Hey MBA readers! I’m taking this week off from the blog (more on that later), so I’ve invited some of my favorite bloggers to guest post. First up is the talented and witty Kristan from Confessions of a Cookbook Queen. Her down-to-earth baking tips and humor made her blog an instant favorite of mine. I can’t wait to try these cookies — they sound wonderful!
Hi My Baking Addiction readers!!
I’m Kristan — baker, mom, and the voice behind the food and humor blog Confessions of a Cookbook Queen.
I’m thrilled to be filling in for Jamie. I’ve always admired her site — the beautiful photos and creative recipes make you want to linger. Being here feels a little like house-sitting for someone with great taste. Want to come over, crank the music, and go for a swim?
With spring in full swing, I put a playful twist on classic sugar cookies by topping them with creamy coconut frosting and pastel sprinkles. They’re festive, delicious, and — bonus — my seven-year-old is less likely to nab them when they include coconut. True story: if you want to keep little ones away from your treats, add nuts or coconut. Works every time!
These sugar cookies are just right — lightly crunchy at the edges and soft and chewy inside. It’s basically what sugar aspires to be.
Coconut Cream Sugar Cookies
Yield: about 3 dozen medium cookies
Prep Time: 20 minutes
Ingredients:
For the Cookies
3 cups all-purpose flour
1 teaspoon baking soda
1 3/4 cups granulated sugar
1/4 cup packed brown sugar
1 teaspoon vanilla extract
2 sticks (1 cup) salted butter, softened
2 large eggs
Sanding sugar, for sprinkling
For the Frosting
1/2 cup shortening
1/2 cup butter, softened
1/4 cup Cream of Coconut (found with cocktail mixers; used for piña coladas)
3 cups powdered sugar
1 cup sweetened shredded coconut
Directions:
1. Preheat the oven to 350°F. In a large bowl, whisk together the flour and baking soda; set aside.
2. In the bowl of a stand mixer, beat the butter with both sugars on medium speed for about a minute, until pale and fluffy. Add the eggs one at a time, mixing after each, then add the vanilla. Reduce the mixer speed to low and gradually add the flour mixture until fully incorporated.
3. Use a small cookie scoop to portion dough onto ungreased baking sheets. Slightly flatten each ball and sprinkle with sanding sugar.
4. Bake for about 15 minutes, or until the edges are lightly golden. Transfer cookies to wire racks to cool completely.
5. Make the frosting: In the mixer bowl, beat the butter and shortening on medium until smooth. Add the Cream of Coconut, then slowly add the powdered sugar on low speed until combined. Stir in the shredded coconut and increase the mixer speed to high; beat for about a minute until light and fluffy. If the frosting is too thick, add water a tablespoon at a time until you reach the desired consistency.
Confessions of a Cookbook Queen, adapted from Martha Stewart
All images and text © Kristan for My Baking Addiction
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