Coconut Lime Swig Cookies

• Produce

  • 4 tsp Lime, zest

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 2/3 tbsp Lime juice

• Baking & Spices

  • 5 1/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/4 cup Cornstarch
  • 1/2 tsp Cream of tarter
  • 1 1/4 cup Granulated sugar
  • 4 3/4 cup Powdered sugar
  • 1 tsp Salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 3/4 cup Coconut oil

• Nuts & Seeds

  • 3 1/2 tsp Coconut extract

• Dairy

  • 1 1/2 cup Butter
  • 1 (8 ounce package Cream cheese

• Other

  • softened

Found on the-girl-who-ate-everything.com

Ingredients

• 5¼ cups all-purpose flour
• ¼ cup cornstarch
• ½ teaspoon baking soda
• ½ teaspoon cream of tarter
• 1 teaspoon salt
• 1 cup butter, softened
• ¾ cup coconut oil
• 1¼ cup granulated sugar (plus ¼ cup reserved)
• ¾ cup powdered sugar
• 2 tablespoons lime juice
• 2 teaspoons lime zest
• 1 teaspoon coconut extract
• 2 eggs
• 1 (8 ounce) package cream cheese,
• softened
• ½ cup butter
• 2 teaspoons lime juice
• 2 teaspoons lime zest
• 2½ teaspoons coconut extract
• ½ teaspoon vanilla extract
• 4 cups confectioners sugar

Directions

• Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, cornstarch, baking soda, cream of tarter, and salt.
• Set aside.
• In a large mixing bowl, cream together butter, coconut oil, sugar (1¼ cups), and powdered sugar.
• Stir in the 2 tablespoons lime juice, 2 teaspoons lime zest, and 1 teaspoon coconut extract. Mix in eggs.
• Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet or use a parchment line sheet.
• To give the cookies their signature rough edge, dip the bottom of a glass into the reserved ¼ cup sugar and press
• onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so dont press them too thin.
• Bake for 8-­10 minutes or until the bottom is lightly brown. The tops will not brown. The cookies stay soft so do not over bake. Cool completely.
• To make the coconut lime cream cheese frosting: Beat cream cheese, butter, lime juice, lime zest, 2¼ teaspoons coconut extract, and vanilla together until smooth and fluffy. Add confectioners sugar. Beat until creamy. Frost the center of each cookie. Garnish with additional lime zest if desired.
• Swig keeps their cookies in the fridge. This isnt necessary. In fact, I like mine at room temperature. These are better the next day when the frosting has softened the cookie.