Description

Delightfully soft and chewy Coconut Sugar Cookies infused with rich coconut extract and coated in sparkling sugar. These cookies are baked to perfection, then drizzled with melted white chocolate and topped with colorful sprinkles for an extra festive touch. Perfect for any occasion or simply a sweet treat to enjoy with your favorite beverage.

Ingredients

Scale

Dry Ingredients

2 3/4 cups (358g) all-purpose flour
1/2 tsp baking powder
1/2 tsp salt

Wet Ingredients

3/4 cup (168g) unsalted butter, room temperature
1 1/2 cups (310g) sugar
2 large eggs, room temperature
2 tsp coconut extract

For Rolling and Decoration

1/2 cup (104g) sugar, for rolling cookies
7 oz white/vanilla melting wafers (such as Ghirardelli)
Sprinkles

Instructions

Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
Cream Butter and Sugar: Using a stand or hand mixer, cream the room temperature unsalted butter and sugar together on medium speed until the mixture becomes light in color and fluffy, about 3-4 minutes.
Add Eggs and Coconut Extract: Add the eggs one at a time, beating well after each addition to fully incorporate. Then mix in the coconut extract until evenly combined.
Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the butter mixture, mixing on low speed until the dough just comes together and there are no streaks of flour.
Form Cookie Dough Balls: Scoop 1 1/2 tablespoon-sized portions of dough and gently roll them into smooth balls. Then roll each ball thoroughly in the 1/2 cup sugar, coating them evenly. Place these sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Flatten Dough Balls: Using the bottom of a glass, gently press down on each dough ball to flatten them to about 1/2 inch thickness. This helps cookies bake evenly and spread properly.
Bake Cookies: Bake in the preheated oven for 8-10 minutes. Look for cookies that have spread slightly and have centers that appear soft but are not raw. Take care not to overbake to maintain a soft texture.
Cool Slightly: Remove baking sheets from the oven and allow the cookies to rest on the sheets for 3-4 minutes to firm up before transferring them to a wire rack to cool completely.
Melt White Chocolate Wafers: Place the 7 oz of white or vanilla melting wafers in a microwave-safe bowl and melt them according to package instructions, stirring occasionally for smoothness.
Decorate Cookies: Transfer the melted chocolate into a piping bag fitted with a small round icing tip (Wilton 3 tip recommended). Alternatively, use a ziplock bag and snip a tiny portion off one corner to make a makeshift piping bag. Drizzle the melted chocolate over the cooled cookies.
Add Sprinkles: While the chocolate is still wet, sprinkle colorful sprinkles on top to create a festive appearance. Allow the chocolate to set and harden at room temperature.
Store Properly: Once fully cooled and set, store the cookies in an airtight container at room temperature. They will keep fresh for 4-5 days.

Notes

For softer cookies, be careful not to overbake; centers should remain slightly soft.
Ensure butter and eggs are at room temperature for better mixing and texture.
Substitute coconut extract with vanilla extract if unavailable, but the coconut flavor is signature to this recipe.
If you prefer a dairy-free option, use a plant-based butter substitute.
The melting wafers make decorating easier; use white chocolate chips if wafers are not available but watch melting closely.
Cookies can be frozen after baking and before decorating for longer storage.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: coconut sugar cookies, soft cookies, white chocolate drizzle, holiday cookies, coconut extract cookies