Cajeta (Caramel) Coconut Sugar Cookies Recipe

Yield: ~ 30 2-inch cookies

Ingredients:

Cookies:

• 1 cup unsalted butter (2 sticks), softened

• 1 cup sugar

• 1 ½ tsp vanilla extract

• 1 egg

• 2 ½ cup flour

• ¾ tsp baking powder

• ¾ tsp salt

Toppings:

• Cajeta* (or regular caramel sauce)

• Sweetened Coconut

• Sea salt - Optional

Steps:

1. Cream the butter and sugar. Add the egg and vanilla and beat until well combined.

2. In a separate bowl, whisk together flour, baking powder, and salt.

3. Gradually stir the dry ingredients into the wet ingredients until the dough is smooth and well combined. This will be stiff.

4. Split the dough in half and cover each half with plastic wrap. Flatten into a disk and chill for 2-3 hours. When you take it out of the fridge to work it, you’ll want to use half at a time so that the dough stays chilled.

5. Preheat the oven to 350℉ and line baking sheets with parchment paper.

6. Take out one half of the dough and allow it to warm for a minute or two. This will make it easier to roll without cracking.

7. Dust counter with flour and roll the dough out to ¼ in. thick. Cut out shapes and use a spatula (if necessary) to transfer the dough to the baking sheets. Leave about 1 inch between cookies.

8. Bake between 8-10 minutes, until the edges just begin to turn golden brown. If your oven has a cold spot, consider rotating the cookies halfway through baking time to get an even color.

9. As soon as the cookies come out of the open, put a dollop of cajeta on top and allow it to melt over top the cookie. Then sprinkle toasted coconut (and some extra fresh coconut) on top. If you don’t want coconut, add cajeta and a crack of seasalt!

10. Enjoy.

If the dough gets too warm and the butter starts melting, just put it back into the fridge and work with the other half, or let it chill again and continue.

Toasting the Coconut:

Spread the coconut onto a lined baking sheet. Place in the oven at 325 (or when cookies are baking, but watch it closely!) for 8-10 minutes, stirring the coconut halfway. Remove from the oven when golden brown, but not burnt.

Our Cajeta Coconut cookies were inspired by Bones Coffee’s Jingle Bones, so naturally these pair amazingly with a hot cup of coffee. 

Cheers,

Mrs. Brew

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*Cajeta is a caramel sauce made from goat’s milk. Any caramel sauce you want to use or have access to will work just fine.

Extra cookie dough?

Wrap it back up and put it in the freezer for another time! Double the cookies, half the work. Use within three months. (Who can wait longer than that, anyways?)