These coconut lime sugar cookies are amazing — simple to make and far more delicious than the prepackaged versions sold at soda shops.
You don’t need to roll and cut shapes. These press-and-bake cookies are soft, buttery, and topped with a creamy coconut-lime frosting. They’re perfect for summer gatherings or any time you want a bright, fresh-tasting treat.
Why these cookies stand out
These coconut-lime sugar cookies are a standout for several reasons:
- Soft, tender sugar cookie base with a buttery flavor.
- No rolling or cookie cutters — shape the dough into balls and press with a flat-bottomed glass.
- Citrusy lime flavor is present in both the cookie and the frosting.
- The frosting is rich and creamy with coconut and lime notes.
- Optional toasted coconut and tiny lime wedges create an attractive, fresh garnish.
Note: The fresh lime wedge is decorative and adds a burst of flavor where it rests in the frosting, but guests will likely remove it before eating. If you prefer not to use wedges, lightly sprinkle lime zest on each cookie instead.
Key ingredient notes
- Butter: Use salted butter softened to room temperature for creaminess and flavor.
- Neutral-flavored oil: A little oil (canola, vegetable, or grapeseed) is added for an especially tender, melt-in-your-mouth crumb.
- Sugars: Granulated sugar is used in the dough and for pressing the cookies; powdered sugar is used in the frosting.
- Leavening: Use either cream of tartar or baking powder in the dough — do not use both. Cream of tartar gives a slightly tangy, classic soda-shop flavor; baking powder keeps the flavor more neutral.
- Sour cream: Included in both dough and frosting for extra tang and richness.
- Lime zest and juice: Fresh lime zest is crucial for flavor in both dough and frosting. Lime juice is used in the frosting to give bright acidity and to achieve the right consistency.
- Eggs: Cold eggs are fine; no need to warm them to room temperature.
- Toasted coconut: Optional for garnish, but it pairs beautifully with the lime frosting.
How to freeze frosted sugar cookies
Frosted sugar cookies freeze well and retain their texture and flavor when thawed. Follow these steps for best results:
Freezing method:
- Frost the cookies and add sprinkles if desired. Do not add delicate fresh garnishes (toasted coconut, lime wedges) until after thawing.
- Place frosted cookies in a single layer on a baking sheet and freeze until firm.
- Transfer frozen cookies to an airtight container or resealable bag, separating layers with parchment paper.
- To serve, remove cookies from the freezer and let them thaw in a single layer at room temperature for 1–2 hours. Add toasted coconut and lime wedges after thawing if desired.
Additional notes and tips
These coconut-lime sugar cookies make a bright, summery dessert. A few tips to ensure success:
- For the best texture, slightly underbake the cookies rather than overbaking them. Remove from the oven when the edges are set but the centers still look a touch underdone.
- If you prefer a thinner layer of frosting, you may not need all of the prepared frosting.
- To boost the coconut flavor, increase the coconut extract in the frosting slightly, but add it sparingly — extracts can quickly become overpowering.
The combination of tangy lime and gentle coconut is especially delicious and feels homemade and fresh compared to shop-bought versions.
Coconut Lime Swig Sugar Cookies {Copycat Recipe}
Ingredients
Cookies:
- 1 cup (227 g) salted butter, softened to room temperature
- 3/4 cup (164 g) neutral-flavored oil (canola, vegetable, or grapeseed)
- 1 1/4 cups (265 g) granulated sugar
- 3/4 cup (86 g) powdered sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar or baking powder (use one, not both)
- 1/2 teaspoon salt
- 1 heaping tablespoon fresh lime zest
- 2 tablespoons sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 5 1/2 cups (781 g) all-purpose flour
- Granulated sugar for pressing the cookies
Frosting:
- 3/4 cup (170 g) salted butter, softened
- 2 tablespoons sour cream
- 1 teaspoon fresh lime zest
- 1/2 teaspoon coconut extract (add an extra 1/2 teaspoon if you want stronger coconut flavor)
- 1/4 teaspoon vanilla extract
- 6 cups (684 g) powdered sugar
- 1–2 tablespoons fresh lime juice
- 1–2 tablespoons milk, if needed to adjust consistency
Garnish (optional):
- Small fresh lime wedges
- Toasted coconut
Instructions
- Preheat oven to 350°F (325°F for convection). Line half-sheet pans with parchment paper.
- In a stand mixer fitted with the paddle or with a handheld mixer, combine the butter, oil, granulated sugar, and powdered sugar.
- Sprinkle the baking soda, cream of tartar (or baking powder), and salt over the sugars. Mix until very creamy, 1–2 minutes, scraping the bowl as needed.
- Add lime zest and mix until combined.
- Add sour cream, eggs, and vanilla; mix 1–2 minutes until well combined.
- Add flour and mix until no dry streaks remain. Do not overmix.
- Scoop dough into roughly 3-tablespoon portions (about a #20 cookie scoop), roll into balls, and place several inches apart on prepared baking sheets.
- Pour 1/3–1/2 cup granulated sugar into a shallow dish. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip it into the sugar.
- Press each dough ball to an even thickness (aim for 1/4 to 1/2 inch). Dip the glass in sugar between presses so the cookie tops are coated.
- Bake 7–9 minutes until the edges are set. The centers should look slightly underbaked for the best texture.
- Allow cookies to cool on the sheet for a few minutes, then transfer to a rack to cool completely before frosting.
- For the frosting: combine butter, sour cream, lime zest, coconut extract, and vanilla. Mix until thick, smooth, and creamy.
- Add powdered sugar and mix until mostly combined. Add lime juice and mix until smooth. If the frosting is too thick, add milk 1 tablespoon at a time to reach the desired consistency.
- Frost cooled cookies and, if desired, top with toasted coconut and a small lime wedge. Pat lime wedges dry before garnishing.
Notes
Cream of tartar or baking powder: Use one or the other, not both. Cream of tartar gives a slightly tangy, classic soda-shop flavor; baking powder keeps the flavor more neutral.
Make-ahead & freezing: These cookies freeze very well once frosted. Freeze in a single layer on a tray, then transfer to an airtight container with parchment between layers. Thaw in a single layer at room temperature for 1–2 hours. Add toasted coconut and lime wedges after thawing.
Calories: 374 kcal
Carbohydrates: 53 g
Protein: 3 g
Fat: 17 g
Saturated Fat: 8 g
Cholesterol: 41 mg
Sodium: 158 mg
Fiber: 1 g
Sugar: 35 g
Recipe source: from Mel’s Kitchen Cafe