The combo of lime and coconut adds a lovely tropical note to these simple sugar cookies.
Makes about 24 cookies
PREP TIME: 15 minutes
COOKING TIME: 10 to 12 minutes
INGREDIENTS
COOKIES:
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- Finely grated zest of 1 lime
- Juice of 2 limes
- ½ tsp vanilla extract
- ½ cup unsweetened shredded coconut
COATING:
- ½ cup granulated sugar
- ¼ cup unsweetened shredded coconut
INSTRUCTIONS
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper, then set aside.
- Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl and using an electric mixer, beat the butter with the sugar until pale and fluffy. Beat in the egg, lime zest and juice, and vanilla extract until well combined.
- Add the flour mixture to the sugar mixture, stirring just until combined. Stir in the coconut until well combined.
- For the coating, stir together the sugar and coconut in a small bowl.
- Using a small ice cream scoop or spoon, scoop tablespoonfuls of the dough and form it into balls. Roll each ball in the sugar mixture to coat completely. Place the balls of dough, 1 inch apart, on the prepared baking sheets.
- Bake on two separate racks of the oven until the cookies are light golden brown around the edges, 10 to 12 minutes, rotating the baking sheets halfway through baking time. Let the cookies cool completely on the baking sheets.
- The cookies can be stored in an airtight container at room temperature for up to 4 days or frozen, with parchment paper between the layers, for up to 2 months.
SWEET HISTORY:
- Sugar’s first recorded use as food was in New Guinea. Sugar manufacturing techniques were first developed in India around the 7th century, and Arab traders spread its use through the Middle East and Mediterranean. It took another 400 years for sugar to become popular in northern Europe, where it was introduced as a luxury “spice” from the Middle East.
