Coconut Sugar Cookies with Sprinkles
These are the best coconut sugar cookies with sprinkles you’ll ever have! Our cut out cookie recipe requires no chill time and are decorated for Christmas. You can dive into them in just 40 minutes.
Servings 30
Calories201 kcal
Cost $ 0.50 per person
Equipment
- mixer
- Rolling pin
- Cookie cutter
- Pipping bag
- baking sheet
Ingredients
For the dough:
- 1 cup unsalted butter cubed and at room temperature (about 2 sticks)
- 1 cup sugar
- 1 egg at room temperature (the video shows 2 because I doubled the amount of cookies)
- ½ tablespoon coconut extract
- ½ tablespoon baking powder
- 3 cups all-purpose flour sifted
For the icing:
- 2 cups powdered sugar
- 5 tablespoon milk
- ½ teaspoon coconut extract
For the buttercream (piping):
- 2 tablespoon unsalted butter softened
- 2 cups powdered sugar
- 3 tablespoon milk or more as needed
- 1 teaspoon coconut extract
- 6-8 drops green food coloring or more to achieve your desired shade of green
Instructions
- To Make the Cookies: Preheat the oven to 350°F. Line a baking sheet with parchment paper and reserve.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together on medium speed for about 2 minutes or until pale and fluffy. Add in the eggs, coconut extract, and baking powder, mixing until combined and smooth. Make sure to scrape the sides of the bowl as needed.
- Add the flour in 2 additions and mix at low speed until the dough comes together. Divide the dough into 2 sections. On a floured surface, roll out the dough to ⅓ inch thick. Then using a 2 ½-inch cookie cutter, cut out the dough and transfer cookies to the prepared baking sheet, spacing them about 1½ inches apart.
- If you are baking in batches, keep the unused dough covered in the fridge until ready to use. It will prevent the cookie dough from getting too warm.
- Bake cookies for 10-13 minutes or until the bottom edges are lightly golden. Let the cookies cool on the baking sheet for at least 5 minutes.
- Meanwhile, make the icing: In a medium bowl, whisk together the powdered sugar, milk, and coconut extract until smooth. Dip the top of each cookie onto the icing and let excess drip off. Make sure tops are coated with the icing and smooth. Let the icing dry before piping the buttercream.
- Make the buttercream for piping: In a medium bowl, whisk soft butter, sugar, milk, and coconut extract until thick and smooth. Stir in food coloring one drop at a time, adjusting color to the desired shade. Place into a piping bag with a #5 round tip and pipe onto each cookie a Christmas tree pattern, as shown in the video. Distribute a small number of sprinkles on top of the buttercream. Let it dry!
Recipe Video
Recipe Notes
If you prefer to make yours without buttercream, make sure to place sprinkles on top of the icing before it sets – to hold the sprinkles and avoid a mess on surfaces and flooring.
Baking Cookie Dough From Frozen
Did you know you don’t need to thaw these coconut sugar cookies in order to bake them? Al that you need to do is:
- Follow the recipe up to the point of baking.
- Put the cut-out sugar cookies on a parchment-lined baking sheet, making sure they aren’t touching each other. If making drop sugar cookies, scoop out dough with a cookie scoop and press top to flatten.
- Freeze for at least 2 hours.
- Transfer to an airtight container or freezer bag and freeze for up to 3 months.
- Bake 1 cookie or all of them from frozen at 350 degrees F, adding about 2-3 minutes to the baking time stated in the recipe or until the cookies are lightly golden along the bottom edges.
Nutrition
Calories: 201kcal | Carbohydrates: 33g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 6mg | Potassium: 43mg | Sugar: 23g | Vitamin A: 227IU | Calcium: 18mg | Iron: 1mg
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