Cherry Pecan Snowball Cookies (Cherry-Filled)

Published: March 2009 | Updated: October 2025

When I first tested these Cherry Pecan Snowball Cookies in our Traverse Bay Farms kitchen, I was determined to recreate the cozy, buttery cookie — but with a cherry twist. 

A few batches later, I discovered the secret: a splash of our own Traverse Bay Farms Tart Cherry Juice Concentrate in the dough adds just enough tang to balance the sweetness.

Now they’re a staple at every family gathering — a little old-fashioned, a little Traverse Bay Farms, and completely irresistible.

Quick Summary

Buttery, almond-scented snowball cookies wrapped around whole maraschino cherries and rolled twice in powdered sugar. Easy, festive, and perfect for cookie trays or edible gifts.

Prep & Yield

• Prep Time: 20 minutes

• Bake Time: 12–15 minutes per batch at 375°F

• Yield: About 4 dozen cookies

Ingredients

Cookies

• 48 maraschino cherries (1 jar, 16 oz), well drained and patted dry

• 1 cup butter, softened

• 1/3 cup confectioners’ sugar

• 1 tablespoon Traverse Bay Farms Tart Cherry Juice Concentrate

• 1/2 teaspoon almond extract

• 2 1/4 cups all-purpose flour

• 1/4 teaspoon fine salt

• 1/2 cup finely chopped pecans

For Coating:

• 1/2–3/4 cup confectioners’ sugar

Instructions

1. Prepare the Cherries:
   Drain maraschino cherries and pat completely dry with paper towels to prevent excess moisture.

2. Cream the Butter:
   In a large mixing bowl, beat butter, 1/3 cup confectioners’ sugar, and Traverse Bay Farms Tart Cherry Juice Concentrate on medium speed until light and smooth. Mix in almond extract.

3. Combine Dry Ingredients:
   Stir in flour and salt until a soft dough forms. Fold in chopped pecans.

4. Shape:
   Scoop about 2 teaspoons of dough, flatten slightly, and place a cherry in the center. Wrap dough completely around the cherry and roll into a smooth ball.

5. Bake:
   Arrange cookies 1 inch apart on an ungreased baking sheet. Bake at 375°F (190°C) for 12–15 minutes or until set but not browned.

6. Coat in Sugar:
   While still warm, roll cookies in confectioners’ sugar. Cool fully on a wire rack, then roll again for a snowy finish.

Chef’s Tips & Variations

• Keep them pale: Don’t overbake — these cookies should remain light and tender.

• Nut swap: Try walnuts or pistachios for a different flavor.

• Make-ahead: Freeze shaped dough balls (with cherries inside) up to 2 months; bake from frozen, adding 1–2 minutes.

• Product pairing: Serve with a small glass of Traverse Bay Farms Tart Cherry Juice Concentrate mixed with sparkling water — a refreshing contrast to the cookies’ sweetness.

Nutritional Highlight

Pecans provide heart-healthy fats and a satisfying crunch, while cherry juice concentrate adds antioxidants and a subtle fruit tang.

Behind the Recipe

This recipe came to life during a test bake for our Traverse Bay Farms holiday series. The idea was to capture the joy of cherry season in a treat simple enough for everyday bakers. A dash of our tart cherry juice concentrate added just the right brightness — proof that real fruit flavor makes all the difference.

People Also Ask

Why use Traverse Bay Farms Tart Cherry Juice Concentrate in cookies?
It enhances flavor and adds a gentle tartness that balances sweetness without changing texture.

Do snowball cookies need to brown?
No — they should stay pale for a classic melt-away texture.

Can I make these without nuts?
Yes! Omit the pecans and add 2 tablespoons extra flour.

How long do they keep?
Store airtight for up to 4 days or freeze for 2 months. Roll in powdered sugar again before serving.