Lemon Coconut Sugar Cookies
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Lemon Coconut Sugar Cookies
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 1 1/4 cups sugar, plus extra for rolling the cookies in
- 1 teaspoon lemon zest
- 2 oz cream cheese, cut into small pieces
- 6 tbsp butter, melted
- 1/3 cup coconut oil
- 1 large egg, at room temperature
- 1 tbsp + 1 teaspoon whole milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 (F).
- Line a large baking sheet with parchment paper; set aside.
- Whisk flour, baking soda, baking powder and salt together in a medium-sized bowl.
- In a large bowl add the sugar and lemon zest, and rub together until fragrant.
- Add the cream cheese to the bowl, then pour the warm butter over it and whisk to combine. It will be slightly lumpy; that's ok.
- Whisk in coconut oil, mix well, then add the egg, milk and vanilla and whisk until smooth.
- Add flour mixture and mix with a scraper spatula until dough forms.
- Make two-tablespoon sized balls with the dough, rolling each ball gently in your hands for a nice round shape.
- Pour about a 1/4 cup of sugar in a shallow bowl and gently roll each ball of dough in it, before placing on baking sheet.
- Once they are on the baking sheets, flatten each cookie gently with the palm of your hand. Sprinkle a little sugar on top of each one cookie.
- Bake 11-13 minutes, until edges are just set. Transfer cookies to a cooling rack to cool completely.
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