A tropical twist on the classic and crazy delicious Swig Sugar Cookie, these Coconut Lime Swig Cookies are soft, sweet, melt-in-your-mouth bites of heaven!
Disclaimer: I have never actually been to Swig. So I can’t promise that these sugar cookies are actually like the Coconut Lime variety from their store. However, they are made in the style of the traditional Swig cookie. And I can confidently promise that these cookies are ridiculously delicious. All of the soft and tender sugar perfection of the original Swig cookies, with the flavor twist of coconut lime.
Close your eyes for a second and this cookie transports you to sitting on a beach, drinking a fruity drink. It’s a tropical vacation in cookie form.
If you’ve never made Swig Cookies, their trademark split edges are equal parts cute and functional. It creates a little bit of a lip for the delicious frosting to sit, and flattens the dough enough to bake evenly. The result is a supremely soft and tender sugar cookie.
To get those cute little edges, press a glass or other smooth bottomed implement into sugar. I like to spray the bottom of my cup with cooking spray so the sugar will stick. Then just smush your little dough balls gently, to about 1/2 inch thickness.
Don’t over bake these babies! The tops will not be shiny when they are done, but they won’t be brown at all.
I’m telling you- it’s a tropical vacation in a cookie. And you need them.
Ingredients
Method
- 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.
- 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.
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