Fresh chilled CRUMBL lime coconut sugar cookies
These CRUMBL inspired coconut lime sugar cookies are made with a soft coconutty limey sugar cookie base then topped with a tart lime frosting and decorated with a lime wedge.
Servings: 9 cookies
Calories: 419Calories
Ingredients
- 1 stick butter softened
- ¼ cup oil
- ½ cup granulated sugar 100g
- 2 tablespoon powdered sugar
- 1 egg at room temperature
- 1 tablespoon lime juice
- 1 tablespoon lime zest
- ¾ teaspoon coconut flavoring
- 2 & ⅓ cup flour 228g
- ¼ teaspoon salt
- 1 teaspoon baking powder
Lime buttercream
- 6 tablespoon butter Softened 57g
- 1 cup powdered sugar
- 2 tablespoon lime juice Cold
- 1 teaspoon lime zest
- Lime wedges for decoration
Instructions
- Preheat the oven to 350F then line a baking sheet with parchement paper and set aside.
- Cream the butter, oil, sugar, and powdered sugar in a large mixing bowl or a stand mixer.
- Add the egg, lime juice,lime zest, and coconut extract to the sugar butter mixture and mix until combined.
- Add the flour, salt, and baking powder and mix until combined, using a large cookie scooper, scoop out 9 equally sized cookie balls and place on a parchement lined baking sheet .
- Spray the bottom of a glass or measuring cup with cooking spray, dip into a plate of granulated sugar, and gently press the cookie down. Make sure not to smash the cookies too thin.
- Bake for 8 minutes, cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool fully before frosting.
Make the tangy lime frosting
- In a large bowl or in a stand mixer bowl using a paddle attachement, cream the buter, powdered sugar, lime juice, and lime zest until light and fluffy.
- Generously spread the lime frosting on the chilled lime coconut cookie, top with a lime wedge, and serve!
Notes
What if my buttercream is too thin?
If the buttercream is a little too thin, place it in the fridge for 10 minutes and then mix again to get it fluffy. This should allow the butter to set and become thick again. This often happens if the butter was too soft to start with or if your kitchen is really hot. How to store these cookies? Store these frosted sugar cookies in the fridge for up to 7 days. You can also freeze them in an airtight container for up to 2 months. Just place them in the freezer to thaw overnight before enjoying them! Tips:- Make sure to use room temperature ingredients for this recipe– Room temperature ingredients are crucial for these cookies because that will affect how your cookies flatten out once you smash them!
- Don’t flatten your cookies too much- When you smash your cookies, you want them to be at about ⅓-1/2 inch flat, nothing less. This will keep them super soft and melt in your mouth in the center!
- Let your cookie cool fully before topping them with the frosting- Make sure that your cookies are fully cooled down before frosting or the frosting will melt and you will end up with a soupy mess and not so pretty cookies!
Nutrition
Calories: 419Calories | Carbohydrates: 52g | Protein: 4g | Fat: 22g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 254mg | Potassium: 53mg | Fiber: 1g | Sugar: 26g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg