Buttery oat cookies hiding a sweet maraschino cherry center rolled in coconut ready in 45 minutes.
In Austin, waiting for a white Christmas is usually a futile exercise. We are much more likely to see a sunny 65-degree day than a blizzard. To compensate for the lack of snow on the ground, I bring the snow to the kitchen. These Cherry Snowballs are a delightful retro classic that often steals the show at cookie swaps. At first glance, they look like a standard coconut macaroon or a Russian tea cake, but one bite reveals a bright, sweet maraschino cherry hidden inside. The dough is unique-using quick-cooking oats to provide a sturdy, nutty texture that holds up against the moisture of the fruit. It is a textural masterpiece: the crisp coconut exterior, the tender buttery crumb, and the burst of sweet cherry in the center.
The single most important step in this entire recipe is drying the cherries. You cannot simply drain the jar and start baking. You must lay the cherries out on paper towels and pat them completely dry-I even let them sit on the counter for 20 minutes to air dry. If they are wet, the cherry juice will bleed into the dough, turning your snowballs into a soggy, pink mess.
The Perfect Holiday Surprise Cookie
Why You'll Love This Recipe
- The Hidden Center: The element of surprise makes these cookies incredibly fun to eat and serve to guests who aren't expecting the fruit filling.
- Texture Variety: Unlike a soft sugar cookie, this recipe offers a distinct chewiness from the oats, a snap from the glaze, and a soft fruit center.
- Festive Appearance: The snowy white coconut exterior looks beautiful piled high on a holiday platter.
- Sturdy Traveler: Because the cherry is encased in dough and the coating sets firm, these cookies ship exceptionally well in care packages.
Ingredients
The structure of the dough relies on the specific type of oats used. Here is what you need:
- Butter: 1 cup, softened. This provides the shortbread-like richness.
- Confectioners' Sugar: ½ cup for the dough and 2 cups for the coating. Using powdered sugar in the dough keeps it tender.
- Liquids: 1 tablespoon water and 1 teaspoon vanilla extract.
- All-Purpose Flour: 2 cups for the base structure.
- Quick-Cooking Oats: 1 cup. Crucial: Do not use Old Fashioned (rolled) oats, as they are too tough and large. Do not use instant oatmeal packets. You need quick-cooking oats for the correct texture.
- Salt: ½ teaspoon to balance the sugar.
- Maraschino Cherries: You will need about 36 cherries (roughly one 10-ounce jar), stemmed and thoroughly drained.
- Whole Milk: ¼ to ⅓ cup for thinning the glaze.
- Coconut: 4 cups sweetened shredded coconut, finely chopped.
How to Make Cherry Snowballs
Prepare the Cherries
Before you even touch the butter, drain your cherries. Place them on several layers of paper towels and roll them around to remove excess syrup. Let them sit while you make the dough.
Mix the Dough
Preheat your oven to 350°F. In a large bowl or stand mixer, cream the softened butter and ½ cup confectioners' sugar until the mixture is light and fluffy. Beat in the water and vanilla extract. In a separate bowl, whisk together the flour, quick-cooking oats, and salt. Gradually add this dry mixture to the butter mixture. The dough will be stiff.
Shape the Cookies
Take a tablespoonful of dough and flatten it slightly in your palm. Place a dried cherry in the center. Gently fold the dough up and around the cherry, rolling it between your palms to seal it completely. Ensure no part of the red cherry is visible. Place the balls 2 inches apart on ungreased baking sheets.
Bake
Bake for 18 to 20 minutes. You are not looking for the tops to brown; you only want the bottoms to turn a light golden color. Remove them from the oven and transfer them to wire racks to cool completely. They must be cool before dipping.
Dip and Roll
Prepare the coating station. In a medium bowl, whisk together the 2 cups of confectioners' sugar and enough milk (start with ¼ cup) to create a smooth, dippable glaze. It should be the consistency of heavy cream. Place the finely chopped coconut in a separate shallow bowl.
Coat the Snowballs
Drop a cooled cookie into the glaze, turning to coat. Lift it out with a fork, letting the excess drip off. Immediately roll the wet cookie in the chopped coconut until fully covered. Place on waxed paper to set.
Common Mistakes to Avoid
- Using Wet Cherries: As mentioned, excess moisture is the enemy. It creates steam inside the cookie, causing it to crack open during baking.
- Wrong Oats: Using thick rolled oats will result in a dry, fibrous cookie that falls apart when you try to shape it. Quick oats act almost like a coarse flour binder.
- Glazing Warm Cookies: If the cookies are still warm, the glaze will melt and slide right off, and the coconut won't stick properly. Patience is key.
Tips and Tricks for Success
- Chop the Coconut: Most bagged shredded coconut comes in long strands. Run your knife through the coconut (or pulse it in a food processor) to make it finer. This provides better coverage and makes the cookie easier to eat.
- Seal Tightly: When wrapping the dough, pinch the seams to ensure a tight seal. If there is a gap, cherry juice will leak out and caramelize on the baking sheet.
- Adjust Glaze: If the glaze becomes too thick while dipping, whisk in another teaspoon of milk. If it is too thin and running off, add more powdered sugar.
Variations
- Almond Joy: Add ½ teaspoon of almond extract to the dough and use chocolate glaze instead of white glaze before rolling in coconut.
- Nutty Snowballs: Instead of coconut, roll the glazed cookies in finely chopped pecans or walnuts for a crunchier finish.
- Double Chocolate: Add 2 tablespoons of cocoa powder to the dough and swap the cherry for a chocolate kiss or chocolate truffle in the center.
How to Serve
These are stunning when served on a tiered cake stand for high tea or holiday brunch. Because they are sweet, they pair best with unsweetened beverages like hot tea, black coffee, or a glass of cold milk.
Make Ahead and Storage
- Storage: Store the set cookies in an airtight container at room temperature. They stay fresh for up to 5 days.
- Freezing: You can freeze the baked, undipped cookies for up to 2 months. Thaw and coat them fresh. I do not recommend freezing them after coating, as the coconut can become soggy upon thawing.
Recipe Notes / What I Learned
During testing, I found that the oats in the dough tend to absorb moisture from the cherry over time. This means these cookies actually taste better and have a softer texture on the second day than they do fresh out of the oven.
Nutrition Snapshot
One cookie contains approximately 140 calories, 7g fat, and 19g carbohydrates.
Cherry Snowballs
Equipment
- Large bowl
- Electric mixer
- Ungreased baking sheets
- Wire racks
- Shallow bowl
- Waxed paper
Ingredients
Group: Cookies
- 1 cup butter, softened
- ½ cup confectioners' sugar
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup quick-cooking oats
- ½ teaspoon salt
- 36 maraschino cherries, well drained
Group: Coating
- 2 cups confectioners' sugar
- ¼ to ⅓ cup whole milk
- 4 cups sweetened shredded coconut, finely chopped
Instructions
- Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in water and vanilla. In another bowl, whisk flour, oats and salt; gradually beat into creamed mixture.
- Shape 1 tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake until bottoms are browned, 18-20 minutes. Remove to wire racks to cool.
- Stir together confectioners' sugar and enough milk to reach a smooth dipping consistency. Dip cookies, then roll in coconut. Place on waxed paper; let stand until set. Store in an airtight container.
Notes
Nutrition
FAQs
Can I use fresh cherries?
No. Fresh cherries release far too much juice when baked and will destroy the structural integrity of the cookie. Stick to jarred maraschino or candied cherries.
Why did my cookies flatten?
This usually happens if the butter was melted rather than softened, or if the oven temperature was too low. Ensure your butter is cool room temperature.
Do I have to use the coconut?
If you dislike coconut, you can simply dip the cookies in the glaze and let them set, or roll them in plain powdered sugar (like a Mexican Wedding Cookie).
