These coconut lime sugar cookies are the best sugar cookies with a refreshing twist. With a sweet sugar cookie, topped with a creamy coconut frosting, and fresh lime to squeeze on top, these cookies are to die for!
I love the flavors of coconut and lime together, and they come together so sweetly in these sugar cookies! The perfect soft and light sugar cookie, with such a refreshing coconut frosting, and zest of lime on top. The perfect tropical flavors in every bite. “You put the lime in the coconut and mix it all up.”
If you read or watched our Sugar Cookie Taste Test then you know there are a LOT of cookie shops here in Utah. Different bakeries, and cafes, and cookie shops, and soda shops that all sell delicious cookies – some of them even deliver the cookies. One of my favorite cookies from one of the shops is a Coconut Lime Sugar Cookie, and that cookie is what inspired me to make a homemade coconut lime sugar cookie, just for you.
Now, said cookie place rotates which cookie flavors they offer each week. Which is both good and bad, good for them bad for wallet because I want to try all the new flavors. Bad for me too because sometimes they don’t have my favorites like this coconut lime cookie, and I don’t know when they’re going to offer it again. But now I have the solution, I can make them at home myself – and for much cheaper too. Win win.
I also have a copycat of their muddy buddy cookie, and if I do say so myself, mine is much better 😉
Okay, but back to these amazing coconut lime sugar cookies. You start with a slightly sweet sugar cookie, instead of rolling out the dough and cutting it into circles or other shapes, you’ll roll up the dough into little balls like you would a chocolate chip cookie, and then flatten it out with the bottom of a glass cup. This gives the cookies a nice crinkled edge, and makes them oh so cute.
After the cookies have baked and cooled, you’ll cover the tops all over with the sweet and creamy coconut frosting. It’s made like a basic buttercream, but a little different thanks to lots of coconutty goodness throughout. It has the perfect coconut flavor thanks to coconut extract. You could also substitute the heavy cream for coconut milk, and half the butter for coconut oil if you wanted to, also.
After the cookies are frosted, top them each with a little lime zest and a lime wedge. I like squeezing a bit of the lime juice on top of the cookie as I’m eating it for that perfect extra lime flavor in every bite.
How to Store Coconut Lime Sugar Cookies?
The cookies are best stored in an airtight container at room temperature. You can layer them between layers of parchment paper once the coconut frosting has set. The cookies are best stored without the lime on top of the frosting. The lime can stay on the cookies for a few hours, but if storing them overnight for a day or two add the lime slices and lime zest when serving.
If you want to store the cookies for longer, you can freeze the cookies. Lay them out flat on a cookie sheet. Freeze them for 2 hours. Then wrap them tightly with plastic wrap. Cookies are best frozen without being frosted. You can thaw the frosting and re-whip it up and spread on top when serving the cookies.
These perfect coconut lime sugar cookies are the best for eating all year long. So refreshing for summertime, perfect for a holiday cookie plate, a delicious Easter dessert, great for a baby shower, after school treat – you name it!
These cookies are so subtle, and sweet, yet bursting with just the right amount of flavor. I think you’ll love them as much as I do, with only one bite!
Looking for more Coconut and Lime Recipes?
- Lime Cheesecake Bars with Coconut Crust
- Lime Coconut Pie on Sugar Hero
- Coconut Lime Cupcakes on The Stay at Home Chef
- Frozen Coconut Limeade on Smitten Kitchen
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For the Lime Sugar Cookies:
- 1 cup butter (softened)
- 1 1/2 cup white sugar (divided - save 1/4 cup for flattening the cookies)
- 3/4 cup powdered sugar
- 3/4 cup cocont oil (softened)
- 2 TBS fresh lime juice (juice from one lime)
- 1 tsp lime zest (zest from one lime)
- 2 eggs
- 5 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1 tsp salt
For the Coconut Buttercream:
- 1 cup butter (softened)
- 4 cups powdered sugar
- 2 TBS heavy cream
- 1 1/2 tsp coconut extract
For Topping the Cookies:
- 2-4 fresh limes
- For the Lime Sugar Cookies:
- Preheat the oven to 350 degrees.
- In a stand mixer bowl, cream together your softened butter, 1 1/4 cup white sugar and powdered sugar for about 2 minutes until smooth.
- Add in the coconut oil, lime juice, lime zest and eggs. Mix well.
- Add in the flour, baking soda, cream of tartar and salt. Mix well until everything comes together, into a slightly crumbly dough.
- Scoop the cookie dough into 3 TBS sizes balls and roll into balls.
- Place on a baking sheet lines with a silicone liner or parchment paper. (No more than 8 cookies per tray.)
- Add the remaining 1/4 cup sugar to a small bowl.
- Spray the bottom of a flat circular glass cup with nonstick spray. Stick it into the sugar.
- Press each cookie down using the glass cup until they're about 1/2 inch thick.
- Bake in the preheated oven for 7-10 minutes until the cookies look barely done. They may not look cooked through in the middle.
- Allow cookies to cool for several minutes on the baking pan. Then remove them to a cooling rack to cool completely.
For the Coconut Buttercream:
- Cream together the butter and powdered sugar on low until well blended.
- Add in the heavy cream and coconut extract and beat on medium speed until mixed.
- Beat for another 3-4 minutes until the frosting is light and fluffy.
- Spread the frosting over the tops of the cooled cookies.
- Slice 2-3 of the limes into 8-10 wedges to top each cookie.
- Zest the remaining lime.
- When serving, top each cookie with a lime wedge, and a small sprinkle of lime zest.
- Squeeze the lime juice onto the cookie when eating.