Description
These Sourdough Coconut Lime Cookies perfectly combine the tangy depth of sourdough starter with tropical coconut and zesty lime flavors. Soft and buttery with a crisp edge, these cookies are topped with a refreshing lime buttercream frosting and garnished with thin lime slices, making them an irresistible treat for any occasion.
Ingredients
Cookie Dough
- 3 cups all purpose flour
- 1/2 cup sourdough starter (fed or unfed)
- 1 cup butter (softened)
- 1 cup granulated cane sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 large egg
- 3/4 teaspoon baking soda
- 1 teaspoon salt
Lime Buttercream Frosting
- 2 cups powdered sugar
- 1/2 cup softened butter
- Juice and zest of 1 lime
For Garnish
- 1 lime, sliced in half and then sliced thin
Instructions
- Prepare Wet Ingredients: In a large mixing bowl, beat together softened butter, sourdough starter, sugar, vanilla extract, coconut extract, and the large egg until creamy and smooth. Using a stand mixer or hand mixer will make this process easier.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda until well combined.
- Combine Ingredients: Add the wet ingredients to the dry ingredients and stir until the dough is smooth and well combined. A cookie dough paddle attachment on a stand mixer works well here.
- Chill Dough: Scrape the dough into a ball and wrap it securely with plastic wrap. Refrigerate for at least 3 hours and up to 36 hours. For optimal fermentation and flavor development, refrigerate for at least 24 hours.
- Preheat Oven: When ready to bake, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Roll Out Dough: Dust a clean work surface with flour. Place the chilled dough on the surface, dust the top with flour, and roll out evenly to 1/4 inch thickness, adding more flour as needed to prevent sticking.
- Cut Cookies: Use cookie cutters or biscuit cutters to cut desired shapes from the dough. Use a spatula to transfer cookies to a parchment-lined baking sheet, placing them about 1 inch apart to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 8-9 minutes or until the edges are lightly golden.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Lime Buttercream Frosting: Juice and zest one lime. In a mixing bowl, combine powdered sugar, lime juice, and softened butter. Whisk together using a hand mixer or stand mixer with a whisk attachment until smooth and creamy.
- Frost Cookies: Spread 1-2 tablespoons of the lime buttercream frosting evenly over each cooled cookie.
- Garnish: Place a thin slice of lime on the edge of each frosted cookie for a decorative and flavorful garnish.
- Store: Place the cooled and frosted cookies into an airtight container until ready to serve, ensuring freshness.
Notes
- Using a fed or unfed sourdough starter works; however, a fed starter may provide a milder tang.
- Chilling the dough for at least 24 hours enhances fermentation and flavor development.
- If you don’t have coconut extract, vanilla extract alone will still give great flavor.
- Be sure to roll the dough evenly for uniform baking.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Allow cookies to cool completely before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
