Chewy Coconut Lime Sugar Cookies Cooks Illustrated Recipes

CHEWY COCONUT LIME SUGAR COOKIES RECIPE

Steps:

• 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.

CHEWY COCONUT-LIME SUGAR COOKIES(ATK)

Steps:

• Preheat oven to 350°F Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, coconut, baking soda, baking powder, and salt. Set aside.
• Combine 1 1/2 cups of sugar, the lime zest, and cream cheese in a large bowl. Put the remaining 1/3 cup sugar in a pie plate and set aside. Pour the warm butter over the cream cheese mixture and whisk to combine - the mixture won't be completely smooth yet. Whisk in the oil then the egg, milk and lime juice. Mix until smooth. Use a rubber spatula to fold the dry ingredients into the wet, until a soft dough comes together.
• Portion the dough onto the prepared baking sheets with a cookie scoop, using about 2 tablespoons for each cookie. Working quickly (if you handle the dough too much you're more likely to wind up with flat cookies), roll the dough into a ball with your hands then roll in the sugar set aside in the pie plate previously. Repeat until you've used all of the dough, placing 12 cookies on each baking sheet. Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter. Sprinkle the tops of the cookies with the remaining sugar in the pie plate, using about 2 teaspoons per sheet of cookies.
• Bake the cookies, 1 tray at a time, for about 11-13 minutes, or until the edges are set and beginning to brown. 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 transfer them to the rack to cool completely.