If you're looking for a new cookie to add to your roster than look no more. These coconut lime cream cheese sugar cookies come out perfectly chewy with a nice tang of fresh lime juice. They will definitely leave you wanting more.
I've been making these cookies long before I became vegan and I'm so happy to share a vegan version that tastes just as good as the original non vegan recipe. These cookies are perfectly soft and chewy. They have the perfect hint of coconut, a fresh burst of lime and that undeniably delicious flavor of cream cheese. I've made this recipe by hand many times and it comes out great but because I wanted to make a big batch of cookies I decided to break out my Kitchen Aid Standing Mixer. You can always use a hand mixer or even mix it all by hand.
There are a few things that make baking cookies so much easier.
A Large cookie sheet or sheet pan - A large pan will enable you to bake more cookies at a time
A Mixer - and standing mixer or hand mixer will do. iI use a Kitchen Aid standing mixer it makes mixing an absolute breeze.
Parchment Paper - This will keep your cookies from sticking and prevent burning.
A Metal Spatula - A good metal spatula is essential for moving your cookies from the pan to your cooling rack.
A Cooling Rack - When it comes to making soft chewy cookie you need remove them from the oven when they are slightly undercooked. Then removing them from the pan and allowing them to cool on a cooling rack so that they don't become hard.
Total cooking and prep time: 2 hours
Ingredients:
1/2 cup of soft vegan butter or 2 sticks of vegan butter - I used the country crock plant based butter sticks. Just leave them out on your counter for about an hour before you begin making the cookie dough.
1/2 cup of canned coconut cream - I use the Trader Joe's canned coconut cream. You just open the can and scoop out the thick cream.
1/2 cup of plain vegan cream cheese - I used the Kite Hill brand.
1 tsp of fresh lime zest
3 tbs of fresh lime juice
1 tsp of vanilla extract
1 cup of granulated sugar plus an additional 1/2 cup for rolling the cookies
3/4 cup of packed light brown sugar
The Dry Ingredients
3 cups of all purpose flour
1/2 tsp of baking powder
1 tsp of baking soda
1/8 tsp of salt
Instructions:
Preheat oven to 350*
Add the flour, baking soda, baking powder and salt to bowl. Miix well and set aside.
Add the butter and sugar to a bowl or mixer and mix on medium speed for about 3 minutes or until the butter and sugar because fluffy and creamy.
Next add in the cream cheese, and coconut cream. Mix for an additional 2 minutes.
Now add in the vanilla, lime zest and lime juice and continue to mix until combined.
Make sure you scrape down the sides of the mixing bowl to get everything incorporated.
Gradually add in the dry mixture by adding in about a cup at a time. Mix until everything is combined and smooth.
Refrigerate the dough for about an hour. This will give the butter and cream time to set and stiffen the dough. Baking the cookies right away will cause them to spread and become too thin.
Prep your cookie sheet by lining it with parchment paper.
Now use scoop out your desired size cookies. I used a standard ice cream scoop to form my cookies.
Place the 1/2 cup of sugar into a shallow dish or plate
Gently roll the cookies into a ball shape and then roll them into the granulated sugar.
Place the cookies on the cookie sheet about about 3-4 inches apart. Do not flatten the cookies they will spread on their own while cooking.
Bake on the middle oven rack for approximately 13 minutes.
Remove from the oven and let them cool on the pan for about 1 minute before moving the cookies to a cooling rack.
Izzy didn't have school today so he was my full time assistant!
Mix the dough on medium speed. It should be soft and fluffy before you chill it.
It's important to let the dough chill before forming the cookies. This will prevent them from spreading and becoming too thin.
Once you form the cookies, gently roll them into the granulated sugar.
This is what they look like after 12 minutes in the oven. They will appear to be slightly under cooked and that is exactly what you want. After about a minute use a spatula to move them to a cooling rack so that they can stop cooking and stay soft and chewy.
This is what they look like after about 5-6 minutes of cooling. Side note: Izzy snapped this pic!!
All done!!
What I used to make this:
