Coconut Sugar Cookies

If you’ve been scouring the internet, looking for the perfect refined-sugar free cookie recipe to make for Christmas, then look no further. These festive and delicious Coconut Sugar Cookies are made without refined sugar. They are crisp on the edges with wonderfully chewy centers.

Coconut Sugar Cookies: These snowflake shaped and naturally sweetened cookies are made (and glazed) with coconut sugar. They are just the right amount of sweet and buttery.

These cookies almost didn’t make it to the blog, because I was stressed out about the glazing part. When it comes to tedious things like that I do not consider myself to be a patient person. However, when I first made this recipe and tasted one of these cookies, I knew I had to get over it and just give it a try. These naturally-sweetened, coconut sugar cookies had to be published here. Truth be told, even though I always admired those perfectly glazed holiday cookies that I kept seeing on magazines and throughout the social media, I have never tried doing it myself.

Sadly, I made it a huge deal in my mind and stressed out over it, later to find out that it was for no reason. If you are able to relate, let me tell you, it is much easier than you think. You will mess up with the first couple of cookies and your hands will shake, but then you will get the hang of it. Plus, in the end, if it is not perfect, who cares??! All that matters is that they taste so SO good. I know it is easier said than done, but I promise these cookies are worth the try.

Coconut Sugar Cookies: These snowflake shaped and naturally sweetened cookies are made (and glazed) with coconut sugar. They are just the right amount of sweet and buttery.

Baking With Coconut Sugar:

This was my first time baking with coconut sugar. In the past, I was told that if it is not used correctly you might end up with baked goods that were bitter. However, I was pretty sure that this recipe would not disappoint, as it is from the cookbook, Naturally Sweet by America’s Test Kitchen. My experience with their recipes has always been good. As usual, this one did not disappoint either. The coconut sugar, with its similar taste to brown sugar, provided just the right amount of sweetness that I would like in a sugar cookie. Plus, it gave the cookie a caramel-like taste that I thought was so enjoyable.

As you will see in the recipe below, you need to use a spice grinder to grind the coconut sugar. I recommend not skipping this step, as it is crucial to have fine coconut sugar for ideal results. Also, if you are wondering, I used Trader Joe’s brand organic coconut sugar in this recipe.

Coconut Sugar Cookies: These snowflake shaped and naturally sweetened cookies are made (and glazed) with coconut sugar. They are just the right amount of sweet and buttery.

Temperature of the Oven:

The original recipe suggested baking them at 375-Fahrenheit degrees. However, in my trials of baking a total of 4 batches of these cookies, I found that baking at 375 degrees burnt cookies in the 8-minute mark, while 350 degrees baked them perfectly until the end of the full 10 minutes that they suggested baking. Here I want to mention that I do have a thermometer in my oven and I made sure that it was 350 degrees the whole time. Still, in my years of baking I learned that temperature is one those things that might change based on other factors. If you decide to stick to the original recipe and bake them in 375 degrees, keep an eye on them after the 8-minute mark.

Coconut Sugar Cookies: These snowflake shaped and naturally sweetened cookies are made (and glazed) with coconut sugar. They are just the right amount of sweet and buttery.

The Glaze:

If you ask me, I prefer this glaze to the usual powder sugar glaze. Again, the caramel-like flavors of coconut sugar land so well on these holiday cookies. Without the glaze, you might think that they are not sweet enough, but after they are decorated, they have just the right amount of sweetness making it just as tasty as the sugar cookies that are made with granulated sugar. If not, better.

Like I mentioned at the beginning, I thought that the decorating part would be difficult. However, with the help of this Wilton 1 Round Decorating Tip and after a couple of tries using a few easy patterns, I was able to wing it. They were not perfect, but I thought they were acceptable. If you have done this before and your hands are steadier than mine, you should have no problems creating perfect decorations.

Coconut Sugar Cookies: These snowflake shaped and naturally sweetened cookies are made (and glazed) with coconut sugar. They are just the right amount of sweet and buttery.

Finally, since it is the holidays I used snowflake cookie cutters, but this cookie dough is one that would work for any occasion throughout the year. Simply change your cookie cutters to change it up. Either way, I hope you will give this recipe a try during this holiday season and share them with your family and friends.

Other Cookie Recipes You Might Be Interested In

Naturally-Sweetened Pecan Shortbread Cookies

Mexican Wedding Cookies

Tahini Cookies with Pistachios

Doubletree Hotel’s Chocolate Chip Cookies

Nutella Sandwich Cookies


Coconut Sugar Cookies

Coconut Sugar Cookies: These snowflake shaped and naturally sweetened cookies are made (and glazed) with coconut sugar. They are just the right amount of sweet and buttery.
  • Author:
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 30-35 2 1/2 inch cookies
  • Category: Dessert
  • Cuisine: American


  • To make the Cookies:
  • 1/3 cup plus ¼ cup (2 2/3 ounces) coconut sugar
  • 2 ½ cups (12 ½ ounces) all-purpose flour
  • 1/8 teaspoon table salt
  • 16 tablespoons (8 ounces) unsalted butter, cut into 1 tablespoon pieces – at room temperature
  • 2 tablespoons cream cheese, softened
  • 2 teaspoons vanilla extract
  • To make the Glaze:
  • ½ cup plus 2 tablespoons (3 ounces) coconut sugar
  • 4 teaspoons cornstarch
  • 2 tablespoons cream cheese, at room temperature
  • 1 tablespoon milk, plus more if needed
  • 1/8 teaspoon table salt


  1. Working in two batches, grind coconut sugar in a spice grinder until it is powdery and fine.
  2. Place coconut sugar, flour, salt in the bowl of a standing mixer fitted with the paddle attachment and mix for a minute in low speed.
  3. Add in the butter 1 piece at a time and mix until pea-size pieces remain, for a minute or so. Add in the cream cheese and vanilla extract and mix until dough begins to form large clumps, 30 seconds.
  4. Transfer the dough onto a clean work surface. Knead until it comes together. Divide the dough into 2 equal pieces. Make a 4-inch disk from each piece, and cover tightly with plastic wrap. Refrigerate the disks until firm, at least 1 hour up to 3 days.
  5. When ready to roll, take one of the disks out and let it soften on the kitchen counter. This takes about 20 minutes.
  6. Pre-heat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Set aside.
  7. Roll first disk into 1/8-inch thick round in between 2 pieces of parchment sheets. Slide the dough (with the parchment sheets) onto a baking sheet and refrigerate for 20 minutes.
  8. Repeat the same process with the second disk.
  9. Remove the top parchment sheet and cut the dough using cookie cutters. Dough scraps can be patted together, chilled and rerolled once.
  10. Place the cut cookies onto the prepared baking sheet making sure to space them ¾ inch apart from one another.
  11. Bake, one sheet at a time, until lightly puffed for 5 minutes. It will be slightly underdone. At this stage, if your cookies are puffed, hold the sheet firmly with two hands and rap pan flat against the open oven door 3-4 times. Rotate pan and continue to bake for 4-5 minutes longer or until they turn lightly golden brown on the edges. Let cookies cool on the baking sheet.
  12. Continue with the second batch of cookies.
  13. To make the glaze: Working in 2 batches, grind coconut sugar in spice grinder until powdery. Place it in a bowl along with the coconut sugar. In a separate bowl, whisk together the cream cheese, 1 tablespoon milk and salt. Whisk in coconut sugar mixture until smooth, adding more milk (1 tablespoon at a time) as need until the glaze is thin enough to drizzle. Decorate cookies as desired*.


1- The dough can be frozen up to a month. Be sure to defrost it in the refrigerator overnight before using.
2- The original recipe suggested that the oven temperature to be 375 F degrees. My cookies were baked much quicker and slightly burned at that temperature. Therefore I changed the temperature to 350 F degrees. Please read the blog post for more information on this.
3- Make sure that cookies are fully cooled before decorating them.


  • Serving Size: 30-35 2 1/2 inch cookies

This recipe is adapted (with minor changes) from America’s Test Kitchen’s Naturally Sweet Cookbook.

Coconut Sugar Cookies: These snowflake shaped and naturally sweetened cookies are made (and glazed) with coconut sugar. They are just the right amount of sweet and buttery.
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  • Stephanie McKinnie - They turned out great!! I have never had the experience of coconut sugar being bitter. I love how you used cream cheese, yum!! I’ll take 10! xOReplyCancel

  • Katie | Healthy Seasonal Recipes - I am so glad that you got over your fear so we can all be inspired by this recipe. I love the way they came out and the glaze is my favorite part! ReplyCancel

    • Aysegul Sanford - YAY! Thank you Katie. Yes, that glaze is really good. Coconut sugar is my new favorite ingredient. 🙂ReplyCancel

  • betty - Ah, I saw your gorgeous twinkling stop-motion on Instagram and immediately felt the holiday cheer. So pretty, so gorgeous, and an absolute joy to just look at!!!!! ReplyCancel

    • Aysegul Sanford - Awww you are so sweet Betty. These words coming from you is so encouraging. You made my day. Thank you <3ReplyCancel

  • Ruby & Cake - So cute! ReplyCancel

  • Shelly @ Vegetarian 'Ventures - These look awesome! I too get so impatient and have avoided fancy decorating because I just know I’m not going to be good at it – maybe I’ll try now that you said it’s not a big deal. Love that these are made with coconut sugar too!ReplyCancel

    • Aysegul Sanford - Ha ha.. You and I are similar then. It was much easier than I thought, but I still don’t think that I have enough patience to do it on a regular basis. 😉ReplyCancel

  • Sherrie - I’ve just started working with coconut sugar, and I’m really love it. These cookies are crazy beautiful – pinned! Also I love that you put cream cheese in that glaze, genius.ReplyCancel

    • Aysegul Sanford - Hey Sherrie.. Yes, cream cheese really give it a nice texture. Coconut sugar worked so well in this recipe. Definitely a new favorite for me. Cheers!ReplyCancel

  • Chrissann - These came out beautifully!! Fun to have seen some behind-the-scenes while this was happening. 😉 ReplyCancel

  • Emily - Now THESE are perfect!  How can you not like decorating?!  You are so good at it!  An artist in addition to being such a talented cook. 🙂  I really like baking with coconut sugar too- I love the flavor it imparts and find it adds wonderful depth.  Such a great idea to use it in the icing too.  Next time I make sugar cookies, I’m using your recipe!ReplyCancel

    • Aysegul Sanford - Awwwyou are so SO kind Emily. I have absolutely no patience for the decorating part, but still, I think these came out okay. 🙂
      I hope you will like this recipe. Much love and hugs my friend.ReplyCancel

  • traci | Vanilla And Bean - Yay YOU (!!) going for piping these gorgeous, festive cookies!  Thank you for sharing your thoughts on coconut sugar. I’ve used it, and find myself adding more because the recipe isn’t sweet enough (and I don’t like overly sweet “American” sweets. I guess it’s still better to add more, than using refined or cane just because its not as high on the GI.  I’ll try your method of grinding the sugar.. I like that!  These are so pretty, Aysegul and I’d love to give them a go, using snowflake cutouts of course. They are so fun and inspire me to get out my piping bag again! ReplyCancel

Hi There!

I am so glad you stopped by and I hope you are enjoying my adventures in cooking, photography, and life. 
I am Aysegul: the photographer, writer, designer, recipe creator, and dishwasher behind this blog. This website is a journal of my favorite seasonal and healthy recipes. Click around and let me know if I can help in any way. 
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