Cherry Snowball Cookies made with butter, icing sugar, flour, almonds, vanilla, and whole candied cherries.
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There’s something about Cherry Snowball Cookies that feels a little old-fashioned in the best possible way. Not trendy. Not flashy. Just quietly sitting on the cookie tray like, “Oh hi… I’m delicious.” And somehow they’re always the first to disappear. Funny how that works, right?
I made these cherry snowball cookies last December when I probably didn’t need another recipe to test (my kitchen already looked like a powdered sugar crime scene). But I had a bag of candied cherries staring at me from the pantry like they were judging my life choices. So I caved. And honestly? I’m glad I did.
The first time I remember eating Cherry Snowball Cookies, I was maybe eight or nine. It was one of those chaotic holiday afternoons—Christmas music playing too loud, someone arguing about wrapping paper, flour everywhere. You know the vibe.
My aunt used to make snowball cookies, but hers didn’t have cherries inside. The first time I bit into one with a sweet candied cherry center? Game over. It felt like finding a hidden prize in the middle of something already good. Like those old cereal boxes that used to have toys inside (remember that?).
When I started making my own version of Cherry Snowball Cookies, I’ll admit… I wasn’t sure how they’d turn out. Sometimes these nostalgic recipes disappoint you when you recreate them as an adult. But these? They held up. Maybe even better. The buttery cookie, the nutty almond bits, that sticky cherry center—it just works.
And yes, the powdered sugar will absolutely end up on your shirt. It’s part of the experience.
Why you’ll Love these Cherry Snowball Cookies?
Let me try to explain it without overselling it.
First, these Cherry Snowball Cookies are simple. No chilling overnight. No complicated shaping techniques. Just flatten, wrap, roll, bake. That’s it.
Second, the texture is that soft, melt-away kind that makes you reach for a second cookie before you’ve fully finished the first. The finely chopped almonds give a little structure without making them heavy.
And the cherry center? That’s the surprise. It’s sweet but not overwhelming. A tiny jewel in the middle of each snowball cookie. It almost feels festive without trying too hard.
Plus, they look like little snowballs dusted in icing sugar. Which, if you live somewhere that doesn’t get snow (hi, same), feels kind of magical in its own way.
Ingredient Notes
Let’s keep this real. These ingredients are basic—but the details matter.
- Butter: Softened butter is key. If it’s too cold, your dough won’t cream properly. Too soft and things get sticky. I usually leave mine out for about 30 minutes. Sometimes I forget and microwave it for 5 seconds. It’s fine.
- Icing Sugar: This gives Cherry Snowball Cookies their delicate crumb. Granulated sugar just won’t create the same soft texture. And yes, you’ll need extra for rolling. Don’t be stingy.
- All-Purpose Flour: Sifting helps keep the dough smooth. I used to skip this step. Now I try not to. Try is the key word.
- Blanched Almonds: Finely chopped is important. Big pieces make wrapping the cherries awkward. The almonds add subtle flavor—like a quiet background note.
- Candied Cherries: The heart of the cookie. Whole cherries create that signature surprise center. Make sure they’re well-drained if they’re sticky.
- Vanilla Extract: A small amount makes everything feel warm and rounded.
How to Make Cherry Snowball Cookies?
Making Cherry Snowball Cookies feels almost therapeutic. Maybe it’s the rolling. Maybe it’s the sugar dusting. Either way, here’s how it goes.
Step 1. Preheat and Prepare
Set your oven to 325°F (163°C). Line your baking sheets with parchment paper. Trust me—icing sugar and bare pans are not friends.
Step 2. Cream the Butter and Sugar
Beat the softened butter and icing sugar together until smooth and creamy. Give it a few minutes. This is where the light texture begins. Don’t rush it… but also don’t overthink it.
Step 3. Add the Dry Ingredients
Mix in the sifted flour, salt, vanilla extract, and chopped almonds. The dough might look a bit crumbly at first. That’s normal. Once you start shaping, it pulls together beautifully.
Step 4. Wrap the Cherry
Take about a teaspoon of dough and flatten it in your palm. Place a whole candied cherry in the center. Pinch the dough around it and roll into a smooth ball.
This is the slightly messy, slightly satisfying part. It feels like edible crafting. I usually line them up and admire them for a second before baking. Just me?
Step 5. Bake
Bake for 30–35 minutes. They’ll be lightly golden on the bottom but pale on top. Don’t wait for dramatic browning—snowball cookies are subtle like that.
Step 6. Roll in Icing Sugar
While still warm, roll the Cherry Snowball Cookies in icing sugar. They’ll absorb some of that first coating. Once fully cooled, roll them again for that true snowball look.
And yes, you’ll inhale powdered sugar dust at least once. It’s a rite of passage.
Storage Options
Cherry Snowball Cookies store surprisingly well. Keep them in an airtight container at room temperature for up to five days. Separate layers with parchment paper to keep the sugar coating intact.
You can freeze them too. I usually freeze them without the final sugar roll, then re-coat them after thawing. It makes them look freshly baked—even if you made them two weeks ago.
Variations & Substitutions
If you want to tweak these Cherry Snowball Cookies a little, here are some ideas:
- Swap almonds for finely chopped pecans or walnuts.
- Add a tiny splash of almond extract for deeper flavor. Just a tiny splash—it’s strong.
- Replace cherries with chocolate candies or even dried cranberries (though then they’re technically not Cherry Snowball Cookies anymore… but who’s policing that?).
- For a softer cookie, slightly reduce the baking time by a minute or two.
Ever tried something similar? Sometimes the smallest change makes a recipe feel brand new.
What to Serve With Cherry Snowball Cookies?
These cookies are perfect with:
- Strong coffee (the bitterness balances the sweetness).
- A cup of tea on a quiet afternoon.
- A holiday cookie platter next to shortbread or fudge.
- Or honestly… straight from the container while standing in your kitchen.
No judgment here.
FAQ
Why are my cookies crumbly?
They’re meant to be tender, but if they’re falling apart, you may have added a bit too much flour.
Can I make the dough ahead of time?
Yes, refrigerate for up to 24 hours. Let it soften slightly before shaping.
Do I have to roll them twice in sugar?
Technically no. But it does give them that extra snowy look.
Are Cherry Snowball Cookies overly sweet?
Surprisingly, no. The dough itself is lightly sweet. The candied cherry gives the main sweetness.
There’s just something quietly charming about Cherry Snowball Cookies. Maybe it’s the hidden cherry center. Maybe it’s the powdered sugar chaos. Maybe it’s the way they feel both nostalgic and fresh at the same time.
If you make these cherry snowball cookies, I’d honestly love to know—did they remind you of anything? A holiday? A person? Or did they just become your new favorite cookie without warning?
Cherry Snowball Cookies
Ingredients
- ½ cup butter softened
- ¼ cup icing sugar plus additional for rolling
- 2 cups all-purpose flour sifted
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup blanched almonds finely chopped
- 1 pound whole candied cherries
Instructions
Preheat the Oven
- Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper and set aside.
Cream Butter and Sugar
- In a mixing bowl, cream the softened butter and icing sugar together until smooth and light in texture. This process should take approximately 2–3 minutes to ensure proper aeration.
Incorporate Dry Ingredients
- Add the sifted all-purpose flour and salt to the creamed mixture. Mix gently until partially combined. Add the vanilla extract and finely chopped almonds, and continue mixing until a cohesive dough forms. Do not overmix.
Shape the Cookies
- Using approximately one teaspoon of dough per cookie, flatten the dough slightly in the palm of your hand. Place one whole candied cherry in the center. Enclose the cherry completely with the dough and roll into a smooth ball.
Arrange and Bake
- Place the shaped dough balls onto the prepared baking sheets, leaving about two inches between each cookie. Bake for 30–35 minutes, or until the bottoms are lightly golden.
Coat with Icing Sugar
- Remove the cookies from the oven. While still warm, roll each cookie in additional icing sugar to coat thoroughly. Transfer to a wire rack and allow to cool completely. Once cooled, roll in icing sugar again if desired for a more pronounced snowy appearance.
Notes
