Coconut Lime Sugar Cookies
These Coconut Lime Sugar Cookies are like Crumbl Cookies but BETTER because you can make them at home any time you want! Soft and tender coconut lime sugar cookies topped with a lime buttercream and toasted coconut for a tropical treat!
Servings: 30 cookies
Ingredients
- 1/2 cup (8 Tbsp) unsalted butter, softened
- 1/2 cup vegetable or canola oil
- 1/2 cup granulated white sugar
- 1/2 cup confectioners' sugar
- 1 large egg
- 1½ tsp coconut extract
- 1 tsp pure vanilla extract
- Zest of one small lime (about 1 tsp worth)
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/4 tsp salt
- 3 cups all-purpose flour
- 1/4 cup granulated white sugar, for rolling cookies
For Lime Frosting & Topping:
- 6 Tbsp unsalted butter, softened
- 2 Tbsp freshly squeezed lime juice
- Zest of one small lime
- 1 cup confectioners' sugar
- 1/2 cup toasted coconut
Instructions
- Preheat oven to 350° degrees F. Line 2 baking sheets with parchment paper or silicone liners. Set aside.
- In a large bowl of a stand mixer, cream together the butter, oil, both sugars, coconut and vanilla extracts, lime zest and egg with the paddle attachment until cohesive and combined, about 2 minutes. Add in the baking soda, salt, and flour and mix on low speed until just combined.
- Add the remaining 1/4 cup granulated sugar (used for rolling the cookies) into a small bowl. Scoop rounded 1½ Tablespoon-size balls of cookie dough and roll into the sugar mixture to coat. Place dough balls 2" apart on the baking sheets. I fit about 12 dough balls on each sheet as these cookies don't spread much.
- Bake for approximately 8-10 minutes, rotating pans halfway through baking time. Remove from the oven and immediately take a drinking glass and gently press onto each cookie to slightly flatten it. Allow the cookies to cool on the baking sheets as they are fragile at this stage.
- For the frosting: In a medium bowl, beat together the softened butter, lime juice, lime zest and powdered sugar together with a handheld electric mixer until just combined and a fluffy frosting is achieved.
- Spread about 1 teaspoon of frosting onto each cookie. Top with a generous pinch of toasted coconut. Serve cookies at room temperature or chilled in the fridge.
Notes
To toast coconut, place sweetened shredded coconut in a single layer in a dry skillet over medium-low heat. Cook, stirring occasionally, until golden brown and fragrant, about 10 minutes, stirring to prevent scorching. Remove from heat and allow to cool before using.