My Cookie Secret
I have a secret for soft cookies. It’s a little cream cheese. Just two tablespoons! It makes the dough so tender. It also adds a tiny tang. Doesn’t that sound nice?
I learned this from my friend Marie. She brought them to a holiday party. Everyone asked for her recipe. She just winked and said “magic.” I still laugh at that. Now you know the magic too.
Why We Grind the Sugar
This recipe uses coconut sugar. It has a lovely caramel taste. But it can be a bit gritty. So we grind it into powder first. This makes the cookies smooth.
This step matters. It changes the feel of your cookie. A smooth dough makes a happy cookie. Your teeth will thank you. Have you ever baked with coconut sugar before?
The Funny Oven Trick
Here is my favorite part. You bake the cookies for five minutes. Then you take the pan out. You rap it flat against the oven door! It makes a little thump.
This flattens the puffed cookies. It makes them just right. *Fun fact: This trick is called “pan banging.” It gives the edges a nice crinkle.* It always makes me smile. It feels like a little kitchen dance.
Making Them Yours
The glaze is simple. It’s just coconut sugar and cream cheese again. You can drizzle it. Or you can dip the cookies. Let your heart decide.
This is where you play. Add a sprinkle of cinnamon. Or a tiny bit of orange zest. What flavor would you add to yours? Making food your own matters. It turns a recipe into a memory.
A Lighter Little Treat
These cookies feel lighter. The coconut sugar is less sweet than white sugar. Your tummy might feel happier after. That matters to me.
You can enjoy two without a sugar rush. They are perfect with a cup of tea. I love them on a quiet afternoon. What is your favorite cookie to have with tea or milk? Share your thoughts with me.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Coconut Sugar (for cookies) | ⅓ cup plus ¼ cup (2⅔ oz / 75g) | Ground fine in a spice grinder. |
| All-Purpose Flour | 2½ cups (12½ oz / 354g) | |
| Salt (for cookies) | â…› teaspoon | |
| Unsalted Butter | 16 tablespoons, cut into 16 pieces | Softened. |
| Cream Cheese (for cookies) | 2 tablespoons | Softened. |
| Vanilla Extract | 2 teaspoons | |
| Coconut Sugar (for glaze) | ½ cup plus 2 tablespoons (3 oz / 85g) | Ground fine in a spice grinder. |
| Cornstarch | 4 teaspoons | |
| Cream Cheese (for glaze) | 2 tablespoons | Softened. |
| Milk | 1–2 tablespoons | Added as needed for consistency. |
| Salt (for glaze) | â…› teaspoon |
My Lighter Holiday Sugar Cookies
Hello, my dear! Come sit at the counter. I’m making my holiday sugar cookies. These are a little different. They use coconut sugar. It gives them a warm, cozy taste. It reminds me of caramel. Doesn’t that smell amazing? The dough comes together with a bit of cream cheese. It makes them so tender. I’ve been making these for years. My grandkids love them. They never guess my little secret ingredient!
Now, let’s get our hands dusty with flour. I’ll walk you through it. It’s like a little dance in the kitchen. Just follow my steps. We’ll have beautiful cookies in no time. I still laugh at that time I forgot the vanilla. The cookies were so plain! So let’s pay attention, together.
Step 1: First, we need to make the sugar powdery. Grind the coconut sugar in a spice grinder. Do this in two little batches. It should look like fine sand. Then, mix that sugar with your flour and salt. Use a low speed on your mixer. Now, add the butter, one little piece at a time. Mix until you see tiny butter bits. Finally, add the soft cream cheese and vanilla. Mix just until big clumps form. (Hard-learned tip: If your butter is too soft, the dough will be greasy. Cool it down for a few minutes if needed!) Step 2: Dump the dough onto your clean counter. Gently knead it into one big ball. Then, split it right in half. Shape each half into a flat, round disk. Wrap them up tight in plastic. They need a nice nap in the fridge. Let them chill for at least 30 minutes. This makes the dough easy to roll later. You can even make the dough days ahead. I love getting a head start. Step 3: Time to roll! Heat your oven to 375 degrees. Take out one dough disk. Roll it between two sheets of parchment paper. Roll it nice and thin, about an eighth of an inch. Then, slide the whole thing onto a baking sheet. Put it back in the fridge for 20 minutes. This second chill is the magic trick. It keeps your cookie shapes sharp. Why do we chill the dough twice? Share below! Step 4: Now for the fun part! Line your baking sheets. Take your chilled dough from the fridge. Peel off the top parchment paper. Use your favorite cookie cutters. Press them right into the firm dough. Leave a little space between each cookie on the sheet. You can gather the scraps and roll them out again. But only do this once. The dough gets tougher after that. Step 5: Bake one sheet at a time. Bake for about 5 minutes. They will look puffy. Here’s the funny part. Take the pan out. Hold it firmly with both hands. Gently bang the pan flat against the open oven door. Do this 3 to 5 times. You’ll see the cookies flatten. It makes them nice and even. Put them back in to finish baking. They’re done when the edges are light gold. Let them cool completely. Step 6: Let’s make the shiny glaze! Grind more coconut sugar into powder. Whisk it with cornstarch. In another bowl, mix the cream cheese, a tablespoon of milk, and salt. Now, whisk the sugar mix into the cream cheese. Add more milk if it’s too thick. You want it to drizzle nicely. Drizzle it over your cooled cookies. Let the glaze set for a good, long time. I know it’s hard to wait! Cook Time: 20–25 minutes baking, plus 6+ hours for glaze to setTotal Time: About 8 hours (with chilling and setting)
Yield: About 2 dozen cookies, depending on cutter size
Category: Dessert, Cookies, Holiday
Three Fun Twists to Try
These cookies are a wonderful blank canvas. You can dress them up so easily. Here are a few of my favorite ideas. They make the cookies feel new every year. My grandson always asks for the citrus ones.
Citrus Sparkle: Add a teaspoon of lemon or orange zest to the dough. It’s so fresh and bright!Spiced Sugar: Mix a pinch of cinnamon or nutmeg into the glaze. It smells like the holidays.
Berry Drizzle: Stir a mashed raspberry into the glaze. It makes a pretty pink color and a fruity taste. Which one would you try first? Comment below!
Serving Them Up with Style
I love to make a cookie platter for guests. Arrange them on a big wooden board. Add some clementines and walnuts for a pretty look. You could also crumble one over a bowl of vanilla ice cream. That’s a real treat on a cold night.
For drinks, a cup of hot spiced apple cider is perfect. The spices dance with the caramel sugar. For the grown-ups, a small glass of sweet sherry is lovely. It sips like a dessert all by itself. Which would you choose tonight?
Keeping Your Cookies Happy and Fresh
These cookies keep beautifully. Let the glaze set fully first. Then store them in a single layer. Use a container with a tight lid. They will stay perfect for five days.
You can freeze the unglazed dough disks for a month. Thaw them in the fridge overnight. You can also freeze the baked cookies. I once forgot a batch in my freezer for weeks. They tasted just-baked when I found them!
Batch cooking saves holiday stress. Make the dough days ahead. Bake when you have time. This matters because holidays are for people, not panic. Have you ever tried storing cookies this way? Share below!
Cookie Troubles? Here Are Easy Fixes
Is your dough too sticky? Chill it longer. A firm dough is much easier to roll. I remember when my dough stuck to everything. An extra 20 minutes in the fridge fixed it.
Do your cookies spread too much? Make sure your oven is hot enough. Also, do not skip the pan-rapping step. This flattens them just right. It gives you a lovely, even shape.
Is your glaze too thick? Add the second tablespoon of milk slowly. A thin drizzle looks so pretty. Getting these details right builds your confidence. It also makes your treats taste even better. Which of these problems have you run into before?
Your Quick Cookie Questions, Answered
Q: Can I make these gluten-free? A: Try a 1-to-1 gluten-free flour blend. The texture may be a bit more delicate.
Q: How far ahead can I make them? A: The dough lasts 3 days in the fridge. Glazed cookies keep for 5 days at room temperature.
Q: What can I use instead of coconut sugar? A: Light brown sugar works well. *Fun fact: Coconut sugar comes from flower buds!*
Q: Can I double the recipe? A: Yes, but mix it in two separate batches. This ensures everything blends evenly.
Q: Any extra tips? A: Let kids decorate with sprinkles right after glazing. It is a wonderful family activity. Which tip will you try first?
From My Kitchen to Yours
I hope you love making these cookies. Baking is about sharing joy and sweetness. I would love to hear about your baking day.
Tell me about your favorite cookie cutter shape. Did your family enjoy them? Your stories make my day brighter. Have you tried this recipe? Share your experience in the comments.
Happy cooking!
—Grace Ellington
Lighter Holiday Sugar Cookies
Description
A lighter take on classic holiday cut-out cookies, made with coconut sugar and a tangy cream cheese glaze.
Ingredients
Cookies:
Glaze:
Instructions
- For the cookies: Working in 2 batches, grind coconut sugar in spice grinder until fine and powdery, about 1 minute. Using stand mixer fitted with paddle, mix ground sugar, flour, and salt together on low speed until combined, about 1 minute. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add cream cheese and vanilla and mix until dough just begins to form large clumps, about 30 seconds.
- Transfer dough to clean counter, knead until dough forms cohesive mass, then divide into 2 equal pieces. Shape each piece into 4-inch disk, then wrap in plastic wrap and refrigerate until firm, at least 30 minutes or up to 3 days.
- Adjust oven rack to middle position and heat oven to 375 degrees. Working with 1 piece of dough at a time, roll â…› inch thick between 2 sheets of parchment paper. Slide dough, still between parchment, onto baking sheet and refrigerate until firm, about 20 minutes.
- Line 2 baking sheets with parchment. Working with 1 sheet of dough at a time, remove top sheet of parchment and cut dough as desired using cookie cutters; space ¾ inch apart on prepared sheets. (Dough scraps can be patted together, chilled, and rerolled once.)
- Bake cookies, 1 sheet at a time, until lightly puffed but still underdone, about 5 minutes. Remove partially baked cookies from oven and, holding sheet firmly with both hands, rap pan flat against open oven door 3 to 5 times until puffed cookies flatten. Rotate pan, return cookies to oven, and continue to bake until light golden brown around edges, 4 to 6 minutes longer. Let cookies cool completely on sheet.
- For the glaze: Working in 2 batches, grind coconut sugar in spice grinder until fine and powdery, about 1 minute. Whisk ground sugar and cornstarch together in small bowl. In separate bowl, whisk cream cheese, 1 tablespoon milk, and salt together until smooth. Whisk in coconut sugar mixture until smooth, adding remaining 1 tablespoon milk as needed until glaze is thin enough to drizzle. Drizzle or decorate each cookie with glaze as desired. Let glaze set for at least 6 hours before serving.
Notes
- Ensure butter and cream cheese are properly softened for a smooth dough. The rapping technique is key for flat, crisp cookies. Glaze setting time is crucial for a clean finish.