Coconut Lime Sugar Cookies
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Coconut Lime Sugar Cookies – an easy sugar cookie recipe with a tropical fruit twist. You’ll love these moist sugar cookies with a hint of lime, creamy coconut frosting, and a fresh lime wedge to squeeze on top. A Twisted Sugar copycat recipe.
I first tried these Coconut Lime Sugar Cookies at a soda and cookie shop here in Utah called Twisted Sugar. It’s one of their signature cookies. It’s also one of my favorite fruit combinations, so I knew I had to re-make it!
Coconut Lime Sugar Cookies
The sugar cookie base for these coconut lime sugar cookies is a lot like Swig’s, which copycat sugar cookie recipe is my favorite. All I did was add some lime zest and juice to the cookie for more flavor. Then I added my favorite coconut frosting with coconut creamer instead of milk. Holy delicious!
One of my favorite parts of this cookie is the fresh lime wedge on top. You squeeze the juice over the frosting right before you eat it and the flavor is dynamite!
How to Cut Lime Wedges
The best way to cut lime wedges for squeezing is to cut the lime in half width-wise down the middle of the fruit (like you would do if you were juicing it).
Then cut each half into thirds (at about a 45 degree angle) from the center of the fruit. Voila! Perfect lime wedges for squeezing. Plus they look the prettiest sliced this way.
Can I Freeze These Sugar Cookies?
These coconut lime sugar cookies are moist, which makes them great for freezing. You can freeze them alone, or topped with the coconut frosting. Just be sure to lay them flat and put wax paper between each layer.
You’ll have slightly better results if you freeze the cookies and frosting separate though. You can re-whip the thawed frosting, adding extra milk or coconut creamer if needed.
More Coconut Lime Desserts:
- Coconut Lime Cupcakes – the perfect mix of tropical and citrus flavors, with a lime and coconut cupcake base, coconut cream cheese frosting, and toasted coconut on top!
- Coconut Key Lime Pie – coconut in the crust, cream of coconut in the key lime filling, and toasted coconut on top! A tropical dessert that’s creamy, sweet, and tart.
- Frozen Coconut Limeade – a family friendly frozen drink to keep you cool in the hot summer months.
- 1 cup (2 sticks) butter, room temperature
- 1 1/4 cups granulated sugar
- 3/4 cup powdered sugar
- 3/4 cup oil (vegetable/canola)
- 2 Tbsp lime juice (about 1 lime)
- zest of 1 lime (1-2 tsp)
- 2 large eggs
- 5 1/2 cups all-purpose flour (stir, spoon, and level)
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1 tsp salt
- *an extra 1/4 cup granulated sugar for flattening the cookies
- 1/2 cup (1 stick) butter, room temperature
- 1/2 cup coconut oil, softened (not melted)
- 4 cups powdered sugar
- 2 tsp coconut extract
- 1/4 cup coconut coffee creamer (or milk/coconut milk)
- Lime Wedges
- Preheat oven to 350 degrees Fahrenheit. Line cookie trays with a silicone baking mat or parchment paper.
- In a mixer with the paddle attachment, cream the butter with the sugars until smooth. Then add the oil, lime juice, lime zest, and eggs. Mix well.
- In a separate bowl, combine the flour, baking soda, cream of tartar, and salt. Add all at once to the wet ingredients and mix until everything comes together. It should be slightly crumbly and not sticky at all.
- Using a #30 cookie scoop (about 2 Tbsp of cookie dough) scoop dough balls onto a silicone or parchment lined baking sheet (no more than 8 per tray).
- Put 1/4 cup granulated sugar on a small plate. Dip the bottom of a glass cup into the sugar, and press it into the center of each dough ball until about 1/2-inch thick. TIP: Rocking the glass in a circular motion flattens the cookies more evenly.
- Bake at 350˚F for 7-8 minutes. Do NOT over-bake! The tops will look matte instead of glossy when they are finished. Cool on tray for several minutes before transferring to a wire rack to cool completely.
- With an electric hand mixer and a large bowl, beat the butter and coconut oil together until smooth.
- Mix in the powdered sugar one cup at a time, adding the coconut extract and coconut creamer after the first two cups. Then add the remaining powdered sugar. Mix thoroughly. Add extra coconut creamer (or milk) 1/2 Tbsp at a time, if needed, until desired consistency.
- Spread frosting over cooled cookies and top with a lime wedge. Squeeze the lime wedge juice over the frosting before consuming. Enjoy! Store extra cookies in an airtight container at room temperature or in the refrigerator.
HOW TO CUT LIME WEDGES: Cut the lime in half width-wise down the middle of the fruit (like you would do if you were juicing it). Then cut each half into thirds (at about a 45 degree angle) from the center of the fruit, for six lime wedges.
TO FREEZE: Lay cookies flat onto a cookie tray, putting wax paper between each layer. Wrap tightly with plastic wrap. Freeze frosting separately for best results. Re-whip the thawed frosting, adding extra milk or coconut creamer if needed.