Ingredients
The following ingredients have 4 Servings
- 5¼ cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking soda
- ½ teaspoon cream of tarter
- 1 teaspoon salt
- 1 cup butter (, softened)
- ¾ cup coconut oil
- 1¼ cup granulated sugar ((plus ¼ cup reserved))
- ¾ cup powdered sugar
- 2 tablespoons lime juice
- 2 teaspoons lime zest
- 1 teaspoon coconut extract
- 2 eggs
- 1 (8 ounce) package cream cheese,
- softened
- 1/2 cup butter
- 2 teaspoons lime juice
- 2 teaspoons lime zest
- 2 1/2 teaspoons coconut extract
- 1/2 teaspoon vanilla extract
- 4 cups confectioners' sugar
Instruction
- Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, cornstarch, baking soda, cream of tarter, and salt.
- Set aside.
- In a large mixing bowl, cream together butter, coconut oil, sugar (1¼ cups), and powdered sugar.
- Stir in the 2 tablespoons lime juice, 2 teaspoons lime zest, and 1 teaspoon coconut extract. Mix in eggs.
- Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet or use a parchment line sheet.
- To give the cookies their signature rough edge, dip the bottom of a glass into the reserved ¼ cup sugar and press
- onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don't press them too thin.
- Bake for 8-10 minutes or until the bottom is lightly brown. The tops will not brown. The cookies stay soft so do not over bake. Cool completely.
- To make the coconut lime cream cheese frosting: Beat cream cheese, butter, lime juice, lime zest, 2 1/4 teaspoons coconut extract, and vanilla together until smooth and fluffy. Add confectioners' sugar. Beat until creamy. Frost the center of each cookie. Garnish with additional lime zest if desired.
- Swig keeps their cookies in the fridge. This isn't necessary. In fact, I like mine at room temperature. These are better the next day when the frosting has softened the cookie.
