Go Back
+ servings
Coconut-Frosted Sugar Cookies with Strawberry Hearts from TheFoodCharlatan.com

Coconut-Frosted Sugar Cookies with Strawberry Hearts

The most perfect Swig-style sugar cookie, with coconut flavored frosting and a strawberry heart on top! These are the perfect sugar cookie for Valentine's Day, or really any day. Who can resist a soft sugar cookie?
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 6 minutes
Servings 30 cookies
Calories 170kcal
Author Karen


For the cookies:

  • 1/2 cup salted butter softened
  • 6 tablespoons vegetable oil
  • 1/2 cup + 2 tablespoons white sugar
  • 6 tablespoons powdered sugar
  • 1 tablespoon vanilla good quality
  • 1 egg
  • 2 & 3/4 cups all-purpose flour spooned and leveled
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tarter
  • 1/2 teaspoon salt
  • 1/4 cup white sugar
  • pinch salt

For the frosting:

  • 4 tablespoons butter softened
  • 1 8-oz package cold cream cheese cut into chunks
  • 1 teaspoon coconut extract
  • 1/4 teaspoon salt
  • 2 cups powdered sugar
  • Strawberries to top with


  • Preheat you oven to 350 F.
  • In a stand mixer or with an electric mixer, beat the butter until smooth and creamy.
  • Add the vegetable oil, white sugar, powdered sugar, vanilla, and egg, and beat until fluffy, at least 2 minutes.
  • Add the flour to the bowl, but don't mix it in. Make a well in the center of the flour and add the baking soda, cream of tarter, and salt. Stir it in with a small spoon, then beat the flour mixture in until just combined. The dough is on the drier side.
  • Using your hands or a cookie scoop, form the dough into balls about 1 1/2 tablespoons each. (Or any size, as long as they are uniform.) Line them up on a cookie sheet (you don't need to grease it).
  • In a shallow bowl, combine the 1/4 cup sugar with a pinch of salt. Get your fingers wet and rub them on the bottom of a glass. Dip the glass into the sugar, then smash each cookie. You want them to be flat, but not so flat that they bake crispy. See photos.
  • Bake in the preheated oven for 6-7 minutes. Take them out when they are not quite brown on the edges, and still a little shiny on top (just a little bit).
  • Let cool for a few minutes, then transfer to a wire rack and cool completely.
  • Meanwhile, make the frosting. Using your stand mixer or electric beaters, beat the softened butter and cream cheese until smooth, at least 1 minute.
  • Add the coconut extract and salt.
  • Add the 2 cups powdered sugar and beat until smooth.
  • Frost each cookie. Top each cookie with a strawberry heart (see photos).


I used 1/3 less fat cream cheese in the frosting, still tastes awesome!


Serving: 1cookie | Calories: 170kcal | Carbohydrates: 24g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 110mg | Potassium: 21mg | Fiber: 1g | Sugar: 15g | Vitamin A: 150IU | Calcium: 4mg | Iron: 1mg