Cherry Snowball Cookies – a classic Christmas cookie recipe with a sweet cherry surprise inside! A flurry of flake coconut gives them their snowy appearance.
A few months ago I found the recipe for these Cherry Snowball Cookies tucked into an old cookbook. The photocopied page was blurry and the image distorted, but I was drawn in by the simple list of ingredients. After one test batch I was sold! To me, they look like little teacakes. But just under that flurry of sweet coconut lies a deliciously buttery, crumbly shortbread cookie with a maraschino cherry surprise inside.
As someone whose kitchen transforms into a (chaotic) cookie factory every holiday season, I appreciate the occasional cookie recipe that doesn’t have 492 ingredients and as many steps. Don’t get me wrong – I love to go all-in on a baking project. But for busy holidays, these are the perfect combination of impressive and easy – exactly what every baker needs at this time of year.
Secret Ingredient – Oats!
Oats contribute a hearty bite, giving the cookies texture without being crumbly. Use quick cooking oats. Because they’ll cook down without leaving behind any tough bits. Then whisk together the flour, oats, and salt.
In a large bowl, cream together softened butter and confectioners’ sugar until light and fluffy. Then mix a tablespoon of cold water and vanilla extract. This small amount of cold water helps pull together the dry ingredients. Gradually beat the dry ingredients into the creamed butter mixture until fully combined.
Shape the Snowball Cookies
Take a slightly heaping 1 tablespoon of dough and gently shape it around each maraschino cherry to form a ball. Or, do as I did, and use a cookie scoop (4 teaspoon capacity) and scoop dough, make a hole with your finger or a spoon handle, then press the cherry in. Shape the dough over the cherry and roll into a ball. Then place each cookie about 2 inches apart on an ungreased baking sheet.
Note: Drain and pat dry the maraschino cherries before you begin. Glacé cherries can also be used in this recipe, and contain less moisture so they require less draining. Or if you want to get a little fancier, use Luxardo cherries. They’ll work well too. However, be sure to rinse/drain/dry them well.
Bake and Cool
Bake for 18-20 minutes, or until the cookies are still pale on top, and lightly browned on the bottoms. Also, the tops should lose their shiny appearance and have a matte surface. Transfer to wire racks to cool completely.
Dip in Glaze
Mix the confectioners’ sugar with enough milk to create a smooth glaze. Working with one cookie at a time, dip the rounded part of the cookie into the glaze, avoiding the flat browned bottom. Let the excess glaze fall back into the bowl. The original recipe calls for the entire cookie to be coated in glaze. But it’s much less messy just dipping the tops!
Roll in Coconut
Roll each cookie in the finely chopped unsweet coconut to coat the tops. Now they look like snowballs!
Note: Sweetened flake coconut can be used instead of unsweet. But either way, give your coconut a quick chop with a chef’s knife to make the shreds shorter. This makes the cookies look neater. And a little more like tightly packed ‘snowballs’.
Again- these coconut-coated cookies remind me so much of little teacakes. I displayed them on gold mini cake rounds. Which can be found for purchase right here. Use them for an extra-special presentation for a party or event.
Cherry Snowball Cookies are the perfect combination of festive and delicious, making them tops on my Christmas cookie recipes list this year. With a buttery oat-shortbread base, a hidden cherry center, and a snowy coconut coating, they’re as beautiful as they are tasty. I can’t wait for you to try them!
Related recipe: Chocolate Covered Cherry Cookies
Cherry Snowball Cookies
Cookies
- 1 cup unsalted butter softened
- 1/2 cup confectioners’ sugar
- 1 tablespoon cold water
- 2 teaspoons almond extract or vanilla extract
- 2 cups all-purpose flour
- 1 cup quick cooking oats
- 1/2 teaspoon fine grain sea salt or table salt
- 24 maraschino cherries well drained and patted dry
Glaze and Coconut Topping
- 2 cups confectioners’ sugar
- 1/3 cup whole milk
- 2 cups unsweet flaked coconut finely chopped
Cookies
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Preheat the oven to 350°F.
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In the bowl of an electric mixer, cream the butter, confectioners’ sugar, water, and almond extract.
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In a separate large bowl, whisk together the flour, oats, and salt. Add the dry mixture to the creamed butter mixture and beat until combined, about 2 minutes. Scrape down the bowl and mix again briefly to incorporate any hidden pockets of flour.
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Scoop by the slightly heaping tablespoon or using a cookie scoop, and shape the dough around each cherry. Roll into a ball and place on the prepared baking sheet(s) about 2 inches apart.
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Bake the cookies for 18-20 minutes or until the bottoms are golden brown. (The tops should still be pale.) Let them cool on the pans 5 minutes, then transfer to wire racks to cool completely.
Glaze and Coconut Topping
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In a medium bowl, whisk together the confectioners’ sugar and enough milk to achieve a smooth dipping consistency – start with 1/4 cup of milk; if too thick for dipping, add the remaining milk.
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Working one at a time, dip the round tops of each cookie into the glaze; allow the excess to drip back into the bowl. Then roll in coconut. Place on wire racks or parchment paper. Allow them to stand at room temperature until set.
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Store the cookies in an air tight container at room temperature for up to 4 days, and up to 7 days with refrigeration. Bring cookies to room temperature before serving.
- What to Expect: Freshly baked cookies will have a slight shortbread crumble, with delicious buttery flavor and soft cherry center. The glaze lends all of the sweetness and holds on all that delicious flake coconut. Stored air-tight, over time the cookies and coconut will soften slightly and lose their crumble. But they will be no less delicious!
- Drain and Dry the Cherries: To prevent excess moisture, thoroughly drain and pat the cherries dry before wrapping them in the dough. Any extra moisture can make the dough sticky or cause spreading. You can also use glacé cherries, which are candied cherries that can be found next to the fruitcake fruit mix at the grocery store.
- Flake Coconut: Sweetened flake coconut can be used instead of unsweet, but either way, give your coconut a quick chop with a chef’s knife to make the shreds shorter. This makes the cookies look neater, and a little more like tightly packed ‘snowballs’.
- Use a Cookie Scoop: For consistency and ease, use a small cookie scoop. This ensures uniform cookie sizes, which helps them bake evenly.
- Chill the Dough (Optional): If your dough feels too soft after mixing, pop it in the fridge for 15-20 minutes.Â
Nutritional information is approximate.
The recipe appears to be photocopied from an old Taste of Home cookbook. I have adapted and updated it from that source.
Calories: 176kcalCarbohydrates: 27gProtein: 2gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 21mgSodium: 54mgPotassium: 70mgFiber: 2gSugar: 3gVitamin A: 244IUVitamin C: 0.1mgCalcium: 14mgIron: 1mg
