Cherry Chocolate Chip Snowball Cookies

Cherry Chocolate Chip Snowball Cookies: Your New Favorite Bite of Joy

Hey there, friend! Isla here from BiteTide, coming at you from my flour-dusted kitchen with a recipe that’s about to become your new secret weapon for… well, just about everything. Got a holiday cookie swap? Sorted. Need a sweet little gift from the heart? Done. Having one of those days where only a buttery, melt-in-your-mouth cookie will do? Oh, do I have you covered.

Today, we’re making my legendary Cherry Chocolate Chip Snowball Cookies. Imagine the classic, powdered sugar-dusted snowball cookie you know and love. Now, picture it getting a serious upgrade with juicy, sweet bites of maraschino cherry and little pockets of melted chocolate. They’re festive, they’re fun, and I’m not exaggerating when I say they disappear faster than you can say “is it cool to eat another one?” (Spoiler: the answer is always yes.)

The best part? These little bites of heaven are seriously no-fuss. We’re talking one bowl, simple ingredients, and zero fancy equipment. I designed this recipe for real life—whether you’re a baking pro or someone who considers ordering takeout a form of “cooking.” So, tie on your favorite apron, put on some feel-good music, and let’s bake up a storm of delicious, snowy goodness together. Trust me, your kitchen is about to smell incredible.

A Snowy Kitchen & My Grandma’s Apron

This recipe always takes me right back to my grandma’s cozy kitchen during the first big snowfall of the year. I’d be pressed against the window, watching the world turn white, and she’d already be pulling out the big mixing bowl, a sure sign that a baking adventure was imminent.

Her classic snowball cookies (or Russian Teacakes, as she sometimes called them) were a staple. One year, I must have been about ten, I decided I wanted to make them “fancy.” I sneakily grabbed a jar of the bright red maraschino cherries she kept for sundaes and a bag of chocolate chips from the pantry. With the serious, focused determination only a kid can muster, I chopped and stirred them into the dough. Grandma pretended to be shocked, but her eyes twinkled. When they came out of the oven, dotted with red and dusted in a blizzard of sugar, we both knew I’d stumbled onto something magical. That batch, a messy, joyful collaboration, became our new tradition. Every time I make these now, I’m right back there, standing on a chair next to her, covered in flour and full of that specific kind of happiness that only comes from creating something delicious with someone you love.

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Gathering Your Flavor Party: The Ingredients

Simple ingredients, mega flavor—that’s the BiteTide promise! Here’s what you’ll need to make these dreamy cookies. Don’t just think of them as a list; think of them as your flavor team, each playing a crucial role.

• 1 cup (2 sticks) unsalted butter, softened – This is the foundation of our melt-in-your-mouth texture. Using unsalted butter lets us control the salt level perfectly. Pro Chef Tip: Your butter is perfectly softened when you can press your thumb into it easily and it leaves a slight indentation, but it’s not melty or oily. This is KEY for creaming!
• ½ cup powdered sugar – We use powdered sugar in the dough for a super tender, fine crumb. Granulated sugar would make them grainier and crisper, which is not what we’re going for with a snowball.
• 1 tsp pure vanilla extract – The warm, aromatic backbone of flavor. Always opt for pure vanilla over imitation for the best taste.
• 2 cups all-purpose flour – The structure of our cookie. For a slightly more tender cookie, you can replace ¼ cup of the AP flour with cornstarch.
• ¼ tsp salt – The flavor enhancer! It balances the sweetness and makes all the other ingredients pop. Don’t you dare skip it.
• ½ cup maraschino cherries, finely chopped, drained & patted VERY dry – The star of the show! I cannot stress the patting dry part enough. Any extra liquid will mess with our dough’s texture. Get them as dry as you can with paper towels. For a fun twist, you could use the syrup-soaked cherries from a jar of Luxardo cherries for a more sophisticated, adult flavor.
• ½ cup mini chocolate chips (optional but highly recommended!) – I say “optional” to be polite, but honestly, why would you skip them? The mini chips distribute perfectly in the small cookies. If you only have regular-sized, give them a rough chop so they don’t overwhelm the bite.
• Extra powdered sugar for dusting</strong – This is what gives them that iconic “snowy” look and an extra burst of sweet goodness. You’ll need about another ½ to ¾ cup for rolling.

Let’s Bake! Your Foolproof Step-by-Step Guide

Ready to make some magic? Follow these steps, and you’ll have perfect cookies every single time. I’ve packed this section with all my favorite chef hacks to make the process smooth and fun.

1. Preheat and Prep: Fire up your oven to 350°F (175°C). This is the perfect temperature to cook these buttery guys through without over-browning them. Line a baking sheet with parchment paper. Not only does this prevent sticking, but it makes cleanup an absolute dream. Chef Hack: If you don’t have parchment, you can use a silicone baking mat or even just give the pan a very light spritz of cooking spray.
2. Creaming is Key: In a large bowl, beat together the softened butter and the ½ cup of powdered sugar. Now, don’t just mix it until it’s combined—we’re going for light and fluffy. This means beating it on medium-high speed for a good 2-3 minutes. You’ll see the color pale slightly and the texture become wonderfully airy. This step incorporates tiny air bubbles that contribute to that delicate, meltaway texture. This is your arm workout for the day! (Or just let your stand mixer do the work—I won’t tell.)
3. Vanilla Vibes: Mix in the vanilla extract until it’s fully incorporated. Scrape down the sides of the bowl with a spatula to make sure everything is homogenous.
4. Bring in the Dry Team: Gradually add the flour and salt to the wet ingredients. I like to add it in two or three parts, mixing on low speed just until the flour disappears after each addition. Why mix on low? Because we want to avoid over-mixing the dough, which can develop the gluten in the flour and lead to a tougher cookie. We want tender, tender, tender! The dough will be thick and might look a little crumbly at first, but it will come together.
5. The Fun Part – Folding In: Now, take that chopped, well-dried cherries and your mini chocolate chips and add them to the bowl. Use your spatula to fold them in. Folding is a gentle, turning motion that ensures everything gets evenly distributed without crushing the cherries or over-working the dough. Chef Hack: If your dough is still seeming a bit too crumbly to hold together when you try to form a ball, you can add a teaspoon of the maraschino cherry juice (or milk) to help it bind. Do this sparingly!
6. Scoop and Roll: Time to form our snowballs! I use a small cookie scoop (about 1 tablespoon size) to ensure all my cookies are uniform, which means they’ll bake evenly. Scoop the dough and then roll it between your palms into a neat 1-inch ball. Place them about 1-2 inches apart on your prepared baking sheet. They don’t spread a ton, but they do need a little breathing room.
7. Bake to Perfection: Pop them in your preheated oven and bake for 12-14 minutes. You’re looking for the very bottoms to be just lightly golden. The tops will still look pale and soft, and that’s exactly what we want! Do not over-bake them. They firm up a ton as they cool. Chef Hack: Ovens lie! They all have hot spots. For even baking, rotate your baking sheet halfway through the bake time.
8. The Double Dusting Secret: Here’s the most important step for that perfect snowy look! Let the cookies cool on the baking sheet for exactly 5 minutes. They need to be firm enough to handle but still warm. Place your extra powdered sugar in a shallow bowl. Gently roll each warm cookie in the sugar until it’s coated, then place it on a wire rack to cool completely. Once they are fully cool, give them a second roll in the powdered sugar. This double-dusting technique ensures a thick, beautiful, snowy coating that won’t just absorb into the cookie.

How to Serve These Snowy Delights

These cookies are a dream to serve! Pile them high on a vintage cake stand for a gorgeous holiday dessert table. For gifting, tuck them into a cute cellophane bag tied with a ribbon—they travel beautifully. And my favorite way? On a plate with a hot cup of coffee or a glass of cold milk for the ultimate moment of cozy indulgence. The contrast of the cool, sweet sugar coating with the rich, buttery cookie and burst of cherry is pure magic.

Ride the Flavor Wave: Fun Variations to Try

Love the base recipe? Let’s get creative! Here are a few of my favorite ways to mix it up:

• Almond Joy: Swap the vanilla extract for almond extract (just ½ tsp, it’s potent!) and add ½ cup of toasted, chopped almonds along with the cherries and chocolate.
• Peppermint Twist: Perfect for the holidays! Omit the cherries and add ½ cup of crushed peppermint candies or candy canes along with the chocolate chips.
• Tropical Escape: Use well-drained, chopped dried pineapple or mango instead of cherries, and pair it with white chocolate chips and a teaspoon of coconut extract.
• Gluten-Free Friend: You can easily use a 1:1 gluten-free all-purpose flour blend in place of the regular flour. The texture might be a *tad* more crumbly, but just as delicious!
• Cherry Cordial: For a boozy, adult-only version, soak the chopped, dried cherries in a tablespoon of Kirsch (cherry liqueur) for 15 minutes before patting them dry and adding them to the dough.

Isla’s Chef Notes & Kitchen Stories

This recipe has evolved so much since that first batch in my grandma’s kitchen. The biggest lesson I’ve learned? The “patting dry” step is non-negotiable. I once got lazy and just drained them, thinking it would be fine. The resulting cookies spread way more and had a slightly gummy texture around the cherry bits. Lesson learned the hard way—now I go through a small stack of paper towels every time!

Another fun evolution: the chocolate chips. They were my rebellious addition as a kid, and now I can’t imagine the recipe without them. It’s a reminder that the best recipes aren’t museum pieces; they’re living, breathing things that should change with your tastes. Don’t be afraid to make it your own! These cookies have seen me through countless holiday potlucks, late-night baking therapy sessions, and have been the number one requested treat from my friends. I have a feeling they’re going to become a staple in your kitchen, too.

Your Questions, Answered!

Q: My cookies spread too much! What happened?
A: The most common culprits are butter that was too soft/melty or not drying the cherries thoroughly. Another tip: make sure your oven is fully preheated before the cookies go in. If your kitchen is very warm, you can also pop the shaped dough balls in the fridge for 15 minutes before baking to firm up the butter.

Q: Can I make the dough ahead of time?
A: Absolutely! This dough is great for prepping ahead. After you’ve rolled the dough into balls, place them on a baking sheet and flash-freeze them for about an hour until they’re solid. Then, you can transfer them to a freezer bag and store them for up to 3 months. When you’re ready to bake, just place the frozen dough balls on a parchment-lined sheet and add 1-2 minutes to the baking time. No need to thaw!

Q: The powdered sugar keeps melting into the cookies after I dust them. Help!
A: This usually means you’re rolling them in the sugar when they are still too hot. Let them cool on the pan for that full 5 minutes—they should be just warm to the touch, not hot. The double-dusting method (once while warm, once while completely cool) is designed specifically to prevent this!

Q: Can I use frozen or fresh cherries instead?
A: I don’t recommend it for this specific recipe. Maraschino cherries have a unique texture and sweetness that works perfectly here. Fresh or frozen cherries contain too much water and will release it during baking, leading to soggy, spreading cookies and potential burning from the fruit’s natural sugars.

Nutritional Information (Per Cookie – Approximate)

Calories: 140 | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 25mg | Carbohydrates: 17g | Fiber: 0g | Sugar: 7g | Protein: 1g

Please note: This is an estimate provided by an online nutrition calculator. It is not a substitute for professional dietary advice. Values can vary based on specific ingredients used.

 

Prep Time: 15 min | Bake Time: 14 min | Cool & Dust: 20 min | Total Time: ~45 min

 

There you have it! My all-time favorite Cherry Chocolate Chip Snowball Cookies. I truly hope you love making them (and eating them!) as much as I do. If you make them, I’d be absolutely thrilled to see your creation! Tag me @BiteTide on Instagram or Pinterest so I can share in your baking joy.

Happy baking, friends!