Coconut Sugar Cookies
Deliciously soft coconut sugar cookies with a hint of caramel flavor and golden edges.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup coconut sugar
- 1/2 cup unsalted butter softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
Instructions
Preparation
- Cream together the coconut sugar and butter until light and fluffy. Add the egg and vanilla, mixing until combined. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined. Fold in shredded coconut if using. Chill the dough for 30 minutes.
- Preheat your oven to 350°F (175°C).
Baking
- Scoop tablespoon-sized amounts of dough onto a lined baking sheet, spacing 2 inches apart. Bake for 10-12 minutes, until edges are golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.
Serving
- Enjoy warm with a glass of milk or your favorite hot beverage.
Storage
- Keep cookies in an airtight container at room temperature for up to a week. For longer storage, freeze up to 3 months.
Notes
Pro Tips: Chill the dough to prevent spreading and enhance flavor.
Ingredient Substitutions: Use dairy-free butter for a lactose-free version.
How to Serve: Pair with coffee or tea for an afternoon treat.
Storage & Freshness: Store in a cool, dry place to maintain freshness.
Make-Ahead Tips: Prepare dough ahead and freeze for up to 3 months.
Ingredient Substitutions: Use dairy-free butter for a lactose-free version.
How to Serve: Pair with coffee or tea for an afternoon treat.
Storage & Freshness: Store in a cool, dry place to maintain freshness.
Make-Ahead Tips: Prepare dough ahead and freeze for up to 3 months.