Samoa Sugar Cookies


Inspirational quote by me of the day – Samoa cookies are key to a good and prosperous life. Okay, I’m sure you know I’m only kidding but there has got to be some bit of truth to that doesn’t there :)? I spend a lot of time on Pinterest and notice a lot of inspiration quotes so I though I’d just throw my own in there. In my opinion the best Girl Scout cookie that has ever, and probably will ever be created is the Samoa (to be honest, I think I’ve only ever tried the Samoa and the thin mints because I’m too in love with the Samoa’s to ever have the desire to buy another kind – ┬ábut I already know I won’t like the other ones better. I just know).

Samoa Sugar Cookies | Cooking Classy

These cookies have been on my sugar cookies to make list for at least a year. I love sugar cookies and how versatile they can be. They are nearly as versatile as cupcakes so I’m surprised there aren’t hundreds more variations on them.

This recipe is based off two Samoa inspired desserts I’ve already posted, so basically I just brought those two together to create these lovelies. I adapted them from my favorite Frosted Sugar Cookies and from a more recent post, my Samoa Cupcakes. They are two recipes that were meant to collide, for sure. If you like Samoa cookies then you are most definitely going to love these! How could you not with their soft, Lofthouse sugar cookie style texture, their rich caramel frosting along with a generous sprinkling of perfectly toasted coconut, and plenty of chocolate drizzling to pair with that finishing touch of a decadent caramel sauce? Yes, do enjoy!

Samoa Sugar Cookies | Cooking Classy

Samoa Sugar Cookies | Cooking Classy

Samoa Sugar Cookies | Cooking Classy

Samoa Sugar Cookies | Cooking Classy


Samoa Sugar Cookies

Yield: About 18 - 20 medium cookies

Prep Time: 30 minutes


  • 2 1/2 cups cake flour (scooped and leveled)*
  • 2 tsp cornstarch
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter , at room temperature
  • 1/4 cup all vegetable shortening (unflavored), at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 large egg white
  • 2 tsp vanilla extract

Caramel Frosting

  • 6 Tbsp salted butter , at room temperature
  • 1/2 cup homemade caramel sauce (fully chilled), plus more for drizzling (recipe here)
  • 3 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1 - 2 Tbsp milk


  • 1 cup chocolate chips (preferably 1/2 cup milk chocolate and 1/2 cup semi-sweet)
  • 1/4 cup heavy cream
  • 1 cup toasted sweetened coconut , slightly crushed into smaller pieces


  1. In a mixing bowl, whisk together flour, cornstarch, baking powder and salt for 30 seconds, set aside. In the bowl of an electric stand mixer whip together 1/2 cup butter, shortening and granulated sugar on medium-high speed until very pale and fluffy, about 3 - 4 minutes, occasionally scrapping down the sides and bottom of the bowl. Mix in egg, then add egg white and vanilla and blend until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Cover with plastic wrap and refrigerate 2 hours. Preheat oven to 375 during the last 10 minutes of refrigeration.
  2. Scoop dough out and shape into balls (about the size of a golf ball, 40 grams each). Place dough ball on a lightly floured surface, sprinkle top lightly with flour, then using something flat and smooth (such as the bottom of a large measuring cup), press and evenly flatten dough to 1/3" thick (alternately you can just do this on a baking sheet and use your hands to flatten, it's faster). Transfer flattened dough to Silpat or parchment paper lined cookie sheets and repeat process with remaining dough. Bake in preheated oven 8 - 11 minutes. Allow to cool 5 minutes on baking sheet before transferring to a wire rack to cool. Cool completely then frost with caramel frosting and sprinkle with toasted coconut (and lightly press coconut into frosting).
  3. Add chocolate chips and heavy cream to a small microwave safe bowl and heat mixture on 50% power in 20 second intervals, stirring after each interval until melted and smooth and stirring well once it's fully melted (about 30 seconds) to cool slightly. Transfer to a piping bag or Ziploc bag, cut tip off corner and drizzle over cookies. Allow chocolate to set then drizzle with remaining caramel sauce. Store in an airtight container.
  4. For the caramel frosting:
  5. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until pale and fluffy. Mix in caramel sauce and vanilla, then add powdered sugar and whip until fluffy, slowly adding milk 1 tsp at a time to reach desired consistency.
  6. *All of the recipes I've posted are to be measured by the scoop and level method unless otherwise noted, just thought I'd make it known I guess.
  7. Recipe Source: Cooking Classy, adapted from my Frosted Sugar Cookies and Samoa Cupcakes

Samoa Sugar Cookies | Cooking Classy


  • Katrina @ Warm Vanilla Sugar: These definitely need to find a way into my life. Looooove this recipe! October 17, 2013 at 7:11am Reply

  • ashley – Baker by Nature: Girl! You is GENIUS! These look so amazing. October 17, 2013 at 7:34am Reply

  • Laura @ Laura’s Baking Talent: My favs are the pb and choc girl scout cookies, but Samoas are a very close second. These look fabulous :) October 17, 2013 at 8:55am Reply

  • Jessica @ A Kitchen Addiction: Samoas are my favorite! Love this adaptation! October 17, 2013 at 11:10am Reply

  • Kayle (The Cooking Actress): YAYYYY SAMOAAAAS! October 17, 2013 at 2:12pm Reply

  • Averie @ Averie Cooks: Your Frosted Sugar Cookies always look so good and these just take the cake. Or the cookie! Pinned! October 17, 2013 at 3:36pm Reply

  • Kari@Loaves n Dishes: Samoas are my fave too! Loving the caramel frosting with the coconut topping! So yummy! October 17, 2013 at 4:07pm Reply

  • Becky @ LovetobeintheKitchen: Genius idea! These look beyond delicious! October 17, 2013 at 4:45pm Reply

  • Melanie @ They look absolutely delicious! Photos are pure perfection. October 17, 2013 at 4:54pm Reply

    • Jaclyn: Thanks Melanie :)! October 17, 2013 at 5:02pm Reply

  • sara: These look amazing! Definitely need to try them out. Yum! October 17, 2013 at 4:54pm Reply

  • Mimi @ Culinary Couture: Cake flour in cookies, I’ve never seen that done before! I bet it gives them an extra oomph! October 17, 2013 at 6:55pm Reply

  • Dina: they look delish! October 17, 2013 at 7:28pm Reply

  • ATasteOfMadness: Oh wow! I have never heard of Samoa cookies before, so I would love to try these! October 17, 2013 at 8:58pm Reply

  • Elizabeth @ I would pin the heck out of that inspirational quote! Well, I would do it after I finish pinning the heck out of these cookies, because: YUM. They look incredible! Love me some Samoas! October 17, 2013 at 11:14pm Reply

  • sally @ sallys baking addiction: I crave Samoas all year long, not just during girl scout cookie season. And these are just perfect! I love all of your creative samoa inspired recipes. Oh, and the inspiration quote too! October 18, 2013 at 6:28am Reply

    • Jaclyn: Thanks Sally :)! October 19, 2013 at 7:47pm Reply

  • Stacy | Wicked Good Kitchen: Beautiful collision, Jaclyn! I just adore you and your blog, girl. You come up with the freshest of ideas…new twists on recipes that have been done before but with your own creative flair. You ROCK! For me, with GS cookies, it’s a toss up of Tagalongs and Samoas. Love them both! Thanks for sharing and have a wonderful autumn weekend. Pinning (of course)! October 18, 2013 at 3:42pm Reply

    • Jaclyn: Thanks so much Stacy :)! October 18, 2013 at 5:17pm Reply

  • Stephanie @ Eat. Drink. Love.: These are all kinds of amazing! October 20, 2013 at 10:07pm Reply

  • ej: The coconut is listed twice – in the batter ingredients and the topping. But there is no instructions to put coconut in the cookies. Is this a typo? December 15, 2013 at 3:42pm Reply

    • Jaclyn: Thanks so much for pointing that out – one of those times I meant to cut and paste but apparently copy and pasted. Sorry about that! Edited it above. December 15, 2013 at 10:26pm Reply

  • Andrea Kalka: When you portion out the cookies, do you eyeball it or use a cookie scoop? If you use a scoop, what size? Thanks, Andrea July 25, 2015 at 7:49pm Reply

    • Jaclyn: I use a kitchen scale, it’s a little crazy though so just eyeballing it is fine. July 26, 2015 at 12:44am Reply

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