Snowball Coconut Cookies
A new twist on an old fashioned cookie, these snowball coconut cookies are made with yogurt and finished off with creamy coconut buttercream frosting.
Year after year, I think, where does the time go? And that’s exactly what I’m thinking now as we are officially in the Holiday season. Has anyone heard any Christmas music on the radio yet? It seems to come earlier and earlier each year. I’m still figuring out the details for Thanksgiving, but one thing I have figured out for after turkey day are these coconut cookies!
My dear dear friend Becky turned me on to Old fashioned sour cream cookies several years ago. It’s the kind she makes for Christmas cookies, ya know, the cut-out and decorate kind. I’ve been making them ever since. I like that they’re not too sweet, that way once you put frosting on them, they are just the right amount of sweetness. It’s the perfect balance. It’s also a nice soft cookie.
This year, I’m changing it up a bit. It’s still the slightly sweet perfectly soft cookie, but I chose to use yogurt in it.
This cookie is the perfect compliment to your afternoon coffee, or hot cocoa, or a mocha latte, or a caramel latte… you get the idea, you need this cookie!
I use a glass jar or a biscuit cutter to make these. The dough is also wonderful for any other shaped cutters you have. Since I’m making snowball coconut cookies, circles will do here. The dough is extremely easy to work with. I’ve made sugar cookies before and have had issues with the dough. That’s another reason why I love these cookies!
A word about Crisco…
Butter or Crisco? It’s a debate I have every once in a great while. I will almost always say butter! Please, something real, natural. But, that being said, I did choose crisco for this recipe, and the reason is this: Crisco gives you a softer cookie, and butter gives you a crisper cookie. That was my bottom line with this recipe. I wanted soft. I use crisco in 2 recipes. I am an 80/20 gal, for those of you that don’t know. I guess with crisco specifically, you could say I’m a 98/2. I have 2 recipes currently that I use crisco in. One is my friend Sheila’s pie crust, the other is this one.
The thing that really puts this cookie over the top is the coconut buttercream frosting. Mmm. Buttercream frosting is so easy to make. It’s very versatile as you can flavor it anyway you like. I used coconut extract to flavor these. Ah-may-zing. Melt in your mouth friends!
They are super delicious. Bring these to your next cookie exchange. Celebrate your next snow day with these. Eat them with high tea. I probably have no readers that have high tea, I don’t have high tea, I don’t even know why I said that. Listen, you do not need a reason to bake these. Just do it.
Do you have a favorite cookie? Tell me about it dear friend! I’d love to hear from you. 🙂
I’m honored to be partnering with UDIM to develop recipes you and your family will love. For more great recipes featuring dairy, check out Milk Means More on:
- 1/2 cup shortening
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 1/4 tsp salt
- 1/2 tsp baking soda
- 2 1/2 cups flour
- 1/2 cup greek yogurt
- 3 3/4 cups powdered sugar 16oz
- 1/2 cup butter 1 stick
- 3 Tbs milk
- 2 tsp coconut extract
- 1 cup unsweetened shredded coconut
To make the cookies
- Beat and cream together the shortening, sugar, egg, and vanilla.
- Mix and sift together salt, baking soda and flour.
- Add to creamed mixture alternatively with sour cream.
- Chill if desired (not necessary)
- Roll out and cut with floured biscuit cutter (or other cookie cutters for different shapes)
- Bake at 400 for 8 minutes.
- Remove from sheet immediately and cool on a rack.
To make the frosting
- Beat all ingredients on low until mixed.
- Beat on high until smooth and fluffy.
- Frost cookies and sprinkle with shredded coconut.