Cherry Snowball Cookies are the kind of treat that makes winter baking feel effortless and joyful. The first time I tried making them, I was chasing the same comfort I once found in banana bread mornings with my mom. My small kitchen outside Asheville was filled with the sweet scent of butter and sugar, while chopped cherries turned my hands sticky pink. When the cookies came out, rolled in soft powdered sugar, the first bite melted instantly—a buttery crumb with a pop of cherry brightness. Simple, festive, and unforgettable, these cookies quickly became a tradition worth keeping.
Table of Contents
Cherry Snowball Cookies You’ll Want to Bake Again and Again
- Total Time: 29 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Cherry Snowball Cookies are soft, buttery cookies studded with chopped maraschino cherries, coconut, and walnuts, then coated in a snowy layer of confectioners’ sugar. Perfect for holidays, gifting, or a cozy treat at home, they melt in your mouth with every bite.
Ingredients
Cookies:
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
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream butter with ¼ cup of confectioners’ sugar until light and fluffy.
Whisk together flour, oats, coconut, walnuts, and salt in a separate bowl.
Combine dry mixture with butter mixture; fold in chopped cherries until evenly distributed.
Scoop dough into 1-inch balls and place 2 inches apart on prepared baking sheet.
Bake for 12-14 minutes until the bottoms are lightly golden.
While still warm, roll cookies in remaining confectioners’ sugar; let cool 10 minutes, then roll again for snowy finish.
Notes
Use softened, not melted, butter for the best texture.
Drain cherries well to avoid excess moisture.
Toast walnuts for richer flavor if desired.
Chill dough 15-20 minutes if it feels sticky.
Store cooled cookies in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert / Holiday Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: cherry snowball cookies, holiday cookies, buttery cookies, homemade treats
Why Cherry Snowball Cookies Are a Holiday Favorite
A Personal Twist on Tradition
I’ve always loved snowball cookies. Some know them as Russian tea cakes, others as Mexican wedding cookies, but for me, they’ve always meant buttery, melt-in-your-mouth bites dusted in sugar. One December, I spotted a half-empty jar of maraschino cherries in my fridge and thought, “Why not fold these into the dough?” That experiment gave birth to my Cherry Snowball Cookies, a variation that adds both color and flavor to the classic recipe.
The cherries don’t just bring sweetness—they create tiny ruby-red flecks that brighten each bite. The buttery crumb, the crunch of nuts, and the soft dusting of confectioners’ sugar stay true to tradition, but the cherries give them new life. It’s the kind of recipe that proves you don’t need perfection; you just need curiosity and a willingness to play with ingredients you already have.
Why Cherry Snowball Cookies Belong on Your Baking List
These cookies check every box for home bakers:
- Festive yet simple. They look elegant on a holiday tray, but the dough comes together in minutes.
- Adaptable. Swap walnuts for pecans, skip the coconut if you like, or even use dried cherries instead of maraschinos.
- Great for gifting. Their powdered sugar coating holds up well, making them perfect for cookie tins or gift boxes.
- Kid-friendly. Children love rolling warm cookies in sugar and spotting the cherry pieces inside.
Best of all, Cherry Snowball Cookies deliver flavor without fuss. They taste buttery and nutty, with just enough sweetness to feel indulgent but not heavy. That balance makes them a smart choice whether you’re baking for a holiday party, a cookie exchange, or just a cozy night at home.
How to Make Cherry Snowball Cookies Step by Step
Ingredients You’ll Need
To make a batch of Cherry Snowball Cookies, you only need a handful of pantry staples plus a jar of cherries. Each ingredient plays an important role in creating that melt-in-your-mouth texture.
| Ingredient | Amount | Purpose |
|---|---|---|
| Confectioners’ sugar | 1 ¼ cups, divided | Sweetness + snowy coating |
| Butter, softened | ½ cup | Buttery base + tender crumb |
| All-purpose flour | 1 cup | Structure of the cookie |
| Quick-cooking oats | ¼ cup | Subtle chew + texture |
| Sweetened coconut, finely chopped | ¼ cup | Light sweetness + added body |
| Walnuts, finely chopped | ¼ cup | Crunch + nutty depth |
| Salt | Pinch | Balances flavors |
| Maraschino cherries, finely chopped | 15 | Signature cherry flavor + color |
These quantities yield about 18 cookies. Double the recipe if you’re planning to gift or freeze a batch.
Step-by-Step Preparation for Cherry Snowball Cookies
- Preheat the oven and prepare pans.
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup easier. - Cream the butter and sugar.
In a mixing bowl, beat ½ cup softened butter with ¼ cup confectioners’ sugar until creamy and smooth, about 2–3 minutes. Use a hand mixer or stand mixer on medium speed. This step ensures your Cherry Snowball Cookies have a light, tender base. - Mix the dry ingredients.
In a separate bowl, whisk together the flour, oats, coconut, walnuts, and a pinch of salt. Stir until everything is evenly distributed. This prevents clumps of nuts or coconut in the final dough. - Combine wet and dry.
Gradually add the dry mixture to the butter mixture. Mix on low speed until the dough just comes together. Do not overmix, or the cookies may turn dense instead of delicate. - Fold in the cherries.
Pat the maraschino cherries dry with a paper towel before chopping them finely. Too much juice will bleed into the dough. Gently fold the cherries into the cookie dough, distributing them evenly so every cookie has those bright red flecks. - Shape the cookies.
Scoop dough with a tablespoon or small cookie scoop. Roll into smooth 1-inch balls with your hands. Place them 2 inches apart on the prepared baking sheet. If the dough feels sticky, chill it for 15 minutes before rolling. - Bake until just golden.
Bake for 12–14 minutes, or until the bottoms are lightly golden but the tops remain pale. They should hold their shape but feel soft to the touch when removed. Overbaking will make them crumbly. - Coat with sugar twice.
While still warm, roll each cookie gently in confectioners’ sugar to coat. Let them cool on a wire rack for 10 minutes, then roll them a second time for that signature snowy finish.
What to Know Before You Bake
Baking Notes for Cherry Snowball Cookies
One of the best things about Cherry Snowball Cookies is how forgiving they are. Still, a few notes can help you get the best results every time:
- Butter matters. Use real butter, not margarine. Softened (not melted) butter creates that melt-in-your-mouth crumb.
- Drain cherries well. Maraschino cherries hold liquid, and too much juice will discolor the dough or make it sticky. Patting them dry ensures your Cherry Snowball Cookies bake evenly.
- Double-coating tip. Rolling the cookies in sugar twice—once warm, once cooled—locks in that snowy look. Skip the second coat, and they won’t sparkle the same way.
- Don’t overbake. Pull cookies as soon as the bottoms turn light golden. Overbaked snowballs turn sandy instead of soft.
- Make ahead. The dough for Cherry Snowball Cookies can be chilled for 24 hours or frozen for up to 2 months. Just thaw slightly before baking.
Nutrition Breakdown
While these cookies lean sweet, they’re bite-sized and easy to enjoy in moderation. Here’s an approximate breakdown for Cherry Snowball Cookies (per cookie, based on a batch of 18):
| Nutrient | Amount |
|---|---|
| Calories | 110 |
| Total Fat | 6 g |
| Saturated Fat | 3.5 g |
| Carbohydrates | 13 g |
| Sugars | 7 g |
| Protein | 1 g |
| Fiber | <1 g |
| Sodium | 25 mg |
Allergens to note: These cookies contain wheat, dairy, and tree nuts (walnuts). To make nut-free, substitute extra oats or coconut for the walnuts. For gluten-free, swap all-purpose flour for a certified gluten-free flour blend.
The balance of butter, sugar, nuts, and cherries makes Cherry Snowball Cookies indulgent without being heavy. A couple with coffee or tea feels just right—festive, comforting, and worth savoring.
Tips and Ideas for Serving Cherry Snowball Cookies
Tips for Making the Best Cherry Snowball Cookies
Even though Cherry Snowball Cookies are easy to bake, a few small adjustments can make them unforgettable.
- Chill the dough if needed. If your kitchen is warm or the dough feels sticky, refrigerate it for 15–20 minutes before rolling. This helps the cookies hold their round shape.
- Use a cookie scoop. A tablespoon-sized scoop makes portioning quick and keeps every cookie the same size, which ensures even baking.
- Toast the nuts. Toasting walnuts before adding them enhances their flavor and gives your Cherry Snowball Cookies a richer, nuttier depth.
- Store carefully. Once cooled, place cookies in an airtight container, layered with parchment between them. They stay fresh for up to 5 days at room temperature.
- Freeze for later. These cookies freeze beautifully. Roll baked cookies in sugar once, freeze, then re-roll in sugar after thawing.
Serving Suggestions
Part of the magic of Cherry Snowball Cookies is how versatile they are for serving.
- Holiday trays. Their powdered sugar coating makes them look like little snowballs, perfect for Christmas cookie platters. Pair them with gingerbread men and shortbread for variety.
- Tea time. They shine alongside black tea, spiced chai, or a cup of coffee. The buttery crumb and sweet cherry balance warm drinks beautifully.
- Gifting. Pack them into tins lined with parchment or tissue paper. Add a ribbon for a simple, thoughtful holiday gift.
- Mix-and-match flavors. Try making half a batch with maraschino cherries and half with dried cranberries for color contrast.
Whether you’re serving them at a party, gifting them to friends, or just baking for yourself, Cherry Snowball Cookies bring a festive touch to any table. Their soft crumb, nutty crunch, and cherry brightness make them a recipe worth keeping year after year.
Why You’ll Love These Cherry Snowball Cookies
Baking Cherry Snowball Cookies is more than just making a sweet treat—it’s creating moments you can share with family and friends. From the first bite, you get buttery softness, a hint of nuts, and bright pops of cherry, all coated in that signature snowy sugar. These cookies are forgiving for beginners, customizable for dietary needs, and perfect for holidays, gifting, or a cozy afternoon snack.
Remember, the best part of baking is the joy it brings. Don’t worry about perfection; experiment with flavors, nuts, or even cocoa for a twist. Every batch of Cherry Snowball Cookies can be a little piece of comfort, nostalgia, and creativity on your kitchen table.
Now it’s your turn—grab your ingredients, preheat the oven, and enjoy the simple pleasure of baking these timeless, charming cookies.
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Everything You Need to Know About Cherry Snowball Cookies
Q1: Can I use dried cherries instead of maraschino cherries?
Yes! Dried cherries work well in Cherry Snowball Cookies. Chop them finely and soak them in warm water for 5–10 minutes to soften. Drain well before folding into the dough to prevent excess moisture.
Q2: How should I store Cherry Snowball Cookies?
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer, then layer with parchment paper. Re-roll in sugar after thawing for the best “snowball” look.
Q3: Can I make Cherry Snowball Cookies nut-free?
Absolutely. Substitute the walnuts with extra oats or shredded coconut. The cookies will remain tender and flavorful, though the nutty crunch will be replaced by a softer texture.
Q4: How do I prevent Cherry Snowball Cookies from spreading too much?
Use softened, not melted, butter, and chill the dough for 15–20 minutes if it feels sticky. Scoop the dough into uniform balls and leave space between them on the baking sheet. This helps cookies hold their shape while baking.