Lemon Coconut Sugar Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
3 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1/2 teaspoon baking powder
04 -
1/2 teaspoon salt
→ Wet Ingredients
05 -
1 cup unsalted butter, room temperature
06 -
1 1/2 cups granulated sugar
07 -
1 large egg
08 -
1 teaspoon vanilla extract
09 -
1 tablespoon fresh lemon juice
10 -
2 tablespoons lemon zest (about 2 large lemons)
→ Add-Ins and Coating
11 -
1 cup shredded coconut
12 -
1/2-3/4 cup coarse sugar (sanding, demerara or turbinado)
# Instructions:
01 -
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
02 -
In a medium bowl, combine flour, baking soda, baking powder and salt. Stir until well combined.
03 -
Using a stand mixer with paddle attachment, cream together butter and sugar until light and fluffy, about 4 minutes on medium speed.
04 -
Mix in egg, vanilla extract, lemon juice, lemon zest and shredded coconut on low speed until well combined. Remember to scrape the bowl.
05 -
Add flour mixture and mix on low until combined. Scoop 2 tablespoons of dough, roll into balls, then coat in coarse sugar. Place on prepared pans 2 inches apart.
06 -
Bake for 14-18 minutes until edges turn golden brown. Cool on pan for 5 minutes before transferring to a wire rack.
# Notes:
01 -
Use room temperature butter for best results
02 -
Don't skip rolling in coarse sugar - it adds great texture
03 -
Fresh lemon zest is key for the best flavor