Salted Caramel Coconut Sugar Cookies *NEW*

I am literally ALWAYS thinking of ways to up my game with delicious sugar cookies. And so, I introduce to you this special recipe. You can thank me later. Happy Baking! XO

Salted Caramel Coconut 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. vanilla extract

1 1/2 cups whole wheat pastry flour

3 1/2 cups all purpose flour  OR just 5-5 1/2 cups all purpose flour

Dulce de Leche

Toasted coconut and kosher salt for garnish

Vanilla Buttercream frosting (recipe below)

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 400 degree oven for 8-9 minutes. Remove from the oven and cool 1 minute on the hot pan. Then transfer the cookies to a cooling rack.

Frost cooled cookies. Place the vanilla butter cream frosting (recipe below) into a piping bag. And frost around the outside of the cookie, a big circle. Then pipe the dulce de leche onto the middle of each cookie. The sprinkle with toasted coconut and kosher salt.

Vanilla butter cream frosting

1/2 cup butter, soft

1/4 cup heavy cream to 1/2 cup (add a little at a time to desired thickness.)

Pinch of salt

2 tsp. vanilla 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.