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Coconut Lime Swig Sugar Cookies

Print Recipe
Servings 24

Ingredients
  

Coconut Lime Sugar Cookies

  • 1 cup butter room temperature
  • 1 1/2 cups granulated sugar plus extra for flattening cookies
  • 3/4 cup powdered sugar
  • 3/4 cup coconut oil melted
  • 2 Tbsp lime juice about 1 lime
  • zest of 1 lime 1-2 tsp
  • 2 large eggs
  • 5 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1 tsp salt

Coconut Lime Frosting

  • 1/4 cup butter softened
  • 4 tablespoons cream cheese softened
  • 2 teaspoons coconut extract
  • 3 tbsp lime juice
  • 2 cups powdered sugar
  • 1-2 tablespoons milk or heavy cream
  • 1/2 cup shredded sweetened coconut
  • Lime zest

Instructions
 

  • Preheat oven to 35Prepare cookie sheets with cooking spray or parchment paper.
  • In the bowl of a stand mixer, cream the butter and sugars until smooth and fluffy. Add oil, lime juice and zest, and eggs. Mix well.
  • Add flour, baking soda, cream of tartar, and salt. Mix until combined. Dough will be slightly crumbly.
  • Using a medium cookie scoop, scoop the dough into balls and roll smooth. Place on baking sheet, about 2 inches apart.
  • Put about 1/4 c sugar on a small plate. Spray the bottom of a glass with cooking spray and dip into the sugar. Press glass gently onto the center of each cookie, until the cookie edges split.
  • Bake cookies for 8-9 minutes. Don't over bake! Allow cookies to cool on baking sheet for 5 minutes before removing to wire rack to cool completely.

For Coconut Lime Frosting

  • In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and cream cheese until smooth. Add lime juice, coconut extract, and powdered sugar and mix until smooth and fluffy. Add milk to thin as needed.
  • Top cooled cookies with frosting. Sprinkle shredded coconut and lime zest on top of cookies. Serve immediately or store in the fridge for 1-2 days.
  • To make in advance: Prepare cookies and refrigerate until ready to serve. Can be refrigerated for up to one week, or frozen for 1 month. Allow frozen cookies to come to room temperature, top with frosting, and serve immediately.

Notes

Cookie recipe adapted from Dessert Now, Dinner Later