Coconut and Lime Frosted Soft Sugar Cookies
User Reviews
4.6
Coconut and Lime Frosted Soft Sugar Cookies
Description
The Coconut and Lime Frosted Soft Sugar Cookies blend tangy lime and sweet coconut into a tender cookie base. The dough mixes granulated and powdered sugar with butter, vegetable oil, lime juice, zest, and egg to create a soft, moist texture. Flour, baking soda, cream of tartar, and salt balance the dough and contribute to the light structure. Shaping the dough into golf ball-sized balls pressed flat with sugar adds a delicate outer crunch and sparkle after baking, while the interior remains soft.
The frosting is a creamy combination of butter, cream cheese, coconut extract, powdered sugar, and half-and-half, whipped to a smooth consistency and topped with shredded sweetened coconut for texture. The bright lime flavor cuts through the richness for balance. Garnishing with lime slivers and coarse sugar crystals enhances both appearance and flavor.
These cookies deliver a tender bite with bright citrus highlights and a tropical finish, ideal for those who appreciate a soft cookie with layered fruity flavors. Their decorative nature makes them suitable for special occasions or teatime treats.
Ingredients
- ⅔ cup granulated sugar , plus 3 tablespoons for pressing cookie dough balls
- ⅓ cup powdered sugar
- ½ cup butter , at room temperature
- ⅓ cup vegetable oil
- 1 ½ tablespoons lime juice about 2 ½ limes plus 1 lime for garnish, freshly squeezed
- 1 teaspoon lime zest
- 1 egg large
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- For the Frosting
- ¼ cup butter
- 4 tablespoons cream cheese
- 3 teaspoons coconut extract
- 2 cups powdered sugar
- 1-2 tablespoons half and half or heavy cream
- ½ cup coconut shredded, sweetened
- lime slivers of lime and coarse sugar crystals, for garnish
- sugar slivers of lime and coarse sugar crystals, for garnish
Instructions
- Preheat oven to 350°F.
- In the bowl of a stand mixer or a large bowl, cream the ⅔ cup granulated sugar, the powdered sugar and butter until fluffy and light. Add the vegetable oil, lime juice and zest and the egg and cream until smooth.
- In a smaller bowl, toss together the flour with with baking soda, cream of tartar and salt. Mix half of the flour mixture to the wet ingredients and then add the other half and mix until dough comes together and is mixed through.
- Roll dough into balls the size of golf balls (I use a #24 cookie scoop) and place 2 inches apart on a baking sheet lined with parchment paper or a Silpat or sprayed with non-stick baking spray.
- Add the remaining 3 tablespoons sugar to a shallow bowl. Smudge a bit of the cookie dough on the bottom of a small glass jar before dipping in the sugar so the dough doesn't stick to the jar. Press the dough balls with the jar dipped in sugar to ½ cm thick and the edges crack just a bit.
- Bake for 8 minutes. The cookies won't brown and may look look undercooked, but they will be done.
- Let the cookies sit on the baking sheet for a few minutes before transferring to a cooling rack.
- While the cookies are baking, prepare the frosting by combining the ingredients in a bowl and mixing until smooth.
- Once cookies are cool, frost the cookies and garnish with a few pinches of coconut flakes and sugar crystals and top with a sliver of lime.
User Reviews
Overall Rating
4.6
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