Sugar Cookies With Coconut Butter Cream

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Need we say more?

Chef Uno shared this amazing recipe with us. Of course we can't keep it to ourselves.

Here's how to make Chef Uno's Sugar Cookies with Coconut Butter Cream:

 

Ingredients:

1 cup sugar

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½ cup (1 stick) butter, room temperature

¼ cup butter flavored shortening

1 egg + 1 egg white

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2 cups cake flour

½ cup all-purpose flour

1½ teaspoon baking powder

¼ teaspoon cream of tartar

¼ teaspoon salt

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1 vanilla bean (or 2 1/2 teaspoon vanilla extract)

½ teaspoon almond extract

 

Frosting:

1 1/2 cups powdered sugar

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½ cup (1 stick) butter, room temperature

2 tablespoons cream of coconut (Coco Lopez)

½ teaspoon vanilla extract

pinch of salt

1-2 drops food coloring of choice

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Directions:

In the bowl of a stand mixer blend sugar, butter, and shortening until light and fluffy, about 2 minutes on medium-high. Add vanilla extract, almond extract and the whole egg. Mix, then add the egg white and mix again until combined.

In a small mixing bowl whisk together cake flour, all-purpose flour, baking powder, cream of tartar, and salt. With mixing speed on low, gradually add dry ingredients until no flour pockets remain. Place dough onto a plastic wrap and roll into a log that is 2 inches in diameter. Chill in freezer for 1-2 hours and then cut into 1/2 inch coins.

Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a Silpat baking mat. Set aside.

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Place 10 cookies onto each prepared baking sheet. Place in oven and bake for 10 minutes (the cookies will still look soft in the centers, but do not over bake). Remove and allow to cool for 3 minutes before transferring to a wire rack to cool completely.

Meanwhile, make the frosting. In the bowl of a stand mixer fitted with the whisk attachment, cream butter until it becomes light and smooth. Add salt, food coloring, coconut cream and vanilla. With mixing speed on low gradually add powdered sugar. Once powdered sugar is incorporated, bring mixing speed up to high and beat for 2 minutes. Frost onto cooled cookies and top with desired sprinkles or toasted coconut. Enjoy or store in an airtight container.