Frosted Coconut Lime Sugar Cookie – a soft, thick, and slightly chewy, with a lime coconut frosting on top, swirled with a lime curd.
These Frosted Coconut Lime Sugar Cookie have a soft and chewy coconut base and a tangy lime coconut buttercream that adds a burst of refreshing flavor. To take it up a notch, I’ve added a luscious homemade curd swirl, creating a delightful contrast of sweetness and zesty goodness. These unique and mouthwatering treats are sure to transport your taste buds to a paradise of flavors!
If you like these frosted sugar cookies, then you should try these cookies below!
- Fun and Festive Birthday Cake Cookies
- Delightful Cherry Cheesecake Cookies
- Tasty Lemon Blueberry Muffin Cookies
Why you should make these Frosted Coconut Lime Sugar Cookie?
- Easy to make: Easily whip up these refreshing Coconut Lime Cookies. With their delightful coconut and lime flavors, they are a breeze to make and offer a unique twist on traditional sugar cookies.
- Better Than Your Soda Shop Cookie: The combination of coconut-infused cookies, tangy lime coconut buttercream, and a homemade curd swirl creates a flavor sensation that’s even better than any soda shop recipe.
- Eye-Catching Presentation: The vibrant lime green curd? The best part? They are conveniently easy to make, saving you time while still impressing everyone.
- Convenient Cravings: Satisfy your sweet tooth whenever the craving strikes with these versatile cookies. Whether it’s for a summer BBQ or any occasion, these Frosted Coconut Lime Cookies offer the convenience of being able to enjoy them whenever you desire.
Grocery check list:
- All-purpose flour: Provides structure and texture to the cookies.
- Unsalted butter: Provides flavor and contributes to the cookie’s softness and texture. Make sure the butter is soften to room temp!
- Baking powder: Helps the cookies rise and become light and fluffy. Make sure it’s fresh (within 6 months)
- Limes: Adds a refreshing citrusy aroma and tangy taste to the cookies.
- Powdered sugar: Used in the buttercream frosting to provide sweetness and a smooth texture.
- Sour cream: Makes the cookies extra soft and give them a tangy flavor
- Toasted coconut extract: this is the flavor you didn’t know you needed until you try it in these cookies… trust me on this. I got my flavor from amoretti, but you can use regular coconut extract.
Step By Step – Frosted Coconut Lime Sugar Cookie
Cream the fats and sugar: In the bowl of a stand mixer fitted with the paddle attachment cream the butter, oil, granulated sugar and powdered sugar on medium speed.
Mix in the eggs. Add the eggs, one time at a time mixing after each addition. Cream on medium speed for 30 seconds after each egg is added. Remember to scrape the bottom and the sides of the bowl with a rubber spatula. Add in the vanilla and coconut extract. Mix just until combined.
Mix in the dry ingredients: Add the baking soda, baking powder, salt, and the flour. Mix on the lowest speed until no flour streaks remain and the mixture is evenly combined; don’t overmix.
Scoop and bake: Scoop the dough into about 3-tablespoon sized portions and roll into balls. Place several inches apart on the prepared baking sheets. (I baked 9 cookies on each sheet pan.) Flatten the cookies: Using a flat surface, like a pancake spatula, or the bottom of a cup that has a flat surface, slowly press down each. I like mine a little thicker, so I didn’t smash down very much. (Ideally the cookies should be around ½ thick)
Bake: Bake the cookies for 10-12 minutes until just set.
Cool: Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely. While the cookies are cooling make the coconut frosting.
Tips for making lime curd
- Zest before juicing to capture the lime’s aromatic oils.
- Strain the juice for a smooth, seed-free curd.
- Cook over medium heat, stirring constantly to prevent curdling.
- Cool and chill properly by covering the curd with plastic wrap to avoid a skin forming, then refrigerate until set.
- Add a little green food gel. My favorite brand is Ameri Gel (a little goes a long way!!!!)
List of tools I used
- Mixing Bowls: Different sizes for different preparations.
- Electric Mixer: To cream butter, mix batter, and whip buttercream.
- Measuring Cups and Spoons: For precise ingredient measurements.
- Offset Spatula: For spreading fillings and frosting.
- Cooling Rack: To cool the baked cakes evenly.
- Sifter: For removing lumps from dry ingredients.
- Cookie Scoop Set: To create evenly sized cookies, resulting in a beautiful, bakery-worthy presentation.
- Microplane Zester: Add a zesty touch to your lime-infused cookies with a microplane zester!
- Offset Spatula: Achieve smooth and flawless buttercream frosting with an offset spatula. Its angled design and flexibility make it a game-changer for spreading that delightful lime coconut buttercream on your cookies
Frequently Asked Questions – Frosted Coconut Lime Sugar Cookie
Q: Can I substitute lime juice with bottled lime juice?
A: While fresh lime juice is recommended for the best flavor, you can use bottled lime juice as a substitute if necessary. However, the flavor may not be as vibrant and fresh as using freshly squeezed lime juice.
Q: Can I make the dough in advance and bake the cookies later?
A: Yes, you can make the dough in advance and refrigerate it for up to 24 hours before baking. This can be convenient for planning and saving time. Just make sure to bring the dough to room temperature before baking.
Q: Can I freeze the baked cookies?
A: Yes, you can freeze the baked cookies for up to 2-3 months. Make sure to store them in an airtight container or freezer-safe bag. Thaw them at room temperature before serving.
Q: Can I make these cookies without the coconut?
A: If you prefer to omit the coconut, you can simply leave it out from the recipe. The cookies will still turn out delicious with the coconut-lime flavor combination from the other ingredients.
Storing and freezing
To store Frosted Coconut Lime Cookies, allow them to cool completely and then place them in an airtight container at room temperature. If you live in a warm climate, you may want to store them in the refrigerator to maintain their texture and prevent the buttercream from melting. Stored properly, these cookies can stay fresh for up to 3-4 days at room temperature or up to a week in the refrigerator.
Freezing your Frosted Coconut Lime Sugar Cookie
To freeze, make sure they are completely cooled, I recommend letting them sit in the fridge for a few hours before freezing to let them buttercream firm up. Then you can place them in a freezer-safe container or zip-lock bag, separating the layers with parchment paper to prevent sticking. Freeze for up to 2-3 months, and when ready to enjoy, thaw them at room temperature before serving.
Last by not least, you should chill these cookies before you eat them! Firstly, it enhances the texture, making them even more soft and chewy. Secondly, it allows the flavors to meld and intensify, resulting in a more pronounced coconut and lime taste. Lastly, the chilled temperature provides a refreshing and cooling experience, particularly enjoyable during hot summer months.
For more fun summer recipes, I will list them below!
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Recipe
Frosted Coconut Lime Sugar Cookie
Ingredients
For the Lime Curd (I suggest doing this first)
- ½ cup granulated sugar
- ¼ cup lime juice
- 2 teaspoons lime zest
- 2 large eggs
- 1 large egg yolks
- 2 Tablespoons unsalted butter
- optional-green food gel use a toothpick a little goes a long way
For the cookie
- 1 cup 227 g salted butter, softened
- ⅔ cup vegetable oil
- 1 cups granulated sugar
- 1 cup powdered sugar
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- 2 teaspoon salt
- ¼ cup sour cream room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon toasted coconut extract, I used amoretti, but regular extract is fine.
- 5 ⅓ cups all-purpose flour
For the cream cheese frosting
- 1 ½ cups unsalted butter room temperature
- 6 oz. cream cheese room temperature
- 6 cups powdered sugar measured and then sifted
- 2 teaspoons heavy whipping cream
- 2 teaspoons coconut extract
- 3 spoonfuls lime curd
- pinch of salt
Instructions
For the Lime Curd
- In a medium size sauce pan, whisk the sugar, lime zest, and lime juice.
- In a small bowl, whisk the whole eggs, and egg yolk.
- On medium to high heat, and while whisking, slowly add the eggs to the lime/sugar mixture.
- Whisk constantly and let the mixture cook for about 4-5minutes, depending on how hot your stove gets. Once it starts to bubble, I let it bubble for about 2 minutes, stirring constantly.
- Remove from the heat and whisk in the butter. It might take a few minutes. I throw my butter in the mixture, let it sit for a couple of minutes, and then whisk it after it melts. (If you are adding food coloring, this is the time to add it. Remember, a little goes a long way)
- Strain through a fine-mesh sieve into a glass or plastic Tupperware bowl. With a rubber spatula, push the lime mixture through the sieve.
- Press plastic wrap onto the mixture to help prevent a skin from forming and let it sit out until it comes to room temperature, and then refrigerate at least 4 hours to set.
For the cookies
- Preheat the oven to 325 degrees F. Line 3 sheet pans with parchment paper. Aside.
- In the bowl of a stand mixer fitted with the paddle attachment cream the butter, oil, granulated sugar and powdered sugar on medium speed.
- Add the eggs, one time at a time mixing after each addition. Cream on medium speed for 30 seconds after each egg is added. Remember to scrape the bottom and the sides of the bowl with a rubber spatula. Add in the vanilla, sour cream and coconut extract. Mix just until combined.
- Add the baking soda, baking powder, salt, and the flour. Mix on the lowest speed until no flour streaks remain and the mixture is evenly combined; don’t overmix.
- Scoop the dough into about 3-tablespoon sized portions and roll into balls. Place several inches apart on the prepared baking sheets. (I baked 9 cookies on each sheet pan.) Using a flat surface, like a pancake spatula, or the bottom of a cup that has a flat surface, slowly press down each. I like mine a little thicker, so I didn’t smash down very much. (Ideally the cookies should be around ½ thick)
- Bake the cookies for 10-12 minutes until just set.
- Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.
- While the cookies are cooling make the coconut frosting
For cream cheese frosting
- In the bowl of an electric mixer, combine the butter and cream cheese. Cream on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
- With the mixer on low speed, add the powdered sugar, followed by the, and salt. Beat on low just until mixed. Then turn the mixer to medium high speed and beat the mixture for 2-3 minutes.
- Add the vanilla, lime curd, and coconut extract and mix on low just until combined.
- Once the cookies are completely cooled, and no longer warm, frost the with a small offset spatula and evenly spread to the edge of the cookie.
- Use the tip of the offset spatula, slowly swirl some of the lime curd on top of the cream cheese frosting. Top with lime for decor and enjoy! (Note: my favorite way to eat these cookies is when the cookie completely chilled in the fridge. I highly recommend trying it)
Becca says
When do you be at in the sour cream?
Molly Murphy says
After the eggs!
Laura says
Amazing
Sarah says
Made these cookies, however your recipe doesn’t mention when to add the sour cream. It lists it in the ingredients but doesn’t list it in your step by step directions.
Molly Murphy says
Thank you for catching that! I updated the recipe!