These tropical soft sourdough coconut lime cookies are gorgeous, but even better, they’re the star of the show at any event! If you love lime, a really good soft cookie, and sourdough… You’re gonna love these soft sourdough coconut lime cookies!
It’s a soft and buttery coconut flavored sourdough cookie frosted with a tangy lime buttercream and a lime slice! Before eating it, you squeeze the lime juice onto the top of the frosting;)
I made these beauties for my sons graduation party last summer, and they were a huge hit… Funny thing is, a lot of teenage boys were just eating the whole cookie… Lime slice and all! (I never eat the lime slice, it looks nice on top, and I love a little of the juice.) I’ve had so many people ask for this recipe, and these cookies, ever since!
Pair sourdough coconut lime cookies with herbal tea for an afternoon treat or a glass of milk for an after school snack! These are beautiful packaged in a tin or box for a thoughtful gift. And they’re perfect for family gatherings, potlucks, holiday parties, bake sales, or tropical-themed events!
This sourdough coconut lime cookies recipe is inspired by delicious coconut lime cookies at a soda shop in Rexburg Idaho.. I make them with my original sourdough sugar cookie recipe, with the addition of lime juice, zest and coconut extract!
Simple Ingredients
- all purpose flour
- sourdough starter, does not have to be “active”
- granulated cane sugar
- softened butter
- eggs
- salt
- baking soda
- vanilla extract
- coconut extract
- *Buttercream lime frosting: lime juice, butter, powdered sugar, and a pinch of lime zest.
Sourdough Coconut Lime Cookie Tips
Make sure to refrigerate your sourdough cookie dough for at least 24 hours and up to 3 days, if you want them long fermented;)
Generously dust your counter before rolling the dough out to cut shapes.
Don’t roll it thinner than 1/4 an inch, or they cook to fast and aren’t soft. You want to roll the dough out evenly so they all bake the same.
Prepare your baking sheet with parchment paper so cookies are easily removed after baking… This makes for easy clean-up too!
Make sure you let your cookies cool for 10 minutes on the cookie sheet before removing them to a cooling rack, so they don’t break;)
Completely cool cookies before frosting them, so the frosting stays put;)
Storing & Freezing Sourdough Coconut Lime Cookies
Storing:
- Short-term storage: Store cookies in an airtight container at room temperature for up to 3 days.
- Longer-term storage: Place cookies in an airtight container and store in the refrigerator for up to a week.
Freezing:
- Freezing the dough: Wrap the shaped cookie dough in plastic wrap and then in aluminum foil. Place in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- Freezing baked cookies: Once cookies have cooled completely, place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Feeding & Maintaining Sourdough Starter for Cookies
While a fully active sourdough starter is ideal for bread baking, a less active starter can work just fine for cookies. Here’s how to maintain your starter for cookie baking:
- Regular Feeding: Feed your starter every 2-3 days with equal parts flour and water. A smaller feeding schedule will keep your starter less active, which is perfect for cookie baking.
- Refrigerator Storage: Store your less active starter in the refrigerator. This will slow down fermentation and make it easier to manage.
- Using Your Starter for Cookies: When you’re ready to bake, simply take your starter out of the refrigerator and let it come to room temperature. You don’t need to wait for it to become super bubbly and active.
Sourdough Cookies
Sourdough baking offers several advantages that elevate the taste and texture of baked cookies. When it comes to these Sourdough Coconut Lime Cookies, the benefits are very noticeable:
- Complex Flavor: Sourdough starters introduce wild yeast and bacteria that ferment the dough, creating a unique tangy flavor. This fermentation process enhances the natural sweetness of the cookies and adds depth of flavor to the taste!
- Improved Texture: The slow fermentation process in sourdough baking breaks down gluten in the flour for a softer, more tender crumb! This is perfect for cookies with a melt-in-your-mouth texture.
- Better Shelf Life: Sourdough breads and baked goods can stay fresh longer… This means your Sourdough Coconut Lime Cookies will keep their flavor and texture for several days!
Recipe Card
If you try this recipe, I’d really appreciate a star rating or review on the recipe card… These both help more people be able to find this recipe! Thank YOU!
Sourdough Coconut Lime Cookies
Ingredients
- 3 cups all purpose flour
- 1/2 cup sourdough starter fed or unfed
- 1 cup butter softened
- 1 cup granulated cane sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 large egg
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- For the lime buttercream frosting: 2 cups powdered sugar 1/2 cup softened butter, juice and zest of 1 lime.
- For Garnish: 1 lime sliced in half then sliced thin
Instructions
- In a large mixing bowl beat together till creamy : soft butter, sourdough starter, sugar, vanilla and coconut extract and 1 large egg. This works best with a stand mixer or a hand mixer;)
- In a separate bowl whisk together the flour, salt and baking soda till well combined.
- Add wet ingredients to the dry ingredients and stir until smooth and well combined. Using a cookie dough paddle for a stand mixer makes this easy;)
- Scrape the coconut cookie dough into a ball, and wrap it with plastic wrap.
- Refrigerate sourdough cookie dough for at least 3 hours and up to 36 hours…. To let it ferment leave it in there for at least 24 hours;)
- Preheat your oven to 350 degrees F.
- Use flour to dust a clean work surface. Put your chilled cookie dough onto the floured surface, dust the top with a little more flour, and roll it out to 1/4 inch thick. Try to keep it an even thickness throughout. Add more flour as needed so the dough doesn't stick.
- Use cookie cutters, or biscuit cutters, to cut out the shapes you want your cookies to be. Use a spatula to transfer cut out cookies to a parchment lined baking sheet. Keep raw cookies 1 inch apart on the baking sheet so they have room to grow a bit without touching.
- Bake for 8-9 minutes.
- Remove cookies from the oven, let them cook for 10 minutes on the cookie sheet then, transfer them to a cooling rack to cool completely before frosting.
For the Lime Butter Cream Frosting:
- Juice and zest 1 lemon.
- Combine the powdered sugar, lime juice, and soft butter in a mixing bowl. Use a hand mixer or a stand mixer with the whisk attachment to whisk together till smooth.
- Spread 1-2 tablespoons of lime buttercream frosting onto each cookie, and smooth out over the entire cookie.
- Place a small lime slice on the edge of each cookie to garnish.
- Place cooled and frosted cookies into an airtight container till ready to serve!
1 comment
Juliea
Definitely recommend!