Introduction

Cherry Snowball Cookies are a delightful twist on the classic snowball cookie, featuring a blend of maraschino cherries, almond, and cherry extracts for a burst of fruity flavor. With a tender texture and a sweet powdered sugar coating, these cookies make a perfect treat for any occasion.

The image shows several pastel pink, round sweets with a rough, sugary texture on the outside. Each sweet has been cut in half to reveal two main layers: a crystalline outer layer that is white and grainy, and a soft inner layer that is light pink with small darker red pieces embedded inside. The sweets are stacked closely together, showing their thick outer coating and softer, crumbly inner texture. The background is a soft-focus white marbled texture with hints of greenery. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 cups Butter (room temperature), salted or unsalted works
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 (pure preferred)
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 (may vary slightly)
0.75 cup Mini chocolate chips (semi-sweet recommended)
1.5 cups Powdered sugar (for rolling)

Instructions

Step 1: Beat butter, powdered sugar, and granulated sugar together until light and fluffy, about 5 minutes.
Step 2: Mix in salt, almond extract, vanilla extract, and cherry extract until well combined.
Step 3: Drain the maraschino cherries well, chop them finely, and gently fold into the dough.
Step 4: Add the finely ground pecans and mix until evenly distributed.
Step 5: Gradually add the flour, ½ cup at a time, mixing until the dough comes together.
Step 6: Fold in mini chocolate chips with a wooden spoon.
Step 7: Chill the dough for 30 to 60 minutes. Meanwhile, preheat the oven to 350°F (175°C).
Step 8: Scoop dough into 1.5 tablespoon portions, roll into balls, and place on lined baking sheets.
Step 9: Bake for 15 to 17 minutes, or until the bottoms are lightly golden.
Step 10: Roll warm cookies in powdered sugar, let them cool, then roll again for the classic snowball finish.

Tips & Variations

For a different nut flavor, substitute pecans with finely ground walnuts or almonds.
If you don’t have cherry extract, a bit more almond extract or a splash of cherry juice can add subtle flavor.
Chilling the dough is key to preventing spreading and achieving the perfect texture.
Mini chocolate chips add a lovely contrast but can be omitted for a nut and cherry-focused cookie.

Storage

Store cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, freeze baked cookies in a sealed container for up to three months. Thaw at room temperature before serving. Re-roll in powdered sugar if the coating fades after storage.

How to Serve

The image shows a stack of round dessert balls arranged in two layers. The bottom layer consists of white powdered balls with a smooth, powdery texture, neatly lined up on a white marbled surface. The top layer has pinkish-brown balls with a crumbly texture, cut in half to reveal a dense, grainy inside. The colors contrast between the soft white outer layer and the moist, textured pinkish inside. The arrangement is tidy and close together. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries instead of maraschino cherries?

Frozen cherries have more moisture and may affect the dough’s texture. If substituting, thaw and drain them thoroughly, or consider drying them before adding to avoid soggy dough.

Why do the cookies need to be rolled twice in powdered sugar?

Rolling the warm cookies in powdered sugar first allows the sugar to adhere better. After they cool, rolling again creates the classic snowball appearance and adds extra sweetness.

Cherry Snowball Cookies Recipe

Print Recipe

★★★★★

4.4 from 126 reviews

Cherry Snowball Cookies are a delightful twist on classic snowball or Russian tea cake cookies, featuring a subtle cherry flavor enhanced by cherry extract and chopped maraschino cherries, combined with almond and vanilla extracts for a rich, aromatic cookie. These buttery, tender cookies are studded with mini chocolate chips and finely ground pecans for texture and a hint of nuttiness, then rolled in powdered sugar for a perfect snowy finish.

Author: Tara
Prep Time: 15 minutes
Cook Time: 15-17 minutes
Total Time: 1 hour 30 minutes
Yield: Approximately 40–45 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dough

1.5 cups Butter (room temperature), salted or unsalted
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)

For Rolling

1.5 cups Powdered sugar (for rolling)

Instructions

Prepare the butter and sugar mixture: Beat butter, powdered sugar, and granulated sugar together using a mixer until the mixture is light and fluffy, which should take around 5 minutes. This step is crucial to achieve a tender cookie texture.
Add flavorings: Mix in salt, almond extract, vanilla extract, and cherry extract into the butter and sugar mixture until well combined, ensuring the flavors distribute evenly throughout the dough.
Incorporate cherries: Drain the maraschino cherries thoroughly and chop them finely. Gently fold the chopped cherries into the dough, taking care not to overmix to maintain a nice texture.
Add pecans: Add finely ground pecans to the dough and mix until they are evenly distributed, adding nuttiness and moisture to the cookies.
Add flour gradually: Slowly add the all-purpose flour in half-cup increments, mixing after each addition. Continue until the dough comes together and is no longer sticky.
Fold in chocolate chips: Using a wooden spoon, fold in mini chocolate chips until evenly incorporated without overworking the dough.
Chill the dough: Cover the dough and chill it in the refrigerator for 30 to 60 minutes to firm up, which helps with shaping and prevents spreading during baking.
Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
Shape cookies: Scoop dough into 1.5 tablespoon-sized portions, roll them into balls, and place them spaced apart on the prepared baking sheets.
Bake: Bake the cookies in the preheated oven for 15 to 17 minutes, or until the bottoms are lightly golden but the tops remain pale.
Roll in powdered sugar: Immediately roll the warm cookies in powdered sugar, allow them to cool completely, then roll them again in powdered sugar for the classic snowball cookie finish.

Notes

Ensure maraschino cherries are well-drained to prevent excess moisture that can affect dough texture.
If cherry extract is unavailable, vanilla extract combined with a small amount of almond extract can serve as a substitute, but will alter the cherry flavor.
Chilling the dough is important for easier handling and to maintain cookie shape during baking.
Use semi-sweet mini chocolate chips to balance sweetness and complement the nutty, cherry flavors.
Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.

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