Listen up, Tartlets! I’m bringing you summertime vibes in cookie form with Miami Vice Cookies.
Before we go any further, let me clear one thing up: when I say “Miami Vice,” I am not talking about the TV show. I’m talking about a DRINK.
You all know that I don’t love alcohol; I don’t care for wine or beer or cocktails or anything like that. A Shirley Temple is my I’m-At-A-Bar beverage of choice.
The exception to my hatred of alcohol is a Miami Vice, which is a pina colada swirled with a bit of strawberry daquiri.
BECAUSE IT IS DELICIOUS.
With all that frosty coconut and strawberry goodness going on, you can barely taste the alcohol. (yayyyy!)
If you haven’t had a Miami Vice, run to your nearest Applebee’s (they make surprisingly good ones) and try it. You won’t regret it.
However, I can’t be knockin’ back Miami Vices all summer long; I got a job to do. Which is why I decided to make my favorite summer drink into a cookie.
Because I can slam back five cookies in a row and still drive home. Just sayin’.
This book-inspired recipe for The Newcomer is a nod to New York City, where the story begins, and to Florida, where main character Letty and neice Maya make their way after tragedy strikes.
Miami Vice Cookies are a vacation twist on classic Black and White Cookies. Black and White Cookies are an iconic NYC treat, and I pretty much feel it’s compulsory to have a fruity alcoholic beverage in your hand whenever you’re on vacation in Florida.
The Florida motel where Letty and Maya hide out is full of kind strangers. While Letty’s out there trying to outsmart her sister’s killer, the motel staff distracts four-year-old Maya by baking cookies.
While I’m sure their cookies were more along the lines of chocolate chip or oatmeal raisin, this Florida-NYC cookie mash-up seemed perfect for pairing with The Newcomer.
Truth moment: I don’t like classic Black and White Cookies. In my defense, they’re a bit confusing: half chocolate icing, half vanilla icing… both of which hide a quasi-lemon flavored cookie underneath.
I mean, you do you, people – but lemon and chocolate together is a weird combo.
Miami Vice-flavored cookies are a much better idea, if you ask me.
We’re talking soft, pillowy coconut cookies that are so tender, they’re really more like little cakes. Then you slather them in thick layers of white coconut and bright pink strawberry icing. (You know I love me some pink icing.)
These treats are Miami Vice overload. One bite and you’ll swear you’re sitting on a beach, watching the waves roll in.
Plus, Miami Vice Cookies are so much fun to make. I thought it’d be hard to make one half of each cookie a different color, but using the back of a spoon made things surprisingly easy. Just remember that the lines don’t have to be perfect.
As long as you got a little bit of coconut and strawberry on there, you’re good.
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Miami Vice Cookies
Ingredients
COOKIE INGREDIENTS
- 1 cup granulated sugar
- 10 tbsp unsalted butter, at room temperature
- 1 egg, at room temperature
- 2 tsp coconut extract
- 1 3/4 cup all-purpose flour
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp baking powder
- 1/3 cup Greek yogurt
COCONUT ICING INGREDIENTS
- 1 cup powdered sugar
- 2 tsp coconut extract
- 2-4 tbsp heavy cream
STRAWBERRY ICING INGREDIENTS
- 1 cup powdered sugar
- 2 tsp strawberry-flavored gelatin powder
- 2-4 tbsp heavy cream
Instructions
PREP INSTRUCTIONS
- Preheat oven to 350F.
- Line two baking sheets with parchment paper and set aside.
BAKING INSTRUCTIONS
- Using a standmixer or a handmixer, cream together the butter and the granulated sugar until light and fluffy, about 2 minutes on medium-high speed, scraping down sides of the bowl as needed.
- Reduce speed to low and beat in the egg, then the 2 tsp coconut extract.
- In a small bowl, whisk together the flour, baking soda, salt, and baking powder.
- With mixer on low, alternately beat in the flour mixture and the yogurt, scraping down sides of the bowl as needed, until all ingredients are just combined.
- Use a standard ice cream scoop (2 ¼-inch) to scoop out dough onto the prepared baking sheets. Place 5 scoops on one sheet, and place 5 scoops on the other. Leave plenty of room between scoops since the dough will spread in the oven.
- Bake cookies at 350F for 10 minutes, then switch the baking sheets from top to bottom to ensure an even bake.
- Bake for another 5 minutes, or until the cookies are lightly browned around the edges. Do not overbake!
- Remove cookies from oven. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to finish cooling. Cool cookies completely before icing them.
- While cookies are cooling, mix together your two different icings (see below).
COCONUT ICING INSTRUCTIONS
- In a small bowl, stir together 1 cup powdered sugar, 2 tsp coconut extract, and 1 tbsp of heavy cream. Mixture will be very thick, so keep adding cream, one tablespoon at a time, until the icing is thick but spreadable. Set aside.
STRAWBERRY ICING INSTRUCTIONS
- In a small bowl, stir together 1 cup powdered sugar, the strawberry gelatin, and 1 tbsp of heavy cream. Mixture will be very thick, so keep adding cream, one tablespoon at a time, until the icing is thick but spreadable. Set aside.
HOW TO ICE MIAMI VICE COOKIES
- Turn a cooled cookie upside-down so the flat side is facing up. Hold the cookie lightly against a table or a cooling rack fitted inside a parchment-lined baking sheet.
- Take the coconut icing and, using the back of a small spoon, carefully drizzle some icing down the center of the cookie. Smooth a little more icing onto one half of the cookie, working from the center toward the outer edges.
- Repeat this process with the remaining cookies and the coconut icing.
- Once the coconut icing halves have started to set (5-10 minutes), repeat the icing process with the strawberring icing and a new spoon. Make sure that the strawberry and coconut icing borders touch each other.
- Once both sides of the cookies have been iced, let cookies dry at room temperature for about 30 minutes to let icing set.
