Well folks, its almost here – the big 2-5. On the fateful day of January 9, I will be a quarter of a century old and lack the wisdom I probably should have by now. In honor of my aging, which I dread celebrating (but love any excuse to bake), I brought back some of my favorites – coconut sugar cookies. Naturally, I cut them into an “A” and added plenty of sparkle. These are easy and delicious and sure to please any birthday girl.
- 2 c flour (and extra for rolling)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 stick unsalted butter (softened)
- 1 c granulated sugar
- 1 egg
- 2 tbs cream
- 3/4 tsp coconut extract
Coconut Royal Icing:
- 4 cups confectioner’s sugar
- 5 tbs Meringue Powder
- 1 tbs coconut extract
Preheat oven to 350. Prepare a baking sheet with parchment paper.
- In medium bowl, combine dry ingredients.
In mixer, cream butter and sugar until light and fluffy. Add egg, cream, and extract, and mix until well blended. Slowly add in flour mixture.
Remove dough from mixer and wrap in plastic wrap. Refrigerate dough for at least an hour.
On a floured work surface, roll out dough to even thickness. Use cookie cutters (sprayed with PAM) of your choice. Place cookies on sheet, they should not spread much so leave about 1/2 inch between each.
Bake 10-12 minutes or until cookies are golden, but do not allow to brown.
- Cookies will need to cool completely before icing.
Coconut Royal Icing
In your electric mixer on low speed, combine sugar and meringue powder. Add 1/2 c water and coconut extract. See the consistency notes below, you will need to adjust for what your purpose is.
- A thicker consistency is generally used for outlining and details. Mix until icing is thick but loosens after a moment.
- For a thinner consistency, usually used for flooding, add more water.
- Separate the plain white base into several small bowls for coloring, and garnish with any sprinkles, dusts, and colors you’d like!