Raggedy Ann Cookies

We blog about this recipe here.

Raggedy Ann Cookies

  • Servings: about 5 dozen
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Note: the recipe is updated a little from the one pictured in the blog – which was on the back of a C&H Sugar box.  Also, I’m sure that sweetened shredded coconut would have been used in the original recipe, but I prefer unsweetened shredded coconut. They’re not too sweet, crispy, and d-lish.

  • 1 c brown sugar, packed
  • 1 c softened butter (“infused”, if you wish 🙂
  • 1 egg
  • 2 tsp maple syrup – or 1 tsp pure maple flavoring
  • 2 1/4 c flour
  • 1/2 tsp baking powder
  • 3/4 tsp Diamond kosher salt
  • 4 oz unsweetened – or sweetened – shredded coconut (about 1 cup)

Preheat oven to 350 degrees.

Using a mixer or food processor blend together brown sugar, butter, egg and maple syrup.  In a bowl mix together the flour, baking powder, and salt.

Add the flour mixture to the egg/sugar mixture and mix just until blended.  Stir in the coconut.

Drop by spoonfuls 2″ apart on an ungreased cookie sheets (I made little balls about 1″ in diameter, rather than just spooning the dough out).  Dip the greased bottom of a small glass (it needs to be about 2″ on the bottom) into a small bowl with about 1/3 cup of sugar; then press the glass onto a cookie until the cookie is flat.  Repeat (dip into sugar, press down a cookie, dip into sugar, press down a cookie, etc). 

Put in oven and bake for 10-12 minutes.  Cool on a wire rack.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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