Holiday Hideaways Cookie Recipe

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When I first started baking cookies with my mom every holiday season she always whipped out her favorite sugar cookie recipe. It was part of a little pamphlet that was older than the both of us combined. The pages had become brittle, the colors faced and even some missing altogether. The recipes it contained were timeless and perfect.

Every time she brought out the pamphlet we would make the same cookie recipes it contained time and time again. But there was one I always begged her to let me make and every time she would say “when you have kids, you can make that cookie for them.” Honestly, it was getting a bit irritating. That cookie looked simply irresistible and she wouldn’t let me make it. Years passed and I did start having my own children. When the time came, she passed that precious little recipe booklet on to me. Several years ago I finally got the chance to start making that cookie I wanted so much and now I want to share it with you. The Holiday Hideaway Cookies is absolutely as delicious as it looked and worth every minute slaving in the kitchen to create it.

Holiday Hideaway Cookies

On the outside it looks like a simple sugar cookie dipped in chocolate and coconut but inside is a sweet, juicy maraschino cherry that makes this cookies just fantastic!

Cherry Chocolate Coconut Sugar Cookies

Holiday Hideaway Cookies
Cook Time
Total Time
Type: Dessert
Serves: 48 cookies
  • ⅔ cup Crisco shortening
  • ¾ cup granulated sugar
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 1 - ¾ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 48 large maraschino cherries
  • dipping chocolate
  • ½ cup shredded coconut
  1. preheat oven to 350 degrees F
  2. In the bowl of an electric mixer, cream shortening, sugar, egg, milk and vanilla.
  3. Add flour, baking powder, salt, and baking soda. Mix until combined.
  4. Drain cherries on a paper towel and pat dry.
  5. Wrap about 1 tablespoon of dough around each cherry and bake on a cookie sheet placed an inch apart for 10 - 13 minutes, just until the edges begin to brown.
  6. Cool for 15 minutes.
  7. Dip the top in melted chocolate and sprinkle with coconut.

This is a sponsored conversation written by me on behalf of Cardstore. The opinions and text are all mine.

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