Coconut Lime Sugar Cookies – an easy sugar cookie with a tropical twist. These moist cookies feature bright lime in the dough, a creamy coconut frosting, and a fresh lime wedge to squeeze over the top. A delicious Twisted Sugar–inspired treat.
I first discovered these Coconut Lime Sugar Cookies at a soda and cookie shop in Utah called Twisted Sugar. The combination of lime and coconut is one of my favorites, so I recreated the cookie at home, adding lime zest and juice to the dough and swapping milk for coconut creamer in the frosting for extra tropical flavor.
Coconut Lime Sugar Cookies
The cookie base is inspired by classic bakery-style sugar cookies but brightened with fresh lime zest and lime juice. The coconut frosting is rich and silky thanks to a mix of butter and coconut oil, powdered sugar, coconut extract, and coconut creamer (or milk). Finish each cookie with a small lime wedge so each bite can be brightened with a squeeze of fresh lime juice.
The lime wedge on top is more than garnish: squeeze it over the frosting right before eating for a lively burst of acid that balances the sweetness beautifully.
How to Cut Lime Wedges
To get neat, squeezable lime wedges, cut the lime in half crosswise (the way you would for juicing). Then slice each half into thirds at a slight angle from the center, producing six wedges per lime. This shape is easy to hold and looks attractive on the cookies.
Can I Freeze These Sugar Cookies?
Yes. These cookies freeze well because they stay moist. Freeze them plain or with frosting, but place wax paper between layers and store flat. For best texture, freeze cookies and frosting separately. Thaw the frosting and re-whip it, adding a little extra coconut creamer or milk if needed before spreading.
More Coconut Lime Desserts:
- Coconut Lime Cupcakes – lime and coconut cupcakes with coconut cream cheese frosting and toasted coconut.
- Coconut Key Lime Pie – a coconut crust and a creamy key lime filling topped with toasted coconut.
- Frozen Coconut Limeade – a refreshing frozen drink for hot weather.
Coconut Lime Sugar Cookies
Amber Brady
20 mins
8 mins
28 mins
36 cookies
Ingredients
Cookies:
- 1 cup (226 g) unsalted butter (2 sticks), room temperature
- 1 1/4 cups (250 g) granulated sugar
- 3/4 cup (90 g) powdered sugar
- 3/4 cup (177 ml) oil (vegetable or canola)
- 2 Tbsp lime juice (about 1 lime)
- Zest of 1 lime (1–2 tsp)
- 2 large eggs
- 5 1/2 cups (688 g) all-purpose flour (stir, spoon & level)
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1 tsp salt
- *An extra 1/4 cup (50 g) granulated sugar for flattening the cookies
Coconut Frosting:
- 1/2 cup (113 g) unsalted butter (1 stick), room temperature
- 1/2 cup (113 g) coconut oil, softened (not melted)
- 4 cups (480 g) powdered sugar
- 2 tsp coconut extract
- 1/4 cup (59 ml) coconut coffee creamer (or milk, or coconut milk)
- Lime wedges, for serving
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with silicone mats or parchment paper.
- In a mixer with the paddle attachment, cream the butter with the granulated and powdered sugars until smooth. Add the oil, lime juice, lime zest, and eggs; mix until combined.
- In a separate bowl, whisk the flour, baking soda, cream of tartar, and salt. Add to the wet ingredients and mix until the dough comes together; it should be slightly crumbly and not sticky.
- Using a #30 cookie scoop (about 2 Tbsp), place dough balls on the prepared baking sheets, no more than 8 per tray.
- Pour the extra 1/4 cup granulated sugar onto a small plate. Dip the bottom of a glass into the sugar and press it into each dough ball until cookies are about 1/2 inch thick. Tip: rock the glass in a circular motion for even flattening.
- Bake at 350°F for 7–8 minutes. Watch closely and do not overbake—the tops should look matte, not glossy. Cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
- For the frosting: beat the butter and softened coconut oil until smooth. Add powdered sugar one cup at a time, stirring in the coconut extract and coconut creamer after the first two cups. Continue with the remaining powdered sugar. If needed, add coconut creamer or milk 1/2 Tbsp at a time until you reach the desired consistency.
- Spread frosting over cooled cookies and top each with a lime wedge. Squeeze the wedge over the frosting right before eating. Store extras in an airtight container at room temperature or in the refrigerator.
Notes
Nutrition
Sharing this recipe with a link is encouraged. Content and photographs are copyright protected.
Did you make this?
Leave a rating in the comments and follow for more recipes and inspiration.