Coconut Key Lemon Crinkle Cookies

Coconut Key Lemon Crinkle Cookies are puffy, soft, and chewy with a hint of tangy lemon and sweet coconut.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180˚C. Line baking sheets with silicone mats or parchment paper.

Step 2

Whisk together the flour, baking powder and salt in a bowl. Set aside.

Step 3

Using a stand mixer with the paddle attachment, cream the butter, sugar, and shredded coconut until light and fluffy.

Step 4

Add the eggs, one at a time, mixing well after each addition. Add the key lemon zest, juice, and coconut extract. Mix to combine.

Step 5

On low speed, gradually add the flour mixture, and mix until just combined. Dough will be thick and slightly sticky.

Step 6

Place powdered sugar in a small bowl. Using a small cookie scoop (#40 scoop; about 1,5 – 1,75 Tbsp of dough), spoon the cookie dough into a ball and drop it into the powdered sugar. Roll it around until coated completely and place it on the prepared baking sheet. Repeat process placing cookies about 2-inches apart.

Step 7

Bake at 180˚C for 9-11 minutes. Until cookies are puffy and the edges are firm to the touch. Cool several minutes on the pan, then transfer to a wire rack to cool completely.