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+ servings
A sugar cookie topped with white frosting, lime zest, and a lime wedge.
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Coconut Lime Sugar Cookies

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 minutes
Cook Time10 minutes
Servings: 24
Calories: 443kcal



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


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.


Calories: 443kcal | Carbohydrates: 57g | Protein: 3g | Fat: 23g | Saturated Fat: 16g | Cholesterol: 56mg | Sodium: 262mg | Potassium: 53mg | Fiber: 1g | Sugar: 36g | Vitamin A: 514IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg