Coconut Lime Gulp Sugar Cookies {Copycat Recipe}

These Coconut Lime Sugar Cookies are absolutely amazing! It’s super easy to make and much tastier than the ones sold at soda shops like Swig or Crumbl.

Now you can fix your sugar cookies without the hassle of rolling them out or cutting them into shapes. These press and bake sugar cookies are some of the best sugar cookies you’ve ever had!

Why These Cookies Will Rock Your World

These Coconut Lime Sugar Cookies are one of the most delicious cookies I’ve ever made! Here are some reasons why you will love this product:

1. The sugar cookies are soft, buttery, and perfect.
2. No cookie cutters or rolling pins required! Roll the cookie dough into a ball and press it into a flat-bottomed glass.
3. The lime flavor shines in the cookie dough and frosting!
4. And speaking of that frosting, it’s luxurious, creamy, and super delicious, with a coconut lime flavor.
5. These cookies are so cute! Topped with toasted coconut and fresh lime garnish!

memo: The fresh lime wedges on top of the cookies add a cute pop of color and a hint of fresh lime flavor that settles into the frosting. do It involves the cookie eaters removing it before they eat it. So if you want to avoid this, you can sprinkle a little fresh lime zest on the top of each cookie to lightly dust them.

Key Ingredient Notes

• butter: I use salted butter as specified in the recipe below. Before using, allow the butter to cool to room temperature and soften.
• oil: This recipe uses both butter and oil to give it a soft, melt-in-your-mouth crumb texture. Use a neutral-flavored oil, such as canola oil, vegetable oil, or grapeseed oil.
• Granulated Sugar: Granulated sugar is used in cookie dough and is also used to press cookies. Spray a flat-bottomed glass with cooking spray, dip it in sugar, and press the first cookie into it. Continue pressing the cookies, dipping the glass back into the sugar between each cookie.
• Cream of Tartar: You can use cream of tartar or baking powder in your cookie dough (but not both). Cream of tartar gives the dough a slightly tart flavor (similar to the taste of snickerdoodle cookies that call for cream of tartar). I prefer using baking powder for a more neutral flavor, but either way works great, and cream of tartar is more of a classic flavor with a soda shop style sugar cookie flavor.
• cream: This ingredient is used in both cookie dough and frosting. It may seem strange to add sour cream to frosting, but trust me! It adds creaminess and depth of flavor, so don’t miss it!
• Fresh Lime Peel: This recipe calls for 3 to 4 limes. Lime zest is added to cookie dough and frosting. It adds that essential lime flavor to the cookies.
• Fresh Lime Juice: To get the perfect consistency of frosting, the recipe calls for lime juice (instead of milk or cream like usual). This adds flavor to the frosting, while still being creamy thanks to the butter and sour cream.
• egg: It is better to use cold eggs from the refrigerator rather than room temperature eggs.
• Fresh lime wedges: Used to decorate cookies. Cut the limes into rounds, then cut each round into small triangles. As mentioned above, this decorative element is optional (but cute!).
• Vanilla Extract: Vanilla extract is used in cookie dough and in small amounts in frosting to impart a coconut flavor.
• Coconut Extract: This extract is important for frosting. It’s the main way the coconut flavor comes through in these cookies, so don’t leave it out!
• All-Purpose Flour: For these cookies, it’s important not to over-flour the dough. If you are not using a scale, weigh the flour by stirring it well, scooping it into a cup and leveling it with a straight edge.
• Roasted Coconut: I like to garnish these cookies with a little toasted coconut, but you can leave it out if you prefer.

How to Freeze Sugar Cookies

Did you know that frosted sugar cookies can be frozen? I do this all the time with these sugar cookies. Once thawed, it tastes the same as the day you made it.

A few additional notes

If you’re looking for the most delicious summer cookies, Coconut Lime Swig Sugar Cookies are the way to go. It’s so much fun to make at home, and the taste of fresh, homemade soda is so much better than store-bought soda.

• These cookies are: It’s much better if it’s slightly undercooked. Rather than baking too much… Keep an eye on it in the oven. The sides should be set and the center should appear slightly undercooked when pulled.
• if you are looking for Other variations of these sugar cookiesCheck out this list!
• I like a thick layer of frosting on each cookie. If you prefer less frosting, you may not be able to use all the sugar in your batch.

I hope you like this sugar cookie variation! It has definitely become one of my favorites. There’s something really delicious about the coconut lime combo.

Coconut Lime Gulp Sugar Cookies {Copycat Recipe}

produce: 30 cookie

Preparation time: 1 hour hour

Cooking time: 7 minute minute

Total Time: 1 hour hour 7 minute minute

cookie:

• 1 cup (227 g) Salted butter at room temperature
• ⅔ cup (164 g) Neutral flavored oils such as canola, vegetable, grapeseed, etc.
• 1 ¼ cup (265 g) granulated sugar
• ⅔ cup (86 g) icing sugar
• ½ teaspoon baking soda
• ½ teaspoon Cream of tartar or baking powder (see notes)
• ½ teaspoon salt
• 1 tablespoon fresh lime peel
• 2 tablespoon cream
• 2 big egg
• 1 teaspoon vanilla extract
• 5 ½ cup (781 g) all purpose flour
• granulated sugar for pressing cookies

Frosting:

• ⅔ cup (170 g) salted butter, softened
• 2 tablespoon cream
• 1 teaspoon fresh lime peel
• ½ teaspoon Coconut extract (add 1/2 teaspoon for a stronger coconut flavor)
• ¼ teaspoon vanilla extract
• 6 cup (684 g) icing sugar
• 1 to 2 tablespoon fresh lime juice
• 1 to 2 tablespoon milk if needed

Decorations (optional):

• Small fresh lime wedges (see notes)
• toasted coconut

cooking modePrevent your screen from going dark

• Preheat the oven to 350 degrees F (325 degrees F for convection baking) and line several half-sheet pans with parchment paper.

• For cookies, Add butter, oil, granulated sugar, and powdered sugar to the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer.

• Sprinkle baking soda, cream of tartar, and salt on top of the sugar. (Do not add the baking soda and cream of tartar in one lump; they may clump as you mix.) Mix, scraping down the sides of the bowl as needed, until well combined and very creamy, 1 to 2 minutes.

• Add lime zest and mix until combined.

• Add the sour cream, eggs, and vanilla and mix until well combined, 1 to 2 minutes, again scraping down the sides of the bowl as needed.

• Add the flour and mix until evenly combined and no dry streaks remain. Do not overmix.

• Scoop about 3 tablespoons of dough (I use a #20 cookie scoop) and roll into balls. Place them a few inches apart on the prepared baking sheets.

• Add 1/3 to 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into sugar.

• Press each cookie to an even thickness. The edges may be slightly wrinkled, but be careful not to press them too thin. I press the cookies to between 1/4 inch and 1/2 inch thick. Dip the bottom of the glass in sugar between each press.

• Bake the cookies for 7 to 9 minutes, until the edges are set (it’s okay and desirable if the centers of the cookies look slightly underbaked).

• Let the cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.

• For frosting: In a medium bowl (you can use a handheld or stand mixer), combine butter, sour cream, lime zest, coconut extract, and vanilla extract.

• Mix until thick, smooth and creamy.

• Add powdered sugar and mix until almost combined. Add the lime juice and mix until well combined and the frosting is smooth and creamy.

• If you want your frosting thinner/easier to spread, adjust the consistency by adding milk one tablespoon at a time.

• Frost the cooled cookies.

• For decoration, If desired, sprinkle the top of each cookie with a little toasted coconut and fresh lime wedges. (Dab the lime slices gently with a paper towel before decorating the cookies.)

Cream of tartar or baking powder: You can use either one in your cookie dough (but not both). Cream of tartar gives the dough a slightly tart flavor (similar to the taste of snickerdoodle cookies that call for cream of tartar). I prefer using baking powder for a more neutral flavor, but either way works great, and cream of tartar is more of a classic flavor with a soda shop style sugar cookie flavor.
Prepare in advance: These cookies bake, frost, sprinkle, and freeze amazingly well. Wait until thawed to add toasted coconut and fresh lime wedges. To freeze: Place frosted cookies in a single layer on a baking tray. Freeze, then place in Tupperware containers or zip-top bags (and separate the layers with pieces of parchment or wax paper). They thaw wonderfully and taste amazing.

author: mel

lecture: dessert

cooking: American

method: baking

clothing material: 1 cookie, calorie: 374calorie, carbohydrate: 53g, protein: 3g, province: 17g, Saturated Fat: 8g, Cholesterol: 41mg, sodium: 158mg, fiber: 1g, sugar: 35g

Recipe Source: At Mel’s Kitchen Cafe