August 14, 2019–Another great cookie, or so I thought; from probably the best cookie book ever written. The ATK perfect cookie book provides the recipe for a chewy sugar cookie with three variations: Chai Spice, Coconut-Lime, and Hazelnut-Browned Butter. I’ve made the basic sugar cookie before so I decided to make the coconut-lime one minus the coconut.
After I set my oven to 350 degrees and lined 2 baking sheets with parchment paper, I sifted the flour, baking powder, baking soda, and salt into a bowl. In a separate bowl, I whisked the sugar, cream cheese, lime zest, and melted butted.
Next came the egg, milk, and lime juice.
Using a rubber spatula, I folded the flour mixture into the cream cheese mixture until a dough formed.
Using the amazing platters that BEG gifted me, I rolled about 2 tablespoons of dough into some sugar.
The raw cookie balls can be frozen for up to a month. I later found out that the cooked cookies could also be frozen and used as a crust (see Key Lime Bars and Limoncello Ricotta Cheesecake Bars). If you are baking immediately, place the sugar coated dough on your prepared baking sheets about 2-inches apart and flatten with the bottom of a dry measuring cup. Sprinkle a little sugar on top of each smashed cookie.
Bake until the edges are set and beginning to brown.
For some reason these did not turn out chewy. They were very tasty so froze them for use another day in another application (see Key Lime Bars and Limoncello Ricotta Cheesecake Bars).
