This batch of Cherry Snowball Cookies has been my holiday comfort for years—tiny, buttery bites that melt against your tongue and leave a whisper of cherry and vanilla. I first stumbled on the combination of soft shortbread-like dough with chopped candied cherries during a chilly December when I wanted something bright and festive that my kids could help make. The texture surprised me: a delicate crumb that holds together just long enough to be dropped into the oven, then disperses into a tender cloud at the first bite. Over the years I've refined the balance so the cookies never taste too sweet or greasy and the cherries stay pleasantly chewy instead of turning into a sticky mess.

What makes these especially memorable is the ritual: rolling warm cookies in powdered sugar until they look like fresh snow, and hearing the delighted scoffs as my family sneaks one—then another—before they even make it to the cookie box. I learned to chop the cherries finer, chill the dough briefly, and time the sugar coating just right so a thin crust forms that keeps the sugar anchored. This version is forgiving, approachable, and shines on a holiday tray or as a weeknight treat with tea.

Ingredients

• All-purpose flour: 2 1/2 cups — look for a reliable brand like King Arthur or Gold Medal; spoon and level for accuracy to ensure a tender crumb rather than a dry, dense result.
• Unsalted butter: 1 cup (2 sticks) at room temperature — high-quality butter such as Plugrá or Kerrygold will give a rich mouthfeel and better flavor.
• Powdered sugar: 1/2 cup in dough + 1 1/2 cups for rolling — use sifted confectioners’ sugar for smooth coating without lumps.
• Granulated sugar: 1/4 cup — just a touch to balance the butter and enhance browning without making the cookie gritty.
• Vanilla extract: 1 teaspoon — pure vanilla elevates the overall aroma more than imitation extract.
• Salt: 1/4 teaspoon — balances sweetness and highlights butter and cherry notes; use fine sea salt if available.
• Candied cherries (maraschino or glacé): 3/4 cup, finely chopped — choose bright maraschino cherries or chopped glacé cherries; drain well and pat dry to prevent dough sogginess.
• Finely chopped pecans (optional): 3/4 cup — toasted and cooled for a warm nutty counterpoint; omit for a nut-free version.

Instructions

Prepare the Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups all-purpose flour and 1/4 teaspoon salt. Sifting the flour helps keep the dough light; set aside. This makes sure there are no lumps and that the dry mix is evenly distributed before it meets the butter. Cream Butter and Sugars: Beat 1 cup room-temperature unsalted butter with 1/4 cup granulated sugar and 1/2 cup powdered sugar until pale and fluffy—about 2 to 3 minutes with a hand mixer. Scrape the bowl so everything combines uniformly; this aeration contributes to the tender, melt-in-your-mouth texture. Add Flavorings and Mix: Mix in 1 teaspoon vanilla extract. Reduce mixer speed and add the flour mixture in two additions, mixing just until incorporated. Overmixing develops gluten and will toughen the cookies; stop when you no longer see streaks of flour. Fold in Cherries and Nuts: Gently fold in 3/4 cup finely chopped candied cherries and 3/4 cup toasted, cooled pecans if using. Make sure cherries are well-drained and patted dry—too much moisture will make the dough sticky and the cookies spread. Chill the Dough: Cover the bowl and chill the dough for at least 20 minutes in the refrigerator. Brief chilling firms the butter and makes it easier to roll uniform balls that hold their shape during baking. Form and Bake: Preheat oven to 350°F (175°C). Scoop dough into 1-inch (about 1 tablespoon) balls and space 1 inch apart on a parchment-lined baking sheet. Bake 12 to 14 minutes, until the bottoms are just set and the tops are pale—avoid browning for the classic snowball look. Cool and Coat: Let cookies cool on the sheet for 5 minutes, then roll warm cookies in 1 1/2 cups sifted powdered sugar. Return to a cooling rack and when fully cool, give them a second light dusting for that soft snowy finish.

Storage Tips

Store cooled cookies in an airtight container layered with parchment at room temperature for up to 5 days. For longer storage, flash-freeze baked cookies on a tray, then transfer to resealable freezer bags for up to 3 months. To refresh, let frozen cookies thaw at room temperature for 30–60 minutes and give them a light dusting of powdered sugar before serving. If the powdered coating softens in storage, a quick re-dust revitalizes their snowy appearance.

Ingredient Substitutions

To make nut-free, omit the pecans and add 1/4 cup extra chopped candied fruit or 1/4 cup rolled oats for texture. For a gluten-free option, replace the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum—expect slightly different crumble and shorter bake time. If you prefer less sweetness, reduce the powdered sugar in the coating by 1/4 cup and dust more sparingly; using unsalted butter and adjusting salt to taste helps balance sweetness too.

Serving Suggestions

Present on a tiered platter with a sprig of fresh rosemary for color, or pair with hot cocoa or strong tea. These are fantastic packed into small gift boxes with a ribbon for neighbors. For a dessert plate, serve alongside shortbread, chocolate-dipped cookies, and candied citrus peels for a festive assortment. Garnish with a single tiny cherry half or mint leaf for holiday charm.

Cultural Background

Snowball-style cookies have roots in European shortbreads and Mexican polvorones; the snowy, powdered-sugar finish is a common thread across many cultures for winter confections. Adding candied cherries likely reflects an American holiday tradition of bright, colorful sweets introduced in the 20th century when preserved fruits became widely available. This hybrid takes the classic buttery base and gives it a festive American twist with cherries and optional nuts.

Seasonal Adaptations

In winter, use glacé cherries and toasted pecans for a classic holiday profile; for spring, switch to freeze-dried strawberries and white chocolate chips. Swap spices like 1/4 teaspoon ground cinnamon or orange zest into the dough for seasonal warmth. For summer entertaining, incorporate chopped dried cherries and a squeeze of lemon in the glaze instead of powdered-sugar coating for a brighter finish.

Meal Prep Tips

Make dough up to 48 hours ahead and keep covered in the fridge; scoop into balls and keep on a tray, then bake fresh when needed. For large batches, portion and freeze raw dough on a parchment-lined sheet, then bag—bake straight from frozen, adding a minute or two. Use silicone trays for consistent sizing and bake multiple trays rotated in the oven for even results.

These Cherry Snowball Cookies are easy to personalize and deliver reliably delicious results—perfect for gifting, parties, or quiet evenings with tea. Tweak the nuts, fruit, or coating to suit your crowd, then watch these little snowballs disappear.