Coconut Sugar Cookies Recipe

Coconut sugar cookies on a wire rack top view

These Coconut Sugar Cookies are similar to your delicious buttery sugar cookies but made with coconut sugar instead. Ready in 30 minutes and made with only 7 ingredients.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 16

Cook Time 13

Total Time 29

Servings cookies

Calories 103kcal

Author Aysegul Sanford

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.

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