Coconut Lime Sugar Cookies

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These chewy Coconut Lime Sugar Cookies are soft, thick, and frosted with creamy coconut-lime icing. A tropical twist on a bakery favorite!

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: cookies

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Combine the butter, oil, granulated sugar, and powdered sugar in a large mixing bowl. Beat on medium speed until creamy and well combined. Stop and scrape the sides of the bowl, then beat again until smooth, about 2–3 minutes.
1 cup (227g) salted butter, 3/4 cup (180ml) vegetable oil, 1 1/4 cups (250g) granulated sugar, 3/4 cup (90g) powdered sugar
Add the lime juice, lime zest, eggs, vanilla, and coconut extract and beat well. Scrape the bottom and sides of the bowl again.
2 teaspoons lime zest, 2 Tablespoons lime juice, 2 large eggs, 1 1/2 Tablespoons pure vanilla extract, 1 teaspoon coconut extract
Add the flour, baking soda, cream of tartar, and salt. Mix on low speed just until combined, but do not overmix.
5 1/2 cups (776g) all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon cream of tartar, 1/2 teaspoon salt
Roll the dough into 16 balls (about 3.2 ounces or 91 g per ball of dough) and arrange on the prepared baking sheets with space between each ball. Spray the bottom of a glass or measuring cup with cooking spray, then dip in granulated sugar. Press down on each cookie while twisting gently, to flatten and create cracks around the edges.
Bake for 10–12 minutes just until the edges of the cookies start to turn slightly golden brown. Do not overbake. Remove and cool completely on wire racks. The cookies will continue to set up as they cool even if they are slightly underbaked.

Beat the butter on high speed for 3–4 minutes until creamy, smooth, and lightened in color.
1/2 cup (113g) salted butter
Add half the powdered sugar along with the lime juice, coconut extract, vanilla, and 2 tablespoons of the cream. Mix on low speed until it starts to come together.
4 cups (480g) powdered sugar, 2 teaspoons lime juice, 2 teaspoons coconut extract, 1 teaspoon pure vanilla extract, 2-3 Tablespoons heavy cream
Add the remaining powdered sugar and cream. Mix on low until combined.
Increase the speed and mix on medium-high to high speed for 3 minutes until creamy, light, and fluffy. Add additional cream if needed to achieve a soft, spreadable frosting consistency.
Frost the cooled cookies with a generous swirl of frosting before serving. Sprinkle with as much additional lime zest as you like. Many people enjoy these cookies served chilled for at least 30 minutes.
Additional lime zest for decorating the tops of the cookies

Store: Keep cookies in an airtight container in the fridge for up to 5 days. Use parchment between layers if stacking.
Freeze: Freeze dough balls or unfrosted cookies in a single layer, then transfer to a container. Frosted cookies can be frozen once set, up to 3 months.
Make Ahead: Chill dough for up to 48 hours or freeze shaped balls. Bake from frozen with 1–2 extra minutes.

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