Pina Colada (Chilled) Sugar Cookies

Make a batch of: Soft Coconut Sugar Cookies

Soft Coconut Sugar Cookies

¾ cup soft butter
⅓  cup vegetable oil
⅓ cup sour cream
1 ¼ cups granulated sugar
1 ¼ cups powdered sugar
2 eggs
1 teaspoon coconut extract
3 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 ½ cups sweetened flaked coconut

Cream butter, oil, sour cream and sugars with an electric mixer on medium-high for 1 minute or until fluffy. Hand stir in eggs and coconut extract; don’t over-mix. Add dry ingredients all at once and mix until fully incorporated. Stir in flaked coconut.  Add 2-3 Tablespoons more flour for high elevation. Scoop out approximately 24+ 2” balls of dough. Gently roll. 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 375 degrees for 10+ min. Remove from the oven and immediately drizzle with Coconut Glaze. Let cool completely. Top with chilled Pina Colada Cream. Refrigerate until serving.  Share!

Coconut Glaze

⅓ cup cream of coconut
2 cups powdered sugar
1 teaspoon coconut extract
Dash of salt

Blend all ingredients in a food processor until smooth.

Pina Colada Cream

½ cup coconut yogurt
1 small package instant vanilla pudding mix
1 20oz. can crushed pineapple
zest of one lime
3/4 cup sweetened flaked coconut
8 oz. thawed Cool Whip

Thoroughly mix pudding mix with yogurt. Stir in pineapple and lime zest. Fold in coconut and Cool Whip. Chill.