Lemon Coconut Sugar Cookies add wonderful citrus flavor and toasty coconut to a simple sugar cookie. Such bright, happy, fantastic flavor!

  • 3 cups (360g) all-purpose flour
  • 1 & 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • zest of 1 medium lemon
  • 1 cup (226g) unsalted butter, softened
  • 4 ounces (113g) cream cheese, softened
  • 1 & 1/2 cups (300g) granulated sugar
  • 1 large egg
  • 2 tablespoons lemon juice (from about 1 medium lemon)
  • 1 cup (85g) sweetened shredded coconut, toasted
  • sanding sugar, for garnish (optional)
  1. Whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside.
  2. Using an electric mixer on medium speed, beat the butter, cream cheese, and sugar until light and fluffy. Add the egg and lemon juice, and mix well.
  3. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
  4. Stir in the coconut.
  5. Cover the dough and refrigerate for an hour.
  6. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  7. Using 2 tablespoons of dough at a time, roll the dough into balls. Or use a 2-tablespoon cookie scoop to portion the dough. Place 2 inches apart on prepared baking sheets. Flatten the top of each slightly. If desired, sprinkle each cookie with sanding sugar.
  8. Bake 10 to 12 minutes, or until the edges are lightly browed. (These cookies won’t brown too much, but they should appear set.)
  9. Cool on pans on wire racks for 5 minutes. Then, transfer the cookies to wire racks to cool completely.
Read more at https://bakeorbreak.com/2018/08/lemon-coconut-sugar-cookies/#FOm3q97pqMpOxuG1.99

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