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.
- Prep time
- 30 min
- Cook time
- 13 min
- Yield
- 30 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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))
- 1/2 tbsp coconut extract
- 1/2 tbsp baking powder
- 3 cups all-purpose flour (sifted)
- 2 cups powdered sugar
- 5 tbsp milk
- ½ tsp coconut extract
- 2 tbsp unsalted butter (softened)
- 2 cups powdered sugar
- 3 tbsp milk (or more as needed)
- 1 tsp coconut extract
- 6-8 drops green food coloring (or more to achieve your desired shade of green)
Instructions
- 1
To Make the Cookies: Preheat the oven to 350°F. Line a baking sheet with parchment paper and reserve.
- 2
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.
- 3
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 1/3 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.
- 4
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.
- 5
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.
- 6
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.
- 7
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!