Phenomenal Phoods

Cut Out Sugar Cookies with White Chocolate Buttercream and Coconut

Ingredients:

For the sugar cookies

• 1 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 teaspoon almond extract
• 2 1/2 cups flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt

For the white chocolate buttercream

• 1/2 cup butter, softened
• 3 ounces white chocolate, melted
• 2 cups powdered sugar
• 1 teaspoon vanilla
• 1-2 tablespoons milk
• 1 1/2 cup sweetened, shredded coconut (option to use unsweetened coconut)

Instructions:

For the sugar cookies

1. Use a mixer to cream the butter and sugar until smooth and fluffy.
2. Add the egg and almond extract, mixing just until combined.
3. Add the dry ingredients, mixing just until combined.
4. Form the dough into a large disc, wrap in plastic and chill in the fridge for 1 hour or more before rolling out.
5. When ready, line baking sheets with parchment paper and preheat the oven to 375 degrees F.
6. Roll the dough out to about 1/4 inch on a lightly floured surface and cut out whatever shapes you like with cookie cutters.
7. Place cookies on prepared cookie sheets and chill in the fridge or freezer for 5-10 minutes before baking. This will prevent the butter from spreading and ensure that the sugar cookies hold their shape.
8. Bake at 375 degrees F. for 8-10 minutes or until the edges are just starting to brown. Let cool completely before frosting.

For the white chocolate buttercream

1. Combine all ingredients except the coconut with a mixer until smooth. Add additional milk or powdered sugar as needed to reach a spreadable and not runny consistency.
2. Spread frosting on cooled cookies and top with shredded coconut.