Coconut Frosted Chocolate Sugar Cookies

Chocolate Sugar Cookies

1 cup soft butter
½  cup vegetable oil
1 ¼ cups granulated sugar
1 ¼ cups powdered sugar
2 eggs
1 teaspoon vanilla
1 cup cocoa 
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt

Preheat oven to 350 degrees.
Cream butter, oil  and sugars with an electric mixer on medium-high for 1 minute or until well blended. Hand stir in eggs and vanilla; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Scoop out approximately 24+ 2” balls of dough.  For a richer flavor and smoother texture, form cookie dough balls, flatten slightly and refrigerate or freeze until ready to bake. Place on greased or parchment paper on an aluminum cookie sheet.   Bake at 350 degrees for 12+  min. Cool. Frost with Coconut Cream Frosting. Top generously with sweetened flaked coconut. 
Let set. Share!

Coconut Cream Frosting

8 oz. softened cream cheese
¼ cup soft butter
¼ cup cream of coconut (Coco Re’al brand works great)
½ teaspoon vanilla
½ teaspoon coconut extract
2 cups powdered sugar

Mix cream cheese, butter and cream of coconut until smooth. Add vanilla, coconut extract, and powdered sugar. Mix until fluffy. Spoon into a freezer strength Ziploc until ready to use.