Coconut Lime Frosted Sugar Cookies- This soft and chewy cookie has a hint of coconut and lime flavor and is topped with a sweet coconut lime frosting. Perfect for summer!
This recipe. I am the biggest sucker for anything coconut, but add lime and I am guaranteed to fall hard.
I ate almost an entire batch all on my own. They are THAT GOOD.
The secret? LIME. A soft drop sugar cookie is gently pressed and topped with a citrus filled frosting. Super simple and inspired by the many (and I mean MANY) soda shops in our little town.
Anyone else have an influx of drive through soda stands? I mean, there are dozens and the lines are always so long. We decided we could make our own versions and skip the lines. Boy, oh boy, am I glad we did!
Ingredients for coconut flavored sugar cookies:
- Butter- Soft butter. And by soft, I mean at room temperature. You want to be able to press your finger into the butter and have it give, but not so much that it is melted.
- Oil- Coconut oil is always my go-to in baked goods, but my sister made this recipe with vegetable oil and the results were the same.
- Sugar- Granulated, or plain white, sugar. This adds the sweetness you need in a sugar cookie.
- Powdered Sugar- This is a crucial ingredient that helps keep your cookies soft for days!
- All-purpose flour- White flour, you can find this in the baking aisle of your local grocer.
- Baking soda, cream of tartar, salt- Leavening agents and a touch of salt for a flavor boost.
- Sour Cream- Ok, here is the deal. Sour cream is ideal, but you can substitute this with plain Greek yogurt. It adds moisture to the cookie and a slight tang that works amazingly well with lime and coconut flavors.
- Egg- One large egg is perfect.
- Lime- One large lime. You want it to be cleaned and mostly green on the outside. A Lot of your flavor will come from the zest.
- Vanilla and Coconut Extract- So good and the perfect finish!
How to make soft sugar cookies:
- Preheat the oven to 350 degrees. Line a baking tray with parchment or a silicone baking mat. Set aside.
- Combine the flour, baking soda, cream of tartar, and salt in a small bowl. Whisk to combine. Set aside.
- Place the butter, oil, 2/3 cup sugar, and powdered sugar into the bowl of an electric mixer or large mixing bowl. Stir with the paddle attachment of a mixer, or using a hand mixer, for roughly 2 minutes or until light and fluffy.
- Add the sour cream, egg, juice of 1 lime, zest of 1 lime, and extracts.
- Slowly mix the dry ingredients into the wet until the dough just forms.
- Spoon a heaping spoonful, or about 3 tablespoons, of dough. Roll into a ball and place onto your prepared tray. Leave 2 inches between each ball.
- Once the tray is filled, dip the bottom of a glass in the remaining sugar. Gently press down each dough ball to 1/2 inch thickness.
- Bake 10 minutes.
- Remove from the oven and allow to cool 5 minutes on the pan.
Drop Sugar Cookies vs Cutout Cookies:
There are a lot of sugar cookie recipes that require the dough to be chilled, rolled, and cut into shapes. This is not one of those cookies.
Drop cookies, or the “swig” style we are making in this post, are a little less time consuming and simpler to make. Instead of chilling the dough, you simply roll, press, and bake.
Coconut Lime Frosting:
This frosting is dreamy. Cream cheese helps add a bit of tang, fresh lime gives it a citrus kick, and coconut extract rounds things off. So what exactly do you need to make this frosting?
- Cream Cheese
- Powdered sugar
- Coconut Extract
Tips for these soft swig style coconut cookies:
These cookies are relatively easy to make. Perfect for beginners and incredibly quick to whip up! Here are a few tips to help ensure you get the best cookies every time.
- Invest in a silicone baking mat or parchment paper. This will help keep your cookies from sticking to the pan and give you a more even bake.
- Finely zest the lime. I like to use this zester. It makes smaller pieces which incorporate better into the cookie and frosting.
- Cookie scoops will give you even sized cookies every time.
- Flat bottomed cups will help keep your cookies level when smashing the dough.
- Can’t get enough of this flavor combo? Try my lemon coconut sweet bread. Same great flavor but loaf style.
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More Cookie Recipes:
More Lime Recipes:
- 2-3/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, soft
- 1/4 cup + 2 tablespoons oil, we like coconut or vegetable oil
- 2/3 cup + 2 tablespoons granulated sugar, divided
- 1/4 cup + 2 tablespoons powdered sugar
- 1 tablespoon sour cream
- 1 large egg
- Zest and juice of 1 large lime
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon coconut extract
- 3 oz cream cheese, softened
- 2 tablespoon butter
- 1-1/2 cups powdered sugar
- 1-1/2 teaspoons lime juice
- 1 teaspoon lime zest
- 1/4 teaspoon coconut extract
1. Preheat the oven to 350 degrees. Line a baking tray with parchment or a silicone baking mat. Set aside.
2. Combine the flour, baking soda, cream of tartar, and salt in a small bowl. Whisk to combine. Set aside.
3. Place the butter, oil, 2/3 cup sugar, and powdered sugar into the bowl of an electric mixer or large mixing bowl. Stir with the paddle attachment of a mixer, or using a hand mixer, for roughly 2 minutes or until light and fluffy.
4. Add the sour cream, egg, juice (3 tablespoons) of 1 lime, zest of 1 lime, and extracts.
5. Slowly mix the dry ingredients into the wet until the dough just forms.
6. Spoon a heaping spoonful, or about 3 tablespoons, of dough. Roll into a ball and place onto your prepared tray. Leave 2 inches between each ball.
7. Once the tray is filled, dip the bottom of a glass in the remaining sugar. Gently press down each dough ball to 1/2 inch thickness.
8. Bake 10 minutes.
9. Remove from the oven and allow to cool 5 minutes on the pan.
1. Add the cream cheese and butter to a mixing bowl. Whisk with a mixer 2 minutes, or until combined.
2. Scrape the side of the bowl. Add the powdered sugar, lime juice, zest, and extract.
3. Whip until desired consistency is reached. Spread onto cooled cookies.