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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.
Want to save this recipe for later?? Pin the image below! 🙂
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Coconut Lime Sugar Cookies
Ingredients
Sugar Cookies
- 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
Coconut Lime Frosting
- 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
Instructions
- Preheat oven to 350°.
- While the oven is preheating make the cookie dough. Cream together the butter and sugar until light and fluffy.
- Scrape the sides, add in the eggs and vanilla. Beat until mixed.
- Scrape the sides and add in the flour, baking powder and cornstarch. Mix until thoroughly combined.
- Use a scoop to create equal sized cookies. Double scoop the cookie dough to make large bakery style cookies (more details given above).
- Flatten the cookie dough by gently pressing the bottom of a drinking glass down on the center of the cookie dough. I like to dip the glass into sugar first, but this isn't required.
- Repeat with remaining dough. The cookies will spread slightly so make sure to leave room. I tend to only put 6 cookies per pan.
- Bake at 350° for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.
- Cool Completely.
- To make the frosting, cream the butter until smooth. Slowly add in the powdered sugar, lime juice and coconut extract. Add in Mix until smooth and creamy.
- * Scoop a generous amount onto each cooled cookie. Squeeze a few drops of the food coloring out into a small bowl. Dip a toothpick into the food coloring and add coloring parks onto the frosting in random places. Use the back of a spoon to spread the frosting around the cookie while swirling in the food coloring.
- * Refrigerate until ready to serve. Will stay fresh for 2-3 days.
What temp and how long do you bake these? I have looked that info but cannot seem to see it! PS thanks for the recipe!
Hi Karrie- You’ll be able to find a printable version of the recipe with all of the info at the very bottom of the post. 🙂 You’ll want to bake these at 350° for 9-11 minutes, until the tops are slightly puffy and no longer glossy. Hope you enjoy!
Thanks! Of course I found the info right after adding! 🤪🙄
How do I make these without cream of tarter or cornstarch? Is there a substitute? Thanks!
There isn’t any cream of tarter in this recipe, but you can omit the cornstarch. The cornstarch just helps keep the cookies pillowy soft.
Not sure why, but every time I use fresh lime juice it leaves a bitter taste. Of I use lime extract will that work? I have never used lime extract before. Hehehe
It sounds like limes are just out of season, maybe. You could definitely try lime extract, I haven’t played with that either, though!
Absolutely amazing!!! I love the tang of the lime with the coconut. My whole family loved them and you better believe they were gone within the day!
So yummy! For fun I added 2 oz cream cheese and sprinkled coconut flakes on top
Amazing!!! Tastes just like them! Thanks for this recipe! Any chance you have figured out the Twisted Sugar Chocolate Chip Cookie recipe?! Would love to see you try that one!!