Vegan Coconut Lime Sugar Cookies (Print Version)

Soft sugar cookies infused with coconut and lime for a tropical twist.

# List of Ingredients:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 3/4 cup vegan butter, softened
06 - 1 cup granulated sugar
07 - 1/4 cup full-fat coconut milk, well shaken
08 - 2 tablespoons freshly squeezed lime juice
09 - 1 tablespoon lime zest (about 2 limes)
10 - 1 teaspoon vanilla extract

→ Add-ins & Toppings

11 - 3/4 cup unsweetened shredded coconut, plus extra for sprinkling
12 - 2 tablespoons granulated sugar for rolling

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
03 - In a large bowl, use a hand mixer or stand mixer to cream the vegan butter and sugar until light and fluffy, about 2 minutes.
04 - Add the coconut milk, lime juice, lime zest, and vanilla extract to the butter mixture. Mix until well combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
06 - Fold in the shredded coconut.
07 - Scoop tablespoon-sized amounts of dough, roll into balls, and then roll each ball in the extra granulated sugar.
08 - Place dough balls about 2 inches apart on prepared baking sheets. Gently flatten each cookie with your palm.
09 - Sprinkle a little extra shredded coconut on top of each cookie if desired.
10 - Bake for 10-12 minutes, or until the edges are lightly golden.
11 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • These cookies manage to be both incredibly soft and perfectly crisp at the edges, that magical texture most vegan baking tries to capture but rarely achieves
  • The coconut lime combination wakes up your tastebuds without being overpowering, subtle enough for coconut skeptics but present enough for fans
02 -
  • The dough will feel softer than traditional cookie dough but chilling it makes them tough, so resist the urge to refrigerate
  • Underbaking by a minute or two is better than overbaking, these continue to set on the hot pan and firm up completely once cooled
03 -
  • Room temperature ingredients are non-negotiable here, cold butter creates weird pockets and uneven texture
  • Zest your limes before cutting them, otherwise you're struggling to grate slippery juice-covered halves

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