My taste buds went wild the first time I tried the famous Twisted Sugar cookie. The sweet frosting with a squeeze of fresh lime on top is an incredible combination — a bit messy, but totally worth it. If you don’t have a Twisted Sugar nearby, this copycat recipe is very similar and a must-try.
These cookies are closely related to the Pink Frosted Sugar Cookies, but with a bright coconut-lime twist. I’ve been on a coconut kick lately — I even enjoy a Diet Coke with sugar-free coconut and fresh lime, another discovery inspired by Twisted Sugar. It’s now my go-to drink order.
I love freezing cookies for later. You can shape the dough into balls and freeze them raw, then defrost and bake when you want fresh cookies. Or bake and frost them, freeze the frosted cookies, and add the fresh lime just before serving. That makes them perfect for parties or last-minute hosting.
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The key to great cookies is not overbaking. These will look slightly underdone when you take them out, but they firm up as they cool. Trust the process — they’ll set and have the best texture.
I didn’t recalculate the macros for this variation since it’s very similar to the Pink Frosted Cookies. If you track macros, weigh your cookie and log it per gram. The recipe is listed on MyFitnessPal per gram to make tracking easy.
I hope you love them — please let me know if you try this recipe!
Coconut Lime Sugar Cookies
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Ingredients
- For the Cookies
- 1 cup salted butter
- 3/4 cups vegetable oil
- 1 1/4 cups sugar
- 3/4 cup powdered sugar
- 2 tablespoons water
- 2 eggs
- 2 tbsp. lime juice, about 1 lime
- zest of 1 lime, 1-2 tsp
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tarter
- 1 teaspoon salt
- 5 1/2 cups all purpose flour
- For the Frosting
- 1/2 cup room temperature butter
- 3/4 cup sour cream
- 1 tsp. coconut extract
- 3 cups powdered sugar
Instructions
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In a mixing bowl or stand mixer, cream together the butter, vegetable oil, sugars, water, eggs, lime zest, and lime juice.
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Mix until everything is well combined.
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In a separate bowl, whisk together the dry ingredients, then slowly add them to the wet mixture.
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The dough should be crumbly but not sticky.
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Roll golf-ball-sized portions of dough (about 50 g) and place them on a cookie sheet.
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Put 1/4 cup sugar and a pinch of salt in a shallow dish. Press the bottom of a glass into that sugar mixture — this will be your press.
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Firmly press the glass into the center of each dough ball so the dough spreads out and slightly over the edges.
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Bake at 350°F (175°C) for 10–12 minutes. Do not overbake — they should just begin to brown on the bottom. Let cookies rest 1–2 minutes, then transfer to a cooling rack and cool completely before frosting.
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To make the frosting, cream together butter, sour cream, and coconut extract. Gradually add powdered sugar until the frosting is thick and spreadable. You may need slightly more or less than 3 cups depending on humidity; stop when the frosting holds its shape and isn’t runny.
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Frost the cooled cookies and return them to a cookie sheet. Freeze uncovered for 10–15 minutes or until the frosting firms. Layer cookies in a storage container with parchment paper between layers and keep frozen until ready to serve.
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These cookies are best served cold. Remove from the freezer about 15 minutes before eating for the ideal texture and flavor.
Notes
Search MyFitnessPal for “Stay Fit Mom Coconut Lime Sugar Cookie” to log this recipe per gram.
Nutrition
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