Why These Cookies Will Rock Your World
These coconut lime sugar cookies are some of the tastiest cookies I’ve ever made! Here are just a few reasons why you are going to love them:The sugar cookie is soft, buttery, and perfect. You don’t need cookie cutters or a rolling pin! The cookie dough is rolled into balls and pressed with a flat-bottomed glass. The lime flavor shines through in the cookie dough and in the frosting!And speaking of that frosting, it is luxuriously creamy and so tasty with the coconut-lime flavors.These cookies are so cute! The garnish of toasted coconut and fresh lime on top take them over the top!Note: The fresh lime wedge on top of the cookie adds a cute pop of color and a bit of fresh lime flavor where it nestles into the frosting, but it does involve cookie eaters removing it before eating the cookie. So if you want to avoid that, you can dust the top of each cookie lightly with a small bit of fresh lime zest instead.
Key Ingredients Notes
Butter: I use salted butter, as noted below in the recipe. Soften the butter to cool room temperature before using.Oil: This recipe uses both butter and oil for a soft, melt-in-your-mouth crumb texture. Use a neutral-flavored oil, like canola, vegetable or grapeseed. Granulated sugar: Granulated sugar is used in the cookie dough, and it is also used for pressing the cookies. Spray a flat-bottomed glass with cooking spray and dip in the sugar to press the first cookie. Continue pressing the cookies, dipping the glass back into the sugar between each one.Cream of tartar: Cream of tartar OR baking powder can be used in the cookie dough (don’t use both). The cream of tartar gives a slightly tart flavor to the dough (similar to the flavor in a snickerdoodle cookie that calls for cream of tartar). I prefer using baking powder for a more neutral flavor, but either works great, and the cream of tartar is a bit more of a classic flavor with these soda shop-style sugar cookies.Sour cream: This ingredient is used in both the cookie dough and the frosting. It might seem odd to add sour cream to frosting, but trust me on this one! It adds creaminess and depth of flavor, so don’t skip it!Fresh lime zest: You’ll need 3 to 4 limes for this recipe – the lime zest is added to the cookie dough and to the frosting. It adds essential lime flavor to the cookies. Fresh lime juice: To achieve the perfect consistency of frosting, the recipe calls for lime juice (rather than milk or cream, like usual). This makes the frosting pop with flavor, and it is still plenty creamy thanks to the butter and sour cream. Eggs: It’s totally fine to use cold eggs from the refrigerator rather than room temperature eggs.Fresh lime wedges: These are used to garnish the cookies. Cut the limes into rounds and then cut each round into tiny triangles. As mentioned above, this garnish element is optional (but cute!). Vanilla extract: Vanilla extract is used in the cookie dough and a reduced amount is used in the frosting (to allow the coconut flavor to come through).Coconut extract: This extract is important for the frosting. It’s the main way the coconut flavor comes through in these cookies, so don’t leave it out!All-purpose flour: It’s important not to over flour the dough for these cookies. If you aren’t using a scale, make sure to weigh the flour by fluffing it really well, scooping with a cup, and leveling off with a straight edge.Toasted coconut: I love garnishing these cookies with a bit of toasted coconut, but you can leave it off, if desired.
How to Freeze Sugar Cookies
Did you know frosted sugar cookies can be frozen? I do this all the time with sugar cookies like these. Once they are thawed, they taste just as good as the day they were made. How to freeze frosted sugar cookies:Frost the sugar cookies.Add sprinkles, if desired, but wait to place any fresh garnishes (like the toasted coconut and lime for this version) until after the cookies have been thawed and are ready to serve.Place the frosted cookies in a single layer on a baking tray and freeze.Place the frozen cookies in a container or ziploc bag, and separate layers with pieces of parchment paper.When ready to serve, take the cookies out of the freezer and place in a single layer on a tray or plate. Allow 1 to 2 hours for the cookies to thaw at room temperature.
Few Additional NotesIf you are looking for the tastiest summer cookie, these coconut lime Swig sugar cookies are the answer. They are so fun to make at home, and the fresh, homemade flavors make them so much better than the soda shop-bought ones. Remember that these cookies are vastly better if under baked just slightly rather than being over baked at all…so keep a close eye on them in the oven. The sides should be set and the centers should looks lightly under done when pulling them out. If you are looking for other variations of these sugar cookies, check out this list!I like a thick layer of frosting on each cookie. If you prefer less frosting, you may not end up using all the frosting in the batch. I hope you love this sugar cookie variation! It has definitely become one of my favorites. There’s just something about that coconut lime combo that is so yummy.
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Coconut Lime Swig Sugar Cookies {Copycat Recipe}
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#20 Large Cookie ScoopCookie Sheet {Half Sheet Pan}KitchenAid Stand MixerSilicone SpatulaSmall Offset SpatulaIngredients
Cookies:
1cupsalted butter, softened to room temperaturecupneutral flavored oil, like canola, vegetable, grapeseed, etc1 ¼cupsgranulated sugarcuppowdered sugarteaspoonbaking sodateaspooncream of tartar or baking powder (see note)teaspoonsalt1heaping tablespoonfresh lime zest2tablespoonssour cream2large eggs1teaspoonvanilla extract 5 ½cupsall-purpose flour Granulated sugar for pressing the cookiesFrosting:
cupsalted buttersoftened2tablespoonssour cream1teaspoonfresh lime zestteaspooncoconut extract (add another 1/2 teaspoon for a stronger coconut flavor)teaspoonvanilla extract6cupspowdered sugar1 to 2tablespoonsfresh lime juice1 to 2tablespoonsmilk, if neededGarnish (optional):
Small fresh lime wedges (see note)Toasted coconutUS Customary – MetricInstructions
Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper.For the cookies, in the bowl of a stand mixer fitted with the paddle attachment or in a bowl using a handheld electric mixer, add the butter, oil, granulated sugar and powdered sugar. Sprinkle the baking soda, cream of tartar, and salt across the top of the sugars (don't add the baking soda and cream of tartar in one lump or it might clump while mixing). Mix until well-combined and super creamy, 1-2 minutes, scraping down the sides of the bowl as needed.Add the lime zest and mix until combined.Add the sour cream, eggs and vanilla, and mix until well-combined, 1 to 2 minutes, again scraping down the sides of the bowl as needed.Add the flour and mix until no dry streaks remain and the mixture is evenly combined. Don't over mix.Scoop the dough into about 3-tablespoon sized portions (I use a #20 cookie scoop) and roll into balls. Place several inches apart on the prepared baking sheets. Add 1/3 to 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into the sugar. Press each cookie into an even thickness; the edges will ruffle out a bit, but take care not to press too thin. I press the cookies between 1/4 and 1/2-inch thick. Dip the bottom of the glass into the sugar between each press. Bake the cookies for 7 to 9 minutes until the edges are set (it's ok and preferable if the center of the cookies looks slightly under baked). Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.For the frosting, in a medium bowl (can use a handheld or stand mixer) combine the butter, sour cream, lime zest, coconut extract, and vanilla extract. Mix until thick and smooth and creamy.Add the powdered sugar and mix until mostly combined. Add the lime juice, and mix until well-combined and the frosting is smooth and creamy. If you want the frosting a bit thinner/easier to spread, add milk, a tablespoon at a time to adjust the consistency.Frost the cooled cookies. For the garnish, if desired sprinkle the top of each cookie with a bit of toasted coconut and a fresh lime wedge. (Pat the lime wedges lightly with a paper towel before garnishing the cookies.)Notes
Cream of Tartar or Baking Powder: Either can be used in the cookie dough (don’t use both). The cream of tartar gives a slightly tart flavor to the dough (similar to the flavor in a snickerdoodle cookie that calls for cream of tartar). I prefer using baking powder for a more neutral flavor, but either works great, and the cream of tartar is a bit more of a classic flavor with these soda shop-style sugar cookies.Make-Ahead: These cookies do amazingly well baked, frosted, sprinkled and frozen. Wait until they are thawed to add the toasted coconut and fresh lime wedge. To freeze: place the frosted cookies in a single layer on a baking tray. Freeze and then put them into a tupperware container or ziploc bag (and separate layers with pieces of parchment or wax paper). They thaw great and taste amazing.Nutrition
Serving: 1 CookieCalories: 374kcalCarbohydrates: 53gProtein: 3gFat: 17gSaturated Fat: 8gCholesterol: 41mgSodium: 158mgFiber: 1gSugar: 35gRecipe Source: from Mel’s Kitchen CafeThe post Coconut Lime Swig Sugar Cookies {Copycat Recipe} appeared first on Mel's Kitchen Cafe.
