Coconut Crinkle Cookies – easy one-bowl cookies with lots of coconut flavor thanks to the extract and shredded coconut!
Somehow I feel like this year I am a little late to the coconut game. Usually, I get crazy with it in late January because I truly love it and it just fits perfectly with the outdoor scene. Everything is covered with a fluffy snow!
This year, I blame it on the weather. It’s been glorious here in Kansas. Unusually warm and sunny for days. Until just few days ago when overnight we got a ton of snow. Right now it’s 19 degrees. So so cold!
Bring on the coconut and let’s make cookies! They will hold us over till Spring!
Crinkle cookies are a huge hit in our family. They are easy to make so the kids can make (especially with rolling them in sugar!) and so pretty! I packed them with shredded coconut and few drops of coconut extract. They smell amazing and have a fabulous texture! There is no chilling of the dough so these cookies can be on your table in less than 30 minutes!
These cookies would be a perfect treat for a Spring brunch, baby or bridal shower or for a simple afternoon dessert. Enjoy!
Coconut Crinkle Cookies
- 1.75 cup all-purpose flour plus 3 Tablespoons
- 1.5 teaspoon baking powder
- 8 Tablespoons unsalted butter , softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/4 teaspoon coconut extract
- 3/4 cup shredded coconut unsweetened
- 1/2 cup powdered sugar
- Preheat oven to 350 degrees F.
- Line a baking sheet with a parchment paper or a silicone baking mat. Set aside.
- In a large mixing bowl of a stand mixer, cream together butter and sugar until light and fluffy.
- Add eggs, one at a time and mix well.
- Add coconut extract. Mix again.
- With mixer on low speed, mix in flour, baking powder and coconut only until just combined. The dough will be soft and sticky.
- Using a medium cookie scoop (1 and 1/2 tablespoon size), drop scoops of the dough onto the powdered sugar and roll the dough into balls.
- Place on baking sheet, leaving 2 inches of space between them.
- Bake for 12 to 14 minutes, or until puffed and tops are cracked.
- Cool on sheet for 2 minutes, then transfer onto a cooling rack.
Recipes from other bloggers:
Chocolate Fudge Crinkle Cookies from Bakerita
Salted Caramel Stuffed Chocolate Crinkle Cookies from Cooking Classy
Red Velvet Cream Cheese Crinkle Cookies from The Little Kitchen
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