Description
These Coconut Sugar Cookies offer a delightful twist on classic sugar cookies by using coconut sugar for a rich, caramel-like sweetness. With a crisp edge and soft center, these easy-to-make cookies are perfect for any occasion, featuring melted butter and vanilla extract for added depth of flavor.
Ingredients
Dry Ingredients
- 2 cups all purpose flour (10 oz.)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
Wet Ingredients
- 14 tablespoons unsalted butter (1 ¾ sticks or 7 oz., melted and cooled)
- 1 ¾ cups packed coconut sugar (9.55 oz.)
- ¼ cup packed coconut sugar (1.30 oz., for coating)
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
Instructions
- Preheat and Prepare: Preheat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper and set aside to prepare for baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together all purpose flour, baking soda, baking powder, and kosher salt until evenly distributed.
- Mix Wet Ingredients: In a separate bowl, whisk melted and cooled unsalted butter with 1 ¾ cups of coconut sugar, whole egg, egg yolk, and vanilla extract until fully combined and smooth with no lumps.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients bowl. Stir gently using a spatula until no flour pockets remain and the mixture is evenly distributed. The dough will appear dry at first but this is expected.
- Shape Cookies: Place the reserved ¼ cup coconut sugar on a plate. Divide the dough into 24 equal portions (about 2 tablespoons each) and roll each into a ball. Roll each cookie dough ball gently in the coconut sugar to coat thoroughly.
- Arrange on Baking Sheets: Place coated cookie balls on the prepared baking sheets, spacing them about 2 inches apart, 12 cookies per sheet. Press each ball lightly with the back of a glass or ramekin to slightly flatten.
- Bake: Bake one sheet at a time in the preheated oven for 12 to 14 minutes, rotating the sheet halfway through baking. Edges should be browned and set while centers remain soft. They will appear slightly underbaked immediately after baking—this is normal.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them with a metal spatula to a wire rack to cool completely to room temperature.
Notes
- Do not overbake; the centers should remain soft for the best texture.
- Using melted and cooled butter helps evenly incorporate fat into the dough.
- If coconut sugar is not available, brown sugar can be substituted but the flavor will differ.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a crisper cookie, bake an additional 1-2 minutes but be careful not to dry them out.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American