Name: Coconut Lime Sugar Cookies
Prep time: 15 min
Cook time: 10 min
Ingredients: 1 cup salted butter softened; 1 cup sugar; 2 eggs; 1 1/2 tsp vanilla; 3 cups flour; 2 tsp baking powder; 2 tsp cornstarch; 1/2 cup salted butter softened; 3 cups powdered sugar; 1 1/2 tbsp lime juice; 1/2 tsp coconut extract; 2 tbsp milk; neon green food coloring (optional); fresh lime slices (for serving)

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Coconut Lime Sugar Cookies are full of tropical goodness! The dense, chewy sugar cookies is topped with a Coconut Lime Frosting and served with a fresh lime wedge for extra pizzaz! Better than Twisted Sugar!

Twisted Sugar Copy Cat Cookie

I have talked a lot about Drink Shops around these parts lately. We’ve got the regular Swig Style Sugar Cookie, Raspberry Lemonade Sugar Cookie, Chocolate and Cheesecake Cookie just to name a few! I have about 10 more flavor combos going on in my brain right now, too, so Cookie Lover’s, get excited! 😉

One of the popular Drink Shops in Utah is Called Twisted Sugar. You can go and, of course, get all of your soft drinks flavored like you couldn’t imagine, but you can also get loads of cookies. Their most famous cookie is their Twisted Sugar. Sugar cookie with Coconut Frosting and a Lime Wedge.

I’m taking this a bit further and adding lime juice to the frosting. I like them even better this way! And remember, Serve these baby’s COLD.

Ingredients for Coconut Lime Sugar Cookies

Sugar Cookie Ingredients

1 cup salted butter, softened
1 cup sugar
2 eggs
1 1/2 tsp vanilla
3 cups flour
2 tsp baking powder
2 tsp cornstarch

Frosting Ingredients

1/2 cup butter
3 cups powdered sugar
1 1/2 tbsp lime juice (I usually use the kind that is kept in the fridge!)
1/2 tsp coconut extract
Neon green food coloring, optional

Tips for making the Best Cookies Ever

To make large, Bakery or Drink Shop style cookies DOUBLE SCOOP the cookie dough. I use the #50 scoop on amazon, I scoop the cookie dough once and then scoop a second time, smashing the first scoop a bit and then releasing the second scoop on top.

Before baking, take the bottom of a drinking glass, dip in sugar and then slowly and gently flatten the cookie dough to get the classic ruffled edges. TIP: Spray the bottom of the drinking glass with a little non-stick spray before the first ‘smash’ to help the sugar to stick to the glass. If you need a video of this method, find me on Instagram and watch my Highlight Video called ‘Smashed Cookies’.

Pull them out of the oven before the edges start turning brown. This will help keep the centers nice and chewy!

Last tip, and just trust me on this one. Serve these baby’s COLD! Keep them in the fridge and eat them chilled. SO. good.

Can I make these ahead of time?

Yes! I have made these 48 hours ahead of time with no problems. If you are planning on making them ahead of time, it is very important to not over bake the cookies. If the cookies are overbooked, then they will end up dry and crumbly.

Store in the fridge the entire time, up until about 30 minutes before serving.

Do these cookies freeze well?

Yes, Extremely well. Freeze in individual baggies and pull out about 30 minutes before enjoying.

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