Hi, I’m Michonne from Cook Joy Recipes! Around the holidays, I love baking cookies that not only taste wonderful but also bring a touch of festive charm to the table. One of my absolute favorites is Cherry Snowball Cookies. These little gems are buttery, melt-in-your-mouth cookies rolled in powdered sugar with a surprise cherry tucked inside. They look beautiful on cookie trays, taste deliciously nostalgic, and are easy enough for even beginner bakers to master. Whether you’re making them for Christmas gatherings, gift boxes, or just as a cozy winter treat, these cookies are sure to become a holiday tradition.
Why You’ll Love Cherry Snowball Cookies
- Festive and beautiful – Their snow-dusted appearance makes them perfect for holiday trays.
- Simple ingredients – Basic pantry staples with maraschino cherries for the fun surprise.
- Easy to bake – No complicated steps, just roll, bake, and dust with sugar.
- Crowd favorite – Loved by kids and adults alike.
- Great for gifting – Package in tins or bags for thoughtful homemade presents.
Key Ingredients for Cherry Snowball Cookies
Here’s what you’ll need:
- Unsalted butter – For rich, buttery flavor.
- Powdered sugar – Used in the dough and for rolling after baking.
- All-purpose flour – The structure of the cookies.
- Vanilla extract – For warmth and flavor.
- Salt – Just a pinch to balance sweetness.
- Maraschino cherries – The sweet, juicy surprise inside each cookie.
Step-by-Step Instructions
Follow these easy steps to make your own Cherry Snowball Cookies:
- Prepare the cherries – Drain maraschino cherries well and pat them dry with paper towels.
- Make the dough – Beat butter and powdered sugar until fluffy, then add vanilla. Mix in flour and salt until dough forms.
- Wrap the cherries – Scoop a tablespoon of dough, flatten slightly, and wrap it around a cherry, sealing completely.
- Bake – Place cookies on a parchment-lined baking sheet and bake until set but not browned.
- Roll in sugar – While still warm, roll cookies in powdered sugar, then repeat once cooled for the snowy effect.
Tips for Perfect Cherry Snowball Cookies
- Dry cherries well – Prevents excess moisture from seeping into the cookies.
- Seal the dough tightly – Ensures cherries don’t peek out while baking.
- Roll twice in sugar – First while warm (it sticks better) and again after cooling for the snowy look.
- Use a cookie scoop – Keeps cookie sizes consistent for even baking.
Storage and Freezing
- Store in an airtight container at room temperature for up to 5 days.
- Refrigerate for up to 1 week if you prefer them chilled.
- Freeze unbaked dough balls (with cherries inside) for up to 2 months. Bake straight from frozen, adding 2–3 minutes.
Serving Ideas
- Holiday cookie platters – Their festive red centers add color to dessert spreads.
- Gift boxes – Pack in tins with parchment paper for homemade presents.
- After-dinner treat – A perfect bite-sized sweet with coffee or tea.
- Cookie swaps – A standout cookie that’s unique and memorable.
Frequently Asked Questions
Can I use fresh cherries instead of maraschino cherries?
Fresh cherries release more juice and may not work as well. Maraschino cherries are best for this recipe.
Why did my cookies crack while baking?
Be sure to seal the dough fully around the cherry and avoid overbaking.
Do Cherry Snowball Cookies need to be refrigerated?
Not necessarily, but refrigeration helps them last longer and keeps them firmer.
Can I make these cookies without cherries?
Yes, you can! They’ll be more like classic snowball cookies, but just as delicious.
More Recipes You’ll Love
If you love these cookies, try these festive favorites from Cook Joy Recipes:
- Cinnamon Roll Cookies
- Pumpkin Magic Bars
- Irresistible Bakery-Style Pumpkin Muffins
- Pumpkin Spice No Bake Cookies
Cherry Snowball Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, cream together 1/4 cup powdered sugar and softened butter until smooth. Beat in vanilla extract.
- Stir in flour and salt until dough comes together.
- Take a tablespoon of dough, flatten slightly, and wrap around a cherry to enclose it. Repeat with remaining dough and cherries.
- Place balls on prepared baking sheet and bake for 12–15 minutes, until set but not browned.
- Cool cookies slightly, then roll in remaining powdered sugar to coat. Cool completely before serving.