These Cherry Walnut Snowball Cookies transform the beloved classic Russian tea cakes into a festive holiday showstopper. Buttery, melt-in-your-mouth cookies studded with bright maraschino cherries and crunchy toasted walnuts, then rolled in sparkling confectioners’ sugar—they’re the perfect addition to any Christmas cookie tray.
Also known as Mexican wedding cookies or Russian tea cakes, snowball cookies have been a holiday tradition for generations. This cherry walnut variation adds vibrant color, extra flavor, and a touch of holiday sparkle that makes them irresistible.
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Why You’ll Love These Snowball Cookies
Simple and Stress-Free: No fancy equipment or elaborate decorating required. Just mix, shape, bake, and roll in sugar. These cookies prove that impressive doesn’t have to mean complicated.
Nostalgic with a Twist: The buttery, tender texture of traditional snowball cookies meets the bright flavor of cherries and rich crunch of walnuts. It’s comfort and creativity in every bite.
Picture-Perfect Presentation: Coated in snowy confectioners’ sugar with optional red edible glitter, these cookies look like little holiday treasures. They’re ideal for cookie exchanges, gift-giving, or simply enjoying by the fire.
Make-Ahead Friendly: These Christmas cookies can be baked ahead and stored, making holiday baking less stressful and more enjoyable.
Ingredients for Cherry Walnut Snowball Cookies
For the Cookies:
- 1/4 cup coarsely chopped maraschino cherries
- 1 cup unsalted butter, softened
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup chopped toasted walnuts
For the Coating:
- 1 cup confectioners’ sugar
- 1-2 teaspoons red edible glitter (optional)
How to Make Cherry Walnut Snowball Cookies
Step 1: Prepare Your Ingredients
Preheat your oven to 325°F.
Place the chopped maraschino cherries on paper towels and pat them dry thoroughly. This crucial step prevents excess moisture from making your cookie dough too wet and ensures the perfect texture.
Toast your walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant. Let them cool before chopping. Toasting intensifies the nutty flavor and adds a satisfying crunch to these snowball cookies.
Step 2: Make the Cookie Dough
In a stand mixer or large bowl with a hand mixer, beat the softened butter for about one minute until creamy.
Add 1/2 cup confectioners’ sugar, almond extract, and vanilla extract. Beat until well combined, scraping down the sides of the bowl as needed. The almond extract adds a wonderful holiday flavor that pairs beautifully with the cherries.
Mix in the flour, toasted walnuts, and dried maraschino cherries on low speed until just combined. Don’t overmix—you want tender, melt-in-your-mouth cookies.
Step 3: Shape and Bake
Roll the dough into 1-inch balls. Keeping them uniform in size ensures even baking. These Russian tea cakes should be bite-sized—small enough to pop in your mouth whole to avoid a powdered sugar cloud!
Place the balls 2 inches apart on an ungreased cookie sheet. The cookies won’t spread much during baking.
Bake for approximately 18 minutes, or until the bottoms just start to turn golden brown. The tops should remain pale for that classic snowball cookie appearance.
Let the cookies cool on the baking sheet for 5 minutes before coating. This brief cooling period makes them easier to handle while still allowing the sugar to stick properly.
Step 4: Create the Snowy Coating
While cookies are baking, whisk together 1 cup confectioners’ sugar with red edible glitter (if using) in a shallow bowl.
First Roll: While the cookies are still warm (after the 5-minute rest), gently roll each cookie in the sugar mixture. The warmth helps the coating adhere beautifully.
Place sugar-coated cookies on a cooling rack and let them cool completely.
Second Roll: Once completely cooled and before storing, roll the cookies again in the confectioners’ sugar mixture. This double coating creates that iconic thick, snowy appearance that makes snowball cookies so special.
Storage and Make-Ahead Tips
Room Temperature: Store cherry walnut snowball cookies in an airtight container at room temperature for up to 1 week. Place parchment paper between layers to prevent sticking.
Freezing: These cookies freeze beautifully! Store in a freezer-safe container for up to 3 months. Thaw at room temperature and roll in fresh confectioners’ sugar before serving.
Make-Ahead Dough: You can prepare the dough, shape it into balls, and freeze them on a baking sheet. Once frozen solid, transfer to a freezer bag. Bake directly from frozen, adding 2-3 minutes to the baking time.
Expert Tips for Perfect Snowball Cookies
Use Room Temperature Butter: Softened butter creams better and creates the perfect tender, crumbly texture. It should be soft but still hold its shape.
Don’t Skip Drying the Cherries: Excess moisture can make your dough too soft and affect the texture of your finished cookies.
Toast Those Walnuts: While optional, toasting walnuts brings out their natural oils and deepens their flavor significantly. The extra step is worth it!
Roll Twice in Sugar: The first roll while warm helps the sugar stick. The second roll after cooling gives you that perfect thick, snowy coating.
Keep Them Small: Traditional snowball cookies should be about 1 inch in diameter—just the right size for a perfect bite without creating a powdered sugar explosion!
Use Gel Food Coloring Alternative: If you don’t have edible glitter, you can add a tiny drop of red gel food coloring to the confectioners’ sugar for a subtle pink tint.
Recipe Variations
Nut Options: Substitute pecans or almonds for the walnuts, or omit nuts entirely for a nut-free version.
Cherry Alternatives: Try dried cranberries or dried cherries instead of maraschino cherries for a less sweet, more sophisticated flavor.
Classic Snowballs: Omit the cherries for traditional Russian tea cakes.
Chocolate Version: Add 1/4 cup cocoa powder to the flour for chocolate snowball cookies.
Flavor Twists: Use orange extract instead of almond extract and add orange zest for citrusy snowball cookies.
Serving Suggestions
These festive snowball cookies are perfect for:
- Holiday cookie platters and Christmas cookie exchanges
- Edible gifts in decorative tins or boxes
- Afternoon tea parties and coffee breaks
- Christmas Eve dessert trays
- Winter bridal or baby showers
Pair these buttery cookies with hot cocoa, coffee, or spiced cider for the ultimate cozy holiday experience.
Frequently Asked Questions
What are snowball cookies also called? These cookies go by several names: Russian tea cakes, Mexican wedding cookies, Italian wedding cookies, butterballs, or simply snowballs. They’re all variations of the same buttery, nut-filled cookie rolled in confectioners’ sugar.
Do I have to toast the walnuts? Toasting is optional but highly recommended. It enhances the nutty flavor and adds wonderful depth that complements the cherries and almond extract beautifully.
Can I make these without the red edible glitter? Absolutely! The glitter is purely decorative. The cookies will be just as delicious coated in plain confectioners’ sugar alone.
Why do my snowball cookies fall apart? Cookies that crumble usually need more butter or weren’t mixed long enough. Make sure your butter is properly softened and cream it well with the sugar before adding dry ingredients.
Can I substitute the walnuts? Yes! Pecans work wonderfully in this recipe. Almonds are another excellent choice. For nut-free cookies, simply omit the nuts—the texture will be slightly different but still delicious.
Why do I need to roll the cookies in sugar twice? The first roll helps sugar stick while cookies are warm. As they cool, some sugar absorbs into the surface, so a second roll ensures that beautiful, thick snowy coating.
How do I prevent the powdered sugar from disappearing? Make sure cookies are completely cool before the second coating, and roll them generously. Store with parchment paper between layers to maintain the coating.
These Cherry Walnut Snowball Cookies bring festive color and irresistible flavor to the beloved classic. Whether you’re baking for a cookie exchange or creating edible gifts, these buttery treats are guaranteed to become a new holiday tradition!
Cherry Walnut Snowball Cookies Recipe | Festive Russian Tea Cakes
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Wire cooling rack
- Spatula
- Parchment paper or silicone mat
Ingredients
- ¼ cup coarsely chopped maraschino cherries, patted dry
- 1 cup unsalted butter, softened
- ½ cup confectioners’ sugar
- ½ tsp almond extract
- ½ tsp vanilla extract
- 2 cups all-purpose flour
- ¾ cup chopped toasted walnuts
- 1 cup confectioners’ sugar (for coating)
- 1–2 tsp red edible glitter (optional)
Instructions
- Preheat oven to 325°F (165°C). Pat maraschino cherries dry with paper towels to remove excess moisture. Toast walnuts in a dry skillet for 3–5 minutes until fragrant, then cool and chop.
- In a large mixing bowl or stand mixer, beat softened butter until creamy. Add 1/2 cup confectioners’ sugar, almond extract, and vanilla extract; mix until smooth. On low speed, add flour, toasted walnuts, and cherries. Mix just until combined.
- Roll dough into 1-inch balls and place 2 inches apart on an ungreased baking sheet. Bake for about 18 minutes, until bottoms are lightly golden and tops remain pale. Cool for 5 minutes on the pan before coating.
- Mix 1 cup confectioners’ sugar and red edible glitter in a shallow bowl. Roll warm cookies in the sugar mixture, then place on a wire rack to cool completely. Once cooled, roll again for a thick snowy coating.
- Let cookies cool completely before storing. Place in airtight containers with parchment between layers to preserve their coating.