Cherry Walnut Snowball Cookies
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These Cherry Walnut Snowball Cookies combine the buttery, crumbly goodness of the original with vibrant cherries and nutty walnuts for a festive update. Rolled in glittery sugar, they’re as beautiful as they are delicious. These cookies are perfect for gifting, hosting, or simply enjoying with a warm drink by the fire.
There’s something undeniably charming about a cookie that’s both timeless and freshly reimagined. These Cherry Walnut Snowball Cookies take a beloved classic and infuse it with a little extra holiday magic.
Everyone knows of the classic snowball cookies, right? (You may also know them as Russian Tea Cakes.) These were a staple on Christmas cookie trays when I was growing up. I was never a fan of them as a kid but as an adult, I enjoy them. To make them a bit more interesting, I thought we could put a twist on the classic recipe and turn them into Cherry Walnut Snowball Cookies.
With the help of maraschino cherries, toasted walnuts, almond extract, and some edible glitter, these snowball cookies have a fresh new take. With the added flavor, color, and touch of holiday sparkle, these are a must-bake for this holiday season.
Why You’ll Love This Recipe
Here are a few reasons to dub these Cherry Walnut Snowball Cookies a must-bake!
- The recipe is straightforward and fuss-free. No fancy equipment or elaborate decorating is needed—just mix, bake, roll, and enjoy. It’s a simple way to create something that feels a little extra special without any added stress.
- These cookies bring a nostalgic charm with a modern twist. Combining the buttery goodness of classic snowball cookies with the vibrant flavor of cherries and toasted walnuts, they feel familiar yet delightfully fresh—a guaranteed standout on your holiday tray.
- They’re as beautiful as they are delicious. Rolled in confectioners’ sugar and a touch of red edible glitter, they truly sparkle, adding a whimsical, festive touch to your Christmas cookie tray. Perfect for gifting or sharing, they look like little holiday treasures.
If you’re looking for more of my Christmas cookie recipes, you’re in luck because I have a round-up post of my favorite Christmas cookie recipes.
Ready to give these fancy cookies a go? Let’s gather up the ingredients and then it’s onto the recipe!
Ingredients:
Here’s what you’ll need to make these cherry walnut snowball cookies.
- maraschino cherries – I buy the stemless to make things easier. Be sure to dry them on a paper towel to avoid excess liquid in your dough.
- unsalted butter – Softened butter creates a rich, tender texture that melts in your mouth with every bite.
- confectioners’ sugar – This fine sugar is used in both the dough and the decoration, giving the cookies their classic sweetness and soft coating.
- almond and vanilla extracts – Both of these add great flavor. Almond extract always makes me think of Christmas.
- all-purpose flour – The backbone of the recipe, flour creates the perfect structure for these delicate cookies.
- toasted walnuts – You can quickly toast these in a pan on your stove over medium heat. Once you smell them you know they are ready. Toasting the walnuts intensifies their flavor, adding a satisfying crunch and nutty richness to the cookies.
- red edible glitter – A fun, festive addition that gives the cookies a subtle sparkle, making them extra special for the holidays. This is the edible glitter I used.
How to Make
I’ll walk you through the steps for making these cookies here. I’ve also provided a detailed ingredient list and instructions in the printable recipe card below.
- Begin by preheating your oven to 325 degrees F.
- Place chopped cherries on a paper towel. Pat dry.
- Beat the butter for about one minute. Add confectioners’ sugar, almond extract, and vanilla extract.
- Beat until combined.
- Add in the flour, walnut, and maraschino cherries. Beat to combine.
- Shape the dough into 1-inch balls.
- Place two inches apart on an ungreased cookie sheet.
- Bake for about 18 minutes or until the bottoms just start to brown.
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- Cool on the cookie sheet for five minutes.
- In a bowl, whisk together the confectioners’ sugar with red edible glitter.
- Roll the warm cookies in the confectioners’ sugar and red edible glitter mix.
- Place on a cooling rack to cool completely.
- Before packing and storing in an air-tight container, roll again in the confectioners’ sugar and red edible glitter mix.
And that’s it! Aren’t they a thing of beauty? I’m obsessed.
As mentioned above, I definitely recommend rolling them in the confectioners’ sugar mix twice. It makes for a really beautiful coating. Looking for more festive Christmas ideas? Check out my list of 200+ Creative Christmas Ideas. There is endless holiday inspiration!
Frequently Asked Questions
Do I have to toast the walnuts?
Toasting the walnuts is optional, but highly recommended. Toasting enhances their flavor and adds a wonderful depth that complements the cherries and almond extract. If you’re short on time, you can skip this step, but you’ll miss out on a bit of extra nuttiness.
What if I don’t have red edible glitter?
No problem! The glitter is an optional addition to give the cookies a festive sparkle. If you don’t have it or prefer not to use it, the cookies will still look beautiful coated in confectioners’ sugar alone. This is the edible glitter I used. It worked really well for me.
Can I substitute the walnuts for another nut or leave them out entirely?
Yes, you can substitute the walnuts with pecans, almonds, or another nut of your choice. If you prefer nut-free cookies, simply omit them—the texture will be slightly different, but the cookies will still be delicious.
Why do I need to roll the cookies in sugar twice?
The first roll helps the sugar stick while the cookies are still warm. As they cool, some of the sugar absorbs into the surface, so a second roll ensures they have that iconic snowy coating and look picture-perfect on your cookie tray.
More Christmas Cookies You’ll Love
- Christmas Pinwheel Cookies
- Shortbread Wreath Cookies
- Italian Sprinkle Christmas Cookies
- Cream Wafer Sandwich Cookies
- Orange Almond Sugar Cookies
If you’re ready to add something new to your holiday baking tradition, these Cherry Walnut Snowball Cookies are the perfect choice. With their buttery texture, delightful crunch from the walnuts, and a pop of color from the cherries, they’re sure to become a fast favorite. If you bake them and love the, please leave a comment and a 5-star rating below.
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Cherry Walnut Snowball Cookies
Ingredients
- ¼ cup coarsely chopped maraschino cherries
- 1 cup unsalted butter softened
- ½ cup confectioners’ sugar
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup chopped toasted walnuts
To decorate:
- 1 cup confectioners’ sugar
- 1 – 2 teaspoons red edible glitter
Instructions
- Begin by preheating your oven to 325 degrees F.
- Place chopped cherries on a paper towel. Pat dry.
- In the bowl of a stand mixer (or a large bowl with a hand mixer) beat the butter for about one minute. Add ½ cup confectioners’ sugar, then the almond extract and vanilla extract. Beat until combined. (Scrape the bowl as needed.)
- Add in the flour, walnut, and maraschino cherries. Beat to combine.
- Shape the dough into 1-inch balls. Place two inches apart on an ungreased cookie sheet. Bake for about 18 minutes or until the bottoms just start to brown.
- Cool on the cookie sheet for five minutes.
- In a bowl, whisk together the confectioners’ sugar with your desired amount of red edible glitter.
- Roll the warm cookies in the confectioners’ sugar and red edible glitter mix. Place on a cooling rack to cool completely.
- Before packing and storing them in an air-tight container, you made need to roll the cookies again in the confectioners’ sugar and red edible glitter mix.
Merry Christmas! I really needed this recipe. I have one from my Mom from years ago and first glance it was incomplete! Thanks for sharing, they are delicious just like I remember them!
What about using dries tart cherries. Have a huge bag that soneone gave me. Want to use up.
My Mom started making these back in the early 50’s and gifted her friends with tins of them. We didn’t do the sprinkles. I’ve noticed that a lot of folks make them too big. You should be able to just pop one in your mouth. If it’s so big that you bite into it, powdered sugar flies everywhere LOL! They are very fragrant while baking and always stir up fond Christmas memories for me.
These are adorable and look totally do-able. Thanks for that! Plus, from a reader’s perspective, I love the section on Why You Should Make These Cookies. You’ve knocked it out of the park again, Santa Jr.