Cherry Snowball Cookies

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Powdery, tender, and filled with a sweet pop of cherry in the middle, these Cherry Snowball Cookies are my idea of holiday cookie perfection. The buttery dough bakes up soft and crumbly, then gets showered in powdered sugar so every bite feels like a little snowflake melting on your tongue.

I love serving these on cookie trays because they look so pretty and festive, but they’re secretly very simple to make. The dough comes together in one bowl, the cherry centers are easy to tuck inside, and the cookies bake in just a few minutes. Whether you’re baking for Christmas, Valentine’s Day, or a random Tuesday that needs something sweet, this recipe is one you’ll come back to again and again.

Why You’ll Love This Cherry Snowball Cookies

These cookies are everything I want in a bite-sized treat: soft, buttery, and not too sweet. The dough is similar to a classic shortbread or Russian tea cake—melty and delicate rather than chewy.

Because the cookies are rolled in powdered sugar while they’re still slightly warm, the outside develops that signature snowy coating. When you bite through it, you hit the tender cookie and then the bright, jammy cherry center. It’s such a satisfying contrast of flavors and textures.

Another reason I adore this recipe is how well it fits into a busy baking schedule. You can chill the dough, bake the cookies ahead of time, and freeze them if you like. They travel beautifully for cookie exchanges and make a sweet homemade gift tucked into tins or bags.

What Kind of Cherries Work Best in Cherry Snowball Cookies?

For these cookies, I usually reach for maraschino cherries because they’re bright, flavorful, and easy to keep on hand in the pantry. I drain them very well and pat them dry with paper towels so they don’t add extra moisture to the dough.

You can also use candied cherries or a thick cherry jam or preserve if that’s what you have. The key is choosing a cherry that’s sweet, not overly juicy, and bold enough in flavor to stand out inside the buttery cookie.

If you’re using whole cherries that are on the larger side, I like to cut them in half so each cookie gets just the right amount of fruit without overwhelming the dough.

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Ingredients for the Cherry Snowball Cookies

Before we start mixing, let’s talk through what each ingredient is doing in this recipe. Because this dough is so simple, every ingredient matters and adds something important to the texture or flavor.

• Unsalted butter – Butter is the heart of these cookies, giving them that rich, melt-in-your-mouth texture. Using unsalted butter lets me control the salt level more precisely.
• Powdered sugar – This sweetens the dough gently and also contributes to the tender, crumbly crumb. Powdered sugar dissolves easily and keeps the texture soft instead of grainy.
• Vanilla extract – Vanilla adds warmth and depth so the cookies don’t taste flat. It enhances both the buttery dough and the cherry filling.
• Almond extract (optional but recommended) – A tiny splash brings that classic bakery-style flavor that pairs beautifully with cherries, almost like a cherry-almond tart in cookie form.
• All-purpose flour – This is the backbone of the dough, giving structure so the cookies hold their shape while still baking up delicately.
• Cornstarch – Cornstarch lightens the flour and keeps the cookies extra soft and shortbread-like. It also helps them keep that rounded snowball shape.
• Fine sea salt – Just a pinch balances the sweetness and brings out the butter and cherry flavors.
• Maraschino cherries or candied cherries – These are the star of the show, giving you that juicy, sweet center inside each cookie. Just make sure they’re well drained and patted dry.
• Extra powdered sugar, for rolling – After baking, the warm cookies get rolled in powdered sugar for that snowy, cloud-like finish.

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How To Make the Cherry Snowball Cookies

Once you’ve prepped your cherries and measured your ingredients, the rest of the process is very straightforward. I like to set up a little assembly line so shaping and filling the cookies goes quickly.

Step 1: Cream the butter and sugar

Beat the softened unsalted butter and powdered sugar together until the mixture is light, smooth, and slightly fluffy. This step helps create that tender crumb, so don’t rush it—give it a couple of minutes so the sugar is fully incorporated into the butter.

Step 2: Add the flavorings

Mix in the vanilla extract and almond extract (if using) until the mixture smells fragrant and the extracts are fully blended into the butter-sugar mixture. Scrape down the sides of the bowl so everything is evenly combined.

Step 3: Bring the dough together

In a separate bowl, whisk together the all-purpose flour, cornstarch, and fine sea salt. Add the dry ingredients to the butter mixture in two additions, mixing on low speed just until a soft dough forms. The dough should be smooth and not sticky but still easy to pinch together.

Step 4: Chill the dough

Cover the bowl and chill the dough for about 30 minutes. Chilling makes the dough easier to handle and helps the cookies keep their rounded snowball shape in the oven.

Step 5: Prep the cherries and shape the cookies

While the dough chills, drain your maraschino or candied cherries very well and pat them dry with paper towels. If they’re large, cut them in halves.

Scoop a small portion of dough (about 1 tablespoon), flatten it slightly in your hand, and place a cherry or cherry half in the center. Wrap the dough around the cherry and roll it gently into a ball, making sure no cherry peeks through. Arrange the balls on a parchment-lined baking sheet, leaving a little space between them.

Step 6: Bake

Bake the cookies in a preheated oven at 350°F (175°C) for about 11–13 minutes, or until the bottoms are just barely golden and the tops look set but not browned. These cookies should stay pale, so don’t wait for color on top.

Step 7: Roll in powdered sugar

Let the cookies cool on the baking sheet for 3–4 minutes, just until they’re firm enough to handle but still warm. Gently roll each cookie in a bowl of powdered sugar until completely coated, then transfer to a wire rack to cool completely. For an extra snowy look, you can sift a second light layer of powdered sugar over them once they’re fully cooled.

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How to Serve and Store Cherry Snowball Cookies

This batch makes about 24 cookies, which comfortably serves 8–10 people if everyone takes a couple. On a holiday dessert table, they’re usually one of the first things to disappear.

I like to pile them high on a cake stand or a pretty platter so the powdered sugar dusts down and looks like fresh snow. They’re perfect with hot cocoa, coffee, or a mug of tea.

To store, keep the cookies in an airtight container at room temperature for up to 5 days. If your kitchen is very warm, you can refrigerate them, but bring them back to room temperature before serving so the texture softens again.

These cookies also freeze beautifully. Place the cooled cookies in a single layer on a baking sheet to freeze, then transfer them to a freezer bag or container. They’ll keep for up to 2 months. Dust with a little fresh powdered sugar just before serving if needed.

What to Serve With Cherry Snowball Cookies?

If you’re building a cookie tray or dessert spread, these cookies play very nicely with other treats. Here are a few of my favorite pairings:

1. A batch of rich hot chocolate or homemade lattes for sipping alongside the buttery cookies.
2. Fresh fruit like orange slices, grapes, or berries to add some brightness and color to your dessert table.
3. A platter of other bite-sized cookies, such as peppermint, chocolate, or nutty flavors, to give guests a variety of tastes and textures.
4. Scoops of vanilla ice cream or a simple no-churn ice cream so guests can enjoy a warm drink, a cold treat, and these soft cookies all together.

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Frequently Asked Questions

Can I make the dough ahead of time?
Yes, you can make the dough up to 2 days in advance. Keep it tightly covered in the refrigerator, then let it sit at room temperature for about 15–20 minutes so it’s soft enough to scoop and shape around the cherries. If you love planning ahead, you can also shape the dough balls with the cherries inside and freeze them unbaked, then bake from frozen, adding 1–2 minutes to the baking time.

Do I have to use maraschino cherries?
Not at all. Maraschino cherries are classic and easy to use, but thick cherry preserves, candied cherries, or even homemade cherry filling will work as long as they’re not too runny. If you’re a big cherry fan, you might also enjoy my chocolate chip snowball cookies as a fun twist on this style of cookie.

Why are my cookies spreading or losing their round shape?
If your cookies are spreading, the dough was probably too warm or the butter too soft going into the oven. Make sure you chill the dough as directed and pop the shaped cookie balls into the fridge for 10–15 minutes if your kitchen is very warm. Too little flour can also cause spreading, so be sure to measure it accurately.

Can I add chocolate or nuts to this recipe?
Yes! A small handful of finely chopped white chocolate, mini chocolate chips, or very finely chopped toasted almonds or pecans can be folded into the dough for extra flavor and texture. For more cookie inspiration with fun mix-ins, take a peek at my easy mint chocolate chip snowball cookies and my warm and buttery apple pie cookies.

How can I turn these into a festive holiday cookie platter?
Start with a big batch of Cherry Snowball Cookies, then add a few other seasonal treats like fudge, truffles, and colorful candies. I love pairing them with something fun and whimsical like my no bake strawberry Santas for a playful red-and-white theme. Tuck in some sprigs of rosemary or mint and a few fresh cranberries for a super festive look.

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Save This Pin For Later

📌 Save these Cherry Snowball Cookies to your Pinterest dessert board so you can come back to them any time you’re craving something buttery and cherry-filled.

And let me know in the comments how yours turned out. Did you use maraschino cherries or another kind? Did you sneak in a little chocolate or chopped nuts?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter and make every cookie tray a little more special.

Conclusion

Cherry Snowball Cookies are such a simple way to bring a little magic to your kitchen. With a buttery, melt-in-your-mouth dough and that surprise cherry center, they feel special enough for holidays but easy enough for any day you want to bake.

If you’re looking for more sweet inspiration, you can always find what I’m baking and decorating over on Pinterest at Life With Rosa. I can’t wait to see these cookies on your boards and your holiday tables!

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