Frosted Coconut Lime Sugar Cookie

Frosted Coconut Lime Sugar Cookie – Soft and cakey coconut sugar cookie with the best coconut frosting and a swirl of the best lime curd!

Growing up Mormon meant a lot of things, but one of the best? Soda shop cookies. Every shop had their signature lineup—think raspberry cheesecake, sugar with pink frosting, and always something citrusy. This Frosted Coconut Lime Sugar Cookie is the citrusy one. It’s bright, creamy, and totally refreshing. The lime curd is homemade, the frosting is buttery and smooth, and the sugar cookie base? Soft, chewy, with a hint of coconut flavor. I’d fight someone for the last one in the fridge.

If you like these frosted sugar cookies, then you should try these cookies below!

• Frosted Coconut Caramel Sugar Cookies Recipe
• The Best Snack Size Strawberry Coconut Cake
• Key Lime Pie With Sweetened Condensed Milk

Why You’ll Love This Frosted Coconut Lime Sugar Cookie

• Chilled chewy sugar cookie base = soft, thick perfection
• Creamy coconut frosting with swirled fresh lime curd
• Tastes like your favorite soda shop cookie
• Coconut + lime is the ultimate tropical twist
• Perfect summer flavor combo with crackly-crisp tops and chewy centers
• Make-ahead friendly and best served chilled straight from the fridge

Ingredients You’ll Need

Here’s a quick breakdown of what you’ll use and why:

• Salted butter – Warm butter adds flavor and structure to the cookie
• Vegetable oil – Keeps the cookie dough balls soft and helps create that perfect chewy texture
• Granulated sugar + powdered sugar – Cup sugar brings sweetness, powdered sugar adds that soda shop cookie softness
• Baking soda + baking powder – The dream team for just the right rise
• Salt – Balances the sweet and brings out the lime and coconut flavors
• Sour cream – Room temperature and adds moisture + tang
• Eggs + egg yolk – For richness, chewiness, and structure
• Vanilla extract + toasted coconut extract – Boosts that coconut cookie flavor combo
• All-purpose flour – Mix into your dry ingredients to build structure
• Lime juice + lime zest – The fresh lime flavor star of the lime curd
• Cream cheese – Gives your creamy coconut frosting that luscious richness
• Heavy cream – Smooths and fluffs the frosting
• Optional green food gel – Just a touch for color if you want that soda shop look

Make the Lime Curd

• In a medium bowl or saucepan, whisk together the sugar, lime zest, and fresh lime juice.
• In a small bowl, whisk the eggs and egg yolk.
• Over medium heat, slowly whisk the egg mixture into the lime mixture. Continue whisking until thickened, 4–5 minutes, then bubble for 2 more.
• Remove from heat and whisk in the unsalted butter. Add green food gel if using.
• Strain through a sieve into a bowl. Press plastic wrap onto the surface to prevent a skin. Chill 4 hours or overnight in an airtight container.

For The Cookies

• Preheat oven to 325°F. Line 3 cookie sheets or baking sheets with parchment paper and place on the middle position oven rack.
• In a large bowl fitted with a paddle attachment, cream the butter, oil, granulated sugar, and powdered sugar until light and fluffy.
• Add eggs one at a time, mixing at medium speed after each. Scrape the sides of the bowl with a rubber spatula.
• Mix in vanilla extract, sour cream, and coconut extract.
• Add baking soda, baking powder, salt, and flour. Mix on low until a soft homogeneous dough forms with no streaks.
• Scoop cookie dough balls (about 3 tablespoons each), roll dough smooth, and place on prepared sheets. Flatten gently using the bottom of a drinking glass or wide metal spatula.
• Bake for 10–12 minutes until edges are set and tops are golden brown.
• Let cool slightly, then transfer to a cooling rack or wire rack.

Make the Cream Cheese Frosting

• In a mixer, beat butter and cream cheese until soft and fluffy, scraping down the sides of the bowl.
• Add powdered sugar, cream, and salt. Beat on low, then whip on high until smooth.
• Add coconut extract, vanilla extract, and a few spoonfuls of lime curd. Mix until combined.

Assemble – Coconut Lime Sugar Cookie

• Chill before serving. That cold bite with the creamy frosting? Chef’s kiss.
• Once the cookies are completely cool, frost each one with an offset spatula.
• Swirl extra lime curd on top. Add a sprinkle of lime zest or a fresh lime wedge if you’re feeling fancy.

Tips for making the lime curd

• Zest before juicing to capture the lime’s aromatic oils.
• Strain the juice for a smooth, seed-free curd.
• Cook over medium heat, stirring constantly to prevent curdling.
• Cool and chill properly by covering the curd with plastic wrap to avoid a skin forming, then refrigerate until set.
• Add a little green food gel. My favorite brand is Ameri Gel (a little goes a long way!!!!) 

List of tools I used – Coconut Lime Sugar Cookie

1. Mixing Bowls: Different sizes for different preparations.
2. Electric Mixer: To cream butter, mix batter, and whip buttercream.
3. Measuring Cups and Spoons: For precise ingredient measurements.
4. Offset Spatula: For spreading fillings and frosting.
5. Cooling Rack: To cool the baked cakes evenly.
6. Sifter: For removing lumps from dry ingredients.
7. Cookie Scoop Set: To create evenly sized cookies, resulting in a beautiful, bakery-worthy presentation.
8. Microplane Zester: Add a zesty touch to your lime-infused cookies with a microplane zester!

Tips & Tricks

• Chill the curd completely before using—don’t skip it!
• Flatten cookies gently—use the bottom of a glass for even pressing.
• Frosting too soft? Chill it for a few minutes.
• Want bakery-style? Pipe the frosting and swirl the curd with a toothpick.
• Store in a shallow dish with plastic wrap to keep them fresh.

Frequently Asked Questions – Frosted Coconut Lime Sugar Cookie

• Can I substitute lime juice with bottled lime juice? While fresh lime juice is recommended for the best flavor, you can use bottled lime juice as a substitute if necessary. However, the flavor may not be as vibrant and fresh as using freshly squeezed lime juice.
• Can I make the dough in advance and bake the cookies later? Yes, you can make the dough in advance and refrigerate it for up to 24 hours before baking. This can be convenient for planning and saving time. Just make sure to bring the dough to room temperature before baking.
• Can I make these cookies without the coconut? If you prefer to omit the coconut, you can simply leave it out from the recipe. The cookies will still turn out delicious with the coconut-lime flavor combination from the other ingredients.
• Can I use bottled lime juice?Yes, but fresh lime juice + zest will give the best results.
• Can I use store-bought lime curd?Totally fine for a shortcut, but homemade curd has that real citrus flavor punch.
• What if I don’t have coconut extract?Use vanilla or almond extract for a slightly different flavor twist.

Storing and freezing 

Store in an airtight container in the fridge for up to 5 days. These chewy cookies are even better the second time around straight from the fridge.

You can also freeze the baked cookies (unfrosted) for up to 2 months. Wrap tightly with plastic wrap and place in a freezer-safe bag.

These Frosted Coconut Lime Sugar Cookie are the ultimate sweet treat perfect for a brunch spread or any time you want something indulgent! If you try this recipe, leave a star rating and let me know how it turned out in the comments. Happy baking!

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Recipe

Frosted Coconut Lime Sugar Cookie

Molly Murphy

a soft, thick, and slightly chewy, with a lime coconut frosting on top, swirled with a lime curd.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 13 minutes mins

20 minutes mins

Total Time 53 minutes mins

Course Dessert

Cuisine American, cookies

Servings 21

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Lime Curd (I suggest doing this first)

• ½ cup granulated sugar
• ¼ cup lime juice
• 2 teaspoons lime zest
• 2 large eggs
• 1 large egg yolks
• 2 Tablespoons unsalted butter
• optional-green food gel use a toothpick a little goes a long way

For the cookie

• 1 cup 227 g salted butter, softened
• ⅔ cup vegetable oil
• 1 cups granulated sugar
• 1 cup powdered sugar
• ½ teaspoon baking soda
• ¾ teaspoon baking powder
• 2 teaspoon salt
• ¼ cup sour cream room temperature
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon toasted coconut extract, I used amoretti, but regular extract is fine.
• 5 ⅓ cups all-purpose flour

For the cream cheese frosting

• 1 ½ cups unsalted butter room temperature
• 6 oz. cream cheese room temperature
• 6 cups powdered sugar measured and then sifted
• 2 teaspoons heavy whipping cream
• 2 teaspoons coconut extract
• 3 spoonfuls lime curd
• pinch of salt

Instructions

 

For the Lime Curd

• In a medium size sauce pan, whisk the sugar, lime zest, and lime juice.
• In a small bowl, whisk the whole eggs, and egg yolk.
• On medium to high heat, and while whisking, slowly add the eggs to the lime/sugar mixture.
• Whisk constantly and let the mixture cook for about 4-5minutes, depending on how hot your stove gets. Once it starts to bubble, I let it bubble for about 2 minutes, stirring constantly.
• Remove from the heat and whisk in the butter. It might take a few minutes. I throw my butter in the mixture, let it sit for a couple of minutes, and then whisk it after it melts. (If you are adding food coloring, this is the time to add it. Remember, a little goes a long way)
• Strain through a fine-mesh sieve into a glass or plastic Tupperware bowl. With a rubber spatula, push the lime mixture through the sieve.
• Press plastic wrap onto the mixture to help prevent a skin from forming and let it sit out until it comes to room temperature, and then refrigerate at least 4 hours to set.

For the cookies

• Preheat the oven to 325 degrees F. Line 3 sheet pans with parchment paper. Aside.
• In the bowl of a stand mixer fitted with the paddle attachment cream the butter, oil, granulated sugar and powdered sugar on medium speed.
• Add the eggs, one time at a time mixing after each addition. Cream on medium speed for 30 seconds after each egg is added. Remember to scrape the bottom and the sides of the bowl with a rubber spatula. Add in the vanilla, sour cream and coconut extract. Mix just until combined.
• Add the baking soda, baking powder, salt, and the flour. Mix on the lowest speed until no flour streaks remain and the mixture is evenly combined; don’t overmix.
• Scoop the dough into about 3-tablespoon sized portions and roll into balls. Place several inches apart on the prepared baking sheets. (I baked 9 cookies on each sheet pan.) Using a flat surface, like a pancake spatula, or the bottom of a cup that has a flat surface, slowly press down each. I like mine a little thicker, so I didn’t smash down very much. (Ideally the cookies should be around ½ thick)
• Bake the cookies for 10-12 minutes until just set.
• Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.
• While the cookies are cooling make the coconut frosting

For cream cheese frosting

• In the bowl of an electric mixer, combine the butter and cream cheese. Cream on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
• With the mixer on low speed, add the powdered sugar, followed by the, and salt. Beat on low just until mixed. Then turn the mixer to medium high speed and beat the mixture for 2-3 minutes.
• Add the vanilla, lime curd, and coconut extract and mix on low just until combined.
• Once the cookies are completely cooled, and no longer warm, frost the with a small offset spatula and evenly spread to the edge of the cookie.
• Use the tip of the offset spatula, slowly swirl some of the lime curd on top of the cream cheese frosting. Top with lime for decor and enjoy! (Note: my favorite way to eat these cookies is when the cookie completely chilled in the fridge. I highly recommend trying it)

Keyword sugar cookie, frosted cookie, cookie recipe, swig copy cat

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