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Coconut Lime Swig Sugar Cookies {Copycat Recipe} Recipe

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4.2 from 15 reviews

This Coconut Lime Swig Sugar Cookies copycat recipe delivers soft, tangy, and sweet cookies with a delightful lime zest and creamy coconut frosting. Perfectly baked to a tender texture and adorned with toasted coconut and fresh lime wedges, these cookies are a refreshing twist on classic sugar cookies.

  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 9 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 30 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Cookies

  • 1 cup salted butter, softened to room temperature
  • 3/4 cup neutral flavored oil (canola, vegetable, grapeseed, etc.)
  • 1 1/4 cups granulated sugar
  • 3/4 cup powdered sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar or baking powder
  • 1/2 teaspoon salt
  • 1 heaping tablespoon fresh lime zest
  • 2 tablespoons sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 5 1/2 cups all-purpose flour

For Pressing

  • Granulated sugar for pressing the cookies

Frosting

  • 3/4 cup salted butter, softened
  • 2 tablespoons sour cream
  • 1 teaspoon fresh lime zest
  • 1/2 teaspoon coconut extract (add another 1/2 teaspoon for stronger coconut flavor)
  • 1/4 teaspoon vanilla extract
  • 6 cups powdered sugar
  • 1 to 2 tablespoons fresh lime juice
  • 1 to 2 tablespoons milk, if needed

Garnish

  • Small fresh lime wedges
  • Toasted coconut

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (325°F for convection bake) and line several half sheet pans with parchment paper to prepare for baking.
  2. Mix Butter and Sugars: In a stand mixer bowl fitted with a paddle attachment or with a handheld mixer, combine the softened butter, oil, granulated sugar, and powdered sugar until creamy and well combined, about 1-2 minutes, scraping down the bowl as needed.
  3. Add Leavening and Salt: Sprinkle baking soda, cream of tartar, and salt over the sugar mixture, mixing gently to avoid clumps and incorporate evenly.
  4. Add Lime Zest: Incorporate the fresh lime zest until thoroughly mixed into the batter.
  5. Add Wet Ingredients: Mix in sour cream, eggs, and vanilla extract until fully combined, about 1-2 minutes, scraping down sides as needed.
  6. Incorporate Flour: Gradually add the all-purpose flour and mix just until no dry streaks remain, avoiding overmixing to maintain a tender cookie texture.
  7. Portion Dough: Scoop approximately 3-tablespoon portions of dough (using a #20 cookie scoop if available) and roll into balls. Arrange them several inches apart on prepared baking sheets.
  8. Prepare for Pressing: Place 1/3 to 1/2 cup granulated sugar in a shallow dish. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip it into the sugar.
  9. Press Cookies: Gently press each dough ball into an even thickness of about 1/4 to 1/2 inch with the sugared glass, dipping the glass in sugar between each press. The cookie edges may ruffle slightly.
  10. Bake Cookies: Bake for 7 to 9 minutes until the edges are just set but the centers may still look slightly underbaked, which ensures softness.
  11. Cool Cookies: Let cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
  12. Prepare Frosting: In a medium bowl, combine softened butter, sour cream, lime zest, coconut extract, and vanilla extract. Mix until thick, smooth, and creamy.
  13. Add Powdered Sugar: Gradually mix in powdered sugar until mostly combined, then add fresh lime juice and mix until frosting is smooth and creamy.
  14. Adjust Frosting Consistency: If frosting is too thick, add milk one tablespoon at a time until desired spreadable consistency is reached.
  15. Frost Cookies: Spread the frosting evenly over the cooled cookies using a spatula or knife.
  16. Garnish: Optionally sprinkle toasted coconut over the frosted cookies and decorate with small fresh lime wedges. Pat lime wedges lightly with a paper towel before placing them on the cookies for a fresh finish.

Notes

  • You can substitute cream of tartar with baking powder if preferred.
  • Do not press cookies too thin; keep between 1/4 and 1/2 inch thickness for proper texture.
  • For stronger coconut flavor in the frosting, increase coconut extract to 1 teaspoon.
  • Use a flat-bottomed glass for even cookie pressing and dip in sugar each time to prevent sticking.
  • Allow cookies to cool completely before frosting to avoid melting the frosting.
  • Patting lime wedges dry prevents excess moisture on the frosted cookies.

Find it online: https://allcookedup.com/coconut-lime-swig-sugar-cookies-copycat-recipe-recipe/