Italian Cream Cake Cookies Recipe posted by Staff Writer Pin Share Tweet Email Jump to Recipe 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. 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 adding to Italian cream cake cookies? 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. Continue to Content 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. Print 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 Preheat oven to 300ºF. Mix the pecans and the coconut together in a small bowl and set aside.Using an electric mixer, beat together the butter and sugar until light and fluffy.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.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).Place on an ungreased baking sheet, leaving 1” between each cookie. Create an indentation with a thumb or spoon.Bake for 20 minutes. Let cool completely before filling.Use an electric mixer to beat together the cream cheese and the butter.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.Spoon or pipe the frosting into the center of each cookie. More Recipes with Coconut Coconut Cake Continue Reading Coconut Cream Pie Continue Reading Coconut Cream Cupcakes Continue Reading 100+ Coconut Dessert Recipes Continue Reading French Coconut Pie & Keat's Eats Continue Reading Toasted Coconut & Toffee Chocolate Chip Cookies Continue Reading Homemade Coconut Cream Filled Eggs Continue Reading Caramel & Coconut Blondies Continue Reading Chocolate Coconut Almond Easter Egg Nests Continue Reading
