Coconut Lime Swig Cookies

These Coconut Lime Swig Cookies are a tropical twist on a classic treat. With the refreshing zing of lime and the rich sweetness of coconut, these cookies are perfect for any occasion. They’re soft, buttery, and topped with a creamy coconut lime frosting that melts in your mouth. The secret to their unique texture lies in the combination of butter and coconut oil, making each bite incredibly tender. Perfect for summer gatherings or as a delightful treat to brighten any day.

Ingredients:

For the Cookies:

• 5¼ cups all-purpose flour
• ¼ cup cornstarch
• ½ teaspoon baking soda
• ½ teaspoon cream of tartar
• 1 teaspoon salt
• 1 cup butter, softened
• ¾ cup coconut oil
• 1¼ cups granulated sugar (plus ¼ cup reserved for pressing the cookies)
• ¾ cup powdered sugar
• 2 tablespoons lime juice
• 2 teaspoons lime zest
• 1 teaspoon coconut extract
• 2 eggs

For the Coconut Lime Cream Cheese Frosting:

• 1 (8 oz) package cream cheese, softened
• ½ cup butter, softened
• 2 teaspoons lime juice
• 2 teaspoons lime zest
• 2½ teaspoons coconut extract
• ½ teaspoon vanilla extract
• 4 cups confectioners’ sugar

Instructions:

1. Preheat and Prep:

• Preheat your oven to 350°F (175°C).
• In a medium-sized mixing bowl, whisk together the flour, cornstarch, baking soda, cream of tartar, and salt. Set this dry mixture aside.

2. Cream the Wet Ingredients:

• In a large mixing bowl, cream together the softened butter, coconut oil, 1¼ cups granulated sugar, and powdered sugar until light and fluffy.
• Stir in the lime juice, lime zest, and coconut extract.
• Mix in the eggs, one at a time, until fully incorporated.

3. Combine and Shape the Dough:

• Gradually add the dry ingredients to the wet mixture, mixing until just combined.
• Roll the dough into golf ball-sized portions and place them onto a non-stick cookie sheet or a parchment-lined baking sheet.

4. Create the Signature Swig Cookie Look:

• To achieve the classic Swig cookie edge, dip the bottom of a glass into the reserved ¼ cup of sugar, and press each dough ball down slightly. Aim for a thick cookie; avoid pressing too thin.
• Bake the cookies for 8-10 minutes, or until the bottoms are just lightly browned. The tops should remain pale; this helps keep the cookies soft.

5. Cool the Cookies:

• Allow the cookies to cool completely on the baking sheet before frosting.

6. Prepare the Coconut Lime Cream Cheese Frosting:

• In a mixing bowl, beat together the softened cream cheese, butter, lime juice, lime zest, coconut extract, and vanilla extract until smooth and fluffy.
• Gradually add the confectioners’ sugar, beating until the frosting is creamy and well-combined.

7. Frost and Finish:

• Spread the frosting generously over the center of each cooled cookie. If desired, garnish with additional lime zest for a burst of color and flavor.
• Although Swig traditionally stores their cookies in the fridge, these cookies are delicious at room temperature. In fact, they taste even better the next day when the frosting has softened the cookie to a perfectly tender texture.

Tips:

• Storage: Store these cookies in an airtight container. While they can be refrigerated, keeping them at room temperature gives them a softer, chewier texture.
• Make Ahead: You can prepare the dough in advance and refrigerate it for up to 24 hours before baking.
• Variations: For extra coconut flavor, consider adding shredded coconut to the frosting or sprinkling it on top of the cookies.