She Strengthens

Sweet Surprises: Cinnamon Date Coconut Sugar Cookies

Are you tired of the same old sugar cookie recipe? Look no further! This innovative twist adds a delightful combination of cinnamon, sweet dates, and tropical coconut to create a truly unique treat.

Customization Options

Not a fan of coconut-date? No problem! Try our other variations, such as Mexican chocolate, Meyer lemon and black pepper, or classic sugar cookies.

Preparation Tips

Before you begin, make sure to finely chop the dates in a food processor. Simply quarter them, then pulse until they reach a fine consistency, about 30-40 pulses. You can also freeze the dough logs for up to a month; just wrap them tightly in aluminum foil and thaw overnight in the refrigerator.

The Recipe

Yield: About 48 cookies
Difficulty: Easy
Total Time: 40 minutes, plus 2 hours chilling time

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon fine salt
• 8 tablespoons unsalted butter (1 stick), at room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg, at room temperature
• 1/2 teaspoon vanilla extract
• 8 ounces pitted dried dates, finely chopped (about 1 1/3 cups)
• 1/2 cup sweetened flaked coconut

Instructions:

Mixing the Magic

Whisk together the flour, baking powder, cinnamon, and salt in a medium bowl to break up any lumps. Set aside.

In a separate bowl, cream together the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla, beating until just combined.

Bringing it All Together

Gradually add the flour mixture to the wet ingredients, mixing until just incorporated. Fold in the chopped dates and coconut until well combined.

Chilling and Baking

Divide the dough into two portions, shape into logs, and wrap tightly in plastic wrap. Refrigerate until firm, at least 2 hours or up to 3 days.

When ready to bake, preheat the oven to 350°F and arrange the racks to divide the oven into thirds. Slice the dough into 1/4-inch thick rounds, placing them about 1/2 inch apart on two baking sheets.

Bake for 6 minutes, then rotate the sheets and bake for an additional 6-7 minutes, or until the edges are firm and the tops are soft. Let cool on wire racks, then transfer to a wire rack to cool completely.

Repeat with the remaining dough, using the same baking sheets after they have cooled completely.