Cherry Snowball Cookies
Introduction
Imagine pulling a warm baking sheet from the oven to the heady scent of browned butter, toasted pecans and a whisper of almond and cherry extracts — an aroma that instantly brings you home. Each Cherry Snowball Cookie gives you a delicate, melt-in-your-mouth exterior dusted with powdered sugar, and a soft, slightly crumbly center studded with tiny bursts of bright maraschino cherry and little chocolate gems. The first bite is a contrast: a cloudlike crumb, the snap of mini chocolate chips, and the gentle crunch of finely ground pecans. It’s comforting and slightly playful — like a sweet memory you haven’t made yet.
These cookies are perfect for holiday cookie exchanges, cozy weekend baking with a friend, afternoon tea, or packing in lunchboxes as a special treat. They’re festive enough for a cookie platter, but simple enough to become a weeknight baking ritual. If you enjoy thumbprint-style cookies, you might also love this twist on nutty, jam-filled treats: Apple Butter Thumbprint Cookies — a similar comfort-baking vibe with its own personality.
At a Glance
- Prep Time: 25 minutes active (plus 30–60 minutes chilling)
- Cook Time: 15–17 minutes per batch
- Total Time: About 1 hour 20 minutes (including chill and baking)
- Servings: ~48 cookies (1 cookie = 1 serving; yield depends on scoop size)
- Difficulty Level: Easy to Moderate
Nutrition Highlights
Estimated nutrition per cookie (one serving — recipe yields ~48 cookies). Figures are calculated using USDA FoodData Central entries for the individual ingredients and rounded for clarity. These are estimates; exact values will vary with brands, exact portion sizes, and whether you use salted vs. unsalted butter.
- Calories: ~155 kcal
- Protein: ~1.5 g
- Carbohydrates: ~18.5 g
- Sugars (estimated): ~10–12 g
- Fiber: ~0.7 g
- Fat: ~8.3 g
- Saturated fat: ~4.3 g
- Sodium: ~60–90 mg (depending on butter and added salt)
These numbers are intended as a helpful guide. For more precise tracking, enter your exact ingredient brands and yields into a nutrition calculator or consult USDA FoodData Central entries for each component.
Why You’ll Love It
There are several irresistible reasons to make Cherry Snowball Cookies:
- Flavor & Aroma: The almond extract and a hint of cherry extract create an immediately recognizable, nostalgic aroma. Toasted pecans and browned butter notes bring depth.
- Celebration & Comfort: They look and feel festive (snowy powdered sugar coating) making them ideal for holidays, yet they’re soft and modest enough for cozy family mornings.
- Texture Balance: A tender, crumbly cookie base offset by crunchy pecans and little chocolate bites makes each mouthful interesting.
- Crowd-pleasing Simplicity: The technique is forgiving — easy to scale and ideal for bake sales or batch gifting.
Preparation Guide
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)
Optional ingredients and substitutions
- Use 1 tsp lemon zest for a citrus lift instead of cherry extract.
- Swap maraschino cherries for finely chopped dried cherries (rehydrated briefly in warm water and drained).
- For a nuttier base, substitute half the pecans with finely ground almonds.
- To reduce sugar slightly, omit the 0.5 cup granulated in the dough and increase powdered sugar by 2 tbsp for structure (final powdered roll will make them look snowy; flavor will shift).
Step-by-step instructions
- Beat butter, 0.75 cup powdered sugar, and 0.5 cup granulated sugar until light and fluffy, about 5 minutes. Scrape the bowl as needed.
- Mix in salt, 1.5 tsp almond extract, 1.5 tsp vanilla extract, and 0.5 tsp cherry extract until well combined.
- Drain maraschino cherries very well, chop finely, and gently fold into the dough.
- Add finely ground pecans and mix until evenly distributed.
- Gradually add flour ½ cup at a time, mixing until the dough just comes together. Dough should be soft but not sticky.
- Fold in mini chocolate chips with a wooden spoon.
- Chill dough for 30–60 minutes to firm up (this helps keep shape and improves texture). Preheat oven to 350°F (175°C) during the last 15 minutes of chilling.
- Scoop dough into 1.5 tablespoon portions (use a small cookie scoop), roll into balls, and place on lined baking sheets about 1.5–2 inches apart.
- Bake for 15–17 minutes until the bottoms are lightly golden and the tops look set but not browned.
- Remove from oven and while still warm, roll each cookie in powdered sugar. Let cool on a wire rack, then roll again for a classic snowball finish.
Practical tips
- Avoid overmixing once flour is added to keep cookies tender.
- If dough seems crumbly, add 1 tsp milk at a time until it holds together.
- Check doneness by lightly lifting a cookie — the bottom should be just golden.
- Chilling the dough improves shape and flavor; don’t skip it.
- If using unsalted butter and you prefer less sodium, start with 1/2 tsp salt instead.
Best Pairings
- Classic Pairing: A steaming mug of black tea or strong coffee cuts through the sweetness and highlights the nutty notes.
- Brunch Idea: Serve alongside yogurt and fresh berries for a festive weekend spread.
- Dessert Plate: Add a scoop of vanilla bean ice cream and a drizzle of warmed cherry preserves for a grown-up dessert.
- Gift & Platter Presentation: Arrange on a bed of parchment with sprigs of rosemary or powdered cocoa-dusted edges for visual contrast. For another plated cookie idea in the same spirit as snowball gifting, check out these Boston Cream Pie Cookies — great inspiration for plated cookie assortments.
How to Store
- Room temperature: Store in an airtight container for up to 3 days. Place parchment between layers to prevent sticking and loss of powdered sugar.
- Refrigeration: Up to 1 week in an airtight container. Note that refrigeration may firm the texture; bring to room temperature before serving for best mouthfeel.
- Freezer: Baked cookies freeze well for up to 3 months. Freeze in a single layer on a sheet until solid, then transfer to a freezer bag. To defrost, leave on the counter for 30–60 minutes.
- Freezing dough: Scoop dough balls onto a tray, freeze until solid, then store in a bag for up to 3 months. Bake from frozen, adding 1–2 minutes to bake time.
Pro Tips & Tricks
- Best pecans: Use raw pecans toasted briefly (5–7 minutes at 350°F) then cooled and finely ground — toasting amplifies their flavor.
- Texture key: The balance of powdered sugar in the dough and granulated sugar creates a tender crumb. Don’t swap all powdered sugar for granulated or the texture will be denser.
- Cherry distribution: Very finely chopping maraschino cherries prevents soggy pockets and ensures even distribution.
- Mini chips vs. regular: Mini chocolate chips distribute more evenly; larger chips can make the dough break apart.
- Doneness cue: The tops should still look slightly soft when you remove them; they’ll firm as they cool. Overbaking yields a dry snowball — aim for pale tops and lightly golden bottoms.
Creative Twists
- Cherry-Almond Swap
- Increase almond extract to 2 tsp and add 1/2 cup sliced toasted almonds instead of pecans for a brighter almond-forward profile.
- Gluten-Free Option
- Substitute cup-for-cup gluten-free flour blend with xanthan gum included. You may need to reduce chilling time slightly and add 1–2 tbsp more flour or GF blend to achieve the same dough consistency.
- Vegan Variation
- Use vegan butter and replace powdered sugar with vegan-friendly powdered sugar (some brands use bone char; check labeling). Replace mini chocolate chips with dairy-free chips and use flax “egg” (1 tbsp ground flax + 3 tbsp water = 1 flax egg) if you need binding help.
- Boozy Cherry
- Soak chopped dried cherries in 1–2 tbsp kirsch or brandy, drain thoroughly and fold into the dough for adult holiday cookies.
- Citrus Hint
- Add 1 tsp orange zest and replace cherry extract with orange blossom or omit for a subtle citrus twist that pairs beautifully with chocolate chips.
All Your Questions Answered
Q: Can I use dried cherries instead of maraschino?
A: Yes — rehydrate briefly in hot water or a splash of liqueur, drain well, and chop. Dried cherries will be chewier and less sweet than maraschinos.
Q: My dough is too sticky. What do I do?
A: Chill the dough for an additional 15–30 minutes. If it remains sticky, add flour 1 tbsp at a time until workable.
Q: How can I reduce sugar without compromising texture?
A: Reduce the 0.5 cup granulated sugar in the dough to 1/4 cup (taste will be less sweet) and keep the powdered sugar for rolling to preserve the snowy look. Texture will remain fairly tender.
Q: Can I bake larger cookie portions?
A: Yes — increase bake time by a few minutes (monitor closely). Larger cookies will be softer in the center; adjust baking to reach lightly golden bottoms.
Q: Will these spread a lot in the oven?
A: Not excessively if chilled and scooped properly. Chilling helps maintain shape; avoid over-soft butter when portioning.
Conclusion
I hope this guide inspires you to bake a batch of Cherry Snowball Cookies — they’re festive, nuanced, and surprisingly easy to make. If you want to explore a cherry-almond-centered variation, take a look at this lovely take on the idea here: Cherry Almond Snowball Cookies – Completely Delicious. For a classic community-tested recipe similar in spirit, see this reliable reference: Cherry Snowball Cookies Recipe.
If you make them, leave a note about any twists you tried — I’d love to hear how your batch turned out. Share photos, ask questions, and join the conversation in the comments below. Happy baking!
Print
Cherry Snowball Cookies
- Total Time: 80 minutes
- Yield: 48 cookies 1x
- Diet: Vegetarian
Description
Delicate cookies with a melt-in-your-mouth texture, studded with maraschino cherries and mini chocolate chips, rolled in powdered sugar for a festive finish.
Ingredients
- 1.5 cups Butter (room temperature)
- 0.75 cup Powdered sugar (for dough)
- 0.5 cup Granulated sugar
- 1 tsp Salt
- 1.5 tsp Almond extract
- 1.5 tsp Vanilla extract
- 0.5 tsp Cherry extract or emulsion
- 0.5 cup Maraschino cherries (drained and chopped)
- 1 cup Pecans (finely ground)
- 4.5 cups All-purpose flour
- 0.75 cup Mini chocolate chips (semi-sweet recommended)
- 1.5 cups Powdered sugar (for rolling)
Instructions
- Beat butter, 0.75 cup powdered sugar, and 0.5 cup granulated sugar until light and fluffy, about 5 minutes. Scrape the bowl as needed.
- Mix in salt, 1.5 tsp almond extract, 1.5 tsp vanilla extract, and 0.5 tsp cherry extract until well combined.
- Drain maraschino cherries very well, chop finely, and gently fold into the dough.
- Add finely ground pecans and mix until evenly distributed.
- Gradually add flour ½ cup at a time, mixing until the dough just comes together. The dough should be soft but not sticky.
- Fold in mini chocolate chips with a wooden spoon.
- Chill dough for 30–60 minutes to firm up.
- Preheat oven to 350°F (175°C) during the last 15 minutes of chilling.
- Scoop dough into 1.5 tablespoon portions, roll into balls, and place on lined baking sheets about 1.5–2 inches apart.
- Bake for 15–17 minutes until the bottoms are lightly golden and the tops look set but not browned.
- Remove from oven and while still warm, roll each cookie in powdered sugar. Let cool on a wire rack, then roll again for a classic snowball finish.
Notes
To reduce sugar, omit the granulated sugar and increase powdered sugar for structure. Chilling the dough is essential for texture and shape.
- Prep Time: 25 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 155
- Sugar: 11g
- Sodium: 75mg
- Fat: 8.3g
- Saturated Fat: 4.3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18.5g
- Fiber: 0.7g
- Protein: 1.5g
- Cholesterol: 40mg
