Why Should You Try This Recipe?
If you are new to baking with coconut palm sugar and are in need of a good cookie recipe with coconut sugar you are in the right place. This recipe is awesome because:
- No special equipment is needed: All you need is two bowls and a whisk.
- You do not need to chill the dough: Ready in 30 minutes, it requires no chilling time. And with my foolproof instructions, it is easy to make even for beginner bakers.
- Great recipe if you are new to desserts with coconut sugar: Got a bag of coconut sugar waiting to be used in the depths of your pantry? This coconut sugar cookie recipe is a great one to use. With its addictive chewy texture, this is the perfect sugar cookie recipe for the holiday season and gifting.
Ingredients
To make these coconut palm sugar cookies, you will need seven simple pantry staple ingredients. Gather all-purpose flour, baking soda, baking powder, kosher salt, unsalted butter (melted and cooled), coconut sugar, large eggs, and pure vanilla extract.
Helpful notes for ingredients:
- Coconut sugar: If you are new to recipes using coconut sugar (and coconut sugar in general), compared to your usual granulated sugar, the sugar particles of coconut sugar are larger. Some recipes even ask that you run it through a food processor to break some of those larger particles. The good news is that you do not need to do that for this recipe. Thanks to the melted butter and eggs you have enough liquid to make sure that it melts into the cookie throughout the baking process.
My favorite coconut palm sugar is this organic brand. You can also find it in your local grocery stores. - Salt: As it is with all my recipes, I used Diamond kosher salt in this recipe. If you are using Morton kosher salt or table salt, use half of the salt listed in the recipe.
How To Make? Step by Step Instructions:
The perfect sugar cookie recipe with coconut sugar is no different than any other cookie recipe. With these easy steps making these coconut sugar sugar cookies is a breeze. Here is how:
- Mix dry ingredients: In a large bowl, mix all purpose flour, baking soda, baking powder and salt.
- Whisk wet ingredients: In a separate bowl, whisk melted butter, 1 ¾ cups of coconut sugar, egg, egg yolk, and vanilla extract until fully combined and no lumps remain.
- Mix them together: Pour the wet ingredients into the flour mixture. Using a spatula, stir to ensure no flour pockets remain. You may have to scrape the sides of the bowl to ensure that all ingredients are evenly distributed.
- Portion cookies: Place the reserved ¼ cup coconut sugar on a plate. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls.
- Coat them with coconut sugar: Working in batches, gently roll each cookie ball in the coconut sugar making sure each ball is coated with the sugar.
- Arrange cookies on baking sheets: Line two baking sheets with parchment paper. Place coconut sugar cookies on the prepared baking sheets, spacing them about 2 inches apart, 12 dough balls per sheet. Using the back of a glass or a ramekin, lightly press on each cookie to slightly flatten.
- Bake cookies: Bake cookies, in a preheated 350 degrees F oven, one sheet at a time until they are browned and edges have begun to set but centers are still soft, 12 to 14 minutes, rotating baking sheet halfway through baking. When they first come out of the oven they will look like they are underbaked. This is normal. Resist the temptation to bake them longer.
- Let them cool: Cool coconut cookies on the baking sheet for 5 minutes. And then transfer them to a wire rack and let them cool to room temperature before serving.
How To Store, Freeze, and Thaw?
One of my favorite things about these refined sugar cookies is that they store and freeze well. So, go ahead, make a batch, bake some right away and freeze the rest to bake later. Here is how:
- To Store: Let the cookies come to room temperature on the cooling rack. Place them in an airtight container or a cookie jar with a tight fitting lid. They should keep fresh upto 3 days.
- To Freeze: Place raw portioned cookies on a baking sheet and place in the freezer. Let them freeze for at least 4 hours or overnight. Transfer them into a freezer safe container (or freezer bag), get the air out as much as possible and store in the freezer. They should be good for up to a month.
- To Thaw: You do not need to thaw these cookies overnight. Instead, take them out before you preheat the oven. Place them on the cookie sheet and let them sit on the counter while the oven is preheating. Add only 1 more minute of baking time.
Expert Tips:
- Use a cookie scoop: For perfectly portioned and even baked cookies, I recommend using a cookie scoop. I own and recommend this one (affiliate link). With that being said, if you do not have one you can use a tablespoon measure and portion 2 tablespoons of cookie dough for each cookie.
- When mixing the dry ingredients with the wet ones at first you might think that there is not enough liquid but I have tested this recipe many times and can assure you that the amount of liquid is just the right amount for perfectly buttery and simple sugar cookies.
- Don’t be alarmed if they look underbaked: As I mentioned earlier, when they first come out of the oven, they will look underbaked. Resist the temptation to bake them longer. I learned this the hard way during my recipe testing. If you let them bake longer than 14 minutes they become hard.
- Make sure your ingredients are at room temperature: As it is with most cookie recipes, having your ingredients at room temperature will allow them to bake evenly. I usually take out the ingredients in the morning and let them sit on the counter until I am ready to bake.
- Melted butter: I recommend starting with melting the butter first so that it will cool while you are getting the rest of the ingredients ready.
- Want to gift them? These cookies are perfect edible gifts for the holiday season. I usually make a batch, bring them to room temperature and pack a few in cellophane bags (affiliate link). I also include the recipe (title it as Coconut Christmas Cookies) on a cute card so that they can make it again if they wish to do so.
FAQs
While this doesn’t apply to every single recipe, most times you can use coconut sugar as a 1:1 substitute granulated sugar. Your baked goods will have a brown color with a deeper caramel-like flavor.
Yes. You can use coconut sugar as a 1:1 brown sugar substitute and it has a very similar brown sugar flavor. However, be aware that coconut sugar does not have any molasses and it will not hold as much moisture compared to baked goods made with brown sugar. Therefore, depending on the recipe you use, you might need to increase the amount of oil/butter or liquid you use in your recipe to make sure that it will have a moist texture.
According to this article from Healthline, compared to white granulated sugar and high fructose corn syrup, coconut sugar has a lower glycemic index (doesn’t spike up your blood sugar levels too fast) and it includes some nutrients including iron, zinc, calcium, and potassium. However, its high sugar content outweighs any potential benefits so as it is with any sugar, it should be consumed in moderation.
Absolutely. Sugar cookies with coconut sugar are just as delicious as their version made with granulated sugar or even cane sugar. With the right recipe, you can make the most delicious cookies without breaking a sweat.
Other Coconut Sugar Baking Recipes You Might Like:
Whether you are looking for adding a new recipe to your collection of holiday cookies or are in need of a simple yet tasty cookie recipe, I have many other coconut palm sugar cookie recipes for you. So, if you are trying to figure out what to do with coconut sugar you are in the right place.
Other Cookie Recipes Made with Coconut Sugar:
My other favorite flour to bake with is almond flour so the recipes below are all made with almond flour. I find that coconut sugar works perfectly with almond flour so if you are in need of a gluten-free cookie recipe instead, you can use these recipes as well.
- Paleo Gingerbread Cookies: A gluten free cookie recipe made with coconut palm sugar.
- Gluten Free Peanut Butter Cookies: Made with almond flour, these cookies are perfect for peanut butter lovers.
- Almond Butter Cookies: Gluten-free and sweetened with coconut sugar, these cookies are the best way to use a jar of almond butter.
- Can’t get enough? Check out all our easy cookie recipes.
Other Healthier Baked Goods You Might Like:
- Almond Flour Cookies: This is my go-to vegan cookie recipe.
- Spelt Flour Brownies: These brownies are sweetened with coconut sugar and made with spelt flour.
- Almond Flour Carrot Cake: If you are a fan of carrot cake, this coconut sugar sweetened recipe is a must try.
- Gluten-free sugar cookies: If you are in need of a gluten-free version, this one is a must try.
- Low sugar Oatmeal Cookies: Sweetened with bananas and a bit of maple syrup, these are my go-to breakfast cookies.
- Need more inspiration? Check out all our naturally sweetened recipes
If you try this Coconut Sugar Cookies recipe or any other cookie recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
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Coconut Sugar Cookies Recipe
Ingredients
- 2 cups all purpose flour, 10 oz.
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- 14 tablespoons unsalted butter –, 1 ¾ sticks or 7 oz. – Melted and cooled
- 1 ¾ + ¼ cups packed coconut sugar, divided (9.55 oz. + 1.30 oz.)
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.
- In a large mixing bowl, mix all purpose flour, baking soda, baking powder and salt.
- In a separate bowl, whisk melted butter, 1 ¾ cups of coconut sugar, egg, egg yolk, and vanilla extract until fully combined and no lumps remain.
- Pour the wet ingredients into the dry ingredients. Using a spatula, stir to ensure no flour pockets remain and ingredients are evenly distributed. At first, you might feel like there is not enough liuid to the amount of flour, but the recipe is correct.
- Place the reserved ¼ cup coconut sugar on a plate. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls. Working in batches, gently roll each cookie ball in the coconut sugar making sure each ball is coated with the sugar.
- Place coconut sugar cookies on the prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. Using the back of a glass or a ramekin, lightly press on each cookie to slightly flatten.
- Bake one sheet at a time until cookies are browned and edges have begun to set but centers are still soft , 12 to 14 minutes, rotating baking sheet halfway through baking. When they first come out of the oven they will look like they are underbaked. This is normal. Resist the temptation to bake them longer.
- Cool cookies on a baking sheet for 5 minutes. Using a metal spatula, transfer cookies to a wire rack and cool to room temperature.
Notes
- Don’t be alarmed if they look underbaked: When they first come out of the oven, they will look underbaked. Resist the temptation to bake them longer. I learned this the hard way during my recipe testing. If you let them bake longer than 14 minutes they become too hard.
- If you want to bake with less sugar, you can skip the part where you roll them in sugar before baking.
- Melted butter: When getting all the ingredients ready, I recommend starting with melting the butter first so that it will cool while you are getting the rest of the ingredients ready.
- To Store: Let the cookies come to room temperature on the cooling rack. Place them in an airtight container or a cookie jar with a tight fitting lid. They should keep fresh up to 3 days.
- To Freeze: Place raw portioned cookies on a baking sheet and place in the freezer. Let them freeze for at least 4 hours or overnight. Transfer them into a freezer-safe container (or freezer bag), get the air out as much as possible and store in the freezer. They should be good for up to a month.
- To Thaw: You do not need to thaw these cookies overnight. Instead, take them out before you preheat the oven. Place them on the cookie sheet and let them sit on the counter while the oven is preheating. Add only 1 more minute of baking time.
- An earlier version of this recipe was different than this version. After hearing from a few readers I decided to test it and change it into a different, hopefully better, coconut sugar cookie recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in 2016, but updated with new photos and recipe in December 2021.
So so good!! Can see this being a staple in our home 🙂
YAY! So happy to hear that you liked it Jaidyn.
Delicious! Came out with a nice crisp edge but with a nice soft middle! I used a little less sugar than called for and put none on top of the cookies, perfect sweetness.
I am thrilled to hear that it worked for you Sabrina.
Thanks for coming by, sharing your experience and taking the time to leave a review.
Too sweet and the taste is too simple
I am sorry to hear that. However, I thank you for coming by and leaving a review.
Just made these and they look great! I need to freeze them to use in 4 days for our Christmas family gathering…any problem with freezing the finished product?
Hi there! I want to try this recipe out but I’d like to use a nut flour instead. Have you tried it with almond or coconut flour? Would you happen to know if it would work? Thank you! BTW, love all these recipes. Can’t wait to try them all.
Hi Annette,
Thanks for your kind words about my recipes.
Unfortunately, this recipe would not work with any nut flours. But no worries because I have so many recipes made with almond flour. If you look at the section above the recipe card you will see that I listed them all.
I hope this helps. Please let me know if I can help in any other way.
Ice
Just made a batch and oh my! We love it. I have followed the recipe as written. I don’t think that I will ever use brown sugar again. Thanks for sharing.
Happy to hear that Denise. I appreciate you coming by to leave a review.
These did not hold together and did not taste good. By the time I was done making these I was beyond frustrated. I followed the recipe to the t but it still did not succeed
Hello Talley,
*** Update in December 2021 *** I retested the recipe and decided that it is best to change it. The recipe is now a much easier recipe you can make whenever you need a sugar cookie recipe ***
First of all, please accept my apologies. It is never my intention to share a recipe that does not work. I take these kinds of comments very seriously and do my best to listen and understand what made it not work for you.
I know you said you followed the recipe to a t so it is hard for me to help you identify what went wrong.
I plan on making it again over the weekend and will go over the recipe again to make sure I am not missing anything. If you want, I’d be more than happy to do a Skype or Google Hangouts session where you and I can make it together or you can watch me make it.
I am really trying to make it up to you and would love to make things better.
Again, I am very sorry. Please let me know if you want to join me in making this recipe together. If so, I can be available any time on Saturday or Sunday (Nov 21 or Nov 22).
Do you know if the glaze would work dairy free? Using maybe coconut cream? Or just leaving out the cream cheese all together?
Hi Sarah,
I have never tried it but I think coconut cream (the thicker creamy part) would work. I suppose you would have to adjust the thickness as you mix it to ensure that it has the right texture.
I hope this helps. Let me know how it turns out if you give it a try.
Cheers!