These easy, festive Cherry Almond Cookies have chopped maraschino cherries shredded coconut, and crushed almonds, for a fresh twist on classic Mexican Wedding Cookies or Snowball Cookies. They’re the perfect make-ahead cookie for parties, holidays, and cookie gifting.
In this article you'll learn:
- These cherry almond cookies are a buttery twist on classic Mexican wedding cookies, finished with a snowy coating of confectioners' sugar.
- Chopped maraschino cherries add sweet flavor and color, while toasted almonds give the cookies a nutty richness.
- Finely shredded coconut and coconut extract deepen the flavor without overpowering the cherry and almond combination.
- The dough comes together quickly, chills well, and bakes evenly, making this an easy make-ahead cookie for holidays and parties.
- These cookies hold their shape, travel well, and stay fresh for days, which makes them ideal for cookie boxes, swaps, and gifting.
- Although sometimes called “cherry balls,” these are baked cookies, not no-bake treats, with a tender, melt-in-your-mouth shortbread texture.
Generated with AI and experts from the Tara Teaspoon team.
I created these cookies when I was a magazine food editor, and loved the unique take on a classic. Adding fun flavors to a nutty, butter cookie makes them perfect for every day, as well as special occasions.
Great as holiday cookies
If you're looking for your lineup of December holiday baking, that means Christmas cookies like Soft Cutout Sugar Cookies and Peppermint Hot Chocolate Cookies! These cherry almond cookies are a perfect addition for cookie boxes or cookie swaps.
You'll also love these for Valentine's Day, alongside my Strawberry Valentine's Cake, or at a spring baby shower, bridal shower, graduation party or on a summer picnic.
What makes these cookies special
Cherry Almond Cookies are perfect holiday cookies, but also amazing all year. The flavor isn’t tied to a season, which makes them just as welcome in cookie boxes as at summer parties or for after-school snacks.
They're made with the same base cookie dough as classic Mexican wedding cookies (also known as snowball cookies or Russian tea cakes), but with cherries dazzling throughout.
I also added finely shredded coconut and coconut extract to the base recipe for a boost of rich flavor and fun texture.
This style of cookie is usually made with ground walnuts or pecans in the dough, but I chose to use sweet, buttery almonds for this variation. They pair perfectly with the cherries and coconut!
In addition to incredible cherry almond flavor, there's a lot to love about these cute cookies:
- Easy recipe: With less than 10 ingredients, this cookie recipe comes together quickly. And, once baked they are easy to store and transport.
- Kid-friendly: Cherry almond shortbread cookies are great to make with kids. They will love rolling the cookie dough balls before baking!
- Cookie swap approved: I love taking these flavorful cuties to cookie exchanges; this winning cookie recipe will be the talk of the party!
Is this a cherry balls recipe?
Generally speaking, cherry balls are a type of no-bake cherry coconut sweet. The recipes typically have graham cracker or cookie crumbs in the filling, and they are often dipped in chocolate.
I sometimes call these cookies cherry balls because of their shape, but technically speaking, they're not a traditional cherry ball.
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Such a tender and delicious cookie! Thank you!
- Mary
Ingredients & substitutions
Great ingredients take these cherry almond cookies over the top. Here's what you should know as you gather everything you'll need. See recipe card for quantities.
- Maraschino cherries
- Unsalted butter and salt: Softened butter is much easier to blend into the cookie dough. Give it time to come to room temperature. If you don't have unsalted butter, leave out the additional salt.
- Confectioners' sugar
- Flavoring: For the best flavor, you'll need coconut extract and vanilla extract. You can use almond extract for a different flavor if you'd like.
- All-purpose flour: Make these gluten free by using a GF all-purpose flour.
- Unsweetened finely shredded coconut
- Toasted almonds: To get bright white cookies, I like to use blanched slivered almonds. If you don't mind flecks of almond skin, you can also use unblanched sliced almonds.
How to make cherry almond cookies
Use these step-by-step instructions to make a batch of delicious cherry cookies. See recipe card for comprehensive directions.
- Step 1: Finely grind the toasted almonds. Drain the cherries and chop them. Set both ingredients aside.
- Step 2: In a mixing bowl, beat the softened butter, salt, confectioners' sugar, and extracts until smooth.
- Step 3: Mix in flour, coconut, and ground almonds.
- Step 4: Mix until the dough comes together.
- Step 5: Stir in the chopped cherries by hand with a wooden spoon or spatula.
- Step 6: Form dough into a flat disc, wrap in plastic, and chill for at least 30 minutes or overnight.
- Step 7: Make 1-inch cookie dough balls and place on prepared baking sheets lined with parchment paper. Bake until bottoms are golden and cookies are set, about 15 minutes.
- Step 8: Cool on the pan for 2 minutes, then transfer to a wire rack to cool completely. Just before serving, roll cookies in confectioners' sugar.
Tara's top tips
Crush the almonds: The easiest way to prepare the almonds is in a food processor. However, if you don't have one, place the almonds in a plastic zipper bag and crush them with a rolling pin.
Drain the cherries: This cherry shortbread recipe turns out best if you make sure to drain the cherries before adding them to the dough. If the cherries are too wet, the cookies will turn bright pink.
Cool completely: If you try to roll the cookies in powdered sugar before they have completely cooled, the sugar will melt. It's best to wait until baked cookies come to room temperature to roll them, so that a nice thick layer of sugar sticks to the outside.
Year-round cookie: These cookies can be made any time of the year. They are especially fun for Valentine's Day, Easter, and Christmas!
Equipment
A mini food processor is perfect for grinding and chopping small portions of nuts.
Use a food scale for precision measuring in baking.
Make this recipe easily with a hand mixer.
Use a small cookie scoop to portion 1-inch balls of cookie dough.
Storage
If you plan to store the cookies, wait to cover them with confectioners' sugar until just before serving. Unsugared cookies can be stored, airtight, for up to 5 days.
Roll in confectioners' sugar just before gifting so they stay white.
You can make the dough in advance and store it in the fridge for up to 3 days, or freeze it for up to a month.
FAQ
Chilled dough rolls much easier than dough that is too warm. Make sure your dough is chilled well, then portion or scoop into equal pieces and quickly roll each portion in the palm of your hands to form a ball.
Chill the dough in the fridge for at least 30 minutes or even overnight. You can also portion the dough into the cookie portions and chill the portions, then roll the cold portions into balls once they are cold.
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📖 Full Recipe
Cherry Almond Cookies (Snowball Cookies)
Ingredients
- ¾ cup blanched slivered almonds*
- 12 to 13 maraschino cherries (to make ⅓ cup coarsely chopped)
- 1 cup unsalted butter (softened)
- ¼ teaspoon salt
- ½ cup confectioners' sugar (plus more for cookie coating)
- 1 teaspoon coconut extract
- ½ teaspoon vanilla extract
- 2 cups (256 g) all-purpose flour
- ⅓ cup unsweetened finely shredded coconut
Instructions
- Heat oven to 325°F. Spread almonds on a baking sheet and toast in the oven until fragrant, 5 to 6 minutes. Cool, then finely chop, or coarsely grind in a food processor. Set aside.
- Drain cherries on a paper towel. Chop into small pieces. The chopped cherries should measure about ⅓ cup.
- In a mixing bowl, beat butter, salt, confectioners' sugar, and extracts until smooth. Mix in flour, coconut, and ground almonds. Finish dough by stirring cherries in by hand.
- Wrap dough in plastic wrap and chill for at least 30 minutes or overnight.
- Roll dough into generous 1-inch balls; place on parchment-lined baking sheets to make 45 to 50 cookies. Bake until bottoms are just golden and cookies are set, about 15 minutes. Cool on pans for 2 minutes. Transfer to wire racks and cool completely.
- To serve, roll cookies in confectioners' sugar. To store, place unsugared cookies in an airtight container for up to 5 days; simply roll in confectioners' sugar just before serving.
Notes
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Mary Bench says
Such a tender and delicious cookie! Thank you!
Brittany Smart says
Great cookie! Thanks for sharing the recipe!!
Mary says
The most perfect combination of some favorite flavors. One problem, however! The cookies are small enough that I have been known to eat a dozen at a time! Yummy!!!