Lemon Coconut Sugar Cookies
Jul 16, 2023 23:25:33 GMT -5
Post by leilani on Jul 16, 2023 23:25:33 GMT -5
LEMON COCONUT SUGAR COOKIES
yield ABOUT 36 COOKIES
prep time 20 MINUTES
cook time 12 MINUTES
total time 32 MINUTES
INGREDIENTS
3 cups (360g) all-purpose flour
1 & 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
zest of 1 medium lemon
1 cup (226g) unsalted butter, softened
4 ounces (113g) cream cheese, softened
1 & 1/2 cups (300g) granulated sugar
1 large egg
2 tablespoons lemon juice (from about 1 medium lemon)
1 cup (85g) sweetened shredded coconut, toasted
sanding sugar, for garnish (optional)
INSTRUCTIONS
Whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside.
Using an electric mixer on medium speed, beat the butter, cream cheese, and sugar until light and fluffy. Add the egg and lemon juice, and mix well.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
Stir in the coconut.
Cover the dough and refrigerate for an hour.
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
Using 2 tablespoons of dough at a time, roll the dough into balls. Or use a 2-tablespoon cookie scoop to portion the dough. Place 2 inches apart on prepared baking sheets. Flatten the top of each slightly. If desired, sprinkle each cookie with sanding sugar.
Bake 10 to 12 minutes, or until the edges are lightly browed. (These cookies won't brown too much, but they should appear set.)
Cool on pans on wire racks for 5 minutes. Then, transfer the cookies to wire racks to cool completely.
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yield ABOUT 36 COOKIES
prep time 20 MINUTES
cook time 12 MINUTES
total time 32 MINUTES
INGREDIENTS
3 cups (360g) all-purpose flour
1 & 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
zest of 1 medium lemon
1 cup (226g) unsalted butter, softened
4 ounces (113g) cream cheese, softened
1 & 1/2 cups (300g) granulated sugar
1 large egg
2 tablespoons lemon juice (from about 1 medium lemon)
1 cup (85g) sweetened shredded coconut, toasted
sanding sugar, for garnish (optional)
INSTRUCTIONS
Whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside.
Using an electric mixer on medium speed, beat the butter, cream cheese, and sugar until light and fluffy. Add the egg and lemon juice, and mix well.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
Stir in the coconut.
Cover the dough and refrigerate for an hour.
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
Using 2 tablespoons of dough at a time, roll the dough into balls. Or use a 2-tablespoon cookie scoop to portion the dough. Place 2 inches apart on prepared baking sheets. Flatten the top of each slightly. If desired, sprinkle each cookie with sanding sugar.
Bake 10 to 12 minutes, or until the edges are lightly browed. (These cookies won't brown too much, but they should appear set.)
Cool on pans on wire racks for 5 minutes. Then, transfer the cookies to wire racks to cool completely.
link