How sweet it is! Madhava Natural Sweeteners, a leading producer of all-natural, sustainable sweeteners, expanded its popular line of pure, unrefined sweeteners with the addition of Organic Coconut Sugar. Yes, coconut sugar!
The USDA certified organic sugar is unrefined so it retains the naturally occurring vitamins and minerals including magnesium, potassium, zinc, iron, B vitamins and amino acids. This all-purpose sweetener has a mild and sweet flavor; it’s gluten-free, vegan, kosher and Non-GMO Project verified. It’s available in bags and shakers, perfect for adding to hot and cold beverages, for baking, or mixing into yogurt and smoothies. Coconut sugar is available in two flavors: Original, which has a caramelized maple flavor that is ideal for replacing brown sugar in recipes; and Blonde, which is an easy substitute for granulated white sugar.
And what better way to enjoy this new sweet treasure than in an extra special sugar cookie?
Coconut Sugar Cookies
1 cup unsalted butter, softened
1 cup Madhava Organic Blonde Coconut Sugar
1 Tbs milk
1 tsp vanilla
3 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
Using an electric mixer, cream butter and Madhava Organic Blonde Coconut Sugar in a mixing bowl until light and fluffy. Blend in egg, milk and vanilla.
In a separate bowl, sift together flour, baking powder and salt. On low speed, slowly add dry ingredients to creamed mixture until blended.
Place two large sheets of plastic wrap (each about 20 inches long) on a flat, damp surface. Divide dough between sheets of plastic. Pat each mound of dough into an oval about ½-inch thick. Cover each dough oval with another large sheet of plastic. Roll dough between plastic to 1/8-inch thickness. If needed, lift top sheet of plastic and return to top of dough a few times while rolling to allow dough to flatten easier. Place plastic-wrapped dough sheets on a baking sheet and place in freezer until frozen or until ready to bake.
Preheat oven to 375° F.
Remove only one dough sheet from freezer at a time; cutting dough into cookies is easier if dough is frozen. Remove top sheet of plastic and cut frozen dough into desired shapes using cookie cutters. Transfer frozen cut-outs to parchment-lined baking sheets, placing cookies about 1 inch apart.
Bake 8-10 minutes or until cookies are just starting to brown on the edges. Remove from oven and cool 2-3 minutes before removing from baking sheets. Cool completely on a wire rack. Serve plain or topped with frosting. Store in an airtight container for up to 1 week.