Coconut Sugar Cookies
Thick and chewy coconut sugar cookies with a soft, bakery-style texture and the perfect amount of coconut flavor!
Servings 16 cookies
Ingredients
- 2 sticks unsalted butter softened, room temperature
- 1 1/4 cups granulated sugar plus 1/3 cup sugar for rolling
- 1 large egg + 1 egg yolk
- 1/2 teaspoon vanilla extract
- 2 teaspoons coconut extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 1/2 cup unsweetened coconut flakes (sweetened also works!)
Instructions
- Preheat the oven to 350°F. Arrange rack in middle of oven and line a baking sheet with parchment paper. Set aside.
- In a large bowl, use an electric mixer with the paddle attachment, cream together butter and 1 1/4 cups of regular sugar. Beat on medium-high speed for 3 minutes, texture should be light and fluffy.
- Add in egg and additional egg yolk, vanilla and coconut extracts. Mix well on medium speed.
- In a separate mixing bowl, whisk together the flour, baking powder and salt.
- Slowly add the dry ingredients to the bowl of your stand mixer with wet ingredients, mixing well until combined. Stop and scrape down the sides of the bowl to fully incorporate the dough. Stir in unsweetened coconut flakes.
- Using a large cookie scoop, scoop out balls (about 2-3 tablespoons) and roll in additional granulated sugar. Place dough balls on parchment paper. Use the bottom of a glass to gently press the cookie dough ball down slightly.
- Bake for 11-13 minutes, or until edges of cookie are golden brown and middle of cookie is set. Allow cookies to cool. Cookies can be stored in an airtight container for up to one week.