Coconut Lime Frosted Sugar Cookies
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Coconut Lime Frosted Sugar Cookies are the cookie you didn’t know you needed. Soft, chewy, and topped with a tangy-sweet lime frosting that tastes like sunshine, they’re the perfect upgrade from basic sugar cookies. One bite, and you’ll be hooked.
This is a modified version of my soft sugar cookie recipe. If you haven’t tried it you absolutely need to!
Why This Cookie’s A Keeper
- Frosted sugar cookies from scratch: Skip the store-bought tubs. This homemade version has real butter, cream cheese frosting, and citrus zing.
- Unique sugar cookie variation: Looking to mix things up? This recipe puts a fun spin on a classic sugar cookie.
- Make-ahead cookies for parties: Perfect for baby showers, birthdays, or brunch spreads. Frost them the day before for stress-free hosting.
If you’re looking for a cookie that tastes like summer, Coconut Lime Frosted Sugar Cookies are it. They’re soft, buttery, and finished with a tangy lime cream cheese frosting that brings major tropical vibes. Every bite is the perfect balance of sweet and citrusy.
The dough comes together with simple ingredients and no chill time, which means cookies are in your oven fast. Whether you’re baking for a party or just need a treat to brighten your week, these are the kind of cookies that disappear quick.
Before You Start Baking
These Coconut Sugar Cookies use a handful of simple ingredients that work together to create soft, flavorful cookies with a tropical twist. Here’s a closer look at a few of the key players, and how to get the most out of them.
- All-Purpose Flour: Stick with the classic here. Be sure to spoon and level (don’t scoop) to avoid dense cookies.
- Leavening Agents (Baking Powder + Baking Soda): This combo gives the cookies lift and softness. Check those expiration dates—they make a big difference.
- Real Butter: Use unsalted butter at room temperature for the best texture and flavor. Bonus: real butter helps create that soft sugar cookie crumb.
- Oil: Just a bit of neutral oil adds moisture and helps keep the cookies tender for days.
- Sour Cream: The secret to soft, melt-in-your-mouth cookies. It adds richness and moisture without thinning the dough.
- Coconut & Lemon Extract: A little goes a long way. These give the cookies that summery, bright flavor without overpowering the lime.
- Fresh Lime Zest & Juice: Don’t skip the fresh stuff—it brings that zippy, tangy contrast that makes these cookies pop.
With just the right balance of bright citrus and sweet coconut, these cookies taste like a summer getaway in every bite.
Jesseca’s Recipe Review
These cookies are sunshine in every bite. The soft sugar cookie base is buttery and tender, but it’s the zesty lime frosting that steals the show. I wasn’t sure about the coconut at first, but it adds the perfect touch. Trust me. If you’re into citrusy desserts, these are a must-bake.
Tip from Jesseca:
Zest your lime directly over the mixing bowl to catch all the aromatic oils. It adds way more flavor than just tossing it in afterward.
Customize It
These Frosted Sugar Cookies are already packed with bright flavor, but there’s plenty of room to play. Whether you’re working with what’s in your pantry or want to switch things up, here are some easy ways to customize the recipe:
- No coconut extract? Swap it with a bit of almond extract for a sweet, nutty twist—or skip it altogether if you’re not a coconut fan.
- Coconut oil substitute: If you don’t have coconut oil, stick with vegetable oil or even canola. You’ll lose a little of that tropical flair, but the cookies will still bake up soft and flavorful.
- Use lemon or orange instead of lime: Lemon zest and juice will give you a similar bright flavor, while orange adds a subtle sweetness that pairs beautifully with the coconut.
- Make them plain sugar cookies: Skip the zest, juice, and coconut extract to turn this into a soft and buttery base recipe for any frosted sugar cookie.
- Add shredded coconut: For more texture and coconut flavor, mix in ¼ cup of sweetened shredded coconut to the dough or sprinkle some on top of the frosting.
- Frosting alternatives: Want something lighter? Swap the cream cheese frosting with a simple lime glaze (powdered sugar + lime juice) for a thinner, tangy finish.
These swaps keep things flexible without sacrificing flavor. Whether you’re baking for citrus lovers or coconut skeptics, there’s a version of this cookie that works.
Helpful Tools
- 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.
Recipe FAQs
Fresh is best! Bottled lime juice can taste bitter or flat. The fresh zest and juice give these cookies their signature bright flavor.
Yes, the combo is what gives these cookies their soft texture with just a hint of chew. Butter adds flavor while oil keeps them tender.
Totally. If you’re not a fan or don’t have any on hand, leave it out or swap it with a splash of vanilla or almond extract instead.
Your butter may have been too soft or the dough too warm. Try chilling the dough for 15–20 minutes before baking next time.
Absolutely. Lemon will give a similar zing, while orange makes for a slightly sweeter twist.
Storage and Make-Ahead Instructions
These cookies store and freeze beautifully, which makes them perfect for prepping ahead or saving extras (if you have any!).
- To Make Ahead: You can make the dough up to 2 days in advance. Store it covered in the refrigerator, then let it sit at room temp for about 10 minutes before scooping and baking. The frosting can also be made ahead and stored in the fridge. Just give it a quick whip before spreading.
- To Store: Keep frosted cookies in an airtight container at room temperature for up to 3 days. Place a sheet of parchment or wax paper between layers to prevent sticking. For longer storage, refrigerate for up to 5 days.
- To Freeze: Freeze unfrosted cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll stay fresh for up to 2 months. Thaw at room temperature and frost before serving. You can also freeze the frosting separately in an airtight container for up to a month.
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Coconut Lime Frosted Sugar Cookies
Ingredients
Cookie:
- 2¾ 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
Frosting:
- 3 oz cream cheese (softened)
- 2 tablespoon butter
- 1½ cups powdered sugar
- 1½ teaspoons lime juice
- 1 teaspoon lime zest
- 1/4 teaspoon coconut extract
Instructions
Cookies
- Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment—or using a large mixing bowl and a hand mixer—combine the softened butter, oil, 2⁄3 cup granulated sugar, and powdered sugar. Beat on medium speed for about 2 minutes, or until the mixture is light and fluffy.
- Mix in the sour cream, egg, lime zest, lime juice (about 3 tablespoons from 1 large lime), vanilla extract, and coconut extract. Stir just until combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough is just combined. Be careful not to overmix.
- Scoop about 3 tablespoons of dough for each cookie and roll into a ball. Place on the prepared baking sheet, spacing each cookie about 2 inches apart.
- Dip the bottom of a drinking glass in the remaining granulated sugar, then gently press each dough ball to about ½ inch thick.
- Bake for 10 minutes, or until the edges are set but not browned. The centers may look slightly underbaked—this is perfect for a soft cookie.
- Remove the tray from the oven and allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Frosting
- In a medium mixing bowl, combine the softened cream cheese and butter. Beat with a hand mixer or stand mixer for 2 minutes, or until smooth and well blended.
- Scrape down the sides of the bowl. Add the powdered sugar, lime juice, lime zest, and coconut extract.
- Whip the frosting for 1 to 2 minutes, or until light, creamy, and easy to spread.
- Once the cookies are completely cool, spread a generous layer of frosting over the tops. Serve immediately or store as directed.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Love! Do you plan to make a video of making this in the future? I think it would be nice to have a link to a video for making this recipe — specifically for first-timers and visual/hands-on learners. That would also allow more people to access your recipes. Of course, up to you though. Thank you for sharing the recipe! 🙂
Hello, I am in the process of making videos for all of my recipes. I had over 800 on here before, so it’s been a slow process but they are coming! Please let me know if there are any other recipes you’d like a step by step for.
Love the combination of flavors for this recipe. But I think there is a typo. You’ve got baking powder listed in the ingredients, but in the instructions you say cream of tartar.
Oops. That is a typo. Thank you for pointing that out, Kami. Fixed.