Make cookie mix as directed on pouch, using butter and egg, and stirring in flour.
Shape dough into 36 (1-inch) balls.
On cookie sheets, place balls 2 inches apart.
Bake 11 to 12 minutes or until set.
Cool 1 minute; remove cookies from cookie sheets to cooling racks.
In small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted and mixture can be stirred smooth.
Dip one side of each cookie at an angle into caramel mixture to coat top half; spread if necessary.
If caramel thickens, add up to 1 teaspoon additional milk and reheat.
Spread about 1 teaspoon fudge topping on top of each cookie.
Place pecan half on fudge topping.
Let stand about 15 minutes until toppings are set.
Notes & Wine Advice
Make-Ahead Magic
You can bake the cookies—but don’t add the toppings or pecans—up to 2 months ahead and store tightly covered in the freezer.
Chocolate Cherry Snowballs are buttery melt-in-your-mouth Christmas cookies filled with sweet candied cherries and finished with powdered sugar and a drizzle of dark chocolate. These festive treats are perfect for holiday cookie platters, edible gifts, and afternoon coffee.
Gradually beat in ½ cup of the powdered sugar until smooth and creamy.
Mix in the almond extract.
Add the flour and salt and mix until a soft dough forms.
Fold in the finely chopped candied cherries.
Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
Bake for 9 to 11 minutes until the edges are just beginning to turn golden.
Cool the cookies on the baking sheet for 2 to 3 minutes.
Roll each warm cookie in the remaining powdered sugar.
Transfer to a cooling rack and allow them to cool completely.
Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each interval until smooth.
Drizzle the melted chocolate over the cooled cookies.
Allow the chocolate to set completely before storing the cookies.
Notes & Wine Advice
Recipe Notes
Dip your knife in warm water before chopping the candied cherries to prevent sticking and make cutting much easier.Roll the cookies in powdered sugar while still warm so the first coating adheres well. For an extra snowy appearance, roll them a second time after they have cooled completely.Store the cookies in an airtight container with baking parchment between the layers for up to one week.These cookies also freeze beautifully for up to three months.
Wine Advice
A glass of Ruby Port beautifully complements the rich chocolate and sweet cherries.A fruity Brachetto d’Acqui is another festive pairing that enhances the chocolate and almond flavors.
Chocolate Cherry Snowballs are festive American butter cookies that combine sweet candied cherries, rich dark chocolate, and a delicate almond flavor in every bite. Their buttery texture practically melts in your mouth, while the powdered sugar coating gives them their signature snowball appearance. Finished with a drizzle of dark chocolate, these elegant cookies look just as beautiful on a Christmas cookie platter as they taste. They’re perfect for holiday baking, edible gifts, or simply enjoying with a warm drink during the winter season.
Why You’ll Love Chocolate Cherry Snowballs
This Christmas snowball cookies recipe is easy to prepare and delivers bakery-quality results using everyday ingredients. The buttery dough stays wonderfully tender, the cherries add bursts of sweetness, and the chocolate drizzle provides the perfect finishing touch. These cookies also keep well, making them ideal for preparing ahead of Christmas. If you enjoy festive baking, browse our Chocolate Recipes, Cookies Recipes, Biscuit Recipes, Fruit Recipes, and Christmas Recipes.
How To Make Christmas Snowball Cookies
Cream the butter and powdered sugar until light before mixing in the almond extract, flour, and salt. Fold the chopped candied cherries into the dough, shape into small balls, and bake until the edges are lightly golden. Roll the warm cookies in powdered sugar before cooling completely and finishing with melted dark chocolate. Chocolate Cherry Snowballs are even more attractive after the chocolate has fully hardened.
Serving Chocolate Cherry Snowballs
Serve these Christmas snowball cookies with coffee, hot chocolate, tea, or mulled wine. They make a beautiful addition to Christmas cookie trays, festive dessert buffets, and homemade gift boxes during the holiday season.
Storage Tips
Store Chocolate Cherry Snowballs in an airtight container with parchment paper between the layers for up to one week. They also freeze well for up to three months, making holiday baking easier. For additional food storage guidance, visit the FDA Food Safety website.
These festive cookies combine buttery richness, sweet cherries, and silky chocolate into a timeless Christmas favorite. Their snowy appearance, delicate texture, and irresistible flavor make them a recipe you’ll want to bake every holiday season.
In medium bowl, stir together cookie mix, flour, butter and egg until soft dough forms.
Divide dough in half.
Using one-half of dough, shape into 20 (1⅛-inch) balls.
On ungreased cookie sheets, place balls 2 inches apart; flatten slightly.
Shape remaining dough into 40 (¾-inch) balls.
Place 20 of the balls on cookie sheets, 2 inches apart; flatten slightly.
Place remaining balls on cookie sheets 2 inches apart, but do not flatten.
Bake 7 to 9 minutes or until edges are light golden brown.
Cool 5 minutes or until cookies are firm enough to be transferred to cooling rack; cool completely.
In large microwavable bowl, microwave candy coating at 30-second intervals until it can be stirred smooth.
Cover work surface with waxed or cooking parchment paper.
Place a dot of melted coating on bottom of 1 small cookie and place it toward the edge on top of 1 larger cookie.
Place a dot of melted coating on bottom of larger cookie, and sandwich it between small cookie and the largest cookie.
Spoon coating over entire cookie, allowing some to spill over edge of bottom cookie.
On top cookie, place 2 black sprinkles for eyes and 1 piece of orange gumdrop for carrot nose.
On bottom cookie, place 3 red sprinkles for buttons.
Use cookie icing to draw on arms.
Let dry completely.
Store in airtight container.
Notes & Wine Advice
Kitchen Secrets
If you can’t find black confetti sprinkles, use mini chocolate chips turned upside down for snowman eyes. You can also use chips for buttons.Decorate single large cookies for a completely melted snowman appearance—or stack two cookies high for a less melted appearance.
In large bowl, beat butter, 1 cup powdered sugar and the lime peel with electric mixer on medium speed until light and fluffy.
On medium-low speed, beat in flour and 1 cup coconut 2 to 3 minutes or until blended.
Shape dough into 1-inch balls; roll in granulated sugar.
Place on ungreased cookie sheet.
With bottom of glass dipped in granulated sugar, flatten each ball until about ¼ inch thick.
Bake 10 to 12 minutes or until light golden brown.
Cool 2 minutes; remove from cookie sheet to cooling rack.
Cool completely.
In small bowl, mix 2½ cups powdered sugar, 2 tablespoons lime juice, 2 tablespoons half-and-half and the food colors until glaze is of desired consistency, stirring in remaining lime juice and half-and-half, ½ teaspoon at a time, if needed.
Place toasted coconut in shallow dish.
Dip edge of each cookie in glaze; roll in toasted coconut.
Place on cooling rack; let stand 10 to 15 minutes or until set.
Store in airtight container.
Notes & Wine Advice
Festive Touch
Make the cookies look extra special by adding holly and berry sprinkles to them while the glaze is still wet, or use tiny dabs of glaze as glue to adhere them to the cookies.
Kitchen Secrets
To toast coconut, heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
Make and bake cookies as directed on pouch, using oil, water and egg.
Cool completely, at least 15 minutes.
Line cookie sheet with waxed paper.
In food processor, place half of the cookies.
Cover; process until fine crumbs form.
Remove; set aside.
Repeat with remaining cookies.
Return first batch of crumbs to food processor; add cream cheese and hazelnut spread.
Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes.
Using small cookie scoop, shape mixture into 1¼-inch balls; place on cookie sheet.
Refrigerate 15 minutes.
In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until chips are softened and mixture can be stirred smooth.
Remove half of the cookie balls from refrigerator.
Using 2 forks, dip and roll chilled cookie balls, one at a time, in melted chocolate.
Return to cookie sheet; immediately decorate top with sprinkles.
(If chocolate has cooled too much, reheat in microwave.)
Refrigerate truffles about 10 minutes or until coating is set.
Repeat with second half of cookie balls.
Store covered in refrigerator
Notes & Wine Advice
Make-Ahead Magic
Truffles can be frozen in airtight containers with waxed paper between layers. Store up to 3 months.
Festive Touch
Place truffles in colorful paper candy cups or miniature cupcake liners for serving.
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