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If there’s one thing that reminds me of the cherished family traditionas more than anything, it’s my mom’s coquito recipe. Puerto Rican coquito is a tropical, coco-nutty version of eggnog. The coconut milk-based drink is flavored with traditional Caribbean flavors like cinnamon, nutmeg, and rum (can you say delish?!)
For Puerto Ricans, coquito is as ubiquitous to the holiday season as pumpkin pie is to Thanksgiving! In a nod to my love for coquito, I decided to take the traditional flavors in this festive drink, and transform them into a cookie! These soft and chewy coquito cookies are flavored with cinnamon, rum extract, and nutmeg, and then topped with a luscious rum and cinnamon icing made with coconut milk. Y’all, I don’t even like cookies, and I’ve had 4 of these coquito cookies already. Send help!
In my opinion, a sugar cookie must have a nice, crunchy edge, with a soft, chewy center. There is just no other way to do it! My secret for the perfect sugar cookie? Karo® Corn Syrup! Yup, you heard that right. Corn syrup is the KEY to perfect, tender, chewy cookies. In my cookie recipes, I only use Karo® Corn Syrup. Did you know they’re the leading corn syrup brand? I trust them because they have over 100 years of quality, My grandmother, mom and I all use Karo to whip up deliciously chewy cookies.
When most people think of using corn syrup in their recipes, they think of the holiday season, when we are making traditional pecan pie. Karo is a also staple of Southern cuisine, where it is used often in baked goods and as a yummy, sweet topping for pancakes. But Karo is also the perfect ingredient that makes cookies chewier on the outside and still soft in the middle! There are lots of different recipes out there that claim to make make chewy cookies, but only Karo is the foolproof solution. It’s my secret ingredient for these deliciously chewy coquito cookies.
With every bottle of Karo, I open tradition and inspiration. From irresistible classic pecan pie to perfectly chewy chocolate chip cookies, my recipes are simply better when made with Karo. So, whatever it is I’m baking or making, I use Karo to make yummy treats that celebrate all of life’s sweetness.
For more delish cookies recipe inspo, visit Karo’s cookie and bar recipe page!
Coquito (Puerto Rican Eggnog) Cookies
- 1/2 cup unsalted butter, room temperature 2 sticks
- 1/4 cup Karo® Light Corn Syrup
- 1/2 cup white granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp rum extract
- 2 cups all purpose flour
- 1/2 tsp kosher salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp ground cinnamon or more if you wish
- pinch nutmeg optional
- 1/2 tsp rum extract
- 2 tbsp coconut milk full fat
- 1 cup powdered sugar
- 1/4 tsp ground cinnamon
- 1/2 cup toasted coconut flakes
In a bowl, combine the butter, corn syrup, and granulated sugar using a stand mixer or handheld mixer until they're light and fluffy.
Add egg, vanilla and rum extract. Mix until well combined. Add flour, salt, baking powder, baking soda, cinnamon and nutmeg (if using). Mix until just combined. You should get a soft dough consistency.
Using a rolling pin, roll out the dough onto a piece of parchment paper to about 1/4″ thickness.
Place the rolled out dough on a baking sheet then press another piece of parchment paper on top. Transfer the rolled out dough to the refrigerator for 1 hour (or 10 minutes in the freezer). Doing this will prevent the cookies from spreading while baking. Do not skip this step.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
Remove the dough from the refrigerator. Using a round cookie cutter, make the cookie rounds. Transfer to the baking sheet. Re-roll the remaining dough and continue cutting until the entire dough is used. The cookies won't spread, so you can fit about 8-9 per baking sheet.
Bake for 11-14 minutes, depending on your oven. Remove from the oven and cool on a baking rack for 15 minutes before icing. The tops of the cookie should be smooth and the edges crispy and very lightly browned.
To make the coquito icing, mix together powdered sugar, coconut milk, rum extract and cinnamon in a bowl. The icing should be smooth and not too thick.
Dip each cookie into the icing, allowing excess to drip off, then place on a cooling rack. Sprinkle with shredded toasted coconut (see recipes notes). Allow the icing to set for 10 minutes before serving. Enjoy!
You can toast your coconut flakes in the microwave! Start by spreading about ½ cup of shredded coconut on a microwave-safe plate. Microwave the coconut in 30 second increments; stirring each time. Continue cooking and stirring in 30 second increments until the coconut reaches the desired level of toastiness.