Easter Cookies with Lime Glaze
Coconut adds flavor and texture - plus fiber - to these fresh, citrusy cookies for your spring celebration.
Servings: 3 dozen
Calories: 83kcal
Ingredients
- ½ c. granulated sugar
- ½ c. butter, softened
- 1 egg, large
- 1 tsp. vanilla
- 1 ½ c. flour, all-purpose
- ½ c. flaked, sweetened coconut
- ½ tsp. baking soda
- ¼ tsp. salt
Glaze
- 2 tbsp. lime juice, fresh
- 1 ½ c. powdered sugar
- freshly grated lime zest
- colored sprinkles
Instructions
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- Mix together sugar and butter until fluffy.
- Beat in egg and vanilla.
- In a small bowl, combine flour, coconut, baking soda, and salt.
- Mix dry ingredients into sugar mixture.
- Using your hands, make 1 inch dough balls and place about 2 inches apart on cookie sheets.
- Flatten cookies with the bottom of a glass dipped in granulated sugar.
- Bake for 15-20 minutes or until edges just begin to turn gold.
- Cool on baking rack.
- Combine lime juice and powdered sugar to your preferred glaze consistency, adding more juice or sugar as needed.
- When cookies are completely cool, drop spoonfuls of glaze on centers of cookies, allowing the glaze to run to the edges. Top with grated lime zest and sprinkles, if desired, while glaze is still wet.
- Allow cookie glaze to dry, then store in an airtight container. These cookies can also be frozen.
