A bright, almond-scented twist on classic snowball cookies—Cherry Snowball Cookies are tender, buttery bites studded with chopped maraschino cherries, finely ground pecans, and a kiss of chocolate.
introduction
Cherry Snowball Cookies combine the familiar melt-in-your-mouth crumb of traditional snowballs with a pop of cherry and a hint of almond. If you enjoy cherry-forward cookies and want another festive option, check this related recipe for inspiration: Cherry Blossom Cookies.
why make this recipe
- Festive and nostalgic: perfect for holiday cookie swaps or a weekend baking project.
- Balanced flavors: almond and vanilla extracts play off the cherry emulsion while pecans add a toasty note.
- Textural contrast: tender dough, crunchy ground nuts, chewy cherry bits and mini chocolate chips make every bite interesting.
- Make-ahead friendly: dough chills well and cookies store nicely or freeze for later.
how to make Cherry Snowball Cookies
Start by creaming the butter with both sugars until light and fluffy to build the cookie’s tender structure. Add the salt and extracts to layer flavor, then fold in well-drained, finely chopped maraschino cherries so they distribute without adding excess moisture. Incorporate finely ground pecans for texture and gradually add flour until the dough comes together. Chill the dough to firm it for neat rolling, then portion, bake until just lightly golden on the bottom, and finish with a generous coating of powdered sugar while warm for that classic snowball look.
Ingredients :
1.5 cups Butter (room temperature) (Salted or unsalted works)
0.75 cup Powdered sugar (For dough)
0.5 cup Granulated sugar (Creates tender texture)
1 tsp Salt (Enhances all flavors)
1.5 tsp Almond extract (Key flavor component)
1.5 tsp Vanilla extract (Pure preferred)
0.5 tsp Cherry extract or emulsion (See substitution notes)
0.5 cup Maraschino cherries (Drained and chopped)
1 cup Pecans (Finely ground)
4.5 cups All-purpose flour (May vary slightly)
0.75 cup Mini chocolate chips (Semi-sweet recommended)
1.5 cups Powdered sugar (For rolling)
Directions :
Beat butter, powdered sugar, and granulated sugar until light and fluffy, about 5 minutes.
Mix in salt, almond extract, vanilla extract, and cherry extract until well combined.
Drain cherries well, chop finely, and gently fold into dough.
Add finely ground pecans and mix until evenly distributed.
Gradually add flour, ½ cup at a time, until dough comes together.
Fold in mini chocolate chips with a wooden spoon.
Chill dough for 30–60 minutes. Preheat oven to 350°F (175°C).
Scoop dough (1.5 tbsp portions), roll into balls, and place on lined baking sheets.
Bake for 15–17 minutes until bottoms are lightly golden.
Roll warm cookies in powdered sugar, let cool, then roll again for the snowball finish.
how to serve Cherry Snowball Cookies
Serve at room temperature on a platter dusted with extra powdered sugar for presentation. They’re lovely with coffee, tea, or a glass of cold milk. For a festive touch, arrange with other holiday cookies or plate with candied cherries and chopped nuts.
how to store Cherry Snowball Cookies
- At room temperature: keep in an airtight container for up to 5 days with a layer of parchment between layers to protect the powdered sugar coating.
- Refrigerate: up to 2 weeks in an airtight container (bring to room temp before serving).
- Freeze: flash-freeze on a baking sheet, then transfer to a freezer-safe bag for up to 3 months; roll in powdered sugar after thawing.
tips to make Cherry Snowball Cookies
- Drain cherries thoroughly and pat dry; excess moisture will change dough texture.
- If using salted butter, you can omit or reduce added salt to taste.
- Finely grind the pecans (not paste) so they integrate without making dough oily.
- Chill dough until firm for cleaner balls and less spreading.
- Use a cookie scoop for even sizing and consistent bake times.
- Roll once warm and once cooled to ensure a lasting snowball finish.
variation (if any)
- Cherry-Almond: increase almond extract slightly and fold in chopped toasted almonds instead of pecans.
- No-cherry option: omit maraschino cherries and add 1/4 cup dried cherries for chew with less moisture.
- Chocolate-forward: swap mini semi-sweet chips for white chocolate chips for a sweeter contrast.
- Gluten-free: use a 1:1 gluten-free flour blend and adjust liquid/flour as needed.
FAQ
Q: Can I substitute almond extract?
A: Yes — use an extra 1.5–2 tsp vanilla if you prefer no almond flavor; cherry extract is the key to the cherry note so keep it if possible.
Q: My cookies spread too much. What went wrong?
A: Chill the dough longer, ensure your butter wasn’t too soft, and avoid over-creaming the dough.
Q: How do I keep the powdered sugar coating intact?
A: Roll warm cookies once, let them cool completely, then roll a second time for the classic snowball look.
Conclusion
If you enjoy variations on the classic snowball, this Cherry Snowball Cookies recipe pairs the best of almond and cherry flavors — you can also compare a similar approach in the detailed Cherry Almond Snowball Cookies – Completely Delicious recipe for more inspiration and technique tips.
Cherry Snowball Cookies
Ingredients
Method
- Beat butter, powdered sugar, and granulated sugar until light and fluffy, about 5 minutes.
- Mix in salt, almond extract, vanilla extract, and cherry extract until well combined.
- Drain cherries well, chop finely, and gently fold into dough.
- Add finely ground pecans and mix until evenly distributed.
- Gradually add flour, ½ cup at a time, until dough comes together.
- Fold in mini chocolate chips with a wooden spoon.
- Chill dough for 30–60 minutes. Preheat oven to 350°F (175°C).
- Scoop dough (1.5 tbsp portions), roll into balls, and place on lined baking sheets.
- Bake for 15–17 minutes until bottoms are lightly golden.
- Roll warm cookies in powdered sugar, let cool, then roll again for the snowball finish.
