Do you think this recipe would work as a slice and bake cookie?

4 years ago

I've made these using the scoop and flatten way but wonder if I could save time with a double batch by making them as a slice and bake cookie. Not sure if the dough is too soft or would need refrigeration or just wouldn't work. A very good cookie with only a very slight hint of coconut. Thoughts?

Chewy Coconut-Lime Sugar Cookies (CI/Cooks Country)

Makes 24 cookies

2 1/4 cups (11 1/4 ounces) all-purpose flour

1 1/2 ounces sweetened shredded coconut, chopped fine (1/2 cup)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (10 1/2 ounces) sugar, plus 1/3 cup for rolling
2 ounces cream cheese, cut into 8 pieces
1 teaspoon grated lime zest (or more for added punch) plus 1 tablespoon juice
6 tablespoons unsalted butter, melted
1/3 cup vegetable oil
1 large egg
1 tablespoon milk

NOTE: The final dough will be slightly softer than most cookie doughs. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.

Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, coconut, baking powder, baking soda, and salt together in medium bowl; set aside.

Place 1 1/2 cups sugar, cream cheese, and lime zest in large bowl. Place remaining 1/3 cup sugar in shallow dish and set aside. Pour melted butter over ingredients in bowl and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and lime juice and whisk until smooth. Add flour mixture and mix with rubber spatula until soft, homogeneous dough forms.

Divide dough into 24 equal pieces, about 2 tablespoons each. Using your hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared sheets, 12 balls per sheet. Using bottom of drinking glass, flatten balls to 2 inches in diameter. Sprinkle tops of cookies evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per sheet); discard any remaining sugar.

Bake cookies one sheet at a time until edges are set and just beginning to brown, 11 to 13 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving.

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Comments (4)

plllog
4 years ago
No, this isn't a good candidate. It has baking powder, which will lose part of its potency if it has to wait. You need to chill to make slice and bake work nicely. And "final dough will be slightly softer than most cookie doughs" is sort of the opposite of the concept.

BUT, there are other ways of doing the "divide dough into 24 equal pieces". The fastest and easiest is to make it into a square on your cutting board--use a square dish if you need a mold--measure the sides and even them up (it's cookies--it doesn't have to be perfect, just more or less), and make marks dividing the square by four in one direction, and six in the other. Yes, the divisions won't be square, but they will be equal sized. You can either eyeball it or use a ruler. Use a big knife, a granton blade carving knife is ideal, but any long thin knife will do, or even a heavy wire, and cut as straightly as you can along the divisions. The description is a lot more involved than the doing.

Separate the rectangles and either do a quick roll into balls (-ish) with your palms then squish as usual, or just put them on the baking sheet and squish as is.

If you're using a cookie scoop, however, the above will save some actual effort, but I don't know that it will save much time if you scoop dump and go, then come back to bang, bang, bang flatten the whole sheet. Unless you're the type to fuss over each scoop trying to get it even...
ovenbird thanked plllog
gardengal48 (PNW Z8/9)
4 years ago
I have a similar recipe however it does not contain any cream cheese. And it does not require the balls to be flattened...they flatten a bit on their own as they bake. I do use a cookie scoop - how did we manage before these?? - and I use coarse sugar to roll (I also prefer not to toast the coconut). Fast, easy and delicious!!

Chewy lime and coconut sugar cookies
ovenbird thanked gardengal48 (PNW Z8/9)
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ovenbird
Original Author
4 years ago
plllog, thanks for the input and alternate way to portion out dough. I do use a disher and find that works well. This dough is softer (and gets softer as you work with it) and therefore is a bit harder to work with. I suspect the dough might stick to the cutting board if using your rectangle cutting method. Guess I'll stay with the instructions and maybe make one batch at a time due to the soft, sticky dough and the bake one sheet at a time instructions.

gardengal48, I'll have to try your recipe. This time the cookies are for my niece who loves the recipe I posted so I'll wait for another time when I can keep them all to myself! Thanks
plllog
4 years ago
Ovenbird, that's a good plan. Even plain ol' Toll House cookies don't do well in double batches. A sheet of parchment would help with the stickies, but just plowing through the way you're used to working is usually fastest and easiest because you don't have to think much while you're doing it.
ovenbird thanked plllog

Do you think this recipe would work as a slice and bake cookie?

Comments (4)

plllog

gardengal48 (PNW Z8/9)

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plllog

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Do you think this recipe would work as a slice and bake cookie?

Comments (4)

plllog

gardengal48 (PNW Z8/9)

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ovenbirdOriginal Author

plllog

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ovenbird
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