Swig Coconut Lime Sugar Cookies Copycat Recipe

These coconut lime sugar cookies are irresistible — easy to make at home and far better than the typical soda-shop versions.

No rolling or cookie cutters required. This press-and-bake method yields soft, buttery sugar cookies topped with a creamy coconut-lime frosting and optional toasted coconut and fresh lime wedges for garnish.

Why These Cookies Will Rock Your World

These coconut lime sugar cookies are a favorite for good reason. Here’s what makes them stand out:

1. The cookie base is soft, buttery and tender, with just the right crumb.
2. No rolling pin or cutters are needed — dough is portioned into balls and pressed flat with a glass.
3. Bright lime flavor is present in both the cookie dough and the frosting.
4. The frosting is rich, creamy and balanced with coconut and lime notes.
5. They’re visually appealing — a sprinkle of toasted coconut and a small fresh lime wedge adds great color and texture.

Note: The fresh lime wedge adds color and a burst of citrus but will need to be removed before eating. If you prefer not to include a removable garnish, lightly dust each cookie with lime zest instead.

Key Ingredient Notes

• Butter: Use salted butter softened to cool room temperature unless you prefer unsalted and adjust salt accordingly.
• Neutral oil: A neutral-flavored oil (canola, vegetable, or grapeseed) combined with butter creates a tender, melt-in-your-mouth texture.
• Granulated sugar: Used in the dough and for pressing the cookies. Lightly spray the bottom of a flat glass, dip it in granulated sugar, then press each cookie — re-dip the glass between presses.
• Cream of tartar or baking powder: Use one or the other (not both). Cream of tartar gives a slightly tangy snickerdoodle-like flavor; baking powder creates a more neutral profile.
• Sour cream: Included in both the dough and the frosting. It adds creaminess and depth; do not omit.
• Fresh lime zest and juice: Zest from 3–4 limes is used in dough and frosting; lime juice thins the frosting and intensifies citrus flavor.
• Eggs: You can use eggs straight from the refrigerator; no need to bring to room temperature.
• Garnish (optional): Toasted coconut and small lime wedges make an attractive topping; pat the wedges dry before placing them on the frosted cookies.
• Coconut extract: Important for a clear coconut flavor in the frosting — increase slightly if you want a stronger coconut profile.
• All-purpose flour: Measure carefully and avoid overworking the dough. If not weighing flour, fluff, spoon, and level each cup.

How to Freeze Frosted Sugar Cookies

Yes — frosted sugar cookies freeze well and retain their flavor after thawing. Follow these simple steps to freeze them:

A Few Additional Notes

These coconut lime sugar cookies are an excellent summer treat. Making them at home highlights the fresh lime and coconut flavors that make them more vibrant than store-bought versions.

• Aim to slightly underbake the cookies for the best texture: remove them when the edges are set but the centers still appear a touch soft. They’ll finish setting as they cool.
• If you prefer other flavors or variations, you can reduce or omit the coconut extract and experiment with different zest or extracts.
• I recommend a generous layer of frosting, but feel free to use less if you prefer a lighter topping; you may not need all the frosting in the batch.

The coconut-lime combination is a favorite for its bright, tropical balance — I hope you enjoy this version as much as I do.

Coconut Lime Swig Sugar Cookies {Copycat Recipe}

Yield: 30 cookies

Prep Time: 1 hr

Cook Time: 7 mins

Total Time: 1 hr 7 mins

Ingredients

Cookies:

• 1 cup (227 g) salted butter, softened to room temperature
• ¾ cup (164 g) neutral flavored oil (canola, vegetable, grapeseed)
• 1 ¼ cups (265 g) granulated sugar
• ¾ cup (86 g) powdered sugar
• ½ teaspoon baking soda
• ½ teaspoon cream of tartar or baking powder (use one, not both)
• ½ teaspoon salt
• 1 heaping tablespoon fresh lime zest
• 2 tablespoons sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 5 ½ cups (781 g) all-purpose flour
• Granulated sugar for pressing the cookies

Frosting:

• ¾ cup (170 g) salted butter, softened
• 2 tablespoons sour cream
• 1 teaspoon fresh lime zest
• ½ teaspoon coconut extract (add an extra ½ teaspoon for stronger coconut flavor)
• ¼ teaspoon vanilla extract
• 6 cups (684 g) powdered sugar
• 1 to 2 tablespoons fresh lime juice
• 1 to 2 tablespoons milk, if needed to thin

Garnish (optional):

• Small fresh lime wedges
• Toasted coconut

Instructions

• Preheat oven to 350°F (175°C) — reduce to 325°F if using convection. Line half-sheet pans with parchment paper.
• For the cookies: In a stand mixer fitted with the paddle attachment or using a handheld mixer, combine the softened butter, oil, granulated sugar and powdered sugar.
• Sprinkle baking soda, cream of tartar (or baking powder), and salt over the sugars. Mix until creamy and well combined, 1–2 minutes, scraping the bowl as needed.
• Add the lime zest and mix until combined.
• Add sour cream, eggs, and vanilla, mixing 1–2 minutes until smooth, scraping the bowl as necessary.
• Add the flour and mix until no dry streaks remain. Do not overmix.
• Portion the dough into roughly 3-tablespoon scoops (a #20 scoop) and roll into balls. Place them several inches apart on prepared baking sheets.
• Pour 1/3 to 1/2 cup granulated sugar into a shallow dish. Lightly spray the bottom of a flat glass with cooking spray and dip it into the sugar. Press each dough ball to an even thickness, about 1/4 to 1/2 inch thick, dipping the glass into the sugar between presses.
• Bake 7–9 minutes, until edges are set and centers appear slightly underbaked. Remove from oven and let cool on the baking sheet a few minutes before transferring to a wire rack to cool completely.
• For the frosting: In a medium bowl combine the softened butter, sour cream, lime zest, coconut extract, and vanilla. Mix until smooth and creamy.
• Add the powdered sugar and mix until mostly combined, then add lime juice and continue mixing until frosting is smooth. If needed, add milk a tablespoon at a time to reach desired spreading consistency.
• Frost cooled cookies generously.
• For garnish: If desired, sprinkle with toasted coconut and top with a small lime wedge. Pat lime wedges dry before placing on the frosted cookies.

Notes

Cream of Tartar or Baking Powder: Use one or the other, not both. Cream of tartar gives a slightly tangy note similar to snickerdoodle cookies; baking powder yields a more neutral flavor.

Make-Ahead: These cookies freeze very well. Frost and freeze them in a single layer, then store in a container or zip-top bag with parchment between layers. Add toasted coconut and fresh lime wedges after thawing for best appearance and texture.

Author: Mel

Course: Dessert

Cuisine: American

Method: Bake

Serving: 1 Cookie,
Calories: 374 kcal,
Carbohydrates: 53 g,
Protein: 3 g,
Fat: 17 g

Recipe Source: from Mel’s Kitchen Cafe