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Whip It Up: Maple Glazed Coconut Sugar Cookies

Cookie party time! BUBBLE's friend and pastry chef, Katy Peetz, whipped up a gluten-free and vegan holiday coconut sugar cookies that could satisfy even your non-vegan friends and family. So blast your favorite holiday playlist and start an assembly line of these easy-to-make treats that also makes for the most perfect homemade gifts for your loved ones.

YIELD:  24 (2 ¾-inch) cookies

INGREDIENTS:

Cookie Ingredients:

Bourbon Barrel Aged Maple Glaze Ingredients:

WHIP IT UP:

Cookie Directions

  1. Preheat oven 350°F. In a large bowl, whisk together both flours, baking soda, and salt.

  2. In a separate large bowl, use a hand mixer to blend sugar and butter until creamy and add vanilla. (If you don’t have a mixer use a wooden spoon and some muscle!)

  3. Add flour mixture to butter-sugar mixture and blend until combined-- it will look crumbly. Add milk mixture and blend until smooth.
  4. Divide dough in half. Shape each half into a disk then wrap in parchment and chill until slightly firm, 15 minutes.

  5. Working with one disk at a time, flour bottom parchment sheet (so dough doesn’t stick). Roll dough between parchment sheets until ¼” thick. Remove top sheet, punch out cookie dough shapes and transfer to a parchment-lined cookie sheet, spacing evenly apart.

  6. Bake 8-10 minutes or until edges are lightly browned. Let cool completely before glazing.

Maple Glaze Directions

  1. Stir together all ingredients until thick and smooth. Drop a spoonful of maple glaze onto center of cookie then spread with an offset spatula. Sprinkle cacao nibs and rose petals to garnish.

* Glaze note! Keep in a warm spot until ready to use. If glaze cools and thickens too much, heat in  microwave 5-7 seconds.

 

Contributor: Katy Peetz, Chef and Founder of Keetz


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