Lemon Coconut Sugar Cookies With Optional Cranberries
I am forever trying to combine my favorite flavors into new recipe creations. Today I am combining lemon, coconut and cranberries. If you do not like coconut or cranberries then you may omit those two ingredients and enjoy a simple but delicious lemon sugar cookie. I purposely created this recipe to be split in half - one half with the cranberries/coconut and the second half simply lemony.
Sugar cookies are perfect for a Winter treat because they sparkle just like moonlit snow sparkles. ENJOY!
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
1/2 cup butter
1/2 cup solid coconut oil (if you do not like coconut then use butter instead)
1/4 cup lemon juice
additional sugar for rolling
1/2 cup unsweetened coconut flakes
1/2 cup dried cranberries
In a large bowl, using an electric mixer cream together the butter, coconut oil and sugar until fluffy. Add in the eggs and mix just until blended. Now mix in the lemon juice. Add in the flour, baking powder, salt and stir by hand with a wooden spoon. Divide the dough in half. Add the coconut flakes and dried cranberries ONLY TO HALF OF THE DOUGH (stir until combined) (see pictures above). Chill dough in the fridge for about 2 hours.
Remove the dough from the refrigerator.
1. Begin by taking about tablespoon size pieces of dough and rolling them in your hand to make a ball just a bit smaller than the size of a ping pong ball.
2. Roll that dough ball in granulated sugar (see picture above)
3. and then flatten with the bottom of a glass (see picture below) (place on a parchment lined cookie sheet).
Continue rolling, covering with sugar & flattening until all the dough is used up (see picture above). Bake in a preheated 350 degree oven for 8 to 10 minutes (or until desired doneness is achieved).
Cool on a wire rack
Serve with milk, coffee or lemon tea
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