Description
Delightfully crisp, lightly sweet fork-pressed cookies with nostalgic ridges—available in a classic buttery version or a coconut twist.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 2 Tbsp milk
- Optional (coconut version):
- ¾ cup sweetened shredded coconut
- 1 tsp coconut extract + ½ tsp almond extract or lemon rind
Instructions
- Preheat oven to 350 °F (175 °C) and line baking sheets.
- Cream butter and sugar until light and fluffy.
- Mix in vanilla (and coconut extract if using).
- Whisk together flour, baking powder, and salt.
- Gradually blend dry mixture into butter mixture, adding milk to form a soft dough. Fold in coconut if making that version.
- Roll dough into tablespoon‑sized balls and place 2 inches apart.
- Flatten each ball with a fork to create ridges; sprinkle with sugar if desired.
- Bake plain cookies for ~15 minutes at 350 °F, or coconut version for 8‑10 minutes at 400 °F, until edges are just golden.
- Cool briefly on the baking sheet before transferring to a wire rack.
Notes
- Chill dough 10–30 min (or 1 hr for coconut version) to prevent spreading.
- Press extra sugar on top before baking for sparkle.
- Try flavor boosts: nutmeg, cinnamon, or half-dipped in chocolate.
- Slice-and-bake: form dough into a log, chill, then slice and press.
- Freeze dough balls and bake from frozen, adding a couple of minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
