Cherry Snowball Cookies

The little kitchen on Maple Street still fills my nose with that warm, sweet smell whenever I think of Cherry Snowball Cookies. I picture my daughter at the counter, flour on her nose, and my husband sneaking one fresh from the tray, cheeks rosy with sugar. The sound of the mixer, the soft crackle when the powdered sugar meets the warm cookie, and the bright red of chopped cherries all fold into a single memory that feels like a small celebration at home.

The Story Behind Our Favorite Cherry Snowball Cookies

I first made these cookies on a snowy afternoon when the power blinked and the house felt quiet. I wanted something simple and cheerful, a cookie that tasted like a hug. The cherries in the dough gave the scent a bright lift, and the almond made the room smell like a holiday memory returning.

Our family calls them snowballs because of the powdered sugar cloak that makes each cookie look like a tiny snowdrift. My mother taught me the basic method, and I started adding mini chocolate chips for a little surprise in every bite. It became our tradition to bake them in batches, wrap them in wax paper, and leave a few on the counter with a note for anyone who stopped by.

If you like trying small twists on old favorites, you might enjoy how other kitchens play with flavors. I love the peppermint touch in some holiday recipes, and I often think of the bright twist that brings to a snowball cookie like these peppermint snowball cookies. The link is a gentle nudge for curious hands who enjoy a minty counterpoint to rich butter.

Bringing Cherry Snowball Cookies Together

“Every time I stir this pot, it smells just like Sunday at home.”

The process of making these cookies moves like a little song. First, you cream the butter and sugars until the bowl looks pale and fluffy. The dough will feel soft, almost like a thick paste, and then the cherries, nuts, and chips bring texture and color. As you fold them in, you hear a soft thud of pecans and a bright, sticky pop of cherry against the spoon.

Baking sends a friendly signal through the house. The edges start to turn gold first, and you can tell they are ready when the bottoms sing a light brown tune. Rolling the warm cookies in powdered sugar is the last act. That powdered cloak melts and re-settles into a snowy finish. The rhythm of mixing, chilling, baking, and rolling becomes a small form of meditation.

Step-by-Step Directions

1. Beat butter, powdered sugar, and granulated sugar until light and fluffy, about 5 minutes.
   Start by setting your butter at room temperature so it gives easily under the beaters. Let the mixer work until the sugar and butter look light and almost silky. Breathe in the soft, buttery scent that rises from the bowl.

2. Mix in salt, almond extract, vanilla extract, and cherry extract until well combined.
   Add these small but mighty flavors a little at a time, and stir until the dough smells balanced and inviting. The almond and cherry lift the batter into a fragrant, cozy place that makes you want to keep stirring.

3. Drain cherries well, chop finely, and gently fold into dough.
   Make sure the cherries give up their extra syrup on a paper towel first, so the dough does not become sticky. Chop them small so they spread flavor through each bite. Fold with a gentle hand so the dough keeps its soft texture.

4. Add finely ground pecans and mix until evenly distributed.
   Ground nuts bring a soft, nutty crunch and a warm color to the dough. Keep your motion steady and slow so the pecans blend without overworking the dough. The flecks of nut will look like little promises of texture.

5. Gradually add flour, ½ cup at a time, until dough comes together.
   Adding flour slowly gives you control and keeps the dough tender instead of tough. Stop when the mixture forms into a soft ball that is not crumbly. Feel for a dough that holds its shape but still gives under your fingers.

6. Fold in mini chocolate chips with a wooden spoon.
   Use a wooden spoon to keep things gentle and to feel the chips spread through the dough. The mini chips hide like tiny treasures in the dough, waiting to melt into pockets of bittersweet joy. Fold until every bit of dough has some chip in it.

7. Chill dough for 30–60 minutes. Preheat oven to 350°F (175°C).
   Chilling helps the flavors settle and makes the dough easier to handle. While it cools, the butter firms and the cherries relax into the mix. Preheat the oven so that it is ready as soon as your dough is set.

8. Scoop dough (1.5 tbsp portions), roll into balls, and place on lined baking sheets.
   Use a small scoop or a spoon to keep the cookies the same size so they bake evenly. Roll each portion into a round ball with your palms. Set them on a lined sheet with space in between so they have room to puff and bloom.

9. Bake for 15–17 minutes until bottoms are lightly golden.
   Watch the cookies as they bake and wait for the edges to look set and the bottoms to show a soft gold. The oven will fill the kitchen with a warm, almond-cherry aroma that feels like a homecoming. Resist the urge to overbake so they stay tender inside.

10. Roll warm cookies in powdered sugar, let cool, then roll again for the snowball finish.
    Take them out while they still feel warm to the touch for the first sugary roll. Let them cool enough to hold their shape, then roll again to build that snowy coat. The double roll gives each cookie its classic look and a gentle sweetness that melts when you bite.

Ingredients You’ll Need

1. 1.5 cups Butter (room temperature) (Salted or unsalted works)
2. 0.75 cup Powdered sugar (For dough)
3. 0.5 cup Granulated sugar (Creates tender texture)
4. 1 tsp Salt (Enhances all flavors)
5. 1.5 tsp Almond extract (Key flavor component)
6. 1.5 tsp Vanilla extract (Pure preferred)
7. 0.5 tsp Cherry extract or emulsion (See substitution notes)
8. 0.5 cup Maraschino cherries (Drained and chopped)
9. 1 cup Pecans (Finely ground)
10. 4.5 cups All-purpose flour (May vary slightly)
11. 0.75 cup Mini chocolate chips (Semi-sweet recommended)
12. 1.5 cups Powdered sugar (For rolling)

A little note on a few of these items. A little extra vanilla if you love a cozy aroma will never hurt. Fresh butter gives this its richness and will make the cookie taste like a small celebration. If you do not have cherry extract, a touch more almond can help bring some of that fruit warmth forward.

Serving Cherry Snowball Cookies With Family Warmth

When these cookies come to the table, they invite slow smiles. I like to lay them on a simple white plate so the powdered sugar looks like snow on a small island. A cup of milk for the kids and a mug of strong coffee for me makes the pairing feel complete. The contrast of the soft interior and the little crunch from pecans makes a cup of tea and a cookie into a small ceremony.

We often pass the plate around the living room after dinner and tell small stories about the day. One of my favorite little rituals is to save the first cookie for my husband and the second for our daughter. That small act turns baking into a family language. For a holiday spread, I will add a sprig of rosemary or a few whole cherries as a garnish. It does not have to be fussy to feel special.

Storing Cherry Snowball Cookies for Tomorrow

These cookies keep well at room temperature for a couple of days if you store them in an airtight container. Layer them with parchment paper so the powdered sugar does not get wiped away. The flavor often deepens overnight, and the almond and cherry notes come forward even more the next day.

If you need to keep them longer, freeze the baked cookies in single layers first, then stack them with parchment and seal them in an airtight bag. When you are ready to enjoy, let them come to room temperature slowly so the texture becomes tender again. If you prefer them slightly warm, a short minute in a low oven will bring back that fresh-from-the-pan feel.

Amelia’s Kitchen Notes

1. Keep an eye on the cherries. Drain them well to avoid adding extra moisture that can make the dough loose. Pat them dry on paper towels and then chop them small so they spread evenly through the cookie.

2. Use room temperature butter for a silent, steady mix. Cold butter will not cream properly, and melted butter will change the texture. If your kitchen is cool, take the butter out 30 minutes before you start.

3. If you want to speed things up, grind the pecans in a blender with a little sugar so they stay fine and do not oil out. Work in short pulses to keep them from turning into nut butter. This gives you the texture without fuss.

4. Roll the cookies while they are still warm for the first coating. The sugar will melt just enough to create a light glaze that holds the second roll. It gives the look that makes them feel like a true snowball cookie.

5. Clean up gets easier if you line your work surface before you roll. A bench scraper and a damp cloth are your best friends for butter and flour that try to stay. I always put a cup of coffee on the corner of the counter to reward myself for the small mess I made.

Family Variations on Cherry Snowball Cookies

We have tried small changes that keep the heart of the cookie but give it a new voice. One favorite is to replace the mini chocolate chips with white chocolate chips and add a little orange zest for a bright finish. The orange lifts the cherry in a soft, sunny way.

Another beloved variation is to swap pecans for walnuts or sliced almonds. Each nut gives a slightly different bite and a different color to the dough. For a playful twist, a few families in our circle like to fold in a spoonful of cocoa powder for a richer, brown cookie that still wears its snowy coat.

If you enjoy trying small seasonal spins, you might like ideas inspired by berry and nut pairings. I often look at other recipes for a fresh idea and borrow gentle ideas. For instance, a raspberry and almond twist keeps the same homey feeling and adds a bright tartness like these raspberry almond snowball cookies. The link is a little trail that led me to try a new filling one year and it became a fast favorite.

FAQs About Cherry Snowball Cookies

Q. Can I make this ahead of time?
A. Yes, and honestly, it might taste even better the next day once the flavors have settled and come together. Store them in an airtight container at room temperature and let the almond and cherry notes deepen overnight.

Q. Can I use frozen cherries instead of maraschino?
A. You can, but be careful with moisture. Thaw and drain them thoroughly, and pat dry before chopping. The texture will be different than maraschino, which is sweeter and softer, but the fresh fruit gives a lovely brightness.

Q. What if I do not have cherry extract?
A. You can leave it out and add a touch more vanilla or almond to carry the fruit flavor. A small spoon of cherry jam pressed into the center of each ball before baking can work as a substitute, though it will change the texture slightly.

Q. How do I keep cookies from spreading too much?
A. Chill the dough well before scooping and keep your oven temperature steady. If the dough is too soft, the cookies will spread, so a firm chill will help them stay round and puffy.

Q. Can these be made gluten free?
A. Yes, with a good gluten free all-purpose flour that includes xanthan gum, you can maintain the tender texture. You may need to test the flour amount a little since absorption can vary. Start with the listed amount and add a tablespoon at a time if needed.

A Final Thought

I hope these Cherry Snowball Cookies bring a little warmth and inspiration to your kitchen, the same way they do in mine. They are an easy recipe that holds room for small experiments and big heart moments. Bake a batch when you need a gentle ritual, and share them with someone who likes a sweet memory. Until the next recipe, may your kitchen be full of good smells, small laughter, and a plate of cookies ready to pass around.