The kitchen smelled like the kind of winter afternoon that makes you slow down. Flour dusted the counter like a pale snowfall, and the sweet, almond-sour tang of cherries warmed the air. My little ones clustered at the door, napkins tucked into collars, waiting for the moment when I rolled the last cookie in sugar and handed them a warm one, cheeks sticky and eyes bright.
The Story Behind Our Favorite Cherry Snowball Cookies
These Cherry Snowball Cookies carry a handful of ordinary moments that somehow add up to something I reach for again and again. I first made them on a rainy Saturday when the power flickered and my mother called to tell a story about a cookie recipe from her own childhood. The recipe felt like a bridge then, folding together that phone call, the hush of rain, and the cheerful pop of maraschino cherries as I chopped them on the board.
They always bring the family into the same small orbit. My husband will grab a mug of tea and stand in the doorway with both hands wrapped around the warm tin, and the kids invent new rules about ‘who gets the biggest powdered sugar swirl.’ There is no need for perfection here. A cracked cookie is a character. A slightly misshapen ball is a memory.
When neighbors come by for an impromptu visit, these cookies are what I reach for. They travel well in a simple box, and the aroma seems to tell stories on its own. If you love little flavor surprises, you might also enjoy trying a different take on butter-forward cookies like Blueberry Thyme Cookies. That recipe shares the same gentle spirit of bringing a small, lovely thing to the table.
Bringing Cherry Snowball Cookies Together
“Every time I stir this pot, it smells just like Sunday at home.”
Making these cookies is a kind of steady, comforting rhythm. You cream the butter until the bowl looks pale and cloud-like. You fold in powdered sugar and hear the quiet scrape of your spoon as the dough comes together. When you add the cherries and chocolate chips, little red and dark specks peek through the pale dough like confetti.
There is a lovely moment just before you chill the dough when the bowl feels warm in your hands and the house fills with a faint, nutty scent from the pecans. Once the oven door opens and the tray slides out, you will smell browned butter notes and a hint of almond that pulls you in. I like to open a window just a crack and breathe it all in, letting the scent wrap the kitchen like a familiar sweater.
The process invites conversation, and little tasks for small helpers. A child can chop cherries under supervision, or measure the chocolate chips while humming to themselves. Baking becomes a shared rhythm. You move from one step to the next as if following a story, and by the final chapter you have warm, sugar-dusted rounds ready to share.
Ingredients You’ll Need
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)
A few warm notes to keep in mind: a little extra vanilla if you love a cozy aroma; fresh butter gives this its richness; if you prefer less sweetness, reduce the rolling sugar a touch. When possible, chop the cherries finely so each bite gets a bright note without making the dough too wet.
Step-by-Step Directions
- Beat butter, powdered sugar, and granulated sugar until light and fluffy, about 5 minutes.
- Work on medium speed if using a mixer, or use a wooden spoon and a little patience if you are mixing by hand. Keep beating until the mixture looks pale and holds a soft ridge when the beater is lifted. You will notice the bowl warming slightly from the motion.
- Mix in salt, almond extract, vanilla extract, and cherry extract until well combined.
- Add these fragrant ingredients slowly and taste the batter as you go, adjusting the cherry or almond notes to suit your family’s memory of this cookie. The extracts give the cookies their distinct scent and should be folded in gently.
- Drain cherries well, chop finely, and gently fold into dough.
- Make sure the cherries are as dry as you can get them so they do not add extra moisture. When folded in, they should appear as tiny jewel-like bits. Take care not to overwork the dough or the cherries will break down.
- Add finely ground pecans and mix until evenly distributed.
- The pecans bring a tender, nutty texture and a hint of warmth. Grind them until they are almost flour-like but still have a bit of structure. Stir until you see even flecks of nut through the dough.
- Gradually add flour, ½ cup at a time, until dough comes together.
- Spoon in the flour and pause to scrape the bowl so everything mixes evenly. The dough will form into a soft, pliable mass that holds together without being sticky. If it feels too dry, a tablespoon of milk will help; if too sticky, a tablespoon of flour will do.
- Fold in mini chocolate chips with a wooden spoon.
- Use a gentle hand so the chips stay intact and distribute evenly. The chocolate gives a counterpoint to the bright cherry and adds familiar comfort. When you stir, listen for the soft clink of chips settling into the batter.
- Chill dough for 30–60 minutes. Preheat oven to 350°F (175°C).
- Chilling firms the dough so the cookies keep their round shape. Use this time to line baking sheets and set up a rolling station with the remaining powdered sugar. The chill also helps the flavors come together.
- Scoop dough (1.5 tbsp portions), roll into balls, and place on lined baking sheets.
- Use a small cookie scoop or measure with a spoon to keep the cookies uniform. Roll the portions gently in your palms until smooth and arrange them spaced apart so they have room to breathe.
- Bake for 15–17 minutes until bottoms are lightly golden.
- Watch for just a hint of color around the edges; you want the center to remain pale. The aroma will deepen into a warm, nutty almond-cherry note. Once the cookies are done, set the trays on racks to cool for a minute before the next step.
- Roll warm cookies in powdered sugar, let cool, then roll again for the snowball finish.
- The first roll melts slightly and creates a thin, glossy coat. After cooling, roll once more to build up that signature powdered sugar blanket. The second roll gives each cookie a soft, snowy look.
How We Enjoy Cherry Snowball Cookies at Home
These cookies arrive at our table most often with a pot of hot tea or a steaming cup of cocoa. There are afternoons when we tuck them into lunchboxes, and mornings when someone finds one beside their cereal bowl as a playful treat. They feel right at home on a simple white plate, sprinkled with a tiny extra dusting of powdered sugar and paired with a few whole cherries for color.
I love setting them on a tiered stand when friends come over. They look so approachable stacked in a casual way, like little snowmen ready to be admired. At holiday gatherings, we put out a shallow bowl of chopped pecans and a small jar of extra powdered sugar so guests can make them their own. The ritual of rolling and re-rolling in sugar becomes part of the celebration.
When I want a cozy family evening, I set a platter in the middle of the table and tell the kids to help themselves. They have an unspoken rule about who gets the one with the most chocolate chips. Watching them argue gently about it while their faces light up makes the cookies taste even sweeter.
Storing Cherry Snowball Cookies for Tomorrow
Store the cookies in an airtight container at room temperature for up to five days. Layer them between sheets of parchment to prevent sticking and preserve that soft, snowy coating. If you live in a humid climate, pop a small piece of parchment on top of the stack to keep them from getting damp.
If you want to keep them longer, freeze the baked cookies in a single layer on a tray until firm and then transfer to a freezer-safe container. Thaw at room temperature and give them a gentle roll in powdered sugar once they are soft again to restore that fresh look. The flavors mellow and knit together overnight, which often makes the second-day cookies my favorite.
For serving after storage, a brief 5-minute warm in a 300°F oven brings back that just-baked feeling. If you need a cozy pairing, try a coffee-forward cookie like Chocolate Coffee Cookies alongside these for a grown-up contrast, especially at small gatherings where folks enjoy a little variety.
Little Lessons From My Kitchen
- Keep your butter at room temperature but not too soft. If the butter is melting on the counter, the dough will be looser and harder to shape. A slightly cool, pliable butter gives the best lift and texture.
- Chop those cherries very finely. Big chunks can make the dough soggy and cause the cookies to spread. Tiny pieces give you bursts of cherry without changing the dough’s structure.
- Grind the pecans to just the right texture. Too fine and they disappear, too coarse and they change the bite. Aim for a sandy texture that still offers a bit of chew.
- Use mini chocolate chips for even distribution. Larger chunks work, but minis spread the chocolate throughout the cookie so each bite has a little sweet surprise.
- Chill when in doubt. The short rest in the fridge makes shaping easier and helps the cookies hold their soft, round form in the oven.
These are small, practical notes I share with the same tone I use with friends who pop in for coffee. They are gentle and kind, and meant to keep the experience joyful, not fussed.
Family Variations on Cherry Snowball Cookies
We play with this recipe depending on the season and who is coming over. In spring, I sometimes swap the mini chocolate chips for white chocolate and add a sprinkle of lemon zest for brightness. It lightens the cookie and brings a floral edge that another generation in my family adores.
For a nut-free household, replace the pecans with sunflower seeds ground to the same texture, and add a pinch more salt to keep the flavor balanced. The texture shifts slightly but the cherries and extracts still sing.
At holiday time I sometimes fold in a handful of candied orange peel for a warm citrus note. Another favorite twist is to press a small piece of maraschino cherry into the top of each cookie before baking, giving a prettier, jewel-like center for special platters.
If you love a bit of spice, add a quarter teaspoon of cinnamon to the flour before mixing. It keeps the cookie familiar but gives a gentle warmth that pairs beautifully with the almond and cherry.
FAQs About Cherry Snowball Cookies
Can I make this ahead of time?
Yes, and honestly, it might taste even better the next day once the flavors have settled and come together. If you want to prep, make the dough and shape the balls, then freeze them on a tray. Store frozen balls in a container and bake from frozen, adding a minute or two to the baking time.
Can I use dried cherries instead of maraschino?
You can. If you do, soak them briefly in warm water or a little cherry juice to plump them up. Dried cherries are chewier and less sweet than maraschino, so you may want to increase the powdered sugar for rolling if you prefer that snowy look.
What if I only have almond extract or vanilla, not both?
If you have only one, use that one well. Almond extract is a key flavor, but if you prefer vanilla, increase it slightly and add a tiny extra pinch of salt for brightness. Each choice shifts the cookie’s character, and both are wonderful in their own way.
Can I make these without chocolate?
Absolutely. The mini chocolate chips are optional. Without them, the cookie becomes more of a nut-and-cherry shortbread. You might add a teaspoon of lemon zest or a small sprinkle of coarse sugar on top before baking for a little sparkle.
How do I keep the powdered sugar from melting off?
Roll warm cookies first to create that sheen, then let them cool completely before rolling again. If your kitchen is very humid, cool them on racks in a slightly cooler room or near a window to help the sugar set.
A Warm Note From My Kitchen
If you invite these Cherry Snowball Cookies into your home, expect little conversations to form around them. You will find reasons to make them for rainy afternoons, for neighborly gestures, for the small rituals that stitch a family day together. They are simple enough for a beginner and generous enough to delight the cook who has been turning out cookies for years.
I hope this recipe gives you the same quiet pleasure it gives me. Let the kids help, let the dough rest, and let the kitchen fill with that almond-cherry scent that somehow means comfort. Bake a batch for someone, and you will see how a small round of sugar can carry a large piece of love. Until the next cookie, keep the kettle warm, the music soft, and your hands ready for a little flour-dusted joy.
Cherry Snowball Cookies
Ingredients
Method
- Beat butter, powdered sugar, and granulated sugar until light and fluffy, about 5 minutes.
- Mix in salt, almond extract, vanilla extract, and cherry extract until well combined.
- Drain cherries well, chop finely, and gently fold into dough.
- Add finely ground pecans and mix until evenly distributed.
- Gradually add flour, ½ cup at a time, until dough comes together.
- Fold in mini chocolate chips with a wooden spoon.
- Chill dough for 30–60 minutes. Preheat oven to 350°F (175°C).
- Scoop dough (1.5 tbsp portions), roll into balls, and place on lined baking sheets.
- Bake for 15–17 minutes until bottoms are lightly golden.
- Roll warm cookies in powdered sugar, let cool, then roll again for the snowball finish.
