Twisted Sugar (Coconut Lime Cookie)
This Twisted Sugar copycat cookie “puts the lime in the coconut.” But it won’t be causing any belly aches (unless you eat too many)!
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Twisted Sugar Coconut Lime Cookie Recipe
Have you ever tried Twisted Sugar’s namesake cookie? The ‘twisted sugar’ cookie is a delicious, thick sugar cookie topped with the coconut frosting of your dreams and served with a fresh lime slice to squeeze on top. In short, it is paradise for your mouth. And today, I am sharing the *perfect* copycat recipe for this coconut lime cookie.
With school starting back up, moms may be feeling like they need a vacation to recover from this summer vacation. The twisted sugar cookie is the best way to feel like you’re lounging on a beach somewhere when you’re really folding laundry and setting a timer so you don’t forget about school pick up.
Although the flavors feel unique for a sugar cookie, the coconut frosting + fresh lime combo somehow taste completely classic. One bite and you’re going to wonder how it took you so long to find your favorite cookie.
Ingredients in Coconut Lime Sugar Cookies
- Butter – I use salted butter. But if you’re an unsalted butter fan, just add an extra pinch of salt to the dough.
- Granulated sugar – Just granulated sugar because adding brown sugar would kind of ruin it’s sugar cookie cred.
- Eggs
- Vanilla extract
- Canola oil – The canola oil will help the cookie to spread while baking and give the edge a buttery crisp, melt-in-your-mouth texture.
- All-purpose flour
- Baking powder
Frosting
- Butter – Again, salted butter
- Powdered sugar
- Heavy cream
- Coconut bakery emulsion – I love Lorann oil’s coconut bakery emulsion but coconut extract would work also. You can use my code KARLI20 for 20% off through their website!
- Lime slices – I suppose you could just top it with a little lime juice, but a fresh lime is so much better.
How to Make Twisted Sugar Cookies
- Preheat the oven to 350° F. Line a cookie sheet with either parchment paper or a silicone baking mat. Set aside.
- Cream together the butter and granulated sugar using either a stand mixer or an electric hand mixer.
- Scrape the sides of the bowl and add in the eggs, vanilla extract and canola oil.
- Once incorporated, add in the flour and baking powder. Mix until a soft dough forms.
- Portion out the dough into 1/3 of a cup portions (a #12 scoop is perfect). Roll into a ball and then flatten slightly with the bottom of a drinking glass before baking.
- Bake at 350° F for 11-13 minutes or until the cookies have spread and the center of the cookie no longer looks wet and glossy.
- Allow the cookies to cool completely on the pan.
- Once the cookies have cooled, make the frosting.
- To make the frosting, slowly cream the butter until smooth.
- Add powdered sugar one cup at a time. Add a splash of heavy cream to the bowl to help incorporate the powdered sugar into the butter.
- Repeat the last step until all 4 1/2 cups of powdered sugar has been added.
- Add in the coconut bakery emulsion.
- Add more heavy cream to thin the frosting, if needed.
- Generously frost each cookie and place a lime wedge on top. Serve chilled.
How should I store Twisted Sugar cookies?
Once cooled, store your cookies in an airtight container in the fridge for up to 5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you need more guidance!
How do I make sure these cookies have the same soft & chewy texture as Twisted Sugar’s cookies?
Follow my baking directions closely! The key here is to underbake your cookies and let them finish baking on the hot pan outside of the oven.
Other Copycat Cookies You’ll Love
Twisted Sugar Coconut Lime Sugar Cookies
Ingredients
- 1 1/2 cups salted butter
- 1 1/2 cups granulated sugar
- 3 eggs
- 3 tsp vanilla extract
- 1/4 cup canola oil
- 4 1/2 cups all-purpose flour
- 3 tsp baking powder
Frosting
- 3/4 cup salted butter
- 4 1/2 cups powdered sugar
- heavy cream
- 3 tsp coconut bakery emulsion
- lime slices
Instructions
- Preheat the oven to 350° F. Line a cookie sheet with either parchment paper or a silicone baking mat. Set aside.
- Cream together the butter and granulated sugar using either a stand mixer or an electric hand mixer.
- Scrape the sides of the bowl and add in the eggs, vanilla extract and canola oil.Once incorporated, add in the flour and baking powder. Mix until a soft dough forms.
- Portion out the dough into 1/3 of a cup portions (a #12 scoop is perfect). Roll into a ball and then flatten slightly with the bottom of a drinking glass before baking.
- Bake at 350° F for 11-13 minutes or until the cookies have spread and the center of the cookie no longer looks wet and glossy.
- Allow the cookies to cool completely on the pan.
- Once the cookies have cooled, make the frosting.
Frosting
- To make the frosting, slowly cream the butter until smooth.
- Add powdered sugar one cup at a time. Add a splash of heavy cream to the bowl to help incorporate the powdered sugar into the butter.
- Repeat the last step until all 4 1/2 cups of powdered sugar has been added.
- Add in the coconut bakery emulsion.
- Add more heavy cream to thin the frosting, if needed.
- Generously frost each cookie and place a lime wedge on top. Serve chilled.
Hi! I love your recipes and so does my family. The cookies do not last long unless I put lock and key on them. One question for this recipe. What can I substitute the canola oil for? We only use olive, avocado, and coconut oil. Would the coconut oil work? Thanks!
Coconut oil would work fine!
These cookies are AMAZING! I will be making these over and over again. I can’t wait to try more recipes!
These cookies are AMAZING! The recipe is perfect. I cannot wait to try more recipes!