Cherry Snowball Cookies

Cherry snowball cookies are buttery, tender cookies with bits of maraschino cherries and a dusting of powdered sugar. I love baking these bite-sized treats during the holidays or whenever I want something nostalgic and sweet.

Why I’ll Love This Recipe

I love the melt-in-my-mouth texture and the pretty pink color from the cherries peeking through the cookie. They’re festive without being fussy, and I don’t need any fancy equipment or chilling time. They come together quickly and always look beautiful on a cookie platter.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter (softened)

• Powdered sugar

• Vanilla extract

• All-purpose flour

• Salt

• Chopped maraschino cherries (drained and patted dry)

• Additional powdered sugar (for rolling)

Directions

1. I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, I cream together the butter and powdered sugar until light and fluffy.

3. I mix in the vanilla extract, then gradually stir in the flour and salt until a soft dough forms.

4. I fold in the chopped cherries, making sure they’re well distributed throughout the dough.

5. I roll the dough into 1-inch balls and place them on the prepared baking sheet.

6. I bake for 12–14 minutes, or until the bottoms are lightly golden.

7. After letting them cool slightly, I roll the warm cookies in powdered sugar. Once fully cooled, I roll them again for a snowy finish.

Servings and Timing

This recipe makes about 24 cookies. Prep time is 15 minutes, and baking time is 12–14 minutes per batch.

Variations

• I sometimes add chopped pecans or walnuts for extra texture.

• A hint of almond extract complements the cherries beautifully.

• For a festive twist, I roll them in colored sanding sugar instead of powdered sugar.

• Dried cherries can be used in place of maraschino, but I prefer the soft sweetness of the original.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They freeze well, too—I just layer them with parchment and store in a freezer-safe container for up to a month. No reheating needed; they’re best enjoyed as-is.

FAQs

Can I use fresh cherries instead of maraschino?

I stick with maraschino cherries because they’re sweeter and less juicy, which helps keep the dough from getting too wet.

Why roll the cookies twice in powdered sugar?

The first roll helps the sugar stick, and the second one gives them that perfect snowball look once they’ve cooled.

Can I make the dough ahead of time?

Yes, I make the dough and refrigerate it for up to 24 hours. I let it sit at room temp a bit before rolling into balls.

Are these the same as Russian tea cakes or Mexican wedding cookies?

They’re similar in texture but different because of the cherry flavor and lack of nuts as the main feature.

How do I prevent them from spreading?

I make sure the butter isn’t too soft and don’t overwork the dough. Keeping the balls tightly shaped helps too.

Conclusion

Cherry snowball cookies are one of my favorite holiday treats. They’re buttery, festive, and always a crowd-pleaser. I love how simple they are to make and how pretty they look with just a dusting of powdered sugar.

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