Chewy Coconut Lime Sugar Cookies Cooks Illustrated Food

CHEWY LIME SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
• In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
• Using a mixer, beat together the butter and sugar until smooth and very fluffy.
• Beat in egg, vanilla extract, lime juice and lime zest.
• Gradually blend in the dry ingredients and toasted coconut.
• Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.
• Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
• Let stand on cookie sheet two minutes before removing to cool on wire racks.

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 SUGAR COOKIES FROM COOK'S ILLUSTRATED

Steps:

• NOTE: Dough will be slightly softer than most. Handle as briefly and as gently as possible when shaping. Overworking the dough results in flatter cookies.
• Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper.
• Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.
• Place 1 1/2 cups sugar and cream cheese in large bowl. Place remaining 1/3 cups of sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogenous dough forms.
• Divide dough into 24 equal pieces, about 2 tablespoons each (can use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of a drinking glass, flatten dough balls until 2" in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per baking sheet), discarding any remaining sugar.
• Bake, one sheet at a time, until edges are set and just beginnning to brown, 11 to 13 minutes, rotating sheet after 7 minutes. Cool cookies on baking sheet 5 minutes. Using wide spatula, transfer cookies to wire rack and cool to room temperature.