Description
Tender, melt-in-your-mouth cookies studded with chopped maraschino cherries, coconut, and walnuts, then double-rolled in powdered sugar for the perfect snowball effect.
Ingredients
For the Cookies:
- 1¼ cups confectioners’ sugar, divided
- ½ cup butter, softened
- 1 cup all-purpose flour
- ¼ cup quick-cooking oats
- ¼ cup finely chopped sweetened coconut
- ¼ cup finely chopped walnuts
- 1 pinch salt
- 15 maraschino cherries, finely chopped
Notes:
- Don’t use margarine, it tastes weird
- The quick oats are important – regular ones don’t work the same
- Pat the cherries dry or your cookies will be soggy
Instructions
Heat your oven to 350°F. Put parchment paper on a cookie sheet. I always forget this step and regret it later.
Mix ¼ cup of the powdered sugar with the soft butter. Beat it until it looks smooth. Mine usually takes a few minutes.
Add the flour first, then the oats, coconut, nuts, and salt. Mix after each one but don’t go crazy with it.
Throw in the chopped cherries and mix until the dough turns pink. This part is kind of fun to watch happen.
Scoop the dough onto your cookie sheet. I space them about 2 inches apart because they spread a little.
Bake for 18 minutes. They should be just barely golden on the edges. Don’t leave them in too long or they get hard.
This is the important part – roll them in the leftover powdered sugar while they’re still hot. Then roll them again. Hot cookies hold the sugar better.
Notes
Your butter should be soft enough to dent with your finger but not melting
Roll them twice in sugar – once isn’t enough
Don’t make the cherry pieces too big or they’ll fall out
Room temperature stuff mixes easier
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American