Heavenly Sour Cream Sugar Cookies with Coconut Icing

For this past Easter Sunday, my daughter and I decorated some cookies for our family Easter gathering. You can see more of the cookies we made by visiting this post. She made some adorable designs on the remainder of the egg shapes.

I wanted to show the lace eggs below with the recipe so that you could see the texture of the AMAZING buttercream icing that I created. It has a texture like nothing else...so delicious that YOU might just melt when you bite into it! (I may or may not have leftovers in my fridge that I keep sticking a spoon into for a little moment of happiness). The cookie dough itself is quite delicious as it is made with sour cream. Add the flavor and texture of 2 different coconut icings and you have sugar cookie heaven...I am serious. Try it!

Another nice thing about this dough is that it holds it shape perfectly so the outline of your cookie shape does not change. I always bake my cookies on a stone, or at least on parchment paper or a silicone mat. Cookies baked on a metal pan alone will never turn out as well as using on of the other methods.

Sour Cream Sugar Cookies with Coconut Icing

Cookie Dough: 

Makes 4-5 Dozen cookies, depending on the size of cookie cutter

• 1 1/2 cups Butter, at room temperature
• 1 1/2 cups Sugar
• 1 Egg plus 1 Egg Yolk
• 1 cup Sour Cream (low fat is fine, but do not use fat-free!)
• 1 tsp Vanilla Bean Paste (or substitute with Vanilla Extract)
• 2 tsp Pure Almond Extract
• 4 3/4 cups Flour (plus more for rolling and cutting dough)
• 2 tsp Baking Powder
• 1 tsp Fine Sea Salt

1. Cream butter.
2. Add sugar and cream until volume increases and turns lighter in color.
3. Add in egg and extra yolk. Blend until well mixed.
4. Blend in sour cream, vanilla paste and almond extract.
5. Whisk remaining dry ingredients together and then slowly add to sugar mixture.
6. Blend until well combined.
7. Divide dough in half, place on a large piece of plastic wrap, and flatten each portion to a disk.
8. Refrigerate for at least one hour before rolling.
9. Add flour to surface as needed to keep the dough from sticking and to make the cookie cutter release more easily. Roll to desired thickness, but keep in mind that larger cookies need to be thicker to hold up.  
10. Bake at 350° for 10 minutes. Do not overcook. Let cool completely before frosting.

Coconut Glaze:

• 1/2 cup Coconut Oil
• 1 cup Powdered Sugar
• 1/2 cup Almond Milk (or Cream)
• 1 TBL Light Corn Syrup
• Coloring, optional

1. Melt the coconut oil for 30 seconds or until it becomes liquid, but not hot.
2. Add the powdered sugar and blend with a whisk until dry, and then add the milk a little at a time until desired consistency is reached. 
3. Add the corn syrup, and a coloring, if desired.

Note: If a thinner glaze is desired for a complete covering of the cookie edges, add a little more milk. Allow the cookies to drip off on top of a cooling rack placed over a pan. Otherwise, the consistency as listed is spreadable with a spatula. Alternately, keep it on the thick side and use a piping bag to outline the edges and then fill in the centers with additional glaze.

Coconut Buttercream:

• 1/3 cup Coconut Oil
• 1/2 cup Butter, at room temperature
• 3 1/2 cups Powdered Sugar
• 3 1/2 TBL Almond Milk (or cream/milk)
• 1/2 tsp Almond Extract
• Coloring, optional

1. Slightly soften the coconut oil in the microwave for 15 seconds. Do not let it melt, but allow it to become soft.
2. Using a mixer, whip the coconut oil until smooth.
3. Add butter and blend well, scraping down the sides as needed.
4. Alternate adding the powdered sugar and the milk until desired consistency is reached. 
5. Add the extract and coloring.

Linked to Six Sister's Stuff Saturday Blog Party: