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These Coconut Lime Cookie Bars are a copycat for the Twisted Sugar classic, made fabulous in bar form. They’re an ultra thick and chewy sugar cookie bar that’s topped with creamy coconut frosting and served with lime wedges to squeeze on the top.
Twisted Sugar Cookie Bars
Twisted Sugar is a local soda and cookie shop (hi, Utah) that is famous for thick and chewy cookies that are prepared with a little twist. These Twisted Sugar Cookie Bars are based on my copycat recipe of their namesake cookie, a richly thick sugar cookie paired with creamy coconut frosting and a little lime wedge that you squeeze on top. And let me tell you, Coconut Lime Cookie Bars are a delightful little paradise for your taste buds.
Ingredients in Coconut Lime Cookie Bars
You can find all of the instructions and ingredient quantities for the coconut lime cookie bars at the bottom of this post.
- Salted butter – I use salted butter in all of my bakes! You can sub unsalted butter, just be sure to add a pinch of salt to the dough.
- Granulated sugar
- Eggs
- Vanilla extract
- Canola oil – This helps give the cookies a slightly crisp edge.
- All-purpose flour
- Baking powder
Frosting
- Salted butter – Again, you can sub unsalted if desired.
- Powdered sugar
- Heavy cream
- Coconut flavoring – I recommend using my super-strength coconut flavoring!
- Limes, sliced into wedges – I like to serve each bar with a lime wedge for squeezing the lime flavor on top.
How to Make Coconut Lime Cookies
- Preheat the oven to 350°F (180°C). Spray a 9×13 baking pan with non-stick spray and set aside.
- Cream together the butter and granulated sugar using either a stand mixer or an electric hand mixer.
- Scrape the sides of the bowl and add in the eggs, vanilla extract and canola oil. Once incorporated, add in the flour and baking powder. Mix until a soft dough forms.
- Press the dough into the bottom of the prepared pan evenly.
- Bake at 350°F (180°C) for 15-18 minutes or until it has puffed up and no longer looks wet and glossy.
- Allow the cookie bars to cool completely on the pan.
- Once it has cooled, make the frosting.
Frosting
- To make the frosting, slowly cream the butter until smooth.
- Alternate adding powdered sugar one cup at a time and a splash of heavy cream to the bowl, mixing to help incorporate the powdered sugar into the butter.
- Repeat the last step until all 3 cups of powdered sugar have been added.
- Add in the coconut flavoring and mix until incorporated.
- Finally, add more heavy cream to thin the frosting to your desired consistency, if needed.
- Frost the top of the cookie bars and place 24 lime wedges onto the frosting and chill until ready to cut and serve. Squeeze the lime juice over the cookie before enjoying.
How should I store Twisted Sugar Cookie Bars?
Once frosted and topped with a lime wedge, store in an airtight container in the fridge for up to 4 days. These cookie bars will also freeze well and can be stored in a resealable freezer bag for up to 3 months (just don’t add the limes until you’re ready to serve)!
Twisted Sugar Copycats
- Coconut Lime Sugar Cookies (Twisted Sugar Copy Cat)
- Salted Caramel Sugar Cookies
- Oatmeal Biscoff Cookies
Coconut Lime Cookie Bars
Ingredients
- 1 cup (222g) salted butter, softened
- 1 cup (230) granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 tbsp canola oil
- 3 cups (456g) all-purpose flour
- 2 tsp baking powder
Frosting
- 1/2 cup (111g) salted butter, softened
- 3 cups (321g) powdered sugar
- heavy cream
- 2 tsp coconut flavoring
- 3 limes, sliced into wedges
Instructions
- Preheat the oven to 350°F (180°C). Spray a 9×13 baking pan with non-stick spray and set aside.
- Cream together the butter and granulated sugar using either a stand mixer or an electric hand mixer.1 cup (222g) salted butter, softened , 1 cup (230) granulated sugar
- Scrape the sides of the bowl and add in the eggs, vanilla extract and canola oil. Once incorporated, add in the flour and baking powder. Mix until a soft dough forms.2 eggs, 2 tsp vanilla extract, 2 tbsp canola oil, 3 cups (456g) all-purpose flour, 2 tsp baking powder
- Press the dough into the bottom of the prepared pan evenly.
- Bake at 350°F (180°C) for 15-18 minutes or until it has puffed up and no longer looks wet and glossy.
- Allow the cookie bars to cool completely on the pan.
- Once it has cooled, make the frosting.
Frosting
- To make the frosting, slowly cream the butter until smooth.1/2 cup (111g) salted butter, softened
- Alternate adding powdered sugar one cup at a time and a splash of heavy cream to the bowl, mixing to help incorporate the powdered sugar into the butter.3 cups (321g) powdered sugar, heavy cream
- Repeat the last step until all 3 cups of powdered sugar have been added.
- Add in the coconut flavoring and mix until incorporated.2 tsp coconut flavoring
- Finally, add more heavy cream to thin the frosting to your desired consistency, if needed.
- Frost the top of the cookie bars and place 24 lime wedges onto the frosting and chill until ready to cut and serve. Squeeze the lime juice over the cookie before enjoying.3 limes, sliced into wedges
how much heavy cream do you use in the frosting?
I typically add a little splash at a time and rarely use more than 1 – 1.5 TBSP.
Came out amazing! Definitely a new favorite for sure. Frosting with your coconut flavoring was soooo good! And yes, squeeze the lime on top, adds so much to it!
I want to make these in a bar pan–roughly 12X17 inches to feed a larger group. Can I just double it? The recipe calls for a 9 x 13. This recipe is so amazing. I don’t want to throw it off.
Yes, doubling should work well!