond extract brings depth, while those little bursts of maraschino cherry and chocolate chips create the ultimate flavor combination. If you’ve never mixed fruit and nuts into a melt-in-your-mouth shortbread-style cookie, you’re about to discover your new holiday obsession.

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About the Recipe & Ingredients

Cherry Snowball Cookies belong to the Russian Tea Cake family, but with a festive twist that makes them perfect for Christmas, Valentine’s Day, or any celebration. What sets this version apart is the triple-extract flavor profile and the surprise cherry center that creates a beautiful pink-and-white presentation.

For the rich, buttery base, quality matters enormously. Use real butter at room temperature—margarine won’t deliver that signature melt-away texture. The combination of powdered and granulated sugar creates tenderness while maintaining structure, a technique endorsed by professional pastry chefs nationwide.

Fresh extracts make all the difference here. Pure vanilla and almond extracts provide depth, while cherry extract amplifies the fruit flavor without adding moisture. If you’re shopping at mainstream US grocery stores, look for McCormick or Nielsen-Massey brands in the baking aisle.

Ground pecans add nutty richness and help absorb moisture from the cherries. Process them until they resemble coarse flour—too chunky and they’ll create crumbly cookies, too fine and you’ll end up with pecan butter. According to traditional Southern baking wisdom, freshly ground nuts always taste superior to pre-ground options.

Ingredients Table

Ingredient	Amount (US)	Amount (Metric)	Notes
Dough Base
Butter (room temp)	1.5 cups	340g	Salted or unsalted
Powdered sugar	0.75 cup	90g	For dough
Granulated sugar	0.5 cup	100g	Creates tenderness
Salt	1 tsp	6g	Enhances flavors
Almond extract	1.5 tsp	7ml	Key flavor
Vanilla extract	1.5 tsp	7ml	Pure preferred
Cherry extract	0.5 tsp	2.5ml	See substitutions
Maraschino cherries	0.5 cup	75g	Drained, chopped
Pecans	1 cup	120g	Finely ground
All-purpose flour	4.5 cups	560g	May vary
Mini chocolate chips	0.75 cup	130g	Semi-sweet
For Rolling
Powdered sugar	1.5 cups	180g	For coating

Shopping Tips & Quality Selection

Choose bright red maraschino cherries without artificial dyes if possible—brands like Luxardo or Tillen Farms offer natural options at specialty stores. Drain them thoroughly and pat completely dry to prevent soggy dough. The extra step saves your cookies from spreading too much during baking.

For pecans, buy whole nuts and grind them yourself for maximum freshness. Check the bulk bins at Whole Foods or Trader Joe’s for better prices. Store nuts in your freezer to prevent rancidity—they’ll keep for months and grind easily even when frozen.

All-purpose flour works perfectly here, but measure correctly using the spoon-and-level method. Scooping directly from the bag packs in extra flour, creating dry, tough cookies instead of tender snowballs.

Bold Add-ins & Creative Variations

Want to customize your holiday cookies? Swap pecans for walnuts or almonds for different flavor profiles. Add a quarter teaspoon of almond extract directly to the powdered sugar coating for extra dimension. Some bakers fold in dried cranberries instead of chocolate chips for a tart contrast.

International Substitutions

No cherry extract? Use an additional half teaspoon of almond extract plus two tablespoons of maraschino cherry juice. Metric bakers: Ensure your butter is 82% butterfat European-style for best results. Dietary needs?

Equipment

You’ll need standard baking equipment: two large baking sheets, parchment paper, mixing bowls, electric mixer, and a food processor for grinding pecans. No food processor? Place pecans in a sealed plastic bag and crush them with a rolling pin until finely ground—just takes a bit more elbow grease.

A cookie scoop ensures uniform size, which means even baking. I recommend a one-tablespoon scoop for perfectly portioned snowballs. Wire cooling racks help cookies cool evenly, and shallow bowls work best for rolling in powdered sugar.

Cherry Snowball Cookies Preparation Steps

Step 1: Prepare Your Workspace

Preheat your oven to 350°F and position racks in the upper and lower thirds. Line two baking sheets with parchment paper—this prevents sticking and makes cleanup effortless. Gather all ingredients before starting, a practice called mise en place that professional chefs swear by.

Step 2: Process Cherries and Pecans

Drain maraschino cherries in a fine-mesh strainer, then spread them on paper towels. Pat them aggressively until no moisture remains—I learned this the hard way when my first batch spread into flat puddles. Chop cherries into quarter-inch pieces, removing any stems.

Pulse pecans in your food processor for 30-second intervals until they reach a flour-like consistency. Stop before they turn into butter—you’ll see them clumping if you’ve gone too far. Sift out any large chunks that remain.

Step 3: Cream Butter and Sugars

Beat room-temperature butter with three-quarters cup powdered sugar and half cup granulated sugar on medium-high speed. This takes a full three minutes—the mixture should look pale yellow and fluffy, almost like frosting. As Thomas Keller emphasizes, proper creaming incorporates air that creates tender texture.

Scrape down the bowl sides twice during mixing. Those butter patches hiding near the bottom won’t incorporate themselves, and they’ll create uneven cookies if left behind.

Step 4: Add Extracts and Build Flavor

Pour in almond extract, vanilla extract, cherry extract, and salt. Beat for thirty seconds until the mixture smells incredible—that’s your signal that flavors have married properly. The extracts seem like small amounts, but they pack enormous punch in the final cookies.

Step 5: Incorporate Dry Ingredients

Add flour and ground pecans in three additions, mixing on low speed until just combined after each addition. Overmixing develops gluten, which creates tough cookies instead of the tender, crumbly texture you want. Stop mixing the moment you see no more flour streaks.

The dough will seem quite thick—that’s exactly right. It should hold together when pressed but not stick to your hands. If it feels too dry and won’t form a cohesive ball, add one tablespoon of milk.

Step 6: Fold in Cherries and Chocolate

Gently fold chopped cherries and mini chocolate chips into the dough using a sturdy spatula. Distribute them evenly—this takes about twenty folds. Don’t rush this step or you’ll end up with some cookies loaded with mix-ins and others disappointingly plain.

Step 7: Shape the Snowballs

Roll dough into one-inch balls using about one tablespoon per cookie. I use a cookie scoop for consistent sizing, which ensures they all finish baking simultaneously. Place balls two inches apart on prepared sheets—they spread slightly but not dramatically.

For picture-perfect presentation, place one whole maraschino cherry in each ball’s center. Press it down gently, then reshape dough around it to enclose completely. This creates that gorgeous pink surprise when someone bites in.

Step 8: Bake to Pale Perfection

Bake for twelve to fifteen minutes, rotating sheets halfway through for even cooking. Watch carefully—these cookies should remain pale on top with barely golden bottoms. Overbaking creates dry, crumbly cookies instead of tender ones. Remove them when they still look slightly underdone; they’ll finish cooking on the hot pan.

Let cookies rest on the baking sheet for five minutes before moving. They’re fragile when hot, and patience prevents breakage. This resting period also allows steam to escape, which helps the powdered sugar coating adhere better.

Step 9: Create the Snowy Coating

Pour powdered sugar into a shallow bowl. While cookies are still warm but cool enough to handle, roll each one generously in sugar. The warmth helps the coating stick and creates that professional bakery appearance. Cover them completely—don’t be shy with the sugar.

Once cookies cool completely, roll them a second time for that thick, dramatic coating. This double-coating technique creates the signature snowball look with extra sweetness. Store any leftover powdered sugar for touching up cookies later.

Tips, Variations, and Serving Suggestions

Expert Tips for Perfect Results

Room temperature butter is non-negotiable here—cold butter won’t cream properly, and melted butter ruins the texture completely. Leave butter on the counter for two hours before baking, or cut it into small cubes to speed softening. Never microwave it or you’ll risk melting.

Measure flour correctly by spooning it into measuring cups and leveling with a knife. This simple technique prevents dense, dry cookies and ensures your dough has the right consistency. Professional bakers always weigh flour for ultimate precision—four and a half cups equals 560 grams.

Don’t skip the second powdered sugar coating. The first coating soaks into warm cookies, while the second creates that thick, snowy appearance. For extra stability, add one tablespoon of cornstarch to your coating sugar—it prevents the sugar from dissolving into the butter.

Creative Variations to Try

Chocolate Cherry Snowballs: Replace half the flour with Dutch-process cocoa powder for rich, fudgy cookies. Roll them in a mixture of powdered sugar and cocoa for a cookies-and-cream look. These pair wonderfully with our chocolate Oreo Balls.

Peppermint Holiday Version: Swap cherry extract for peppermint extract and add crushed candy canes to the dough. Roll finished cookies in a blend of powdered sugar and crushed peppermint candies for festive flair perfect for Christmas cookie exchanges.

Tropical Twist: Use macadamia nuts instead of pecans and add dried pineapple in place of cherries. Replace almond extract with coconut extract for a Hawaiian-inspired treat that works year-round.

Lemon Blueberry Snowballs: Substitute dried blueberries for cherries, add lemon zest, and use lemon extract instead of almond. These bright, sunny cookies feel perfect for spring gatherings or Easter celebrations.

Gluten-Free Adaptation: Replace all-purpose flour with a quality gluten-free baking blend like Bob’s Red Mill 1-to-1. Add one-quarter teaspoon xanthan gum if your blend doesn’t include it. The texture won’t be identical but remains delicious.

Storage and Make-Ahead Strategy

Store Cherry Snowball Cookies in an airtight container at room temperature, separating layers with parchment paper to prevent them from sticking together. They’ll stay fresh for up to two weeks, though they rarely last that long in my house.

These cookies freeze beautifully for up to three months. Flash-freeze them on a baking sheet for one hour, then transfer to freezer bags. Thaw at room temperature for thirty minutes before serving. The powdered sugar coating may need refreshing after freezing—just roll them again.

You can also freeze the dough balls before baking. Shape cookies, freeze them on a tray, then store in freezer bags for up to two months. Bake from frozen, adding two to three minutes to the baking time. This strategy means fresh cookies whenever guests arrive unexpectedly.

Storage Reference Table

Storage Method	Duration	Instructions
Room Temperature	2 weeks	Airtight container, parchment layers
Refrigerated	3 weeks	Sealed container, bring to room temp
Frozen (baked)	3 months	Flash freeze, then bag
Frozen (dough)	2 months	Freeze balls, bake from frozen

Serving Suggestions & Pairings

Serve these cookies with hot chocolate, coffee, or champagne for elegant holiday gatherings. They’re stunning on a white serving platter garnished with fresh rosemary sprigs and sugared cranberries. For a complete holiday spread, pair them with our festive appetizer recipes.

Create cookie gift boxes by arranging snowballs in clear cellophane bags tied with red ribbon. Add a personalized tag with baking instructions so recipients can make their own batch. These make thoughtful teacher gifts, neighbor treats, or party favors.

For a show-stopping dessert table, build a cookie tower using a styrofoam cone. Attach cookies with royal icing, working from bottom to top. Dust the entire creation with additional powdered sugar for a winter wonderland effect that photographs beautifully.

Cherry Snowball Cookies FAQs

Conclusion

These Cherry Snowball Cookies transform any gathering into something memorable. The buttery, nutty dough melts away on your tongue, while those bursts of cherry and chocolate create perfect flavor balance. They’re elegant enough for formal parties yet simple enough for a cozy night at home.

Pair them with a glass of cold milk or serve them alongside our quick breakfast favorites for an indulgent morning treat. The powdered sugar coating adds just enough sweetness without being cloying, making these cookies dangerously addictive.

Ready to fill your kitchen with the aroma of butter and almond? This recipe proves that holiday baking doesn’t require complicated techniques or hard-to-find ingredients. What creative variation will you try first—maybe the peppermint version or the tropical twist?

I’d love to hear how your Cherry Snowball Cookies turn out. Drop a comment below sharing your favorite mix-in combinations or any clever substitutions you discovered. And if you’re planning a holiday party spread, check out our crowd-pleasing party appetizers to complete your menu.

Happy baking, friends. May your cookies be tender, your kitchen be warm, and your holidays be delicious.