Cherry Snowball Cookies Recipe

I just pulled a batch of these Cherry Snowball Cookies Recipe from the oven, and my kitchen smells absolutely divine.

These cookies have become a staple for me, especially around the holidays.

They’re incredibly simple, with a buttery, melt-in-your-mouth texture that perfectly wraps around a sweet maraschino cherry surprise.

The snowy coating of powdered sugar makes them look as festive as they taste, and I can’t wait to share how I make them.

Ingredients for Cherry Snowball Cookies

The magic of these cookies lies in their simplicity, using just a few pantry staples to create something truly special.

• 1 cup butter, softened – Using room temperature butter is crucial for a light, fluffy dough. I recommend unsalted butter so you can control the saltiness, but salted works in a pinch.
• 1/2 cup confectioners’ sugar – Also known as powdered sugar, this ingredient sweetens the dough and contributes to the tender, melt-away texture that granulated sugar can’t replicate.
• 2 cups all-purpose flour – This provides the structure for the cookies. Be sure to measure it correctly by spooning it into your measuring cup and leveling it off, which prevents the dough from becoming too dry.
• 1 jar (6 ounces) maraschino cherries without stems – These are the star of the show. Buying stemless cherries saves you a step, and make sure to drain them well before use to avoid a soggy cookie interior.
• Additional confectioners’ sugar – You’ll need this for rolling the cookies after they bake, giving them their classic “snowball” appearance.

Note: This recipe yields approximately 2.5 dozen cookies.

Variations

While the classic recipe is a delight, it’s also a fantastic canvas for your own creative twists.

• Go Nuts: For added crunch and flavor, fold in 1/2 cup of very finely chopped nuts. Pecans, walnuts, almonds, or even pistachios complement the cherry and butter flavors beautifully.
• Add Some Zest: Brighten up the flavor by adding a teaspoon of finely grated lemon or orange zest to the butter and sugar mixture. This citrusy note provides a wonderful contrast to the sweet cherry.
• Flavor Extracts: A little extract goes a long way. Add 1/2 teaspoon of vanilla extract or, for a more intense cherry-almond flavor, add 1/4 teaspoon of almond extract to the dough.
• Chocolate Lover’s Dream: Finely chop some white, milk, or dark chocolate and fold it into the dough. You can also drizzle melted chocolate over the finished cookies instead of rolling them in powdered sugar.
• Spice It Up: For a warm, festive flavor, add 1/4 teaspoon of cinnamon or a pinch of cardamom to the flour before mixing it into the dough.

Cooking Time

This recipe comes together quickly, making it perfect for last-minute baking sessions.

• Prep Time: 15 minutes
• Cooking Time: 18-20 minutes
• Total Time: 35 minutes (plus cooling time)

Equipment You Need

You don’t need any fancy gadgets to make these cookies, just some basic baking tools.

• Electric Mixer (Hand or Stand): This is essential for creaming the butter and sugar until light and fluffy.
• Large Mixing Bowl: You’ll need a spacious bowl to combine all your ingredients without making a mess.
• Baking Sheets: Ungreased baking sheets are perfect for this recipe, as the butter in the dough prevents sticking.
• Wire Cooling Racks: These allow air to circulate around the cookies, helping them cool properly and preventing them from becoming soggy.
• Small Bowl: You’ll need this to hold the additional confectioners’ sugar for coating the warm cookies.

How to Make Cherry Snowball Cookies?

This recipe is wonderfully straightforward, with just a few simple steps from mixing to baking. The process involves creating a simple butter dough, wrapping it around a cherry, and baking it to golden perfection. Once out of the oven, a quick roll in powdered sugar gives them their signature look.

Prepare the Dough

First, preheat your oven to 325°F (165°C). In a large bowl, use an electric mixer to cream the softened butter and 1/2 cup of confectioners’ sugar together. Beat them on medium-high speed for about 5-7 minutes, or until the mixture is visibly light in color and has a fluffy consistency.

Gradually add the all-purpose flour to the creamed mixture, mixing on low speed until it’s just combined. Scrape down the sides of the bowl to ensure all the flour is incorporated, but be careful not to overmix, as this can lead to tough cookies.

Shape the Cookies

Take about a tablespoonful of dough and flatten it in the palm of your hand. Place one drained, halved maraschino cherry in the center. Carefully wrap the dough around the cherry, rolling it between your palms to form a smooth ball.

Place the dough balls about 1 inch apart on ungreased baking sheets. This spacing gives them enough room to bake evenly without spreading into each other. Repeat this process until you have used all the dough and cherries.

Bake and Coat

Bake the cookies for 18-20 minutes. You’ll know they are done when the bottoms are a light golden brown. The tops will still look quite pale, which is normal for this type of cookie.

Let the cookies cool on the baking sheet for just a minute or two—they should be warm, not hot. While they are still warm, gently roll each one in the additional confectioners’ sugar until fully coated. Transfer the coated cookies to a wire rack to cool completely.

Additional Tips for Making this Recipe Better

Over the years, I’ve picked up a few tricks that take these cookies from good to absolutely perfect.

• Pat the Cherries Dry: I can’t stress this enough. After draining the maraschino cherries, I lay them on a paper towel and gently pat them dry. This simple step prevents any excess juice from bleeding into the dough and making the cookies soggy.
• Chill the Dough: If I find the dough is too soft or sticky to handle, I cover the bowl and chill it in the refrigerator for about 30 minutes. This makes it much easier to shape the balls around the cherries without making a mess.
• Double Coat the Cookies: For that extra snowy look, I like to do a double coating. I roll the cookies in powdered sugar while they’re warm, let them cool completely, and then give them a second, lighter dusting right before serving. This ensures they look picture-perfect.
• Use a Cookie Scoop: To ensure all my cookies are a uniform size, I use a one-tablespoon cookie scoop. This not only makes them look more professional but also helps them bake evenly.

How to Serve Cherry Snowball Cookies

These cookies are festive enough to stand on their own, but a little extra attention to presentation makes them even more special. Arrange them on a platter with a light dusting of extra confectioners’ sugar over the top for a freshly fallen snow effect. They look beautiful on a multi-tiered dessert stand, mixed with other holiday treats.

For a pop of color, you can garnish the serving plate with fresh mint leaves or a few whole cherries. These cookies are perfect with a cup of coffee, tea, or a cold glass of milk. They also make a wonderful addition to a Christmas cookie exchange or a homemade gift basket.

Nutritional Information

Here is an approximate nutritional breakdown for one cookie:

• Calories: 99
• Fat: 6g
• Carbohydrates: 10g
• Protein: 1g

Make Ahead and Storage

These cookies are great for making ahead, which is a lifesaver during busy holiday seasons.

Proper storage is key to keeping these cookies fresh. Store them in an airtight container at room temperature. A piece of parchment paper between layers will prevent them from sticking together and smudging the powdered sugar coating. They will stay fresh for up to one week.

You can also freeze these cookies for longer storage. After they have cooled completely, place them in a freezer-safe container or bag, separating layers with parchment paper. They can be frozen for up to three months. When you’re ready to serve, thaw them at room temperature and re-roll them in powdered sugar to refresh their appearance.

Why You’ll Love This Recipe

There are so many reasons to adore these simple yet elegant cookies.

• Incredibly Easy to Make: With just four main ingredients and a straightforward process, this recipe is perfect for bakers of all skill levels. You can whip up a batch with minimal effort.
• Perfect for Nut-Free Diets: Many traditional snowball cookies contain nuts. This version is completely nut-free, making it a safe and delicious option for those with allergies or for school events.
• Melt-in-Your-Mouth Texture: The combination of butter and confectioners’ sugar creates an incredibly tender, shortbread-like cookie that dissolves in your mouth. It’s a texture that’s simply irresistible.
• A Festive Holiday Favorite: Their snowy appearance and the surprise red cherry in the middle make them a perfect addition to any holiday cookie tray. They look beautiful and taste even better.