Cherry Snowball Cookies with Pecans
These Cherry Snowball Cookies are festive, buttery little treats that melt in your mouth with every bite. Packed with mini chocolate chips, chopped maraschino cherries, and toasted pecans, they’re rolled in powdered sugar for that perfect snowball finish. Whether you’re baking for a holiday party or just want something sweet and cozy, these cookies are sure to be a hit.
We love these cookies for their nostalgic holiday vibes. The combination of cherry, chocolate, and cinnamon reminds us of baking with our families during the winter months. Plus, they’re easy to make in big batches, perfect for sharing (or not).
If you love cookies like these, check out our recipes for Chocolate Chip Snowball Cookies, Cream Cheese Snowball Cookies, or Strawberry Snowball Cookies. They’re all cozy, festive, and delicious.
Table of contents
Why You’ll Love This Recipe
- Festive and fun: The red cherries and white powdered sugar make them perfect for holidays.
- Melt-in-your-mouth texture: Soft, buttery, and tender.
- Easy to make ahead: These cookies stay fresh and tasty for days.
- Crowd-pleaser: Everyone loves the blend of chocolate, cherry, and pecans.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This recipe uses pantry staples with a few festive twists. Butter and sugar create a tender base, while cinnamon adds warmth. The chopped maraschino cherries bring in sweetness and color, mini chocolate chips add a touch of richness, and toasted pecans give a lovely crunch. A final roll in powdered sugar makes them beautifully snow-covered.
Variations
- Use dried cherries: Swap maraschino cherries for chopped dried cherries for a tangier flavor.
- Add orange zest: A little citrus brightens up the dough.
- Try white chocolate chips: For a sweeter, creamier variation.
- Make them nut-free: Leave out the pecans or use sunflower seeds instead.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Cream butter and sugar, then add vanilla.
- Mix the dry ingredients and combine with the wet.
- Fold in cherries, chocolate chips, and pecans. Scoop dough, roll into balls, and place on baking sheet.
- Bake until edges are set. Roll in powdered sugar while warm, then again after cooling.
Expert Tips
- Toast the pecans ahead of time to save a step.
- Drain and pat dry the cherries well to avoid excess moisture.
- Don’t overmix the dough to keep the cookies tender.
- Double roll in powdered sugar for the best snowball effect.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! You can make the dough a day ahead and chill it in the fridge. Just let it sit at room temp for 15–20 minutes before rolling.
Absolutely. Freeze them after baking but before rolling in powdered sugar. Thaw and roll when ready to serve.
Yes, a stand or hand mixer works well for creaming the butter and sugar.
★ Did you make this recipe? Don’t forget to give it a star rating below! We would love to hear back from you! You can also FOLLOW US on Instagram, Pinterest, and Facebook for more delicious recipes.
📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Cherry Snowball Cookies with Pecans
Equipment
- mixing bowls
- Electric mixer
- baking sheet
- parchment paper
- cooling rack
- Measuring Cups and Spoons
Ingredients
- 1 cup butter softened
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 cups flour
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup finely chopped toasted pecans
- ½ cup chopped maraschino cherries drained and patted dry
- ½ cup mini chocolate chips
- ½ cup powdered sugar for rolling
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant. Let cool, then chop finely.
- In a large bowl, cream together butter and granulated sugar until light and fluffy.
- Beat in the vanilla.
- In a separate bowl, whisk together flour, salt, and cinnamon.
- Gradually add to the butter mixture, mixing until just combined.
- Gently fold in the chopped pecans and mini chocolate chips, and chopped maraschino cherries.
- Scoop about 1–1½ tablespoons of dough and roll into balls. Place on the prepared baking sheet about 2 inches apart.
- Bake for 12–14 minutes, until the edges are set but the cookies are still soft in the center.
- While still slightly warm, roll each cookie in powdered sugar. Let cool completely and roll again for a full “snowball” effect.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Snowball cookies are such a classic for the holidays, and your version is so tasty!
I love the moist, rich texture of the cookies with the sweetness of the maraschino cherries. FANTASTIC recipe.
I loved how extra sweet the maraschino cherries made these cookies. They’re so good.
Delicious! I love all the maraschino cherries in it. Om nom nom.
The cherries add a nice pop with the pecans. Perfect with coffee!
These are such a beautiful and festive twist on the classic snowball cookie! They look like they would absolutely melt in your mouth. Perfect for a holiday cookie exchange!
These snowball cookies are such a delight! The cherries and pecans are a fabulous combo!
I love these cherry snowball cookies. They are perfect with a cup of black tea.