Chewy Lime Sugar Cookies
These Chewy Lime Sugar Cookies are bursting with bright lime flavor and a hint of coconut for a refreshing twist on a classic favorite.
Equipment
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- Baking Sheets
- Parchment Paper
- Cookie scoop or spoon
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 lime zest of one large lime, finely minced
- 3 tablespoons lime juice
- 1/2 cup unsweetened toasted coconut
- 1/2 cup sugar for rolling cookies
Instructions
- Preheat your oven to 350°F (175°C).
- Line your baking sheets with parchment paper to prevent sticking and ease cleanup.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg, vanilla extract, lime zest, and lime juice to the butter-sugar mixture. Beat until well combined and smooth.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in the toasted coconut until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, portion the dough and roll each ball in sugar to coat.
- Place the sugar-coated dough balls onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Remove from oven and cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Prepare dough in advance and refrigerate for up to 3 days or freeze dough balls for up to 3 months.
- For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend.