Chewy Lime Sugar Cookies Recipes

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.

ORANGE, LEMON, AND LIME CITRUS COOKIES

Steps:

• In a small bowl, zest all the citrus. Remove about 2 teaspoons of zest and place in a separate bowl. Add 1/2 cup granulated sugar to the 2 teaspoons of zest. Combine with a fork and set aside.
• In a mixing bowl, add butter and remaining 1 cup sugar. Beat for 1-2 minutes. Add egg and beat until combined. Add flour, baking powder and baking soda. Beat until combined. Slowly add in zest.
• Line a baking sheet with parchment paper. Roll cookies into 3/4-1inch balls. Then roll them in the sugar/zest mixture, coating generously.
• Place ball on cookie sheet and repeat. Using a flat bottom of a cup, press the ball slightly to form a disc. Repeat for all balls. I then pressed a little extra sugar on the tops of the cookies at this point (totally optional).
• Bake in a 350 degree oven for 10-12 minutes. Remove and cool on wire rack.
• Store in a covered container for up to a week. ENJOY.

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.

KEY LIME COOKIES

Steps:

• In a large mixing bowl beat softened butter and sugar until light and fluffy.
• Add in eggs and vanilla and beat until ingredients are mixed well.
• Add in baking powder, cornstarch, and flour 1 cup at a time. Mix with a hand mixer until thoroughly combined.
• Wrap dough in saran wrap and refrigerate for at least 2 hours. *Do not skip this step*
• Preheat oven to 350F and line a cookie sheet with parchment paper.
• Once dough has had a chance to chill, scoop cookie dough using a cookie scoop to create equal size cookie dough balls. (I used a food scale and measured each cookie dough ball to be 1.3 ounces). Double scoop the cookie dough to make large bakery style cookies. *see notes for baking large cookies*
• Flatten the cookie dough by gently pressing the bottom of a drinking glass down on the center of the cookie dough ball. I like to spray the bottom of the glass with cooking spray, and dip it in sugar before flattening the cookie.
• Bake in a preheated oven for 8 minutes or until the center of the cookie has puffed up and is no longer glossy. *DO NOT over bake cookies. They will become dry and crumbly*
• Remove from the oven and cool completely. I like to place my baked cookies in the fridge until I am ready to frost.
• With a hand mixer cream softened cream cheese and butter until smooth and creamy.
• Add in vanilla, lime zest, and lime juice and mix until combined.
• Slowly add in powdered sugar until powdered sugar becomes smooth and creamy.
• Once cookies have had a chance to completely cool, scoop a generous amount of frosting on each cookie and top with a lime wedge.
• Refrigerate cookies until ready to serve. Enjoy!

CHEWY COCONUT LIME SUGAR COOKIES

Steps:

• Preheat oven to 350° F.
• Line cookie sheets with parchment paper. If you haven't already toasted your coconut just put a layer of coconut on a cookie sheet and bake it at 350° F for 6-8 minutes. Watch out. It can burn quickly.
• In a medium bowl, combine flour, baking soda, baking powder and salt. Whisk to combine. Set aside.
• In the bowl of a stand or electric mixer, beat together the butter and sugar until smooth and very fluffy. Add egg, vanilla extract, lime juice and lime zest. Beat until well combined. Slowly add in the dry ingredients and toasted coconut. Mix until combined, do not over mix.
• Roll rounded one tablespoon scoops of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart. I can get about 20 to a jelly roll pan. Bake 8 to 10 minutes or until lightly browned around the edges.
• Let stand on cookie sheet two minutes before removing to cool on wire racks. Serve and enjoy!
• Recipe adapted from The Girl Who Ate Everything who found it on My Baking Addiction who found it on Rock Recipes.

CHEWY COCONUT LIME SUGAR COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees. Line cookie sheets with parchment paper. If you haven't already toasted your coconut just put a layer of coconut on a cookie sheet and bake it at 350 degrees for 5-7 minutes. Watch out. It goes from white to burnt really quick if you aren't watching closely.
• 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. I made mine too big and they ran together. These do spread quite a bit.
• 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.