coquito frosted sugar cookies

Coquito Glazed Sugar Cookies

This is the fourth holiday season that I’ve gotten to spend in Puerto Rico… which means there have been numerous opportunities for me to indulge in all of the traditional local holiday foods and drinks from lechon asado, to pasteles to the holiday drink of choice – coquito. Coquito is kind of like Puerto Rican eggnog – sweet, creamy and utterly addictive. It traditionally made from pitorro (local moonshine), coconut cream, like the bar staple Coco Lopez, sweetened condensed milk, cinnamon, nutmeg and cloves. It’s sweet, spiced and uber delicious. While I’ve had my fair share of pitorro-based coquitos, it’s not uncommon to see ones made with local rum as well which is the route I chose to take. This recipe is my ode to Puerto Rican holiday traditions. The frosting on these sugar cookies is filled with all of the flavors of coquito. I hope you guys enjoy these holiday cookies as much as we did!

Coquito Frosted Sugar Cookie Mise en Place
Coquito Frosted Sugar Cookie mise en place!

*This post is sponsored by Pillsbury. All content and opinions shared are my own.

A Recipe, by Amanda
Coquito Frosted Sugar Cookies

1 (16.5oz) package Pillsbury Sugar Cookie Dough

For the Coquito Frosting:
8oz cream cheese, at room temperature
2 tbsp coconut cream (not coconut milk)
2 tbsp sweetened condensed milk
1 1/2 tbsp dark rum (not spiced)
1/8 tsp salt
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg, plus extra for garnishing
1/4 tsp ground clove
1 1/2 cups powdered sugar, sifted

Bake sugar cookies according to package, then let cool for 30 minutes before frosting.

While the cookies are baking, make the frosting.

In a mixing bowl, beat the cream cheese until smooth and fluffy. Add coconut cream then beat until incorporated. Add sweetened condensed milk and rum then beat until incorporated. Add remaining ingredients and continue beating until completely smooth and incorporated.

Once the cookies have cooled, frost the top of each cookie with about 1 1/2 tbsp of the Coquito frosting. Grate fresh nutmeg over the tops of each frosted cookie. Store in a single layer in an air-tight container, chilled for up to about 5 or 6 days.

Prep time: 5 minutes
Cook time: 10-12 minutes
Inactive time: 30 minutes

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