How To Make Samoa Sugar Cookies
These Samoa sugar cookies are soft and chewy goodies topped with caramel frosting. Plus chocolate chips and sweetened coconuts for extra treats.
Serves:
Ingredients
- 2½cupscake flour,scooped and leveled
- 2tspcornstarch
- 1½tspbaking powder
- ½tspsalt
- ½cupunsalted butter,at room temperature
- ¼cupall vegetable shortening,unflavored, at room temperature
- 1cupgranulated sugar
- 1large egg
- 1large egg white
- 2tspvanilla extract
For Caramel Frosting:
- 6tbspsalted butter,at room temperature
- ½cupcaramel sauce
- 3cupspowdered sugar
- ½tspvanilla extract
- 2tbspmilk
For Topping:
- 1cupchocolate chips,preferably ½ milk chocolate and ½ semi sweet
- ¼cupheavy cream
- 1cupcoconut,toasted sweetened, slightly crushed into smaller pieces
Instructions
Cookies:
-
In a mixing bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
-
In the bowl of an electric stand mixer, whip together ½ cup butter, shortening, and granulated sugar on medium-high speed for about 3 to 4 minutes until very pale and fluffy, occasionally scraping down the sides and bottom of the bowl.
-
Mix in egg, then add egg white and vanilla and blend until combined. With the mixer set on low speed, slowly add in dry ingredients and mix just until combined.
-
Cover with plastic wrap and refrigerate for 2 hours. Preheat oven to 375 degrees F during the last 10 minutes of refrigeration.
-
Scoop dough out and shape into balls (about the size of a golf ball, 40 grams each).
-
Place dough ball on a lightly floured surface, sprinkle top lightly with flour, then using something flat and smooth (such as the bottom of a large measuring cup), press and evenly flatten dough to ⅓-inch thick.
-
Transfer flattened dough to parchment paper-lined cookie sheets and repeat the process with the remaining dough.
-
Bake in preheated oven for 8 to 11 minutes. Allow to cool 5 minutes on the baking sheet before transferring to a wire rack to cool.
-
Cool completely then frost with caramel frosting and sprinkle with toasted coconut (and lightly press coconut into frosting).
Frosting:
-
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until pale and fluffy.
-
Mix in caramel sauce and vanilla, then add powdered sugar and whip until fluffy, slowly adding milk 1 teaspoon at a time to reach desired consistency.
Chocolate Drizzle:
-
Add chocolate chips and heavy cream to a small microwave-safe bowl and heat mixture on 50% power in 20-second intervals, stirring after each interval until melted and smooth and stirring well once it’s fully melted, cool slightly.
-
Transfer to a piping bag or resealable bag, cut the tip off the corner, and drizzle over cookies.
-
Allow chocolate to set, then drizzle with remaining caramel sauce. Store in an airtight container.
Nutrition
- Calories: 415.51kcal
- Fat: 17.91g
- Saturated Fat: 10.42g
- Trans Fat: 0.76g
- Monounsaturated Fat: 4.04g
- Polyunsaturated Fat: 1.33g
- Carbohydrates: 61.75g
- Fiber: 1.14g
- Sugar: 39.05g
- Protein: 3.20g
- Cholesterol: 40.72mg
- Sodium: 177.18mg
- Calcium: 59.59mg
- Potassium: 59.13mg
- Iron: 1.79mg
- Vitamin A: 96.76µg
- Vitamin C: 0.27mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!