Coconut Lime Cookies (Swig Copycat Recipe)
Soft, thick, and bursting with tropical flavor, these coconut lime cookies are inspired by the famous Swig sugar cookies. Each cookie is topped with sweet coconut icing and it’s own lime wedge. Get a burst of citrus by squeezing the lime over the cookie just before devouring.
Recipe at a glance
- Non sourdough recipe (go to my Sourdough Sugar Cookie recipe for a discard version)
- Begin the recipe about 2 hours before serving (includes 1 hour for the frosting cookies to chill).
- Mix the cookie dough.
- Shape and bake the cookies.
- While the cookies are cooling, mix the frosting.
- Frost and chill for 1 hour (not necessary, but encouraged).
- Top each cookie with a lime wedge, serve, and enjoy!
It all comes together in a bright, buttery cookie that stays soft for days and disappears fast! The sour cream icing has the yummiest flavor – a slight tang and so delicious. If you like sour cream frosting, you’ll also love my Lemon Cheesecake Cookies. And my Carrot Cake Cookies with Cream Cheese Frosting are equally delicious!
These sugar cookies stay soft and fresh for several days. I like to keep mine in the fridge. Like my Moist Lemon Pound Cake with Glaze, these cookies are the perfect summer treat!
What are Swig Cookies?
If you know, you know – Swig sugar cookies are served in the Swig soda and cookie shop found all through the U.S. They’re a thick, buttery cookie, served cold, with a tangy sour cream frosting. They’re divine! They have seasonal variations and their summer, coconut lime cookie is my favorite! You’ll love this copycat recipe – recreate them at home, with what I think is an even more delicious version! These sugar cookies with a twist will be your new favorite summer cookie!
Ingredients for Coconut Lime Cookies
- Sour Cream: Using sour cream in cookie dough helps create a tender, fluffy texture. In the frosting, it adds a yummy tangy flavor.
- Baking Soda and Baking Powder: Baking soda and baking powder are necessary to provide a perfect rise and texture for this cookie.
- Powdered sugar: adds sweetness and lightens up the cookie texture.
- Butter: Use unsalted butter to control the saltiness in recipes.
- Vanilla and Almond Extracts: These extracts add a smooth, sweet flavor. If you don’t love almond extract, you can leave it out, but trust me, it’s not too strong.
- Coconut Extract: Just a hint adds a tropical flavor to the sugar cookie icing.
- Lime Wedges: Not only are the lime wedges so cute on top of the cookies, but when you squeeze it over the cookie, you get that pop of lime flavor! When combined with the coconut icing, it’s heavenly!
How to make Coconut Lime Cookies
If you’re serving these coconut lime cookies cold, you’ll want to allow about 2 hours for the total recipe.
Mix the cookie dough
Step 1: Mix the cookie dough. First cream together the sugars, oil, baking soda and powder. Then add the sour cream, eggs, vanilla and almond flavors, followed by the flour.
Step 2: Scoop the cookies, roll them into balls and dip in granulated sugar. Place them on a parchment lined baking sheet.
Measuring tips: It’s so important to use a kitchen scale for measuring your ingredients, especially when you’re just starting out making beginner bread recipes. You’ll get the most accurate results, truest to the recipe. If you don’t have a kitchen scale, make sure you fluff your flour and then spoon it into a measuring cup. Level it off with a straight edge.
Shaping and baking coconut lime cookies
Step 3: Use the bottom of a glass to flatten each cookie. This creates the perfect little well where the coconut icing will go later.
Step 4: Bake until the edges just start to turn light brown. You can fit 8 cookies on one baking sheet.
Frosting coconut lime cookies
Step 5: While the cookie are cooling, whip up the coconut icing real quick. Spread it into the center of each cookie. I’d suggest popping the frosted sugar cookie in the refrigerator for 30 minutes before enjoying – it’s a signature way to enjoy swig sugar cookies. Add the lime wedge just before serving.
You can easily make this a plain Swig sugar cookie recipe too, by omitting the coconut extract from the frosting and leaving out the lime wedges.
Storing tips
- Since there is sour cream in the frosting, store any leftover cookies in the fridge. They’ll stay fresh and soft for up to 4 days or so. Plus, they are so tasty cold!
- Freeze the coconut lime cookies, frosted, for up to 1 month. To freeze, place them on a baking sheet and freeze until the frosting is hard. Place them in a freezer bag or airtight container and stack them, with parchment between the layers. Defrost in the bag overnight in the refrigerator.
These coconut and lime cookies are so good and since they’re best served cold, they’re the perfect cookie recipe for the summer! My family absolutely loves these and I know you’ll love them too!
More cookie recipes you’ll love
Coconut Lime Cookies (Swig Copycat Recipe)
Equipment
Ingredients
Cookies:
- 227 g unsalted butter softened (1 cup/2 sticks)
- 164 g vegetable oil or other neutral-flavored oil (¾ cup)
- 250 g granulated sugar (1 ¼ cups)
- 86 g powdered sugar (¾ cup)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon fine sea salt
- 28 g sour cream (2 Tablespoons)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 780 g all-purpose flour (6 ¼ cups, spooned and leveled)
- 100 g granulated sugar for coating the cookies
Frosting:
- 170 g unsalted butter, softened (¾ cup, 1 ½ sticks)
- ⅛ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 28 g sour cream (2 Tablespoons)
- 684 g powdered sugar (6 cups)
- 2-3 Tablespoons heavy cream or whole milk
- 4 limes for garnishing
Instructions
Make the cookies
- Preheat oven to 350°F. Line 2 sheet pans with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, oil, granulated sugar, and powdered sugar. 227 g unsalted butter164 g vegetable oil or other neutral-flavored oil250 g granulated sugar86 g powdered sugar
- Sprinkle the baking soda, baking powder, and salt over the ingredients. Mix until creamy, 1-2 minutes. Scrape down sides of bowl as needed.1/2 teaspoon baking soda1/2 teaspoon baking powder3/4 teaspoon fine sea salt
- Add the sour cream, eggs, vanilla, and almond extract. Mix until combined, about 1-2 minutes. 28 g sour cream2 large eggs1 teaspoon pure vanilla extract1/4 teaspoon almond extract
- Add the flour and mix until combined. Scrape down sides of bowl as needed. Do not over mix.780 g all-purpose flour
- Scoop the cookie dough using a cookie scoop or spoon. Use about 50g (3 Tablespoons) dough for each cookie. Roll dough into balls. Place 100g (1/2 cup) granulated sugar in a small bowl. Roll dough in the sugar, coating it completely. Place 8 cookies on one baking sheet, 2-3 inches apart. Using the flat bottom of a glass, press the center of each cookie, flattening it. Don't flatten too thin – you want them about 1/4-inch in thickness. Dip the bottom of the glass in the sugar between pressing each cookie. This will keep it from sticking to the dough.100 g granulated sugar
- Bake cookies for 8-10 minutes, until edges are set. The center will look soft, but that's ok. Let the cookies cool on the baking sheet for 10 minutes. Then transfer to a wire cooling rack to cool completely.
Make the frosting
- In the bowl of a stand mixer, using the paddle attachment, combine the butter, salt, pure vanilla extract, coconut extract, and sour cream. Mix until creamy, about 1-2 minutes. 170 g unsalted butter, softened1/8 teaspoon fine sea salt1 teaspoon vanilla extract1 teaspoon coconut extract28 g sour cream
- Gradually add the powdered sugar. Add cream or milk as needed to get the frosting to a thick but spreadable consistency.684 g powdered sugar2-3 Tablespoons heavy cream or whole milk
- Spread frosting over the center of each cookie. Chill in the refrigerator for at least 1 hour, or up to 4 days. Before serving, cut the limes into 8 wedges per lime. Top each cookie with a lime wedge. When eating, squeeze the lime over the cookie to release the lime juice. 4 limes
Notes
- If you’d like to make these a sourdough discard cookie, you can use my Sourdough Sugar Cookie version.
- Cookies can be served at room temperature, but I prefer them cold (which is truer to a classic Swig sugar cookie.
- Store cookies, covered, in the refrigerator for up to 4 days.
- Freeze cookies, frosted, for up to 1 month. To freeze, place them on a baking sheet and freeze until the frosting is hard. Then place them in a freezer bag or airtight container and stack them, with parchment between the layers.
