Italian Cream Cookies
This Cookie is the taste of an Italian Cream Cake all inside one soft and Chewy Cookie!
Servings: 2 Dozen
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 350ยบ
- 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.
Notes
Need a medium cookie scoop? Try this one from amazon.