Chewy Coconut-Lime Sugar Cookies
Soft and chewy sugar cookies packed with shredded coconut, lime juice and lime zest for a tropical spin on the traditional sugar cookie. During the summer you can’t beat a good lime flavored treat. Whether it be Key Lime Pie or Margarita Cupcakes, adding limes to a recipe just screams summer. These cookies are phenomenal! Leave it to the geniuses at Cook’s Illustrated out to create the perfect chewy texture for a sugar cookie. Their promise of a cookie with a soft, chewy center and a crackly-crisp top delivered. I was a little surprised to see that cream cheese and vegetable oil are used in this sugar cookie recipe and wondered how they would turn out. If you are a chewy cookie lover, then this one’s for you!
In other news, I was pretty excited last night when I found out that someone nominated Sweet Pea’s Kitchen for the Parent Magazine’s Best Food Blog Award! Thank you so much to whomever nominated me! I would have never thought that my little food blog would gain so many followers in less than a year and a half! Voting is open until October 15. Click Here to vote for me!
One Year Ago: Chocolate Chip Muffins
Chewy Coconut-Lime Sugar Cookies
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar, plus 1/3 cup for rolling dough
- 2 oz cream cheese, cut into 8 pieces
- 1/2 cup sweetened shredded coconut, chopped fine
- 1 teaspoon lime zest
- 6 tablespoons unsalted butter, melted and still warm
- 1/3 cup vegetable oil
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon lime juice
- Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
- In a medium bowl, whisk together flour, coconut, baking soda, baking powder, and salt.
- In a large bowl, combine 1 1/2 cups of sugar, lime zest, and cream cheese in a large bowl. Pour the warm butter over the cream cheese mixture and whisk to combine. Whisk in the oil, egg, milk and lime juice until smooth. Use a rubber spatula to fold the dry ingredients into the wet, until a soft dough comes together.
- Place the remaining ⅓ cup sugar for rolling in a shallow bowl. Roll two heaping tablespoons of dough into ball between your palms, roll the ball in the sugar, and then place it on the prepared baking sheet spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet). Butter the bottom of a drinking glass and then dip the bottom of the glass in the remaining sugar. Flatten the dough balls with the bottom of the glass until they are about 2 inches in diameter, dipping the glass in sugar as necessary to prevent sticking (after every 2 or 3 cookies). Sprinkle the tops of the cookies with the remaining sugar, using about 2 teaspoons per sheet of cookies.
- Bake until the cookies one sheet at a time until golden brown around the edges and their center are just set and very lightly colored, 11 to 13 minutes. The tops will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then using a wide metal spatula, transfer the cookies to the rack to cool completely.
Yields: 24 cookies
Can’t get enough of the Lime/Coconut Combination? Check out these delicious recipes: