Coconut Sugar Cookies with Sprinkles
User Reviews
5
Coconut Sugar Cookies with Sprinkles
Description
Coconut Sugar Cookies with Sprinkles start with a dough made of room-temperature butter, sugar, egg, coconut extract, baking powder, and all-purpose flour. After mixing, the dough is rolled and cut into shapes before baking at 350°F until the edges are lightly golden. The cookies are cooled before decorating with a coconut-flavored icing made from powdered sugar, milk, and coconut extract.
Buttercream frosting options include a green-tinted buttercream for piping, allowing for decorative finishes. The sprinkles add visual appeal and texture when applied on the wet icing before it sets. The recipe notes that dough can be frozen in cut-out shapes and baked from frozen with slight additional baking time, providing convenient make-ahead flexibility. Cookies can be stored for up to seven days at room temperature or frozen prior to baking for longer storage.
This recipe yields soft, crisp-edged sugar cookies with a hint of coconut flavor, suitable for festive occasions or casual baking with children. The instructions for icing and piping offer creative possibilities for decorating.
Ingredients
For the dough:
- 1 cup butter cubed and at room temperature (about 2 sticks, unsalted
- 1 cup sugar
- 1 egg at room temperature (the video shows 2 because I doubled the amount of cookies)
- ½ tablespoon coconut extract
- ½ tablespoon baking powder
- 3 cups all-purpose flour sifted
For the icing:
- 2 cups powdered sugar
- 5 tablespoon milk
- ½ teaspoon coconut extract
For the buttercream (piping):
- 2 tablespoon butter softened, unsalted
- 2 cups powdered sugar
- 3 tablespoon milk or more as needed
- 1 teaspoon coconut extract
- 6-8 green food coloring or more to achieve your desired shade of green, drops
Instructions
- To Make the Cookies: Preheat the oven to 350°F. Line a baking sheet with parchment paper and reserve.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together on medium speed for about 2 minutes or until pale and fluffy. Add in the eggs, coconut extract, and baking powder, mixing until combined and smooth. Make sure to scrape the sides of the bowl as needed.
- Add the flour in 2 additions and mix at low speed until the dough comes together. Divide the dough into 2 sections. On a floured surface, roll out the dough to ⅓ inch thick. Then using a 2 ½-inch cookie cutter, cut out the dough and transfer cookies to the prepared baking sheet, spacing them about 1½ inches apart.
- If you are baking in batches, keep the unused dough covered in the fridge until ready to use. It will prevent the cookie dough from getting too warm.
- Bake cookies for 10-13 minutes or until the bottom edges are lightly golden. Let the cookies cool on the baking sheet for at least 5 minutes.
- Meanwhile, make the icing: In a medium bowl, whisk together the powdered sugar, milk, and coconut extract until smooth. Dip the top of each cookie onto the icing and let excess drip off. Make sure tops are coated with the icing and smooth. Let the icing dry before piping the buttercream.
- Make the buttercream for piping: In a medium bowl, whisk soft butter, sugar, milk, and coconut extract until thick and smooth. Stir in food coloring one drop at a time, adjusting color to the desired shade. Place into a piping bag with a #5 round tip and pipe onto each cookie a Christmas tree pattern, as shown in the video. Distribute a small number of sprinkles on top of the buttercream. Let it dry!
Notes
- Place sprinkles on icing before it sets to prevent them from falling off.
- You can bake the cookies directly from frozen; add 2-3 minutes to baking time.
- Store baked cookies in an airtight container for up to 7 days at room temperature.
- Freeze raw cut-out cookie dough on a parchment-lined tray for at least 2 hours before transferring to freezer bags for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 24mg | 8% |
| Sodium | 6mg | 0% |
| Potassium | 43mg | 1% |
| Sugar | 23g | 46% |
| Vitamin A | 227IU | 5% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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