Step 1: Prepare the Baking Equipment

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Prepare a small bowl of powdered sugar for the first coating and keep the remaining powdered sugar separate for the final coating.

Using parchment paper helps prevent the cookie bottoms from browning too quickly and makes cleanup easier. Arrange your baking racks in the center of the oven so the cookies bake evenly.

Step 2: Prepare the Cherries

Drain the maraschino cherries in a fine-mesh strainer. Spread them on paper towels and gently press them with additional paper towels to remove as much moisture as possible.

Chop the cherries into small pieces, roughly ⅛ to ¼ inch in size. Smaller pieces distribute more evenly throughout the dough and make the cookies easier to roll.

If the cherries are still very wet after chopping, pat them dry again. This step is particularly important because excess cherry juice can soften the dough and affect the cookies’ shape.

Set the prepared cherries aside while you make the cookie dough.

Step 3: Cream the Butter and Powdered Sugar

Place the softened butter in a large mixing bowl. Beat with an electric mixer on medium speed for about 1–2 minutes, until smooth and creamy.

Add the ½ cup of powdered sugar and continue beating for another 1–2 minutes. Scrape down the sides of the bowl as needed.

The mixture should look smooth and slightly fluffy, but it does not need to become as airy as cake batter. Snowball cookies are meant to have a dense, delicate, buttery texture.

Avoid using melted butter or beating the mixture excessively. Keeping the butter at the correct consistency helps the cookies hold their rounded shape.

Step 4: Add the Almond and Vanilla Extracts

Add the almond extract and vanilla extract to the butter mixture.

Beat briefly until both extracts are evenly incorporated. The almond extract provides the main flavor, while the vanilla softens the aroma and complements the sweet cherries.

If you prefer a more subtle almond taste, begin with ½ teaspoon of almond extract. You can use the full teaspoon for a more pronounced almond flavor.

Do not add extra cherry juice unless the dough later needs a little moisture. The cherries already contribute sweetness and some moisture to the recipe.

Step 5: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour and salt.

Whisking helps distribute the salt evenly and breaks up small lumps in the flour. For an especially delicate cookie texture, sift the flour mixture before adding it to the butter.

Gradually add the dry ingredients to the butter mixture, mixing on low speed. Stop as soon as the flour is mostly incorporated.

The dough should begin to look crumbly but should hold together when pressed between your fingers. Avoid overmixing, as excessive mixing can develop gluten and make the finished cookies firmer.

Step 6: Fold in the Cherries and Almonds

Add the finely chopped, thoroughly dried cherries to the dough.

If using chopped almonds, add them now as well. Fold everything together with a sturdy spatula until the cherries and nuts are evenly distributed.

The dough should be soft enough to shape but not sticky or wet. If it seems slightly crumbly, squeeze a small amount between your fingers before adding any liquid.

If absolutely necessary, add 1 teaspoon of cherry juice or milk at a time, using only enough to help the dough come together. Be cautious: too much liquid can change the texture and cause the cookies to spread.

Step 7: Chill the Dough if Needed

If the dough feels very soft, sticky, or difficult to roll, cover the bowl and refrigerate it for 20–30 minutes.

Chilling firms the butter and makes shaping easier. It can also help the cookies retain their round appearance during baking.

If the dough already feels firm and easy to handle, you can proceed without chilling.

For the most consistent results, avoid leaving the dough in a warm kitchen for a long time. Softened butter is useful during mixing, but overly warm dough can lose its shape in the oven.

Step 8: Shape the Cookies

Scoop approximately 1 tablespoon of dough for each cookie. Roll each portion gently between your palms to form a smooth ball about 1 inch in diameter.

Place the dough balls on the prepared baking sheets, leaving about 1½ inches between them. Although snowball cookies generally spread very little, they still need room for the hot air to circulate around them.

Try to keep the balls similar in size so they bake evenly. If you notice large pieces of cherry sticking out, gently press them into the dough.

Avoid compacting the dough too firmly. A gentle touch helps preserve the tender texture that makes snowball cookies so delicious.

Step 9: Bake the Cookies

Place the baking sheets in the preheated oven and bake for approximately 12–15 minutes.

The cookies should look set and remain mostly pale on top. The bottoms may become lightly golden, but the tops should not turn deeply brown.

Begin checking the cookies at around 12 minutes, especially if your oven runs hot or your dough balls are small.

Do not wait for the entire cookie to turn golden brown. Snowball cookies are meant to be pale and tender, and overbaking can make them dry or crumbly.

If baking two trays at once, rotate the trays halfway through baking if your oven has uneven hot spots.

Step 10: Let the Cookies Cool Briefly

Remove the baking sheets from the oven and let the cookies rest for about 5 minutes.

Freshly baked snowball cookies are delicate and can break if moved immediately. Allowing them to cool slightly gives the butter and flour structure time to set.

The cookies should still be warm when you roll them in powdered sugar for the first coating. If they are too hot, the sugar may melt excessively; if they are completely cold, the first coating may not cling as well.

Step 11: Apply the First Powdered Sugar Coating

Place the first portion of powdered sugar in a shallow bowl.

Gently roll each warm cookie in the sugar until it is lightly coated on all sides. Use a spoon if needed to move the cookies without breaking them.

Transfer the coated cookies to a wire rack and allow them to cool completely.

Some of the powdered sugar may absorb into the warm cookie surface. This is normal and helps create a base for the second coating.

Step 12: Apply the Final Snowy Coating

Once the cookies are completely cool, roll them again in the remaining powdered sugar.

This second coating creates the classic white snowball appearance and gives each cookie a sweet, delicate finish.

For an especially snowy look, sift a little extra powdered sugar over the cookies just before serving.

If you are packing the cookies for gifts, make sure they are completely cool before placing them in a container. Warm cookies can create condensation and make the sugar coating damp.

Step 13: Serve and Enjoy

Arrange the Cherry Almond Snowball Cookies on a serving platter, holiday dessert tray, or decorative cookie stand.

The red cherry pieces against the white powdered sugar make them particularly attractive for Christmas celebrations and winter gatherings.

Serve them with coffee, hot chocolate, tea, or a glass of milk. Their rich buttery texture and sweet almond-cherry flavor make them satisfying even in small portions.

Store any leftover cookies in an airtight container at room temperature for several days.