Why You’ll Love Cherry Snowball Cookies Recipe

I like this recipe because it’s easy to make and always a crowd-pleaser. I enjoy how the dough comes together quickly, how the cookies bake evenly, and how rolling them twice in powdered sugar gives them that classic snowball look. They’re simple, nostalgic, and hard to stop eating.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢1 cup Unsalted butter – Softened
▢½ cup Powdered sugar – For the dough
▢2¼ cups All-purpose flour
▢1 teaspoon Vanilla extract – Or use almond extract for variation
▢⅛ teaspoon Salt – Skip if using salted butter
▢½ cup Maraschino cherries – Drained, patted dry, and chopped
▢Powdered sugar – For rolling (about 1 cup, as needed)

Optional Add-ins
▢½ teaspoon Almond extract – Swap for vanilla or use in combination
▢¼ cup Chopped nuts – Pecans, walnuts, almonds (optional)
▢1-2 tablespoon Cherry juice – For color or flavor, optional

Directions

I start by preheating the oven and lining my baking sheets with parchment paper. I drain the maraschino cherries well, pat them completely dry, and chop them finely so they distribute evenly through the dough.

In a large bowl, I cream the softened butter and powdered sugar together until light and smooth. I mix in the vanilla extract, then gradually add the flour and salt until a soft dough forms. I gently fold in the chopped cherries, being careful not to overmix.

Using a cookie scoop or tablespoon, I shape the dough into small balls and place them on the prepared baking sheets. I bake the cookies until they’re just lightly golden on the bottom. While they’re still warm, I roll them in powdered sugar, then let them cool completely before rolling them in powdered sugar again for that classic snowy finish.

Servings and Timing

I usually get about 36 cookies from this recipe. Prep time takes around 20 minutes, baking takes about 13 minutes, and cooling plus sugar coating takes another 15 minutes. The total time comes to roughly 48 minutes.

Variations

I sometimes add almond extract for a deeper flavor that pairs beautifully with the cherries. When I want extra texture, I mix in chopped nuts like pecans or almonds. I also like adding a small amount of cherry juice for a subtle pink tint and extra cherry flavor.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them without the powdered sugar coating, then thaw and roll them in sugar before serving.

FAQs

Why do I need to dry the cherries well?

I dry them thoroughly so excess moisture doesn’t affect the cookie dough.

Can I make the dough ahead of time?

I sometimes refrigerate the dough for up to 24 hours before baking.

Why roll the cookies in powdered sugar twice?

I do this so the sugar sticks better and gives that classic snowball look.

Can I freeze these cookies?

I freeze the baked cookies before rolling them in powdered sugar.

Do these cookies spread while baking?

They hold their shape well and only spread slightly.

Can I use salted butter?

I can, but I skip the added salt if I do.

What texture should these cookies have?

I aim for a tender, crumbly texture that melts in my mouth.

Can I add chocolate?

I sometimes add mini chocolate chips for a cherry-chocolate twist.

Why are my cookies dry?

I’ve found that too much flour can cause dryness, so I measure carefully.

Are these good for gifting?

I think they’re perfect for gifting because they travel well and look festive.

Conclusion

I love making these Cherry Snowball Cookies because they’re simple, festive, and full of buttery cherry flavor. With their soft texture and snowy powdered sugar coating, they’re a classic treat I enjoy baking whenever I want something cozy, nostalgic, and irresistibly sweet.