Festive Cherry Snowball Cookies

I’ve always loved holiday cookies that feel nostalgic, melt-in-your-mouth tender, and beautifully festive without requiring complicated decorating.

These Cherry Snowball Cookies are exactly that—soft, buttery, studded with chopped maraschino cherries, and rolled in snowy powdered sugar.

Every time I make them, they remind me of classic Christmas cookie platters from my childhood. They’re easy, fun, and always a hit with family and friends.

Recipe Highlights

Cherry Snowball Cookies are tender, buttery cookies filled with chopped cherries and rolled generously in powdered sugar to give them their signature “snow-dusted” look.

They’re incredibly simple to make and require no chilling (unless your kitchen is warm), making them perfect for last-minute baking.

The texture is soft and crumbly, the flavor has that classic shortbread richness, and each bite offers a little pop of cherry sweetness.

They freeze well, look beautiful on holiday trays, and are kid-friendly to bake and eat.

• Soft, buttery, melt-in-your-mouth texture
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• Festive pops of bright red cherry in every bite
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• No decorating required—powdered sugar makes the perfect finish
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• Simple, approachable recipe for any skill level
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• Perfect for gifting, cookie exchanges, and holiday dessert platters

Ingredient Notes

• Unsalted butter: Creates the rich, melt-in-your-mouth texture that defines snowball cookies.
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• Powdered sugar: Used inside the dough for tenderness and outside for the snowy coating.
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• All-purpose flour: Provides structure while keeping the cookie light and delicate.
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• Chopped maraschino cherries: Adds festive color, moisture, and sweet cherry flavor.
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• Almond extract: Enhances the cherry flavor and adds classic holiday cookie aroma.
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• Salt: Balances sweetness and enhances overall flavor.

How to Make My Cherry Snowball Cookies

Step 1 – Prepare the cherries
Pat the maraschino cherries dry with paper towels, then finely chop them and set aside.

Step 2 – Cream the butter and sugar
In a mixing bowl, beat the butter and powdered sugar until light and fluffy.

Step 3 – Add almond extract
Mix in the almond extract until combined.

Step 4 – Add the flour and salt
Slowly add flour and salt, mixing until the dough begins to come together.

Step 5 – Fold in the cherries
Gently fold in the chopped cherries until evenly distributed.

Step 6 – Shape the dough
Roll dough into small balls, about one tablespoon each, and place on a baking sheet lined with parchment paper.

Step 7 – Bake
Bake at three hundred fifty degrees Fahrenheit for ten to twelve minutes, or until the bottoms are lightly golden.

Step 8 – Roll in powdered sugar
Let cookies cool for five minutes, then roll in powdered sugar while still slightly warm.

Step 9 – Cool and roll again
Once fully cooled, roll again in powdered sugar for a snowy finish.

Serving Suggestions

• Serve with hot cocoa or mulled wine
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• Add to a Christmas cookie platter with peppermint cookies
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• Package in gift boxes for neighbors or teachers
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• Pair with vanilla ice cream for a simple dessert
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• Serve alongside a holiday brunch spread

Tips for the Best Cherry Snowball Cookies

Make sure to dry the maraschino cherries thoroughly to prevent excess moisture from affecting the dough.

Use softened, not melted, butter for the ideal texture. Roll the cookies twice in powdered sugar for that perfect snowy coating.

If the dough feels too soft, chill it for fifteen minutes before baking. Bake just until lightly golden on the bottom—the cookies should stay pale on top.

Storage & Leftovers

• Store at room temperature for up to five days.
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• Freeze baked cookies for up to three months.
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• Freeze unbaked cookie balls and bake directly from frozen.
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• Refresh cookies by rolling again in powdered sugar before serving.