This recipe for Cherry Snowball Cookies has been a holiday staple in my kitchen for years. I first developed it one December while trying to adapt the classic nutty shortbread to something bright and chewier. I loved the contrast between the melt-in-your-mouth buttery dough and the little bursts of dried cherry. The powdered sugar finish gives the cookies their signature snowy look and the slight initial dusting of sweetness that balances the nutty crumb.

I discovered this version while testing variations for a neighborhood cookie swap. A few batches later I landed on the combination of toasted pecans and chopped dried cherries. The cookies stayed tender, did not spread, and kept their shape while the cherries added a chewy, tart counterpoint. Every year friends ask for the recipe, and children seem to love the way the sugar dusting looks like winter frost. These are reliable, store well, and are forgiving if you need to make them a day ahead.

Ingredients

• Unsalted butter: 1 cup or 2 sticks, softened to room temperature. Use a reliable brand such as Land O Lakes or Plugra for richer flavor. Butter is the main tenderizer and flavor carrier so do not substitute margarine.
• Powdered sugar: 1/2 cup for the dough plus 1 1/2 cups for rolling. Confectioners sugar gives the classic snowy coating and a touch of sweetness inside. Sift if clumpy.
• All-purpose flour: 2 cups. Measure by spooning into the cup and leveling for accuracy. The flour forms the structure; too much will make cookies dry.
• Toasted pecans: 1/2 cup finely chopped. Toasting enhances nuttiness and reduces moisture. Walnuts work well if you prefer.
• Dried cherries: 1/2 cup finely chopped and patted dry if sticky. Use dried tart cherries for brightness; sweetened dried cherries produce a softer contrast.
• Vanilla extract: 1 teaspoon of pure vanilla. It amplifies the butter and cherry flavors. Avoid imitation vanilla for best aroma.
• Salt: 1/4 teaspoon. A small amount sharpens the overall taste and prevents the cookie from tasting flat.
• Optional: 1 tablespoon granulated sugar for rolling before the powdered sugar for a bit of crunch on top.

Instructions

Prep and toast the nuts: Preheat the oven to 350 degrees Fahrenheit. Spread the pecans on a small baking sheet and toast for 6 to 8 minutes, until fragrant and a shade darker. Watch carefully to avoid burning. Let cool completely, then finely chop. Toasting removes excess surface moisture and concentrates flavor so the nuts remain crisp in the cookies. Mix the dough: In a large mixing bowl, beat 1 cup softened unsalted butter with 1/2 cup powdered sugar until creamy and lighter in color, about 2 to 3 minutes on medium speed. Add 1 teaspoon vanilla and the 1/4 teaspoon salt and beat until combined. With the mixer on low, add 2 cups all-purpose flour in two additions, mixing until the dough just comes together. Fold in the chopped toasted pecans and the 1/2 cup chopped dried cherries by hand to avoid overworking the dough. Shape and chill: Use a small cookie scoop or a tablespoon to portion dough into 1 inch balls. Place on a parchment-lined baking sheet spaced 1 1/2 inches apart. For cleaner edges chill the rolled dough balls for 20 minutes in the refrigerator. Chilling firms the butter, which reduces spreading and improves texture. Bake until set: Bake at 350 degrees Fahrenheit for 12 to 14 minutes. The cookies should be set on the bottom and slightly firm on top but not browned. Baking until golden will dry them out. Remove from the oven and let rest on the sheet for 5 minutes to set further before handling. Coat with sugar: While still warm, gently roll each cookie in powdered sugar using a shallow bowl. Let cool completely on a wire rack then roll again in powdered sugar for a fuller snowy effect. The double coating adheres better and looks more festive.

Storage Tips

To preserve texture, cool the cookies completely before storing. Use an airtight container and layer with parchment paper to prevent the powdered sugar from transferring. At room temperature they keep well for five days. For longer storage freeze for up to three months. When freezing, place the baked but uncoated cookies on a tray and freeze until firm, then transfer to a freezer-safe bag. Thaw at room temperature and recoat with powdered sugar to restore the snowy appearance. Avoid refrigeration as it can make the cookies denser and the sugar clump.

Ingredient Substitutions

To make a nut-free version, replace the pecans with an equal volume of toasted sunflower seeds or omit nuts and add 1/4 cup finely shredded coconut for texture. For gluten-free needs use a 1 to 1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it. For dairy-free swaps use a high-quality vegan butter stick and chill the dough slightly longer before baking. To vary the fruit, swap dried cherries for dried cranberries, chopped dried apricots, or candied orange peel. Keep in mind that moisture levels differ among dried fruits so adjust chill time if the dough feels too soft.

Serving Suggestions

Serve these with small cups of tea, coffee, or hot chocolate. For a holiday platter mix them with plain snowball cookies and shortbread fingers for variety. Garnish serving plates with a light dusting of powdered sugar or scatter a few fresh cherries and rosemary sprigs for color. They pair well with a citrus-infused buttercream if you want to transform them into sandwich cookies. For afternoon snacks add a small bowl of espresso or a milky tea to balance the sweetness.

Cultural Background

Snowball-style cookies have roots in several European traditions, often linked to shortbread and nut-based cookies from Eastern Europe. Their powdered sugar finish evokes winter imagery, leading to names like Mexican wedding cookies, Russian tea cakes, and Russian snowballs. The addition of cherries brings a modern twist that nods to classic fruit-nut combinations found in holiday baking across the United States. These cookies are part of the tradition of small, hand-held confections served during winter celebrations and family gatherings.

Seasonal Adaptations

In winter highlight the cherries and nuts as described. For spring swap dried cherries with chopped freeze-dried strawberries and use pistachios for a green accent. In summer lighten the dough slightly by reducing powdered sugar coating and serve with lemon-flavored whipped cream on the side. For autumn add a pinch of cinnamon and a teaspoon of orange zest to the dough to harmonize with warm spices and seasonal citrus.

Meal Prep Tips

Make the dough up to two days ahead and keep chilled tightly wrapped in the refrigerator. Portion the chilled dough into balls on a tray and freeze the pre-shaped portions; bake directly from frozen adding 2 minutes to the bake time. This method yields freshly baked cookies in minutes. Use a small cookie scoop for uniform size and even baking. Label your storage containers with the date and type of nut used to keep batches organized if baking multiple varieties for events.

These Cherry Snowball Cookies are simple to make yet feel special. They bring together buttery texture, toasty nuts, and bright cherries in a cookie that looks as good as it tastes. I encourage you to make a double batch the first time so you can keep one tin and gift the other.