Description
Festive holiday sugar cookies packed with chewy orange slice candies, toasted coconut, and pecans, finished with a sweet vanilla glaze.
Ingrédients
Scale
- 1 cup (2 sticks) unsalted butter, room temperature
- ¾ cup vegetable oil
- 1¼ cups granulated sugar
- ¾ cup powdered sugar
- 2 tbsp water
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- ¼ tsp almond extract
- 5½ cups all-purpose flour, spooned and leveled
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp cream of tartar
- 1 tsp kosher salt
- 8 oz orange slice candies, finely chopped into small pieces
- 1 cup toasted sweetened coconut flakes
- 1 cup toasted pecans, chopped
- ½ cup granulated sugar, for pressing the cookies
- 4 cups powdered sugar, sifted
- 3–4 tbsp light corn syrup
- 1 tsp pure vanilla extract
- Pinch of salt
- 4 tbsp water, adjusted to desired consistency
Instructions
- Preheat the oven to 350°F (175°C) and line three large baking sheets with parchment paper or silicone baking mats.
- Beat the softened butter, vegetable oil, granulated sugar, and powdered sugar together for 2–3 minutes on medium speed until smooth and fluffy.
- Beat in the water, eggs, vanilla extract, and almond extract until well combined and smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cream of tartar, and kosher salt.
- Gradually add the dry ingredients to the wet mixture on low speed. Fold in the chopped orange slice candies, toasted coconut, and toasted pecans until evenly distributed.
- Scoop 2-tablespoon portions of dough and roll into balls. Roll the balls in the extra granulated sugar and flatten slightly on the prepared baking sheets using the bottom of a flat glass.
- Bake for 10–12 minutes at 350°F until the edges are set. Cool completely on wire racks.
- Whisk together the powdered sugar, light corn syrup, vanilla extract, salt, and water until smooth, adjusting the water as needed for the desired consistency.
- Dip or drizzle the glaze over the cooled cookies and allow the glaze to set for 15 minutes before serving.
Notes
Toast the coconut and pecans before adding them to the dough for extra flavor. Allow the cookies to cool completely before glazing so the glaze sets beautifully.
- Temps de préparation: 20 minutes
- Temps de cuisson: 12 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
Nutrition
- Portion: 1 cookie
- Calories: 190
- Sucre: 17g
- Sodium: 90mg
- Graisse: 9g
- Graisse saturée: 3g
- Graisses insaturées: 5g
- Gras trans: 0g
- Glucides: 26g
- Fibres: 1g
- Protéine: 2g
- Cholestérol: 15mg