Christmas Cherry Bombs Easy No Bake Chocolate Dipped Treats

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Christmas cherry bombs are the ultimate festive treat — bite-sized, bright red, and bursting with bold flavor. These sweet little delights are made with maraschino cherries, often dipped in chocolate or wrapped in dough, and rolled in seasonal toppings like sprinkles, coconut, or crushed nuts. Their vibrant color and rich taste make them a holiday favorite for cookie trays, dessert boards, and edible gifts.

While there are many variations, the most popular versions are either no-bake chocolate-covered cherry bombs or baked cherry bombs wrapped in a soft dough. Some recipes even add a grown-up twist by soaking cherries in rum or amaretto, transforming them into boozy bites perfect for holiday parties. Whether you prefer the kid-friendly version or the spirited adult kind, these treats are as fun to make as they are to eat.

Historically, cherry-based confections have been a staple in winter baking. Maraschino cherries became widely used in the early 20th century for their bold color and shelf stability. Today, they’re found in classic desserts like black forest cake, cherry cordials, and — of course — Christmas cherry bombs. If you’re curious about the broader history of seasonal sweets, explore Christmas cookie traditions and how they’ve evolved over the decades.

For a visual twist, you can find creative decoration ideas by browsing Pinterest’s Christmas cherry bomb boards. Whether you’re making them for a cookie exchange or adding flair to your dessert spread, cherry bombs deliver festive cheer in every bite.

Christmas Cherry Bombs Easy No Bake Chocolate Dipped Treats

Christmas cherry bombs are fun, festive bite-sized treats made with juicy maraschino cherries, rich chocolate coatings, and colorful holiday toppings. Whether you choose a no-bake or baked version, these are perfect for dessert trays, edible gifts, or party snacks — and can easily be made boozy for adults or sweet and simple for kids.
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Ingredients Method Notes

Ingredients
  

  • For the cookies:
  • 1 cup unsalted butter softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 cups all-purpose flour
  • For the filling:
  • 1/2 to 3/4 cup lemon curd store-bought or homemade
  • Optional glaze:
  • 1/2 cup powdered sugar
  • 1 –2 tsp lemon juice

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the butter and powdered sugar until smooth and fluffy.
  3. Mix in the vanilla extract and salt.
  4. Gradually add the flour and mix until a soft dough forms.
  5. Scoop dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart.
  6. Use your thumb or the back of a spoon to gently press an indentation into the center of each dough ball.
  7. Fill each indentation with about 1/2 teaspoon of lemon curd.
  8. Bake for 12–14 minutes, or until the edges are set but not browned. Let cool on the pan for a few minutes before transferring to a wire rack.
  9. For the optional glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over cooled cookies and allow to set.

Notes

  • Drain and dry cherries fully before dipping.
  • Use quality chocolate or almond bark for smooth, glossy coatings.
  • Add toppings while the chocolate is still wet.
  • Chill before serving for best texture.
  • Store in airtight containers with parchment to prevent sticking.
  • Freeze for longer storage and make ahead convenience.

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