Holiday Cherry Balls begin here and promise a special treat for your holiday cookie platter. This festive bake sits comfortably between classic shortbread and cherry-almond cookies, delivering a burst of maraschino cherry flavour in every bite. With cheerful red colouring, chopped cherries and a sweet glaze, this cookie stands out, and it’s easier than you might expect. Let’s dive in.
Why You’ll Love These Holiday Cherry Balls
You’ll love this recipe because it brings together vibrant colour, chewy texture and a rich cherry-nut taste in a fun holiday cookie form. The use of maraschino cherry juice in the dough adds a festive twist, and the glaze on top gives a polished finish. The combination of soft dough, chopped cherries and optional nuts means there’s a little crunch and lots of flavour. Plus, it’s a crowd-pleaser and perfect for giving or serving at gatherings.
Ingredients
Cookies:
- 1 ¼ cups oil
- 2 eggs
- ½ cup milk
- ½ the juice of a 10 oz bottle of maraschino cherries
- 1 teaspoon vanilla or almond extract
- 5–5 ½ cups all-purpose flour
- 1 cup sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- Red food colouring (to desired blush-red colour)
- ¼ of a 10 oz bottle of maraschino cherries, chopped
- Nuts, chopped (optional)
Icing / Glaze:
- 1 ½ cups powdered sugar
- ½ teaspoon almond extract
- Enough cherry juice (from the maraschino cherries) and water to thin the glaze to proper consistency
Step-by-Step: How to Make Holiday Cherry Balls
- Preheat your oven to 350 °F (≈ 175 °C). In a large mixing bowl, combine the oil, eggs, milk, cherry juice (½ the bottle), and vanilla or almond extract.
- Combine the flour, sugar, baking powder, and salt in another bowl and sift thoroughly.
- Add red food colouring to the wet mixture until you reach your desired colour. Then gradually add the dry ingredients to the wet mixture, stirring steadily until incorporated.
- Stir in the chopped maraschino cherries and the chopped nuts (if using). The dough will be thick.
- Form the dough into balls and place them on a baking sheet (lined or lightly greased) spaced appropriately.
- Bake for 10-12 minutes or until set. Remove from oven and allow to cool slightly, then transfer to a wire rack to cool completely.
- To make the glaze: combine the powdered sugar and almond extract, then add cherry juice and water until you reach a glaze consistency. Dip the tops of the cooled cookies into the glaze and allow it to set. Optionally, add sprinkles or additional chopped nuts before the glaze firms.
Helpful Tips
- Ensure your dough is thick enough so the balls hold their shape and don’t spread too much in the oven.
- Use good quality maraschino cherries and reserve the juice for the wet mix and glaze—they bring flavour and colour.
- If you want stronger cherry flavour, you could increase the chopped cherries slightly, but you may need to increase the flour a little to maintain dough consistency.
- Try chilling the dough balls in the fridge for 10-15 minutes if you find they flatten too much on the baking sheet.
- For a smooth glaze finish, ensure the cookies are fully cooled before applying the glaze.
- If you add nuts, chop them medium-fine so you get crunch but the cookie remains tender.
Substitutions And Variations
- Oil substitute: You can use melted butter instead of oil for a richer flavour—about 1¼ cups melted butter.
- Extract: Use vanilla or almond extract (or a mix) depending on your preference. Almond gives a nice complement to the cherry.
- Cherries: Use drained maraschino cherries chopped finely. You may optionally use candied cherries or even dried cherries re-hydrated in cherry juice.
- Nuts: Walnuts, pecans, or almonds all work well. Omit for a nut-free version.
- Food colouring: If you prefer a natural hue, you can omit food colouring—cookies will be paler but still tasty.
- Glaze alternative: Instead of the cherry-juice glaze, you could use a simple vanilla icing or even a white chocolate drizzle for variation.
- Add-ins: Consider tossing in white chocolate chips or macadamia nuts for a luxury variant.
Storage Instructions
Store these cookies in an airtight container at room temperature for up to 3‐4 days. When stacking cookies, separate layers with parchment or wax paper to prevent the glaze from sticking. You may refrigerate for up to a week, but bring to room temperature before serving for best texture. Once the cookies are completely cooled, freeze them in a single layer, then move to a freezer-safe bag for storage up to 2–3 months. Thaw at room temperature and optionally refresh the glaze before serving.
Nutritional Information
- Calories: 977 kcal
- Carbohydrates: 117 g
- Cholesterol: 29 mg
- Fat: 52 g
- Fiber: 4 g
- Protein: 13 g
- Saturated fat: 7 g
- Sodium: 355 mg
- Sugar: 56 g
- Unsaturated fat: 45 g
Serving Suggestions
Serve these cherry balls on a festive cookie platter alongside other holiday cookies. They pair nicely with a cup of coffee or tea, or for a special treat, serve with a scoop of vanilla ice cream or whipped cream. For a colorful presentation, arrange on a cake stand or tiered tray with fresh cherries and mint leaves as garnish. They also make great gifts—pack into a decorative tin or cello bag with a ribbon.
Frequently Asked Questions About Holiday Cherry Balls
Can I use dried cherries instead of maraschino cherries?
Yes, you can, but note that dried cherries often have less juice and may not provide that bright cherry-juice colour or flavour. If you use dried cherries, you might want to soak them briefly in cherry juice or a little water so they soften and contribute moisture. Adjust the flour slightly if the dough seems dry.
Why are my cookies spreading too much during baking?
Excess spreading could mean the dough was too warm or soft, or the cookie balls were too flat. Try refrigerating the dough for 10–15 minutes before baking to help it firm up.
The glaze cracked or didn’t set. Why?
If the glaze is too thin (too much juice or water) it may run and crack. Ensure the cookies are fully cooled before applying the glaze. For a thicker glaze consistency, simply use less liquid.
Can I skip the red food colouring?
Absolutely, you can skip it if you prefer a more subtle look. The cookies will be paler but still delicious. The maraschino cherries will still provide colour and specks of red.
Final Thoughts
Thank you for reading, and I hope you enjoy making these holiday cherry balls as much as I do. There’s something really joyful about their bright colour, fruity-nutty flavour and the glaze that makes every bite feel special. They’re easy enough to whip up during holiday baking but elegant enough to share with friends and family. I appreciate you being part of the food-loving community, and I encourage you to take a moment as you mix, bake and glaze these treats to savour the process. Here’s to a cookie tray full of flavour, ease and charm, happy baking and well-wishes for a delightful cooking experience!
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Holiday Cherry Balls
- Total Time: 32 minutes
- Yield: About 40–50 cookies 1x
Description
Festive, fruity, and easy to bake, these Cherry Balls are chewy cookies made with maraschino cherries, nuts (optional), and a light cherry glaze. A holiday classic that looks beautiful and tastes even better.
Ingredients
Cookies:
1 ¼ cups oil
2 eggs
½ cup milk
½ the juice of a 10 oz bottle of maraschino cherries
1 teaspoon vanilla or almond extract
5–5 ½ cups all-purpose flour
1 cup sugar
2 ½ teaspoons baking powder
½ teaspoon salt
Red food colouring (to desired blush-red colour)
¼ of a 10 oz bottle of maraschino cherries, chopped
Nuts, chopped (optional)
Icing / Glaze:
1 ½ cups powdered sugar
½ teaspoon almond extract
Enough cherry juice (from the maraschino cherries) and water to thin the glaze to proper consistency
Instructions
- Preheat your oven to 350 °F (≈ 175 °C). In a large mixing bowl, combine the oil, eggs, milk, cherry juice (½ the bottle), and vanilla or almond extract.
- Combine the flour, sugar, baking powder, and salt in another bowl and sift thoroughly.
- Add red food colouring to the wet mixture until you reach your desired colour. Then gradually add the dry ingredients to the wet mixture, stirring steadily until incorporated.
- Stir in the chopped maraschino cherries and the chopped nuts (if using). The dough will be thick.
- Form the dough into balls and place them on a baking sheet (lined or lightly greased) spaced appropriately.
- Bake for 10-12 minutes or until set. Remove from oven and allow to cool slightly, then transfer to a wire rack to cool completely.
- To make the glaze: combine the powdered sugar and almond extract, then add cherry juice and water until you reach a glaze consistency. Dip the tops of the cooled cookies into the glaze and allow it to set. Optionally, add sprinkles or additional chopped nuts before the glaze firms.
Notes
You can customize the glaze consistency, swap the extract flavors, and skip food coloring for a natural look. Dough can be made a day ahead.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
Nutrition
- Serving Size: 1 cookie
- Calories: 977 kcal
- Sugar: 56 g
- Carbohydrates: 117 g
- Protein: 13 g