Coconut Sugar Cookies
These festive and fun Coconut Sugar Cookies are made without using refined sugars. They’re crisp on the edges with wonderfully chewy centers. They’re so easy to switch up using different cookie cutters. Whether snowflakes for Christmas or hearts for Valentine’s, sky is the limit with what you can do with one recipe.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 30-35 2 1/2 inch cookies
- Category: Dessert
- Method: Baking
- 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
- Working in two batches, grind coconut sugar in a spice grinder until it is powdery and fine.
- 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.
- 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.
- 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.
- When ready to roll, take one of the disks out and let it soften on the kitchen counter. This takes about 20 minutes.
- Pre-heat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Set aside.
- 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.
- Repeat the same process with the second disk.
- Remove the top parchment sheet and cut the dough using cookie cutters. Dough scraps can be patted together, chilled and rerolled once.
- Place the cut cookies onto the prepared baking sheet making sure to space them ¾ inch apart from one another.
- 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.
- Continue with the second batch of cookies.
- 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: 1
- Calories: 126
- Sugar: 6.9g
- Sodium: 165mg
- Fat: 6,7g
- Carbohydrates: 15.2g
- Protein: 1.2g
- Cholesterol: 17.6mg