So I had the evening off tonight from cooking dinner; my husband picked up something on the way home.( which is always a nice break) The only thing that was lacking was something sweet! So I made a batch of these cookies that I have came up with over much time and I finally got them like I want them!!I am calling them Italian Cream cookies…named after one of my favorite cakes!
I absolutely LOVE Italian cream cake but do not make it a lot due to the extra time. So these cookies are a great substitute if you are craving that same sweet coconut cream deliciousness! They are a lightly crisp cookie on the outside with a soft and chewy coconut pecan center, glazed with buttercream frosting!
Okay..okay..you get the picture… on with the recipe! Let me know what you think of these Italian Cream Cookies!let me know what you think of these below!
Italian Cream Cookies
Ingredients
Cookies
- 1 Stick Butter Softened
- 3/4 C. Sugar
- 2 Large Eggs
- 1 tsp. Vanilla Extract
- 1/4 tsp. Coconut Extract
- 1 1/2 C. All Purpose Flour
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/4 tsp. Cream of Tartar
- 1/8 tsp. Salt
- 1 C. Sweetened Coconut flakes
- 3/4 C. Finely chopped Pecans 1/4 Reserved for topping
Buttercream Glaze
- 1 1/4 C. Powder Sugar
- 1 T. Melted Butter
- 2-3 T. Milk
- 1/4 Tsp Vanilla
Cream cheese glaze
- 2 Oz Cream Cheese
- 1 1/3 C Powder Sugar
- 1-2 T Milk
- 1/4 Tsp Vanilla
Instructions
Cookies
- Mix your flour, baking soda, powder and salt in separate bowl; set aside.
- Using your mixer, mix butter and sugar till light and fluffy. Add in your eggs and both extracts. Lastly, mix in your dry flour mixture; make sure it is well combined.
- Remove from mixer and fold in your coconut and pecans/walnuts. Allow to chill for at least 30 minutes.
- Preheat your oven to 350º
- Using a medium cookie scoop, space about 11/2 inches apart on non stick cookie sheet. Place in the oven and cook for 8-9 minutes. (Mine take about 9 minutes) so just watch till they are a lightly golden cream color.
- Allow to cool for 2 minutes on pan then an additional 2-3 minutes on cooling rack . Glaze with with a buttercream glaze or cream cheese glaze.
Glaze
- For butter cream Glaze; Mix together butter and sugar. Mix in your extract then add 1 T at a time of milk for desired thickness.
- For Cream cheese Glaze; Cream the cream cheese and sugar together until mixed well, add your extract and 1 Tablespoon of milk; you may need one more tablespoon if too thick. Don't overdue it though... you want this to be thick.
Looks delicious!
Thanks, this is one of my husband’s favorite.. maybe he will bring you some! 😁
How much sugar? You did not include it in the ingredients! I am all set to make these, but am at an impasse. They look delicious otherwise.
Kim
The measurement for sugar is 3/4 cup! I apologize for any inconvenience here! Thank you for bringing this to my attention, I will have this fixed right away. Hope you enjoy them!
Thanks for replying. I was rather in a quandary, so I guessed and used 1/2 cup sugar. 3/4 cup would be better, but overall tasty with the glaze. Nice cookie with a good cake like texture. Cheers to a cookie that is different from the rest!
Thanks Kim! I am so sorry to have put you in a predicament. I am glad that they still turned out for you!
I love this recipe by reading it and bought all the ingredients. As of when I’m tying this, about to make it but you list to first mix flour, baking soda and salt in separate bowl. Then you go to the butter and sugar, eggs and extracts. Then I see to mix with the dry flour mixture.
In the list of Ingredients for the Cookies, you also list baking powder and cream of tartar but don’t list in the instructions for the coolies on where to add these ingredients. I’m guessing all are added in the dry mixture.
Thanks for updating your online recipe.
We were married in 1996 and our wedding cake was an Italian Cream Cake, so once I saw these cookies, I had to try them! Wish me luck!
Hi Carol, Thank you for your kind words! I love to hear stories just like yours! Italian cream cake is a favorite of mine for sure! I apologize for the confusion and will have this edited, thank you for bringing this to my attention… and yes, you are correct by adding it with the dry ingredients at the beginning!