Cherry Snowball Cookies Recipe

Name: Cherry Snowball Cookies Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1/2 cup powdered sugar, plus more for rolling; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 1/4 teaspoon salt; 3/4 cup finely chopped maraschino cherries, well-drained; 1/2 cup finely chopped pecans or walnuts

I’ll never forget the first time I tried to make these Cherry Snowball Cookies Recipe. It was for a holiday cookie swap and I was so confident. I didn’t chill the dough, thinking it was an old wives’ tale. My first batch came out of the oven as flat, cherry-filled puddles. They looked so sad. My husband called them “cherry pancakes.” I was so embarrassed, but it made me determined to figure these cookies out. Now, they’re my absolute favorite thing to bake every year.

Recipe Card

Recipe Title	Cherry Snowball Cookies Recipe
Servings	About 2 dozen cookies
Prep Time	30 minutes, plus 1 hour chilling
Cooking Time	12-15 minutes
Calories	Approx. 120 per cookie

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar, plus more for rolling
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped maraschino cherries, well-drained
1/2 cup finely chopped pecans or walnuts

That butter needs to be softened, not melted. I once tried to speed things up by microwaving it for a “few seconds.” It turned into a oily puddle and my dough was a greasy mess. The cookies spread everywhere. Now I just leave it on the counter for an hour. And drain those cherries like your cookie’s life depends on it! Any extra liquid will make the dough sticky and weird.

Directions

In a large bowl, beat the softened butter and 1/2 cup of powdered sugar together until it’s light and fluffy.
Mix in the vanilla extract.
In a separate bowl, whisk together the flour and salt.
Gradually add the flour mixture to the butter mixture, mixing on low speed until it just comes together.
Stir in the chopped cherries and nuts by hand. The dough will be thick.
Cover the bowl and chill the dough in the refrigerator for at least 1 hour. Don’t skip this!
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
Shape the chilled dough into 1-inch balls and place them about 2 inches apart on the baking sheets.
Bake for 12-15 minutes, until the bottoms are just lightly golden. The tops should not brown.
Let the cookies cool on the baking sheet for 5 minutes.
While still warm, carefully roll the cookies in the extra powdered sugar.
Let them cool completely, then give them a second roll in the powdered sugar for that classic snowy look.

The biggest lesson I learned the hard way is with the powdered sugar rolling. I used to wait until the cookies were completely cool for the first roll. The sugar just wouldn’t stick well and it looked patchy. Rolling them while they’re still a bit warm makes that first layer melt into a gorgeous, thin glaze. The second roll after cooling gives you that perfect, snowy finish.

I love how these cookies feel like a little project. They’re my go-to for holiday tins because they look so fancy, but they’re really just a simple shortbread. They’re the ultimate comfort food cookie for me now. The best part is that they actually get better after a day or two, so they’re perfect for making ahead. The flavors really settle in.

One time, I was in a huge rush and tried to bake all the trays at once. My oven has hot spots, and the bottom tray burned on the bottom while the top one was underdone. It was a disaster. Now I always bake one tray at a time, right in the middle of the oven. It takes a bit longer, but it’s so worth it for perfect, even cookies every single time.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
120	12g	8g	1g

Okay, so these aren’t a health food, let’s be real. They’re a treat! I have tried making them with a butter substitute once, and the texture was just off. They were kinda waxy. If you’re watching sugar, you could probably roll them in a sugar-free powdered sweetener, but I haven’t tested it. For a nut-free version, just leave them out or use toasted coconut flakes instead.

Ingredient Swaps

Ingredient	Substitution
Pecans/Walnuts	Toasted coconut, or omit entirely
Maraschino Cherries	Dried Cherries (soaked in a little cherry juice)
Vanilla Extract	Almond Extract (use 1/2 tsp, it’s stronger!)

I used almond extract once instead of vanilla and WOW, it’s powerful. I used a full teaspoon and it totally overpowered the cherry. A half teaspoon is plenty for a nice background note. Dried cherries are a good swap if you want a less sweet, more tart cookie, but you gotta chop them super fine or they’re hard to roll into balls.

Tips

Seriously, chill your dough. It keeps the butter from melting too fast and prevents spreading.
Don’t over-mix the dough after adding the flour. Just mix until it’s combined, or the cookies can get tough.
Use a small cookie scoop for perfectly uniform balls. It’s a game-changer and so much less messy.
Roll in powdered sugar twice – once when warm, once when cool – for the perfect snowy coat.

I used to be so impatient and I’d just mix and mix the dough. I ended up with these tough, dense little hockey pucks. My friend finally told me to “mix until you just stop seeing flour.” That was the best advice. Once you add the cherries and nuts, just use a spatula or your hands to bring it all together gently.

FAQ

Can I freeze the dough?
Oh yeah, absolutely. I do this all the time now. Shape the dough into balls, freeze them solid on a tray, then toss them in a freezer bag. You can bake them straight from the freezer, just add a minute or two to the baking time. It’s like having fresh cookies on demand.

Why are my cookies flat?
Welcome to my first cookie swap! This was my big fail. It’s almost always one of two things: your butter was too soft or melted, or you didn’t chill the dough long enough. The fridge is your best friend here, I promise.

My dough is too crumbly and won’t hold a ball shape. Help!
This happens if the cherries weren’t drained well enough or if you have a particularly dry flour day. Try squeezing a handful of dough in your palm. If it holds together, you’re good. If it’s super crumbly, add a teaspoon of the maraschino cherry juice and mix it in. It’ll add a little pink color and cherry flavor, which is a bonus!

That’s everything I know about making Cherry Snowball Cookies Recipe! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time. Happy baking!