Gluten Free Coconut Lime Crinkle Cookies
Preheat oven 350F. Line 2-3 baking sheets with parchment paper and set aside.
Ingredients:
2 1⁄4 cup QUeen Milling Gluten Free All Purpose Flour Blend 1 tsp baking powder
1⁄2 tsp salt
1⁄2 cup unsalted butter, room temperature
3⁄4 cup granulated white sugar
1⁄2 cup sweetened, shredded coconut 1 tsp lime zest
2 large eggs
3 tbsp freshly squeezed lime juice
1⁄2 cup powdered sugar
Directions:
Whisk in a medium bowl the flour, baking powder, and salt.
In a stand mixer, cream butter, sugar, coconut and lime zest until light and fluffy. Continue to beat dough while adding eggs, one at a time, and lime juice. Scrape sides as needed. Mix until well blended.
One low speed, gradually add flour mixture and mix until combined. Place the bowl in fridge for a minimum of 30 minutes.
Place powdered sugar in a bowl. Remove batter from fridge and roll 1 tbsp portions into balls. Place in powdered sugar and roll to coat. Place onto prepared baking sheets about 2 inches apart.
Bake for 9-11 minutes or until puffy and edges are slightly turning a tan colour. Remove from oven and cool on baking sheet for 3 minutes, then remove to cool completely on a wire rack.
Store cooled cookies in an air-tight container.