I love the texture of these cookies; they’re soft and chewy without being heavy or dense.  They’re the perfect spring or summer cookie; bring them to a picnic, tea party, bbq, or the beach.  I have posted 2 versions of this cookie.  The first one is plain with the option to add a hint of lemon.  This simple sugar cookie is perfect for when you need something in a pinch, because you [probably] already have all of the ingredients on hand.  The second variation (my preference) is a lime and coconut sugar cookie that has a lovely subtle flavour.  Try experimenting with other combinations like orange and cardamom!

Soft and Chewy Sugar Cookies Recipe (Variation #1)

makes 3 to 4 dozen cookies; adapted from here

1 cup unsalted butter, softened at room temperature

1 large egg, at room temperature

1 1/2 cups granulated white sugar (plus more for rolling)

1/2 tsp vanilla extract

2 3/4 cups all purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/4 teaspoon salt

Optional (but highly recommended):  finely grated zest of 1 or 2 large lemons (Note:  I use a Microplane fine grater)

Preheat the oven to 350F.  In a medium sized bowl, sift together the flour, baking soda, baking powder, and salt, and set aside.  In the bowl of a stand mixer, beat the butter and sugar together on medium speed until light and fluffy.  Then beat in the egg, lemon zest, and vanilla extract until incorporated.  Scrape down the sides of the bowl with a rubber spatula when needed.  On the lowest speed, mix in the dry ingredients until well combined, but don’t over mix.  Very gently roll 1 inch sized balls of dough between your hands, roll them in a small bowl of sugar, and place them 2 inches apart on a silpat (silicone) mat-lined baking sheet.  Bake until the tops are golden (don’t allow them to brown) and the bottom/edges are starting to lightly brown, about 8 or 9 minutes, rotating the pan halfway.  Do not overbake them or you will lose the desired texture.  Allow the cookies to cool on the baking sheet until the tops sink in slightly and the cookies are firm enough to be transferred to a wire rack for cooling.  Cool completely on the wire rack and enjoy.  Store in an airtight container at room temperature.  These cookies are also freezer friendly.  They taste the best the day they’re made as they harden over time, so as soon as they cool, I throw them in the freezer and defrost them when I want to eat them.

Chewy Lime and Coconut Sugar Cookies (Variation #2)

makes 3 to 4 dozen cookies; adapted from here

1 cup unsalted butter, softened at room temperature

1 large egg, at room temperature

1 1/2 cups granulated white sugar (plus more for rolling)

1/2 tsp vanilla extract

2 3/4 cups all purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/4 teaspoon salt

finely grated zest of 2 large limes (Note: I use a Microplane fine grater)

2 tbsp lime juice

½ cup unsweetened, medium dessicated coconut, toasted until lightly browned in a dry pan over medium heat, tossing frequently

Preheat the oven to 350F.  In a medium sized bowl, sift together the flour, baking soda, baking powder, and salt, and set aside.  In the bowl of a stand mixer, beat the butter and sugar together on medium speed until light and fluffy.  Then beat in the egg, lime zest, vanilla extract, and lime juice until well incorporated.  Scrape down the sides of the bowl with a rubber spatula when needed.  On the lowest speed, mix in the dry ingredients until well combined, but don’t over mix.  Then gently mix in the toasted coconut.  Very gently roll 1 inch sized balls of dough between your hands, roll them in a small bowl of sugar, and place them 2 inches apart on a silpat (silicone) mat-lined baking sheet.  Bake until the tops are golden (don’t allow them to brown) and the bottom/edges are starting to lightly brown, about 8 minutes, rotating the pan halfway.  Do not overbake them or you will lose the desired texture.  Allow the cookies to cool on the baking sheet until the tops sink in slightly and the cookies are firm enough to be transferred to a wire rack for cooling.  Cool completely on the wire rack and enjoy.  Store in an airtight container at room temperature.  These cookies are also freezer friendly.  They taste the best the day they’re made, so as soon as they cool, I throw them in the freezer and defrost them when I want to eat them.