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+ servings

Cherry Almond Snowball Cookies

Soft and powdered sugar-dusted cookies filled with candied cherries and almonds.
cherry almond snowballs with bite taken out
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3 from 2 votes


  • ¾ cup unsalted butter , at room temperature (170 grams)
  • ¼ cup granulated sugar (50 grams)
  • 1 teaspoon almond extract
  • 1 ¾ cups all-purpose flour (210 grams)
  • Pinch of salt
  • 1 cup blanched slivered almonds , finely chopped (114 grams)
  • ½ cup candied or maraschino cherries , finely chopped (100 grams)
  • Powdered sugar , for rolling


  • Preheat oven to 350°F. Line 2 sheet pans with parchment paper.
  • With an electric mixer beat the butter and sugar until smooth and creamy, about 2 minutes. Add almond extract. Add flour and mix just until combined. Add almonds and cherries and mix just until incorporated.
  • Drop by rounded spoonfuls (I use a #20 scoop) onto prepared sheet pan about 2 inches apart. Bake until puffed and bottoms just begin to turn brown, about 15 minutes.
  • Let cool for about 5 minutes, then roll in powdered sugar. Return coated cookies to the sheet pan and let cool completely. Once cool, roll again in powdered sugar.
  • Cookie will keep in an airtight container at room temperature for up to 5 days.
  • I prefer to use a food processor to finely chop the nuts and cherries, but you can also chop by hand with a knife.
  • I used blanched slivered almonds because I didn't want any almond skins messing with the color of my cookies. If that's not important to you, feel free to use whole or sliced almonds instead.


Sodium: 2mg, Calcium: 14mg, Vitamin A: 177IU, Sugar: 2g, Fiber: 1g, Potassium: 41mg, Cholesterol: 15mg, Calories: 119kcal, Saturated Fat: 4g, Fat: 8g, Protein: 2g, Carbohydrates: 10g, Iron: 1mg
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