My Coconut Sugar Cookies are not as coconut-ty as they could be, in fact, the only coconut I use in my dough is coconut extract. Normally I would top my buttercream with shredded coconut, but as I am baking these cookies for Easter, I decided on pastel piped buttercream instead.
I confess to owning a stockpile of cute and fuzzy baby critter cookie cutters that, unfortunately, only get to see the light of day around Easter. This year I curtailed my choices to chicks, bunnies, and Easter/Spring themed tulips and eggs. I sadly forwent the fawn, other bunny, and baby elephant cutter. What I really need to track down is a lamb cutter. How cute would that be?
Coconut Sugar Cookies
Recipe makes about twenty-four cookies dependent on cookie cutter size, but I usually get two full baking sheets worth of cookies out of it.
Ingredients:
- 2 sticks (1 cup) salted Butter (room temp)
- 1 cup Sugar
- 1 Egg
- 1 tsp Coconut Extract
- 1/2 tsp Almond Extract
- 1 tbsp Milk
- 2 1/2 cups Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
Directions:
- Cream together the butter and sugar.
- Add in the egg, extracts, and milk.
- Shift together the dry ingredients before gradually adding them into the wet.
- Place the cookie dough in refrigerator for a couple of hours or overnight.
- Preheat oven to 350 degrees.
- Remove the dough from the fridge and roll it out until it is about 1/4″ thick.
- Cut out the cookies, and place them on lined or greased cookie sheets.
- Bake them for about 8 minutes, or until they are no longer appear shiny. You want them to be puffy, white, and soft to touch. This is a very caky cookie. They will harden as they cool.
- Let the cookies cool completely before you frost them.
Coconut Buttercream
Ingredients:
- 1 stick (1/2 cup) softened Butter
- ~ 3 cups Powdered Sugar
- 1-2 tbsp Milk
- 2 tsp Coconut Extract
- 1/2 tsp Almond Extract
- dash of Salt
- Food Coloring
Directions:
- Cream the butter and the sugar together.
- Beat in the milk, extracts, and salt.
- Stir in the food coloring.
Sounds yummy!
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Thanks!
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