These Coconut Cream Sugar Cookies are a spin off of one of my all time favorite cookies, the ‘Swig Sugar Cookies’ found here. We love these easy, no cutter required, kind of sugar cookies. And they are perfect for every time and season of the year. We simply change the frosting color and sprinkles to match the season or holiday. I was thinking one day how great it would be to add coconut. I am a big fan of coconut and had a feeling that it would be a great addition to my favorite sugar cookie and it was!!
I even tried it with toasted coconut and couldn’t decide which I liked best…
I think the plain coconut is prettier but I love the melt in your mouth taste and texture of the toasted coconut! You really cannot go wrong with either one!
We are in the mood for cookies and these Coconut Cream Sugar Cookies are calling my name! I may have to whip up a batch for Family Home Evening tonight!
What are you plans this Monday? Are you doing any meal prepping? I am intrigued with that idea. I sometimes double my dinner recipe and freeze one but I have never really meal prepped except for these Salads in a Jar (which I do love). I menu plan (using this fun weekly meal planner/ grocer list maker) of course, but would like to start doing more meal prep. I know people who have one cooking day a week and make all their meals for the week that one day! I am leaving to go to Utah for BYU Women’s Conference with my sister and Mom, so I am trying to get the kitchen well stocked and lots of meals prepped for my husband and boys at home. I am lookin forward to the trip, but it is always a lot of work to leave:)
Happy Monday sweet friends!
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Coconut Cream Sugar Cookies
Description
Coconut Cream Sugar Cookies take the classic sugar up a notch with tropical twist, including creamy frosting with toasted coconut!
Ingredients
- 1 cup butter (softened)
- 3/4 cup vegetable oil
- 1 cup sugar
- 1 cup powdered sugar
- 2 eggs
- 1 tsp vanilla
- 5 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tarter
- 1 tsp salt
Frosting
- 1/2 cup butter (softened)
- 4oz cream cheese (softenend)
- 1 tsp coconut flavoring extract
- 3–4 cups powdered sugar
- 2–4 tsp milk
Instructions
- Cream butter, oil, sugar, powdered sugar, eggs and vanilla together. In another bowl combine flour, baking soda, cream of tarter and salt. Wisk together and then slowly add to the creamed ingredients. Stir to combine. The dough is pretty thick and dry. Roll them into golf ball sized or smaller and place on a cookie sheet. Then take a small glass cup and wet the bottom and then dip it in sugar and firmly press it into the center of each dough ball. This will give the cookies the signature cracked edge. You only need to wet the bottom of the glass once. Bake the “smashed” cookies for 8 minutes at 350. They will be set but not browned yet. Only the bottom will be slightly browned. Remove to a rack and allow to cool completely and then chill the fridge until ready to use. Only frost as many as you want at a time.
Frosting
- Mix well and add a little more powdered sugar or milk to get the consistency right. Frost your chilled cookie and enjoy!
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