These thick, soft Coconut Lime Sugar Cookies are swirled with creamy coconut frosting that pairs perfectly with the buttery cookie base. Bright lime zest and sweet coconut extract come together in a tropical cookie perfect for any lime lover craving a bakery-style treat!
If you have ever been to Swig in Utah or one of those places that specialize in big, frosted, twisted sugar cookies, you might have tried one of these cookies, which is what sent you searching for a good copycat recipe. Because that thick, soft base with a swirl of frosting and a pop of lime zest? That’s the kind of cookie worth baking again and again.
This homemade version captures all that cookie shop magic, with the best sugar cookie flavor and a tropical twist you can make at home. Made with fresh lime juice and zest, creamy coconut extract, and warm butter for richness, this recipe gives you soft, chewy cookies with that signature pressed-glass crackle on top. It’s the kind of cookie chewy cookie lovers go back to for a second (and a third) time.
If you’re loving this coconut-lime combo, you’ll also want to try my Coconut Lime Macaroons , Coconut Lime Glazed Banana Bread , Coconut Custard Pie , and buttery Lime Meltaways for even more tropical-inspired treats.
Why We Love This Recipe
- These tropical cookies have a soft, thick texture with crisp, crinkled edges that feel straight from a cookie shop.
- Fresh lime juice, zest, and coconut extract create a bold, citrusy-coconut combo that makes this cookie a standout for its flavor and texture.
- The creamy coconut frosting adds sweetness and makes them perfect for parties, gifting, or keeping all to yourself.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Heavy Cream – Makes the frosting creamy, rich, and easy to spread. Milk can work, but cream gives the best texture.
- Salted Butter – Adds richness and flavor to both the cookie dough and frosting. If using unsalted butter, just add a pinch more salt.
- Vegetable Oil – Keeps the cookies extra soft and chewy without spreading too much. Coconut oil is a great substitute for even more coconut flavor.
- Granulated Sugar – Sweetens the dough and adds a little crunch when pressed onto the tops before baking.
- Powdered Sugar – Creates a tender texture in the dough and a silky-smooth frosting.
- Fresh Lime Zest & Juice – The heart of the lime flavor – use freshly squeezed juice and zest for that citrusy brightness, plus a little extra zest for a fresh pop on top.
- Large Eggs – Help bind the dough and keep the cookies soft and chewy.
- Pure Vanilla Extract – Balances the citrus and coconut flavors with warm, sweet depth.
- Coconut Extract – Intensifies the coconut flavor in both the cookies and the frosting for a tropical twist.
- All-Purpose Flour – Provides structure. Be sure to spoon and level for an accurate measurement to avoid dry cookies.
- Baking Soda – Helps the cookies puff up and spread slightly for that perfect sugar cookie shape.
- Cream of Tartar – Gives the cookies their classic chewy sugar cookie texture with a hint of tang.
- Salt – Enhances all the other flavors and balances the sweetness.
How to Make this Recipe
- Preheat and prep. Set your oven rack to the middle position and preheat to 350°F. Line two cookie sheets with parchment paper for easy cleanup and even baking.
- Mix the dough. In a large mixing bowl, beat the warm butter, vegetable oil, granulated sugar, and powdered sugar until creamy. Use a rubber spatula to scrape the sides, then mix again until smooth. Add the eggs, vanilla, coconut extract, lime zest, and fresh lime juice. Beat until combined.
- Combine dry ingredients. In a medium bowl, whisk flour, baking soda, cream of tartar, and salt. This helps break up any clumps and evenly distributes the dry ingredients. Add this flour mixture to the wet ingredients and mix on low just until a soft homogeneous dough forms. Avoid overmixing for the best results.
- Scoop and shape. Divide dough into equal pieces and roll into cookie dough balls, about 3.2 oz or two rounded tablespoons of dough each. Place them on the prepared cookie sheets.
- Flatten and sugar. Spray the bottom of the glass with cooking spray, dip it in remaining sugar, and gently press each dough ball to flatten and create crinkled edges. A slight twist as you press gives that perfect bakery-style look.
- Bake and cool. Bake for 10-12 minutes, just until the edges start to turn golden. Cookies should still look slightly soft in the center. Let them rest on the sheet for a few minutes before transferring to a wire rack to cool completely.
- Frost and chill. Once cooled, generously frost each cookie and sprinkle tops with lime zest. For extra flavor and a firmer bite, cover with plastic wrap and chill for at least 30 minutes before serving.
Fresh is best for flavor. Bottled juice will work in a pinch, but it can’t match the brightness you get from fresh zest.
If they spread too much, the dough may be too warm – try chilling it. If they don’t spread at all, check your flour measurement and don’t overmix.
Keep frosted cookies in an airtight container in the fridge for up to 5 days. If stacking, use parchment paper to protect the frosting.
Yes! Freeze baked or raw cookie dough. For frosted cookies, freeze in a single layer first, then transfer to a container. Raw dough balls can be frozen and baked straight from the freezer. They’ll keep for up to 3 months.
Dough can be prepped and stored in the fridge for up to 48 hours, or rolled into balls, wrapped in plastic wrap, and frozen for later.
Tips for Success
- Chill the frosted cookies for 30 minutes before serving for a firmer texture and even better flavor.
- Let your butter and eggs come to room temperature so the dough blends more evenly.
- Don’t skip the cream of tartar – it helps create that soft, chewy texture with just a hint of tang.
- Gently press each dough ball with a sugared glass to get those signature crinkly edges without flattening them too much.
How to Get The Best, Fluffy, Bakery-Style Frosting That Holds Its Shape
For the smoothest, fluffiest frosting, start by beating your butter while it’s still soft and slightly warm – this helps it whip up lighter and faster. Keep mixing until it’s pale and almost mousse-like before adding any powdered sugar. That little extra step makes a big difference in texture and gives you that cloud-like swirl that holds its shape beautifully on top of the cookies.
Substitutions and Variations
- Swap vegetable oil with coconut oil for extra coconut flavor and the same chewy texture.
- For tangier frosting, swap a bit of cream for more even more lime juice.
- Make smaller cookies by using less dough and shortening the bake time.
- Skip the frosting and roll dough balls in sugar for a simpler version with a crisp top.
More Amazing Copycat Cookie Recipes
- Levain Oatmeal Raisin Cookies
- Cinnamon Roll Cookies
- Levain Chocolate Chip Cookies
- Levain Chocolate Peanut Butter Chip Cookies
- Frosted Sugar Cookies
- Jacques Torres Chocolate Chip Cookies
Coconut Lime Sugar Cookies
Ingredients123
Cookies
- ▢ 1 cup (227g) salted butter softened
- ▢ 3/4 cup (180ml) vegetable oil
- ▢ 1 1/4 cups (250g) granulated sugar + extra for tops of the cookies
- ▢ 3/4 cup (90g) powdered sugar
- ▢ 2 teaspoons lime zest
- ▢ 2 Tablespoons lime juice
- ▢ 2 large eggs
- ▢ 1 1/2 Tablespoons pure vanilla extract
- ▢ 1 teaspoon coconut extract
- ▢ 5 1/2 cups (776g) all-purpose flour
- ▢ 1/2 teaspoon baking soda
- ▢ 1/2 teaspoon cream of tartar
- ▢ 1/2 teaspoon salt
Pink Frosting
- ▢ 1/2 cup (113g) salted butter softened
- ▢ 4 cups (480g) powdered sugar
- ▢ 2 teaspoons lime juice
- ▢ 2 teaspoons coconut extract
- ▢ 1 teaspoon pure vanilla extract
- ▢ 2-3 Tablespoons heavy cream
- ▢ Additional lime zest for decorating the tops of the cookies
Instructions
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, ¾ cup (180ml) vegetable oil, 1 ¼ cups (250g) granulated sugar, ¾ 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 ½ 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 ½ cups (776g) all-purpose flour, ½ teaspoon baking soda, ½ teaspoon cream of tartar, ½ 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.
Frosting
- Beat the butter on high speed for 3–4 minutes until creamy, smooth, and lightened in color. ½ 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
Notes
Storage & Make Ahead
- 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.
Nutrition
Coconut Lime Sugar Cookies
Ingredients
Cookies
- 1 cup (227g) salted butter softened
- 3/4 cup (180ml) vegetable oil
- 1 1/4 cups (250g) granulated sugar + extra for tops of the cookies
- 3/4 cup (90g) powdered sugar
- 2 teaspoons lime zest
- 2 Tablespoons lime juice
- 2 large eggs
- 1 1/2 Tablespoons pure vanilla extract
- 1 teaspoon coconut extract
- 5 1/2 cups (776g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
Pink Frosting
- 1/2 cup (113g) salted butter softened
- 4 cups (480g) powdered sugar
- 2 teaspoons lime juice
- 2 teaspoons coconut extract
- 1 teaspoon pure vanilla extract
- 2-3 Tablespoons heavy cream
- Additional lime zest for decorating the tops of the cookies
Instructions
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.
Frosting
- 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
Notes
Storage & Make Ahead
- 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.
Nutrition
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