Name: Cherry Almond Snowball Cookies – A Buttery, Delicate Holiday Favorite
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar (plus extra for rolling); 2 tsp almond extract; 2 1/4 cups all-purpose flour; 1/4 tsp salt; 1/2 cup maraschino cherries, finely chopped and patted dry; 1/2 cup finely chopped almonds

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Light, melt‑in‑your‑mouth snowball cookies studded with candied cherries and almonds, finished in a dusting of powdered sugar — a refined holiday treat.

Why You’ll Love This Recipe

These Cherry Almond Snowball Cookies offer a delicate texture and elegant flavour combination. They’re perfect for a holiday cookie platter because they bring a twist to the classic “snowball” cookie with cherry‑almond flavour, and their appearance (powdered sugar coating, pinkish hues of cherry) is especially festive. Completely Delicious+1

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

all‑purpose flour
finely ground almonds or almond flour
unsalted butter, at room temperature
powdered (confectioners’) sugar
granulated sugar
vanilla extract
almond extract
candied cherries (or chopped dried cherries)
sliced almonds (optional)

directions

Pre‑heat the oven to 350 °F (175 °C) and line baking sheets with parchment paper.
In a bowl, combine flour, ground almonds and salt (if used).
In a separate bowl, cream together butter, powdered sugar and granulated sugar until light and fluffy.
Add vanilla and almond extracts, mix until incorporated.
Stir in chopped candied cherries and sliced almonds.
Gradually mix in the flour‑almond mixture until a soft dough forms.
Roll dough into 1‑inch (2.5 cm) balls and place onto the prepared baking sheets. Slightly flatten each ball.
Bake for about 12‑15 minutes or until the bottoms are lightly golden — the tops should remain pale. Swanky Recipes+1
Let cookies rest on the baking sheet for 1‑2 minutes, then transfer to a wire rack. While still warm, roll or dust each cookie in powdered sugar to coat.
Once fully cooled, dust again if desired for the “snowball” effect.

Servings and timing

Yields approximately 36 cookies. Preparation time about 20 minutes, baking time about 12–15 minutes, plus cooling and dusting — total around 45 minutes.

Variations

Use dried cherries instead of candied for a less sweet version.
Replace almonds with pecans or walnuts for a nut variation.
Add a tablespoon of cherry extract for more intense cherry flavour.
Make mini‑snowballs by rolling smaller dough balls for bite‑sized servings.

storage/reheating

Store in an airtight container at room temperature for up to 5 days. If the powdered sugar coating begins to soften, re‑dust just before serving. These cookies are best served at room temperature; no reheating required.

FAQs

What are snowball cookies?

Snowball cookies (also known as Mexican Wedding Cookies or Russian Tea Cakes) are buttery cookies rolled in powdered sugar. The cherry‑almond version adds fruit and nut flavour.

Can I substitute almond flour?

Yes — use finely ground almonds or almond flour. The texture may be slightly different (more delicate).

Do I need to roll the dough in powdered sugar before baking?

No — in this version you bake the cookies plain then roll in powdered sugar once they are warm, which helps the coating adhere.

Why are my cookies cracking on top?

A slight crack is normal and part of the snowball look. If the cracks are excessive the dough may have been over‑mixed or too dry. Chill the dough for 15 minutes next time.

Can I freeze the dough?

Yes — roll into balls, then freeze on a tray. Once frozen, transfer to a bag. You can bake from frozen; add an extra minute or two to bake time.

How do I store them for gifting?

Layer the cookies in a tin with parchment between layers. Keep in a cool, dry place.

Are candied cherries essential?

They add colour and sweetness. If unavailable, use chopped maraschino cherries (well drained) or dried cherries.

Can I omit nuts for a nut‑free version?

Yes — simply skip the nuts and use same quantity of cherries or add chocolate chips.

Why did my powdered sugar fade away?

Cool the cookies completely and store in a low‑humidity environment to preserve the white coating.

Can I make them gluten‑free?

Yes — substitute all‑purpose flour for a gluten‑free flour blend and verify other ingredients are gluten‑free.

Conclusion

These Cherry Almond Snowball Cookies are a refined and festive treat that deliver buttery texture, delicate cherry‑almond flavour, and a beautiful appearance. They’re perfect for holiday gatherings, cookie exchanges, or elegant dessert displays.

Cherry Almond Snowball Cookies – A Buttery, Delicate Holiday Favorite

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Cherry Almond Snowball Cookies are tender, buttery holiday treats made with finely chopped almonds and maraschino cherries. These melt-in-your-mouth cookies are rolled in powdered sugar for a festive, snowy finish.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Yield: 36 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup unsalted butter, softened
1/2 cup powdered sugar (plus extra for rolling)
2 tsp almond extract
2 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup maraschino cherries, finely chopped and patted dry
1/2 cup finely chopped almonds

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter and 1/2 cup powdered sugar until light and fluffy.
Mix in the almond extract until well combined.
In a separate bowl, whisk together the flour and salt.
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Fold in the chopped maraschino cherries and almonds until evenly distributed.
Roll the dough into 1-inch balls and place on the prepared baking sheet.
Bake for 12–14 minutes, or until the bottoms are lightly golden (tops will not brown much).
Let cookies cool for 5 minutes, then roll warm cookies in powdered sugar.
Once completely cooled, roll the cookies again in powdered sugar for a snowy effect.