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Lemon Coconut Sugar Cookies


  • 1 cup 2 sticks softened butter
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 4 1/2 cups all purpose flour
  • Zest of 1/2 lemon
  • 1 cup shredded (sweetened coconut)


  1. Preheat oven to 350 degrees F.
  2. Prepare baking sheets with Reynolds® Cookie Baking Sheets.
  3. In a large bowl, cream together butter, oil and both sugars.
  4. Add the eggs and mix well.
  5. Mix in both extracts.
  6. Add the baking soda and cream of tartar and mix.
  7. Add the flour one cup at a time, mixing between additions.
  8. Stir in coconut and lemon zest and mix until combined.
  9. Drop by spoonfuls (about 2 tablespoons) onto prepared pans - leave several inches between cookies.
  10. Bake for 10-12 minutes or until the edges of the cookies are golden and the cookies are still fairly light in color.
  11. Store cooled cookies in an air tight container.