Coconut Lime Sugar Cookies

I am a big fan of cookies, sugar cookies, chocolate chip cookies, oatmeal raisin cookies, peanut butter cookies, you name them, I probably like them. My dad was pretty amazing at making cookies, especially chocolate chip. I was gifted with his ability to make some pretty amazing chocolate chip cookies as well, and I do so very often, the problem with chocolate chip cookies is they don't even last 48 hours in my house. My husband loves to eat them, and will eat them from breakfast lunch and dinner until they are gone...


So I needed a good summer cookie to make that may last a little bit longer around the house. I love making sugar cookies for the holidays, but I wasn't up for the cutouts, or making frosting. Then I stumbled up a recipe for coconut lime sugar cookies, and they sounded perfect! Summery, they don't require cutouts OR frosting....and they were DELICIOUS! The coconut and lime flavors are not overpowering at all and give the cookies just a little extra hint of flavor. They didn't last very long but that is because I gave tons of them away. I had to share the yumminess with everyone! 

Coconut Lime Sugar Cookies 

Ingredients: 

2 3/4 cups all-purpose flour

1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, cold (cut into cubes)
1 ½ cups sugar
1 egg
½ teaspoon vanilla extract

3 tbsp lime juice
zest of one large lime
½ cup coconut
½ cup sugar for rolling cookies

Directions: 

Preheat oven to 350 degrees. Grease cookie sheet lightly with shortening. 

In a small bowl, mix together flour, baking soda, baking powder and salt and set aside.

Using a mixer (preferably a heavy duty mixer aka the KitchenAid), beat together the butter and sugar until smooth. Butter should be cold and cut into cubes before adding to the mixer. Cold butter helps cookies not to spread so much while baking. If you do not have a heavy duty mixer and you are using a hand mixer, make sure your butter if soft. If you use soft butter make sure you chill the dough for at least 5-10 minutes before rolling the cookies. 

Next, add in the egg, vanilla extract, and lime juice. Once smooth, add in the small bowl of dry ingredients. Lastly add the lime zest and coconut to the batter. 

Roll SMALL pieces dough into balls, and roll in sugar. I recommend trying to keep the balls of dough about 1 inch in size, or just slightly larger. Otherwise you will have very large cookies and they may run into each other on the pan. Place on greased cookie sheet.

Bake 8 to 10 minutes, until golden on the bottom edges of the cookies. Tops will be slightly cracked. Let stand on cookie sheet two minutes before removing to cool on wire racks. Also, place the uncooked dough in the fridge between cooking. The dough should be cool/cold when it goes into the oven. When you are done you should have between 3-4 dozen delicious cookies!