Description
A delightful recipe for light, buttery cookies that melt in your mouth, featuring zesty lemon flavor and creamy coconut milk.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup coconut milk
- 1 cup powdered sugar, plus extra for dusting
- 2 tablespoons lemon zest (from about 2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup unsalted butter, softened
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the coconut milk, lemon zest, lemon juice, and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add this to the wet ingredients.
- Drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart, and flatten each ball slightly.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
- Prepare the lemon glaze by whisking together powdered sugar and lemon juice until smooth.
- Once the cookies are cool, drizzle or spread the lemon glaze over the tops and let it set for 15-20 minutes.
Notes
- For dairy-free cookies, use vegan butter and coconut milk.
- To make it gluten-free, substitute all-purpose flour with a gluten-free blend.
- For a different flavor, try using lime zest instead of lemon zest.
- Consider adding shredded coconut for an extra coconut flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Coconut Milk, Lemon, Cookies, Meltaway, Dessert