Description
Coconut Cream Sugar Cookies take the classic sugar up a notch with tropical twist, including creamy frosting with toasted coconut!
Ingredients
Scale
- 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!