I love this recipe because it transforms the classic snowball cookie into something even more special. The cherries give them a cheerful color and light flavor, while the coconut and walnuts add texture and richness. They’re easy to make, not too sweet, and have that signature snowy sugar coating that makes them so fun and festive. Whether I’m baking for the holidays or just want a cozy dessert, these cookies always bring a smile.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 ¼ cups confectioners’ sugar, divided ½ cup butter, softened 1 cup all-purpose flour ¼ cup quick cooking oats ¼ cup finely chopped sweetened coconut ¼ cup finely chopped walnuts 1 pinch salt 15 maraschino cherries, finely chopped
Directions
I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I beat together ¼ cup of confectioners’ sugar and the softened butter with an electric mixer until smooth and creamy.
I add the flour and mix briefly, then add the oats, coconut, walnuts, and salt, beating each in for a few seconds until everything is combined.
I fold in the finely chopped maraschino cherries and beat just until the dough comes together and takes on a light pink hue from the cherries—this usually takes about 20–30 seconds.
Using a spoon or small cookie scoop, I drop spoonfuls of dough about 2 inches apart on the prepared baking sheet.
I bake the cookies for about 18 minutes, until they’re lightly golden on the bottoms but still soft on top.
While they’re still warm, I roll the cookies in the remaining confectioners’ sugar to coat them generously.
Once all the cookies are coated, I roll them in the sugar again for that signature “snowball” look.
Servings and Timing
This recipe makes about 18 cookies. It takes roughly 20 minutes to prep and 20 minutes to bake, for a total time of around 40 minutes.
Variations
Sometimes I swap the maraschino cherries for dried cherries or cranberries for a tangier twist. For extra holiday flair, I add a splash of almond extract or vanilla to the dough. If I want more crunch, I double the amount of walnuts or add chopped pecans. For a chocolate-cherry combo, I toss in a few mini chocolate chips.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully—I layer them between sheets of parchment paper and keep them in a freezer-safe container for up to 2 months. When I’m ready to serve, I let them thaw at room temperature and give them a quick roll in powdered sugar again if needed.
FAQs
Can I use unsalted butter?
Yes, I use unsalted butter and add a pinch of salt to balance the sweetness.
Do I need to drain the maraschino cherries?
Yes, I always pat them dry with paper towels before chopping to keep the dough from getting too wet.
Can I make these ahead of time?
Yes, they actually taste even better after a day or two since the flavors have time to meld.
Can I use other nuts besides walnuts?
Definitely! Pecans, almonds, or hazelnuts all work wonderfully.
Why do I roll the cookies twice in sugar?
The first coating helps the sugar stick while they’re warm, and the second gives them that pretty, powdery snowball finish.
Can I make these gluten-free?
Yes, I use a gluten-free all-purpose flour blend in place of regular flour.
What’s the best way to chop the cherries?
I use a sharp knife and blot them on paper towels after chopping to remove excess syrup.
Can I add flavor extracts?
Yes, I sometimes add ½ teaspoon of almond or vanilla extract for extra aroma.
How do I keep them from spreading?
If the dough feels too soft, I chill it for 15 minutes before baking to help the cookies hold their shape.
Can I color the dough more pink?
Yes, if I want a brighter pink hue, I add a drop or two of red food coloring when mixing.
Conclusion
These Cherry Snowball Cookies are my go-to for when I want something festive, fun, and easy to make. I love the buttery texture, the nutty crunch, and that hint of cherry sweetness that makes each bite irresistible. Whether for holiday cookie exchanges or just a cheerful weekend bake, they’re simple, pretty, and sure to be a hit with everyone who tries them
These Cherry Snowball Cookies are buttery, nutty, and melt-in-your-mouth delicious, with a hint of cherry sweetness and a festive pink hue. Rolled in powdered sugar, they’re as pretty as they are tasty—perfect for holidays or gifting.
Author:Amy
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:18 cookies
Category:Dessert
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/4 cups confectioners’ sugar, divided
1/2 cup butter, softened
1 cup all-purpose flour
1/4 cup quick cooking oats
1/4 cup finely chopped sweetened coconut
1/4 cup finely chopped walnuts
1 pinch salt
15 maraschino cherries, finely chopped and patted dry
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat 1/4 cup confectioners’ sugar with softened butter until smooth and creamy.
Add flour, then mix in oats, coconut, walnuts, and salt until combined.
Fold in finely chopped maraschino cherries and mix briefly until the dough turns light pink and cohesive.
Drop spoonfuls of dough about 2 inches apart on the prepared baking sheet.
Bake for 18–20 minutes, until lightly golden on the bottoms but still soft on top.
While still warm, roll the cookies in the remaining confectioners’ sugar to coat them generously.
Once cooled slightly, roll them a second time for a snowy, festive finish.
Notes
Drain and pat cherries dry before chopping to prevent soggy dough.
Add 1/2 teaspoon almond or vanilla extract for extra flavor.
Swap walnuts for pecans, almonds, or hazelnuts.
For a brighter pink, add a drop or two of red food coloring.
Chill dough for 15 minutes before baking to help cookies hold their shape.
Store at room temperature up to 5 days or freeze up to 2 months.
