I’ve never met a cookie I didn’t like, but I have some definite favorites in recipe box. Some tend to be too sweet, I’m not that into ginger or molasses, the ever illusive “perfect” chocolate chip cookie is almost too boring without nuts or some extra spice, and sugar cookies are not as good to me any more as they were when my grandma was alive and cutting them out in cute little shapes for us to devour. I don’t try to recreate my grandmother’s fabled recipe because I know there are things she did that she never wrote down and little tricks I’ll never know. So instead, I whip up new and different versions of the sugar cookie and I’ve been making this recipe for years.
This cookie is a crowd favorite in my circle of family and friends and get eaten almost as fast as I can pull them out of the oven. Personally I think these are pretty spectacular too. Lime and toasted coconut come together in this sugar cookie to create a tropical, springy, refreshing taste! Oooh and they’re so soft with that little bit of crunch around the edges. And – bonus – just as good gluten free as they were before! If you want a simple cookie bound to impress anyone, this is the one for you. Enjoy!
- 2 3/4 c. gluten-free flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 c. butter, softened
- 1 1/2 c. granulated sugar
- 1 egg
- 1/2 tsp. vanilla
- zest of large lime, finely grated
- 3 Tbsp. lime juice
- 1/2 c. toasted coconut
- + 1/2 c. sugar to roll cookies in
- Preheat oven to 350 degrees F. Line pans with parchment paper of grease. (To toast coconut: Spray the bottom of small pan and spread coconut out before placing in oven as it heats up. Check every couple minutes and remove when coconut is a light golden color, about 5 – 7 minutes.)
- Sift together flour, baking soda, baking powder, and salt and set aside.
- In a mixer, beat butter and sugar until fluffy. Beat in the egg, vanilla, lime juice, and lime zest.
- Slowly mix in flour blend and add coconut once it has had to chance to cool a little.
- Optional: Refrigerate for up to thirty minutes just to give the dough a chance to stiffen up some.
- Roll rounded teaspoonfuls of dough into balls and roll in sugar. Place on pans 1 – 2 inches apart.
- Bake 3 – 10 minutes until light brown in color and let stand for five more minutes before removing from pans. YUMMM