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Are you a lime lover? If so, you will love these Chewy Lime Sugar Cookies! Sweet and soft, with the perfect amount of chew and fresh lime flavor.
I don’t know what the weather is like in your area, but here in Ohio, we’re in that odd phase of the year where one day it’s 90 and the next it’s 65.
While I am a true fall lover at heart, we’re still trying to hold onto the last couple of weeks of summer.
Which basically means I’m still whipping up key lime and fresh berry desserts all while craving pumpkin roll and a big slice of pumpkin crunch cake.
MY FAVORITE COCONUT LIME COOKIES
Key lime and lime-flavored treats are a summer staple in my house.
From Key Lime Pie Bars and Key Lime Pie Ice Cream to Lemon Lime Cupcakes and Lime Sour Cream Bundt Cake, I love the fresh, crisp flavor lime imparts to any recipe.
These sweet, chewy little cookies are certainly no different. Lots of lime zest and lime juice add a fresh citrus flavor to a classic chewy sugar cookie base.
These Chewy Lime Sugar Cookies are made even better because they have toasted coconut in them.
That’s right! In addition to the fresh lime flavor, these cookies get a hint of sweet and toasty coconut. If you love tropical flavors, these cookies are absolutely for you!
I also think these chewy lime cookies would be amazing made into ice cream sandwiches with some homemade vanilla ice cream. You could even roll the edges in some more toasted coconut! How delicious would that be?
HOW TO MAKE THESE CHEWY SUGAR COOKIES
I’ve made lots of different sugar cookie recipes over the years. Some are soft and cakey, like Soft Frosted Sugar Cookies, some are sandwiched together with buttercream frosting, like Easy Sugar Cookies.
But my favorites are probably the chewy variety, like these Chewy Lime Sugar Cookies and my Chai Sugar Cookies.
Start by toasting some coconut. If you’ve never done this before, I have a handy tutorial to learn how to toast coconut you can check out.
Whisk together the dry ingredients – flour, baking soda, baking powder, and salt – and set those aside.
Using a mixer, beat together the butter and granulated sugar until smooth and very fluffy. You can then beat in the egg, vanilla, lime juice and finely minced lime zest.
Gradually add in the flour mixture and toasted coconut, and the dough is ready to be rolled into balls.
After you roll the dough into balls, roll them in some more granulated sugar for a little sparkle and texture on the outside of the baked cookies. At this point, you can either bake the cookies right away or freeze them for later! Just follow my instructions for how to freeze cookie dough to have Chewy Lime Sugar Cookies ready to bake any time you like.
Chewy Lime Sugar Cookies
Equipment
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 1 egg
- ½ teaspoon pure vanilla extract
- Zest of one large lime finely minced
- 3 tbsp lime juice
- ½ cup unsweetened toasted coconut
- ½ cup sugar for rolling cookies
Instructions
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
- Using a mixer, beat together the butter and sugar until smooth and very fluffy.
- Beat in egg, vanilla extract, lime juice and lime zest.
- Gradually blend in the dry ingredients and toasted coconut.
- Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.
- Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
- Let stand on cookie sheet two minutes before removing to cool on wire racks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great cookies! IMHO it’s a lot of treacherous work to grate lime peel. But I’m oh, so glad I tried it for these cookies ….. well worth the effort.
I added lots of sweetened coconut – I have no idea where to get unsweetened.
Thanks so much for all the wonderful cookie recipes.
Nancy-
I am so happy to hear you enjoyed the recipe – thanks for stopping by and leaving your feedback! Have a great day.
-Jamie
Woooooooow slow down
Lemon & Lime cookies… thats fantabulouse and I have to try them out
I made these tonight. Delicious and chewy. I doubled the coconut and the lime zest and the taste was still subtle. Taking them to a Jimmy Buffet concert.
We had a lot of limes sitting around, until I made about 7 batches of this!!! Thanks so much! :)
Ben-
I hope you enjoyed the recipe as much as we did! These are one of my favorite cookies!
-Jamie
yum! I made these for a houseful of boys and to a “man” they agreed they were great. Thanks for the recipe!
I’m so glad to hear that you enjoyed these! Thanks so much for taking the time to report back – have a great day!
-Jamie
Just made the Chewy Lime Coconut Sugar Cookies. I changed the recipe a little…I added another large lime zest to give it more flavor. Other then that followed the recipe exactly and made 10 dz cookies. I will make these again and probably increase the amount of coconut as it was not very prevalent in the flavor. These will go great with homemade ice cream.
These cookies were Awesome! I loved them and so did all of my friends! They came out a little thin though and yours are so pretty and thick…would chilling the dough help?
Thanks for the recipe. I’ve made them twice now, the second time I increased the lime juice and didn’t toast the coconut. Also, I made logs out of the dough, stuck them in the freezer for 15 minutes or so, and then just sliced them and sprinkled them with sugar mixed with the zest. Made them not quite so sweet as rolling them in sugar.
I made these tonight and they turned out very well. I used lemon juice instead of lime. I like a tart cookie so I rolled some in Country Time Lemonade before baking and it gives them a nice zing. It does make it a little harder to get them off the cookie sheet because of the different sugar in the country time.
What if you sprinkled a tiny bit of the Country Time on top either before or right after the oven, instead of adding it into the dough? I wonder if it would burn on top… I just found the recipe and think that I will try the lemon version, too, with the lemonade mix as a “garnish” on the top.
Hmm. What a peculiar comment above.
Anyway, these cookies are fantastic! Absolutely perfect. I live in Germany, where the flour is different and they don’t even have the same type of coconut. But their strange coconut flakes worked in these cookies and for any other people living in Germany, use half Type 550 and half Type 405. Thanks for sharing the recipe! We all really, really loved them.