Italian Cream Cake Cookies Recipe

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Italian Cream Cake Cookies

These Italian Cream Cake cookies have a melt-in-your-mouth shortbread base rolled in toasted pecans and coconut and topped with cream cheese frosting. With an easy recipe and simple ingredients, these cookies might even be better than an actual Italian cream cake.

Italian Cream Cake Cookies Recipe
Italian Cream Cake Cookies Recipe
Italian Cream Cake Cookies Recipe

Recipe Q&A

What is Italian cream cake made of?

Italian cream cake is traditionally made with airy layers of vanilla cake with coconut and pecans baked in and frosted with cream cheese frosting.

Can cream cheese frosting sit out overnight?

It’s always best to refrigerate cream cheese frosting and then let it come to room temperature for serving. However, you can get away with leaving it at room temperature for 6-7 hours if needed. 

Should you toast pecans before baking?

Toasting pecans before baking with them brings out a nutty, aromatic flavor that enhances most baked goods. In this cookie recipe, however, I did not toast them beforehand. Since I rolled the dough in the chopped pecans (rather than mixing them into the dough),  the pecans toasted while the cookies baked.

Italian Cream Cake Cookies Recipe

Italian Cream Cake Cookies Recipe

Yield: 4 dozen
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

These Italian Cream Cake cookies have a melt-in-your-mouth shortbread base rolled in toasted pecans and coconut and topped with cream cheese frosting. With an easy recipe and simple ingredients, these cookies might even be better than an actual Italian cream cake.

Ingredients

  • Italian Cream Cake Cookies
  • 1 1/2 cups unsalted butter, softened
  • 3/4 cup Dixie Crystals Confectioners Powdered Sugar
  • 2 1/4 cups all-purpose flour*
  • 3/4 cup cornstarch
  • 1 cup pecans, chopped
  • 1 cup sweetened flaked coconut
  • Frosting
  • 8 ounces cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 3 1/2 cups Dixie Crystals Confectioners Powdered Sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 300ºF. 
  2. Mix the pecans and the coconut together in a small bowl and set aside.
  3. Using an electric mixer, beat together the butter and sugar until light and fluffy.
  4. In a separate bowl, sift together the flour and cornstarch. In three
    additions, gradually mix the dry ingredients into the butter and sugar
    mixture. If needed, use a wooden spoon or your hands to press the
    mixture together.
  5. Scoop dough by the tablespoon and roll into a ball with palms. Press the
    dough into the pecan and coconut mixture to coat the whole ball (you may
    need to reshape the dough into a ball).
  6. Place on an ungreased baking sheet, leaving 1” between each cookie. Create an indentation with a thumb or spoon.
  7. Bake for 20 minutes. Let cool completely before filling.
  8. Use an electric mixer to beat together the cream cheese and the butter.
  9. Gradually mix in the powdered sugar and vanilla. Mix until smooth. If needed, add
    a tablespoon or two of milk until the frosting is the desired
    consistency.
  10. Spoon or pipe the frosting into the center of each cookie.

More Recipes with Coconut

I hope you’ll enjoy these Italian cream cake cookies today!

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