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Coconut Lime Swig Sugar Cookies

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Servings: 24
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 35Prepare cookie sheets with cooking spray or parchment paper.
  2. 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.
  3. Add flour, baking soda, cream of tartar, and salt. Mix until combined. Dough will be slightly crumbly.
  4. Using a medium cookie scoop, scoop the dough into balls and roll smooth. Place on baking sheet, about 2 inches apart.
  5. 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.
  6. 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
  1. 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.
  2. 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.
  3. 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