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FESTIVE Poinsettia Cookies

The FESTIVE Poinsettia Cookies

Old-fashioned buttery cookies transformed into ADORABLE poinsettia flowers with sliced maraschino cherries and yellow sprinkles. A nostalgic, FESTIVE treat perfect for gifting or Christmas dessert platters.
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Prep Time 40 minutes
Cook Time 12 minutes
Total Time 3 hours
Servings: 30 cookies
Course: Cookies, Dessert
Cuisine: American, Christmas
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups powdered sugar
  • 1 cup unsalted butter, softened to room temperature
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rum extract (or almond extract)
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup sweetened shredded coconut
  • 1 cup butterscotch morsels or chocolate chips
  • 1 cup maraschino cherries, sliced into 8 pieces and drained
  • yellow sprinkles or butterscotch chips for centers

Equipment

  • electric mixer for creaming butter and sugar
  • mixing bowls for combining ingredients
  • baking sheets lined with parchment paper
  • cooling rack for cooling cookies

Method
 

  1. Slice each maraschino cherry into eight pieces. Spread on a paper towel and let drain for at least 30 minutes to remove excess juice and prevent color bleeding.
  2. In a stand mixer, beat powdered sugar and butter together until light and fluffy. Add eggs, vanilla, and rum extract; mix until combined.
  3. Stir in flour and salt until a soft dough forms. Fold in coconut and butterscotch chips. Cover and refrigerate for 2–24 hours to firm the dough completely.
  4. Preheat oven to 375°F (190°C). Roll chilled dough into 1-inch balls. Dip the bottom of a glass in granulated sugar and gently flatten each ball into a disk about 1/3-inch thick.
  5. Arrange 8 cherry slices on each disk in a spiral to resemble poinsettia petals. Place yellow sprinkles or a butterscotch chip in the center. Bake for 12 minutes until edges are light golden brown.
  6. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in airtight containers once cooled.

Notes

Drain maraschino cherries thoroughly before decorating to prevent the red juice from bleeding into the dough. Powdered sugar in the dough creates the signature soft, dense crumb of these classic cookies.