Pistachio Coconut Amish Sugar Cookies

Soft, puffy, melt-in-your-mouth sugar cookies, crammed with pistachios and coconut flavor, and generously iced with coconut frosting, these Pistachio Coconut Amish Sugar Cookies are a fabulous, flavorful cookie! A batch of these Pistachio Coconut Amish Sugar Cookies feeds a crowd too!

Course Cookies

Keyword amish cookies, amish sugar cookies, pistachio coconut amish sugar cookies, pistachio coconut cookies

Prep Time 40 minutes

Cook Time 1 hour

Total Time 1 hour 40 minutes

Servings 48

Author Sarah

Ingredients

For cookies:

1 cup butter softened
1 cup vegetable or canola oil
1 cup granulated sugar
1 cup powdered sugar
2 large eggs
1 tsp. vanilla extract
2 tsp. coconut extract
4 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
2 1/3 cups chopped pistachios divided

For topping:

4 tbsp. butter melted
1 tsp. coconut extract
1 tsp. vanilla extract
1/4 cup milk
4 cups powdered sugar
1 cup toasted coconut

Instructions

For cookies:

In a large mixing bowl, beat the butter, oil, and sugars until combined.
Beat in eggs and extracts.
In a large bowl, whisk together flour, baking soda, and cream of tartar.
In two additions, add flour mixture to the butter mixture, beating until just combined after each addition. Do not overmix!
Stir in 2 cups chopped pistachios. Again, do not overmix.
Line baking sheets with parchment paper or silicone baking mats.
Drop dough by rounded teaspoonfuls onto baking sheets.
Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
Remove to wire racks to cool completely.

For topping:

In a medium mixing bowl, combine melted butter, extracts, milk, and powdered sugar until smooth. Add additional powdered sugar, if needed, to achieve desired consistency. Thick, but spreadable, and won't run off the cookie.
Because this icing contains melted butter, it "sets". If you find that it's starting to get too thick while you're icing the cookies, you can pop it in the microwave for 5-6 seconds. That's it -- only a few seconds will thin it back out.
Ice cookies, and immediately sprinkle with toasted coconut and remaining pistachios.
Allow to set.
Store cookies in airtight containers in a cool, dry place. Stack cookies with parchment paper or foil in-between layers. Cookies will keep for about a week.

Notes

These are good for at least a week, but best within the first 3 days. After 3 days, they get crumbly and a bit on the drier side - still a delicious cookie though.

These freeze really well! Iced or plain, they freeze beautifully.