Coconut Lime Sugar Cookies

A sugar cookie topped with white frosting, lime zest, and a lime wedge.

5 from 1 vote

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!

Prep Time15

Cook Time10

Course: Dessert

Cuisine: American

Keyword: citrus, Coconut Lime Sugar Cookies

Servings:

Calories: 443kcal

Equipment

Stand Mixer

Ingredients

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 coconut 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

Instructions

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.

Nutrition