Soft and sweet coconut sugar cookies with a lime and rum sugar glaze.
I was thinking about sugar cookies recently. ( I often am, how about you?) So I decided to create a “summer” cookie based on the humble sugar cookie. I recently made some strawberry lime cheesecakes (recipe coming soon!), but my desire for tangy lime desserts was not satiated. Summer is still in full swing after all!
What else goes with lime but coconut…cue the singing. I could have gone with a margarita theme here, but sadly I was out of tequila. Rum boldly stepped up to the plate, and I am happy to say it did just fine. The rum in the cookie creates only a muted, background flavor. Add the rum glaze, and now each delicious bite has a wonderful rum kick. Sorry kids, these cookies aren’t for you.
I wholeheartedly recommend baking with natural coconut. If you haven’t tried it before, I think you’ll be pleasantly surprised with how much you like it. Coconut has a natural sweetness to it, no need to add extra to it in my opinion. Plus, we are baking, so there is plenty of sweetness to be had! Please note, I’ve only tested this recipe with shredded natural coconut, so I can’t say how it would turn out using traditional packaged coconut.
The cookies are soft (be careful not to overbake!) and sweet, and the glaze has a delightful tangy kick. Put them together and you have yourself a great little cookie. I hope you enjoy them as much as I do!
Coconut Lime Sugar Cookies
Soft coconut sugar cookies flavored with lime and rum.
- 16 Tablespoons Unsalted Butter Softened
- 1 Cup Sugar 7 Ounces
- 1 Large Egg
- 1 Teaspoon Lime Extract
- 1 Teaspoons Rum Dark or Light
- 2 Cups White Unbleached Flour 9 Ounces
- 1/2 Teaspoon Baking Powder
- 1/2 Cup Shredded Coconut
- 1/2 Teaspoon Salt
- Zest of 1 Lime divided
- 1 Cup Powdered Sugar
- 1 Teaspoons Lime Juice
- 2 Teaspoons Rum Light or Dark
- Coconut for Topping
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat.
In a stand mixer or using a hand mixer cream together the butter and (granulated) sugar.
Add the egg, lime extract, 1/2 of the lime zest, and rum. Beat in.
Add the flour, coconut, baking powder and salt. Stir together just until the flour is mixed in.
Roll balls of approximately 1 and 1/2 tablespoons of dough. Using the bottom of a cup, press down each ball to flatten slightly. If the cup sticks, you can dip the bottom into some sugar first.
Bake 10 minutes. Allow to cool for a few minutes on the pan and then transfer to a cooling rack.
For the glaze:
Stir together the powdered sugar, lime juice and rum until a spreadable but not runny consistency. Add additional liquid or powdered sugar if necessary.
Spread a little glaze onto the top of each cooled cookie. I use the back of a spoon or an offset spatula to spread it almost to the edge of the cookie.
Top with extra coconut and the remaining lime zest.