Description
These Coconut-Frosted Sugar Cookies with Strawberry Hearts are a delightful twist on classic sugar cookies. Soft, buttery cookies are topped with a creamy coconut-flavored cream cheese frosting and decorated with fresh strawberry halves cut into heart shapes. Perfect for festive occasions or a sweet treat any time of year.
Ingredients
Scale
Cookie Dough
- 1/2 cup salted butter, softened
- 6 tablespoons vegetable oil
- 1/2 cup + 2 tablespoons white sugar
- 6 tablespoons powdered sugar
- 1 tablespoon vanilla extract (good quality)
- 1 large egg
- 2 3/4 cups all-purpose flour, spooned and leveled
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
Cookie Coating
- 1/4 cup white sugar
- Pinch of salt
Coconut Cream Cheese Frosting
- 4 tablespoons butter, softened
- 1 8-ounce package cold cream cheese, cut into chunks
- 1 teaspoon coconut extract
- 1/4 teaspoon salt
- 2 cups powdered sugar
Decoration
- Fresh strawberries, halved to make heart shapes
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter: In a stand mixer or using an electric mixer, beat the softened butter until smooth and creamy.
- Add Wet Ingredients: Add the vegetable oil, white sugar, powdered sugar, vanilla extract, and egg to the butter. Beat the mixture until it becomes fluffy, about 2 minutes.
- Combine Dry Ingredients: Add the all-purpose flour to the bowl but do not mix immediately. Make a well in the center of the flour and add baking soda, cream of tartar, and salt. Stir these in with a spoon, then beat the flour mixture into the wet ingredients until just combined. The dough will be slightly dry.
- Form Cookies: Using your hands or a cookie scoop, form the dough into uniform balls about 1 1/2 tablespoons each. Place them evenly spaced on an ungreased cookie sheet.
- Prepare Sugar Coating and Flatten: Combine 1/4 cup white sugar with a pinch of salt in a shallow bowl. Wet your fingers and rub the bottom of a glass with water and then dip it into the sugar mixture. Use the glass to gently press down each cookie ball, flattening them but not too much to keep them from becoming crispy.
- Bake Cookies: Bake in the preheated oven for 6-7 minutes. Remove the cookies when the edges are not quite brown and the tops look slightly shiny.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Make Frosting: Using a stand mixer or electric beaters, beat the softened butter and cold cream cheese together until smooth, about 1 minute.
- Add Flavor & Sugar: Mix in the coconut extract and salt. Then add the powdered sugar and continue beating until the frosting is smooth.
- Frost Cookies: Spread or pipe the coconut cream cheese frosting onto each cooled cookie.
- Decorate: Top each frosted cookie with a strawberry half shaped like a heart for a beautiful and delicious decoration.
Notes
- Ensure the cream cheese is cold to achieve a smooth frosting.
- Don’t overbake the cookies; they should be slightly shiny on top for the best texture.
- The sugar coating helps create a subtle crunch and beautiful texture on the cookies’ surface.
- Use fresh, firm strawberries for the best heart shapes and garnish.
- Store cookies in an airtight container in the refrigerator due to the cream cheese frosting.
