Coconut Cream Pie Sugar Cookies

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Oh, yes I did. And I’m finally getting around to publishing the recipe.

They are full of coconut flavor, with a creamy frosting and a chewy soft sugar cookie. They way a sugar cookie should be. IMHO.

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Coconut Cream Pie Sugar Cookies

1 cup softened butter

3/4 cup vegetable oil

1 cup sugar

1/2 cup powdered sugar

1 tbsp. water

2 eggs

1/2 tsp. baking soda

1 tsp. cream of tartar

1 tsp. salt

2 tsp. coconut extract

1 1/2 cups whole wheat flour

3 1/2 cups all purpose flour

Cream together butter, oil and sugars until combined. Add the water and eggs, soda, cream of tartar, extract, salt and flour and mix until just combined. Don’t over mix your dough. Using a large cookie scoop (at least 1/4 cup sized) place a scoop of dough on your cookie sheet, spaced 2″ apart. With a glass or flat measuring cup, press down the rounded dough to flatten your cookie. The sides will spread out and open up a bit. (Part of the signature sugar cookie look.)

In a small bowl, mix together 1/4 cup sugar and a pinch of kosher salt. Sprinkle this mixture on top of the cookies. Then bake in a preheated 350 degree oven for 8 minutes. Remove from the oven and cool 1 minute on the hot pan. Then transfer the cookies to a cooling rack. Frost cooled cookies.

Coconut Cream Pie Frosting

1/2 cup butter, soft

1/4 cup heavy cream

Pinch of salt

2 tsp. coconut extract

3 1/2 cups powdered sugar (or more depending on the consistency you desire)

Cream together all ingredients, until light and fluffy. Frost cooled cookies. Top with coconut flakes, and crushed graham crackers. Freeze any leftover frosting in a freezer bag. Label well.

Happy Baking! XO

 

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