There’s something magical about cookies that melt in your mouth with a burst of sweetness.
These cherry snowball cookies are soft, tender, and dusted with powdered sugar for a festive finish.
The maraschino cherries add a pop of color, making them perfect for holidays or special occasions.
Why You’ll Love This Recipe
These cookies are buttery, soft, and melt-in-your-mouth.
The maraschino cherries bring both sweetness and a fun, festive color.
The dough is easy to mix—no chilling required.
They’re perfect for cookie trays, parties, or simply enjoying with tea or coffee.
What You’ll Need (Ingredient Highlights)
Powdered sugar gives the cookies their tender sweetness and snowy coating.
Butter provides richness and creates that melt-in-your-mouth texture.
Maraschino cherries add fruity sweetness and a cheerful pink hue.
Walnuts give a light crunch that balances the soft dough.
Coconut and oats add extra flavor and texture to each bite.
Pro Tips Before You Start
Drain cherries well to avoid adding extra liquid to the dough.
Chop the cherries finely so they distribute evenly throughout the cookies.
Coat the cookies with powdered sugar while slightly warm for better sticking.
Bake just until lightly golden on the bottom to keep the centers soft.
How to Make Cherry Snowball Cookies
Step 1 – Prepare the baking sheet
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2 – Cream butter and sugar
Beat together softened butter and ¼ cup powdered sugar until smooth.
Step 3 – Mix in dry ingredients
Add flour, oats, coconut, walnuts, and salt. Stir until combined.
Step 4 – Fold in cherries
Gently stir in chopped maraschino cherries until evenly distributed.
Step 5 – Shape the cookies
Scoop spoonfuls of dough onto the prepared baking sheet, spacing 2 inches apart.
Step 6 – Bake until golden
Bake for about 18 minutes, until the bottoms are lightly golden.
Step 7 – Coat in sugar
While still slightly warm, roll cookies in the remaining powdered sugar until fully coated.
What to Serve Them With
Pair with coffee, tea, or hot cocoa for a cozy treat.
Serve alongside other holiday cookies for a colorful dessert tray.
Enjoy as a sweet bite after dinner or with a glass of milk.
Variations / Substitutions
Swap walnuts for pecans or almonds if you prefer.
Use dried cherries instead of maraschino for a less sweet version.
Add a splash of almond extract to enhance the cherry flavor.
Roll in colored sugar instead of powdered sugar for a festive twist.
Storage & Leftovers
Store cookies in an airtight container at room temperature for up to 5 days.
They can be frozen for up to 2 months; thaw before serving.
If storing long-term, re-roll in powdered sugar before serving to refresh the coating.
FAQs
Can I use fresh cherries instead of maraschino?
Fresh cherries contain too much juice; dried cherries are a better substitute.
Do I need to chill the dough?
No, this dough comes together quickly and bakes right away.
Can I make these ahead of time?
Yes, they store well and can even be frozen.
Why are my cookies too flat?
Be sure to measure flour correctly and drain cherries thoroughly.
Can I skip the coconut?
Yes, just add a little extra oats or flour for balance.
How do I keep the sugar coating from melting?
Roll cookies in sugar while warm, then roll again before serving if needed.
Final Thoughts
Cherry snowball cookies are a delightful mix of sweetness, softness, and a touch of crunch.
They’re festive, easy to make, and sure to become a favorite for holidays or everyday baking.
Cherry Snowball Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter with ¼ cup powdered sugar until smooth.
- Mix in flour, oats, coconut, walnuts, and salt.
- Fold in cherries.
- Spoon dough onto baking sheet, spacing 2 inches apart.
- Bake 18 minutes, until bottoms are lightly golden.
- Roll warm cookies in remaining powdered sugar until fully coated.
- See full steps with tips & photos → https://theboatshedcafe.com/cherry-snowball-cookies/
Notes
- Use red and green candied cherries for a festive holiday twist.
- Toast the coconut and walnuts lightly for extra flavor.
- Store in an airtight container for up to 5 days.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.