Did I say we were taking a break from desserts for two? Who let me say that? What’s wrong with you guys? You know I can’t keep my mind away from sweets! I do have more fun dinner for two recipes to share with you this month, but I didn’t think you would mind if I popped in and share the most perfect, soft, chewy sugar cookie first.
So, coconut sugar. I kept hearing about it because of a diet fad (youknowtheone), and I wrote it off. It certainly sounded delicious (who doesn’t love coconut flavored everything?), but I didn’t want to take the risk that it would be difficult to work with in the kitchen. Well, then my sweet friend Marnely sent me a bag, and it sat in my pantry for a few weeks. One morning, I was out of honey for my chai latte, and I substituted coconut sugar. I was completely enveloped by its warm, nutty, almost spicy flavor. I suddenly didn’t care that it was a trendy, new sugar alternative. All I cared about was eating more and more!
Coconut sugar makes these cookies taste like they have a lot more goin’ on than they really do: they’re really just a plain sugar cookie. What coconut sugar brings to the party is a molasses-y, spicy flavor. So much flavor for such little work! A spice cookie without spice!
I served these at a cocktail party this weekend, and while I normally apologize for desserts that contain natural sweeteners and other healthy ingredients, I did not apologize for these. They’re soft and chewy and everything you could want in a Friday night cookie. They’re so good that my husband got out of bed Saturday morning and made another batch all by himself. I have never in my life seen my husband bake a dessert in my kitchen. EVER. That’s how good these are. Amen.
- 6 tablespoons room temperature butter
- 1/2 cup + 2 tablespoons coconut sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- Preheat the oven to 375, and line a baking sheet with parchment paper.
- In a medium bowl, beat together the butter, coconut sugar, egg, and vanilla.
- Sprinkle the flour, baking soda and salt on top, and beat until combined.
- Scoop generous tablespoonfuls of the dough onto the prepared baking sheet, and bake for 8-10 minutes, or until the tops of the cookies look dry.
- Let cool on the pan for 1 minute, then move to a cooling rack to cool completely.
- Serve immediately, or keep covered in a storage container so that they stay soft.