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June 9, 2019 (last updated Aug 30, 2019) by Amber Brady20
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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.
Coconut Lime Sugar Cookies
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Yield: 3 dozen cookies
You'll love these moist sugar cookies with a hint of lime, creamy coconut frosting, and a fresh lime wedge to squeeze on top.
Ingredients
Cookies:
- 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
Coconut Frosting:
- 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
Instructions
- 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.
Notes
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.
Cookies
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Kayley — Reply
This recipe is amazing! We’ve made these twice with GF flour and once with a normal flour and all three times have been amazing. We vacuum seal these and put in the freezer. To eat, we let them thaw for a couple minutes and they are SO good. Seriously as good at the real thing or better.
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Amber Brady — Reply
Yay! I’m so glad you’re enjoying these cookies Kayley. Thanks for sharing your experience with the recipe and that it can be made with GF flour.
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Bri — Reply
Can you use olive oil instead of vegetable oil or canola oil?
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Amber Brady — Reply
If you don’t mind the distinct taste of olive oil flavoring your cookies, then yes. If you have a light tasting olive oil, that would be preferred.
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Ruth Packard — Reply
Could I make the same recipe with gluten free flour?
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Amber Brady — Reply
I believe so, but haven’t tried it myself.
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MonkeyMama — Reply
I was really scared to add oil to these. I thought it might make them spread but it didn’t at all. I think the cookie needed more lime zest IMO. I love the coconut oil in the frosting. It causes it to melt in your mouth pleasantly. I think if you need to add moisture to the frosting I would do milk so the coconut flavoring doesn’t get too overpowering. It’s a decent cookie. Thank you for posting!
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Amber Brady — Reply
Thanks for sharing your experience with the recipe.
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Mckenna Garner — Reply
Can you make a Copy cat recipe for the double chocolate fudge cookie? It is my absolute favorite.
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Amber Brady — Reply
I haven’t tried that one yet. Looks like I’ll have to go back and give it a go! In the meantime you might want to try my frosted chocolate sugar cookies: https://www.dessertnowdinnerlater.com/frosted-chocolate-sugar-cookies/
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Gloria — Reply
Cookies look amazing, but would like to use key limes instead of lime juice. Would that work?
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Amber | Dessert Now Dinner Later — Reply
Yes, that would be just fine, and will work the same.
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Beth — Reply
These cookies are amazing!! I’ve made them over 10 times now and they never cease to get compliments and someone always wants the recipe.
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Amber | Dessert Now Dinner Later — Reply
I’m so glad to hear that you and your friends are enjoying these cookies Beth! Thanks for taking the time to share your experience with the recipe.
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Mary — Reply
When you say coconut coffee creamer, can you be more specific…? Do you mean the “Coffee Mate” creamer, for example, in the the coconut flavor. Or do you mean a coffee creamer that is non dairy so they use coconut instead? Or something different? Thank you
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Amber | Dessert Now Dinner Later — Reply
I mean coconut flavored coffee creamer. Coffee Mate is the best one!
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Taylor — Reply
I made these and gave some to friends. They are raving about them. Said they were even better than Twisted Sugar!
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Amber | Dessert Now Dinner Later — Reply
Well, that’s a great compliment! Thank you! I’m happy you and your friends loved them!
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Sarah — Reply
These are THE BEST cookies. Everyone who has tried them absolutely loves them. I find myself giving them to friends just to make their life better 🙂 They taste just like the coconut lime cookies from Crumbl.
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Amber | Dessert Now Dinner Later — Reply
Now that’s a compliment! Thanks Sarah! I’m glad you are making and sharing the cookies with your friends.
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20 Comments on “Coconut Lime Sugar Cookies”
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Hi, I’m Amber! I am a culinary graduate and dessert lover! This is where I share my favorite sweet and savory recipes alongside my knowledge and skills as a culinary graduate. I hope you find something you like!
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