Coconut Key Lime Crinkle Cookies
Delightful cookies that combine the tropical essence of coconut with zesty key lime, featuring a cracked, sugar-dusted exterior for a visually stunning and delicious treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Cookie Base
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- Zest of 2 key limes (or regular limes)
- 2 tablespoons fresh key lime juice
- 1 teaspoon vanilla extract
Toppings
- 1 cup coconut flakes, sweetened or unsweetened
- Powdered sugar for rolling
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add in the egg, key lime zest, key lime juice, and vanilla extract. Beat until well incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
- Gently fold the coconut flakes into the mixture.
- Using a cookie scoop or tablespoon, scoop out portions of dough and roll them into balls.
- Roll each ball generously in powdered sugar.
- Space the dough balls about 2 inches apart on the prepared baking sheet.
Baking
- Bake for 10-12 minutes, or until the edges start to turn golden brown but the centers remain soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Use freshly squeezed key lime juice and zest for the best flavor. Store cookies in an airtight container for up to a week. Consider adding chocolate chips or nuts for variations.