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Lemon Coconut Sugar Cookies

Ashley Manila
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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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