Instructions

1. For the cookies: Combine the butter, sugar and corn syrup in the bowl of an electric mixer fitted with a paddle attachment and cream together on medium-high for 2-3 minutes. Scrape down the sides, add in the eggs and cola extract and beat for 7-8 minutes.
2. Reduce mixer speed to low and add in the flour, cocoa powder, milk powder, cream of tartar, baking soda, salt, and spices. Mix just until the dough comes together – no longer than 1 minute. Scrape down the sides of the bowl.
3. Using a 2 3/4 oz. ice cream scoop (1/3 cup measure) portion out the dough onto a parchment paper lined baking sheet – you should get 15-20 large balls of dough. Pat the tops of the cookie balls flat – wrap the sheet pan tightly in plastic wrap and chill for at least 1 hour or up to 1 week. Do not bake the cookies from room temp – they will not bake properly!
4. Heat the oven to 350°F. Arrange the chilled dough at least 4 inches apart on the baking sheet and bake for 18 minutes – the cookies will puff, crackle and spread. Cool the cookies completely on the sheet pans before frosting.
5. Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until soft, about 1 minute.
6. Add 2 cups of the confectioners’ sugar, the salt, and coconut extract. Beat on low speed until the sugar is well incorporated.
7. Add another 2 cups sugar and the cream. Add remaining 2 cups of sugar as needed to thicken the frosting. Beat on medium speed until the frosting is smooth and fluffy, about 4 minutes.
8. Frost cookies generously. Fill a bowl with sprinkles. Place cookies frosting side down into bowl of sprinkles and press firmly to coat.