Coconut Snowflake Sugar Cookies

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Counting down the days to Christmas with these Coconut Snowflake Sugar Cookies. A simple sugar cookie made with coconut milk AND shredded coconut to give these cookies the ultimate coconut flavor! These cookies are buttery, crunchy, perfectly sweet, and oh so coconutty. Then, after baking, they’re finished with a simple no-fuss coconut icing and decorated with sparkling sugar for the most festive and simply gorgeous Christmas cookies!

iced snowflake sugar cookies on parchment paper with pine branches, and red cranberries around.

About The Recipe

If you haven’t been able to tell, we absolutely love cookies! So, when this time of year comes around, it’s always a fun challenge to see what we can come up with.

Actually, my mom and I came up with the idea for these coconut sugar cookies about the same time as our Santa’s Glove Peppermint Cookies. I wanted to make some snowflake shaped cookies, but we didn’t want them to also be peppermint flavored, but also we didn’t just want plain vanilla.

Which, is how we got to coconut! Not only does coconut resemble snow, but it also is one of my favorite flavors.

Though, we didn’t just want this to be an average sugar cookie with some shredded coconut added to it. While we were testing the recipe, we decided to add some unsweetened coconut milk instead of whole milk and…ohmygosh!

Just a splash of coconut milk adds a light undertone of coconut and makes these cookies absolutely melt-in-your-mouth delicious.

close up of cookies on parchment paper with three pine branch pieces, cranberries, and a measuring cup of shredded coconut.

Be sure to give these cookies as gifts, leave out for Santa, or simply enjoy something sweet for this weekend!

What is a Coconut Sugar Cookie?

These cookies are similar to a traditional sugar cookie, but made with the addition of coconut milk and shredded coconut to give the cookies just a bit more flavor!

Reasons You Will Love These Coconut Sugar Cookies

  • Perfectly sweet like a traditional sugar cookie, but with lots of coconut flavor.
  • Crisp and no spread! Perfect for cutouts.
  • Can be cut into any shape and size you desire.
  • The icing is NO-FUSS and only two ingredients!
  • A great cookie to make with family.
  • The perfect addition to your holiday cookie box.
close up of large snowflake cookie with pine branch pieces around and three cranberries.

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Cookies:

  • Salted Butter – The only butter you’ll need for this recipe! Be sure to set it out early enough to allow it to come to room temperature.
  • Granulated Sugar – Just enough sugar to sweeten, as well as make these cookies perfectly crisp.
  • Large Egg – All you need is one large egg! Remember to set it out of the fridge to allow to come to room temperature before making these cookies.
  • Unsweetened Coconut Milk – Make sure to use unsweetened, as these cookies do have PLENTY of sugar on their own! You can also use whole milk, if you don’t have coconut milk.
  • Vanilla Extract – Simply a must-have addition to any sweet treat.
  • All-Purpose Flour – Just plain regular unbleached all-purpose flour gives a wonderful texture to these sugar cookies.
  • Baking Powder – Just enough to provide a little bit of lift, as well as keeping these cookies from spreading.
  • Unsweetened Shredded Coconut – This is what gives the cookies allllll of their yummy flavor.
flour, coconut milk, butter, sugar, vanilla, shredded coconut, egg, and baking powder on marble surface.

For The Icing:

  • Powdered Sugar – Be sure to sift the powdered sugar before making the frosting!
  • Unsweetened Coconut Milk – This added just a small touch of coconut flavor to the icing. Though, if you do not have coconut milk, you can use whole milk.
powdered sugar and coconut milk in two bowls on marble surface.

How To Make Coconut Sugar Cookies

Step 1: Make the dough

With an electric mixer, cream butter and sugar.

Beat in egg, milk, and vanilla.

Add flour, baking powder, and coconut. Stir only to blend.

Step 2: Roll out dough

Divide dough in half and wrap half in plastic wrap. Set aside. Working with the other half, place on parchment paper between two sheets of parchment. Roll to ⅜ inch thick. Use cookie cutters to cut desired sizes of cookies.

Step 3: Bake

Place cookies on prepared pans. Repeat with remaining dough, gathering and re-rolling scraps as necessary. Bake for 12 to 16 minutes (depending on cookie size), or until just staring to color around the edges.

Step 4: Prepare icing

Whisk together powdered sugar and milk until smooth.

Step 5: Decorate

Dip or spread onto cooled cookies. Finish with decorative sugar, if desired.

More Ways To Decorate These Cookies

Since these cookies are so simple, there are SO many ways to dress them up. Here are a few of our favorite ways to make these cookies just a dash more festive.

  • Decorative sugar – Decorative sugar is a great way to not only add texture, but also color! Feel free to use clear for some added sparkle or classic Christmas colors to add some fun festive color.
  • Food coloring – Another great way to add color to your cookies! Add a drop or two to your icing and decorate as you wish.
  • Shredded coconut – I mean, these ARE coconut cookies! Why not add some extra coconut on top?
  • Buttercream or Royal Icing – You can use either of these to make a bit more elaborate decorations, if you wish!

How To Store

Since these cookies are iced, it’s best to keep these cookies in an airtight container (or zip top bag) and in the fridge for about 3-5 days. You can also freeze these cookies after you bake them, but before before decorating (you can also freeze the decorated cookies, if need be!). They will keep for 2-3 months, if undecorated. If decorated, about a month.

You can also store the divided dough, wrapped in plastic wrap, in the fridge for up to 24 hours, if needed!

snowflake cookies on parchment paper with greenery around, cranberries, and measuring cup of shredded coconut with a plate of cookies beside.

Expert Tips

  • You can substitute any milk for coconut milk in this recipe.
  • Try putting the shredded coconut in the food processor and pulsing a few times before mixing it into your cookie dough to make cutting cookies easier!
  • Be careful to not to over mix the cookie dough!
  • Roll the cookie dough between TWO sheets of parchment paper.
  • Bake times may vary depending on the thickness you rolled your dough/the size of your cutter. The cookies should be done after about 12-16 minutes of bake time, but be sure to check on them! You can tell the cookies are done once the edges just start to brown.
  • Be sure to bake the same sizes of cookies together to ensure even baking.
  • Let the cookies cool ENTIRELY before icing them!

When you make this Coconut Snowflake Sugar Cookies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

iced snowflake sugar cookies on parchment paper with pine branches, and red cranberries around.

Coconut Snowflake Sugar Cookies

Traci
Coconutty, crunchy, perfectly sweet, and oh so cute! These Coconut Snowflake Sugar Cookies with no-fuss icing are the perfect cookie to bake this Christmas.
5 from 1 vote
Prep Time 35 mins
Cook Time 16 mins
Total Time 51 mins
Course Desserts
Cuisine American
Servings 36
Calories 163 kcal

Ingredients
 

Cookies

  • 1 cup salted butter, room temperature
  • cup granulated sugar
  • 1 large egg, room temperature
  • 3 Tablespoons unsweetened coconut milk
  • teaspoons vanilla extract
  • 3 cups all purpose flour
  • teaspoon baking powder
  • cups unsweetened shredded coconut

Icing

  • 2 cups powdered sugar sifted
  • 4 Tablespoons unsweetened coconut milk
  • decorative sugar, optional

Instructions

Cookies

  • Heat oven to 350 °F.
  • Line 2 sheet pans with parchment paper. Set aside.
  • With an electric mixer, cream butter and sugar.
  • Beat in egg, milk, and vanilla.
  • Add flour, baking powder, and coconut.
  • Stir only to blend.
  • Divide dough in half.
  • Wrap half in plastic wrap. Set aside.
  • Place other half between 2 pieces of parchment.
  • Roll to ⅜-inch thick.
  • Use cookie cutters to cut desired sizes of cookies.
  • Place on prepared cookie sheets.
  • Repeat with remaining dough, gathering and re-rolling scraps as necessary.
  • Bake for 12 to 16 minutes (depending on cookie size), or until just staring to color around the edges.
  • Cool slightly on cookie sheets before removing to wire cooling racks.

Icing

  • Whisk together powdered sugar and milk until smooth.
  • Dip or spread on cooled cookies.
  • Sprinkle with decorative sugar, if desired.

Notes

  • You can substitute any milk for coconut milk in this recipe.
  • Try putting the shredded coconut in the food processor and pulsing a few times before mixing it into your cookie dough to make cutting cookies easier!
  • Be careful to not to over mix the cookie dough!
  • Roll the cookie dough between TWO sheets of parchment paper.
  • Bake times may vary depending on the thickness you rolled your dough/the size of your cutter. The cookies should be done after about 12-16 minutes of bake time, but be sure to check on them! You can tell the cookies are done once the edges just start to brown.
  • Be sure to bake the same sizes of cookies together to ensure even baking.
  • Let the cookies cool ENTIRELY before icing them!

Nutrition

Serving: 1cookieCalories: 163kcalCarbohydrates: 21gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 19mgSodium: 46mgPotassium: 44mgFiber: 1gSugar: 12gVitamin A: 165IUVitamin C: 0.1mgCalcium: 6mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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