Jamaican Cookies

If you’re anything like me, you know that sometimes a cookie needs to do more than just satisfy a sweet tooth—it needs to transport you. And that’s exactly what these Jamaican Cookies do. They’re soft, chewy, fragrant little bites of the Caribbean, filled with warm spices, shredded coconut, and just a whisper of rum flavor that makes you feel like you’re enjoying dessert on a breezy veranda in Montego Bay.

I discovered a version of these cookies years ago during a vacation to Jamaica. After a long beach day, we stopped by a tiny roadside bakery. I bit into one of these golden, coconut-studded cookies, and instantly knew I’d be trying to recreate that flavor back home. I’ve tested and tweaked the recipe many times since, and let me tell you—it’s now a family favorite, especially during the cooler months when we want something warm and cozy straight from the oven.

These Jamaican Cookies are spiced with cinnamon, nutmeg, and allspice—classic Caribbean flavors that give the cookies their signature warmth. The shredded sweetened coconut adds texture and a gentle chew, while dried pineapple or raisins bring bursts of fruity sweetness. The optional rum extract gives them that island edge without being overpowering.

Let’s get baking, shall we?

Ingredients You’ll Need

• 1 ½ cups all-purpose flour

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground allspice

• ½ cup unsalted butter, softened

• ½ cup brown sugar

• ¼ cup granulated sugar

• 1 egg

• 1 teaspoon vanilla extract

• ½ teaspoon rum extract (optional)

• 1 cup shredded sweetened coconut

• ½ cup raisins or chopped dried pineapple

STEP 1: PREHEAT & PREP

Go ahead and preheat your oven to 350°F. This gives it plenty of time to reach the right temperature while you’re mixing up the dough. Line your baking sheet with parchment paper or a silicone baking mat—trust me, this makes cleanup a breeze and keeps the cookies from sticking.

STEP 2: WHISK YOUR DRY INGREDIENTS

In a medium mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice. This step is super important because evenly distributing the spices here means every single cookie gets the perfect hit of flavor. Don’t skip it, even if you’re tempted to save a dish!

STEP 3: CREAM THE BUTTER AND SUGARS

In a larger mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. You can use a hand mixer or stand mixer for this part—whatever works best for you. This creaming process helps create a soft, chewy texture, which is exactly what we’re going for with these cookies.

STEP 4: ADD THE EGG AND EXTRACTS

Once your butter and sugars are nice and fluffy, beat in the egg, followed by the vanilla extract and the optional rum extract. The rum extract isn’t overpowering at all—it just adds that extra island flavor that makes these cookies feel extra special.

STEP 5: COMBINE DRY AND WET INGREDIENTS

Slowly add the dry ingredients into the wet mixture, stirring just until everything is combined. Try not to overmix at this stage. You want the dough to be fully incorporated, but still tender so the cookies don’t turn out tough.

Now that your dough is perfectly spiced and ready to go, it’s time to bring in the fun parts—the tropical mix-ins that really give these Jamaican Cookies their signature taste and texture. Trust me, the combination of coconut with either raisins or dried pineapple is what sets these cookies apart from your average spice cookie. They’re chewy, fragrant, and every bite feels like a mini escape.

If you’re baking these for a party, potluck, or holiday gift box, they always steal the show. I’ve made them for everything from casual weeknight treats to cookie exchanges, and there’s never a crumb left behind. Let’s finish these up and get that delicious scent wafting through your kitchen.

STEP 6: FOLD IN THE GOOD STUFF

Gently fold in the shredded sweetened coconut and either raisins or chopped dried pineapple (whichever you prefer—or do half and half!). If you’re someone who loves a little extra texture or crunch, this is also a great time to mix in ½ cup of chopped pecans or walnuts.

This step is where the dough transforms from simple to sensational. The coconut adds that chewiness we all love, and the dried fruit brings a pop of natural sweetness that complements the warm spices beautifully.

STEP 7: SCOOP AND SPACE

Using a tablespoon or cookie scoop, drop dough onto your prepared baking sheet. Make sure to space the cookies about two inches apart—they’ll spread a bit as they bake. If you want a more uniform look, you can gently roll the dough into balls before placing them on the sheet, but it’s not necessary. These cookies are charmingly rustic as-is.

Optional tip: If you’re feeling a little extra, sprinkle a touch of turbinado sugar on top of each dough ball before baking. It gives a subtle crunch and a pretty sparkle once baked. A pinch of ground ginger added to the dough can also add another layer of warmth and depth.

STEP 8: BAKE TO GOLDEN PERFECTION

Pop the tray into your preheated 350°F oven and bake for 10 to 12 minutes. You’re looking for the edges to be golden brown and the centers to look just set. They might still feel a little soft in the middle when you take them out, but don’t worry—they’ll continue to firm up as they cool.

The smell alone is reason enough to bake these. The spices, the butter, the coconut… it’s like a bakery and a beach vacation had a baby.

STEP 9: COOL AND SET

Let the cookies cool on the baking sheet for about 3–5 minutes before transferring them to a wire rack. This short rest helps them firm up just enough to move without falling apart. Then, let them cool completely (if you can wait that long).

Pro tip: These cookies are even better the next day. The flavors settle in and deepen, and they somehow become even more irresistible. Store them in an airtight container at room temperature, and they’ll stay fresh and chewy for several days—if they last that long!

TIPS AND VARIATIONS FOR YOUR BEST COOKIES YET

If you want to mix things up or tailor the cookies to your own preferences, here are a few simple ways to put a twist on the classic version:

• Use dried mango or papaya instead of pineapple for an extra tropical vibe.

• Add white chocolate chips for a sweeter, dessert-style version.

• Go nutty by adding toasted pecans or cashews.

• Make them sandwich-style with a thin layer of vanilla or coconut cream between two cookies.

• Try a drizzle of rum glaze if you’re serving them for a grown-up gathering. A simple mix of powdered sugar, a splash of milk, and a few drops of rum extract does the trick.

Whether you’re baking a batch for your family or planning to gift them during the holidays, these Jamaican Cookies are a spiced-up twist on traditional favorites that feel comforting and exciting all at once.