My taste buds exploded when Twisted Sugar came to town and I tried their famous Twisted Sugar cookie for the first time. The combination of the sweet frosting with the fresh lime squeezed on top is so good! It’s a little messy, but I love it! If you don’t have Twisted Sugar near you don’t worry, this recipe is so similar and a must try!
These are very similar to the Pink Frosted Sugar Cookies but with a coconut lime flare. I’ve been on a coconut kick for some time now and I just can’t stop! Have you ever had a Diet Coke with sugar free coconut and fresh limes?? I also learned of this combo from Twisted Sugar and I get it at every drink stop I visit now. No going back!
You guys know I love freezing cookies. You can make the dough and freeze in cookie dough balls to defrost and bake later. Or you can freeze the frosted cookies and pull out for a dinner party at a later date. Just throw on the fresh limes before your guests arrive!
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Like with any cookie recipe, the secret is to NOT over cook them. In fact, you will question if they’re done baking or not when you go to pull them out. They will harden up a bit as they cool, I promise!
I’ll be honest with you all, I didn’t recalculate the macros for these. They’re so similar to the Pink Frosted Cookies that I didn’t bother and just went with those macros. All cookies in general are so similar. If you’re tracking your macros what’s important is you weigh your cookie before you eat it. So if your cookie weighs 50g, log 50 grams of this recipe in your food diary. The recipe is in MyFitnessPal per gram, which makes it easy!
I hope you love them! Let me know if you try them!
Coconut Lime Sugar Cookies
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
- In a mixing bowl or stand mixer ream together butter, vegetable oil, sugars, water, and eggs, zest of lime, and lime juice.
- Mix until everything is combined.
- In another bowl combine you dry ingredients. Now slowly mix the dry ingredients into the wet.
- Your dough should be crumbly, not sticky.
- Roll a golf ball sized ball of dough(50g) and place it on your cookie sheet.
- Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.) Stick the bottom of a glass in it. This is going to be your cookie press.
- Firmly press it into the center of your dough ball. You want your dough to spill out over the sides of the glass.
- Bake at 350 degrees F for 10-12 minutes. Don't overcook them, they should just barely be browning on the bottom. Let sit for 1-2 minutes and then move cookies to a cooling rack. Let them cool completely before frosting.
- Start by creaming together butter, sour cream, and coconut extract. Slowly add powdered sugar until it's thick and fluffy. (Depending on your climate you may need more or less than 3 cups. Just keep adding until it's thick enough to spread onto the cookies. You don't want it to be runny and dripping off your cookies)
- Frost cookies and place back back on a cookie sheet. Place them in the freezer (do not cover them) for 10-15 minutes or until the frosting is firm. Now start layering them in a large storage container using parchment paper between layers so they don't stick. Keep them in the freezer until you're ready to serve them.
- The magic of these cookies is that they are served cold. Take one out of the freezer 15 minutes before you plan to eat it and it will be perfect!
Notes
Search MyFitnessPal for Stay Fit Mom Coconut Lime Sugar Cookie to log your cookie per gram!
Nutrition
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