Name: Sourdough Coconut Lime Cookies Recipe
Prep time: 15 min
Cook time: 9 min
Total time: 24 h 24 min
Cuisine: American
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; 2 cups powdered sugar; 1/2 cup softened butter; Juice and zest of 1 lime; 1 lime, sliced in half and then sliced thin

Jump to Recipe· 3.8 from 86 reviews

If you love cookies that dance on your taste buds with a perfect blend of tangy, sweet, and tropical flavors, then you are going to fall head over heels for this Sourdough Coconut Lime Cookies Recipe. Imagine the chewiness from the sourdough starter mingling beautifully with the rich coconut essence and a fresh zing of lime, all wrapped up in a buttery, soft cookie that’s just begging to be iced with a luscious lime buttercream frosting. It’s truly a delightful bite that feels like a sunny day no matter when you enjoy it.

Ingredients You’ll Need

A large, uneven round dough is rolled out on a white marbled surface with flour scattered around the edges. On top of the dough, there is a wooden rolling pin with handles resting horizontally near the top. A small round cutter is placed on the bottom right edge of the dough. To the left of the dough, there is a white baking sheet lined with brown parchment paper. At the top right corner, there is a measuring scoop filled with flour. The scene looks clean and well-prepared for baking. photo taken with an iphone --ar 4:5 --v 7

These ingredients might look simple but each one plays a starring role in creating the unique texture and flavor of your cookies. From the tangy sourdough starter that adds depth to the dough, to the fragrant coconut and lively lime that brighten it all up, every component is essential.

3 cups all purpose flour: Provides the structure and body needed for sturdy yet tender cookies.
1/2 cup sourdough starter (fed or unfed): Adds natural fermentation flavors and a wonderfully moist crumb.
1 cup butter (softened): Enriches the dough with creamy decadence and helps keep the cookies soft.
1 cup granulated cane sugar: Sweetens perfectly while helping cookies brown beautifully.
1 teaspoon vanilla extract: Gives warmth and enhances all the other flavors.
1 teaspoon coconut extract: Brings the tropical essence front and center in every bite.
1 large egg: Binds the dough and contributes to a tender texture.
3/4 teaspoon baking soda: A little lift to create just the right crumb and chewiness.
1 teaspoon salt: Balances sweetness and boosts all the flavors.
For the lime buttercream frosting: 2 cups powdered sugar, 1/2 cup softened butter, juice and zest of 1 lime, which adds zesty brightness to the creamy icing.
For Garnish: 1 lime sliced in half then thinly sliced, for a fresh and pretty finishing touch.

How to Make Sourdough Coconut Lime Cookies Recipe

Step 1: Cream the Wet Ingredients

Start by beating together the softened butter, sourdough starter, sugar, vanilla, coconut extract, and the large egg until everything is beautifully creamy and smooth. Using a stand mixer or hand mixer here gives you the best consistency and gets the butter perfectly whipped.

Step 2: Mix the Dry Ingredients

Whisk together the all-purpose flour, salt, and baking soda in a separate bowl to evenly distribute the leavening and salt for a balanced dough.

Step 3: Combine Wet and Dry

Pour your creamy wet mixture into the bowl with the dry ingredients, and stir gently until the dough comes together smoothly. A cookie dough paddle attachment works wonderfully for this step, making it easy and mess-free.

Step 4: Shape and Chill the Dough

Scrape your dough into a ball, wrap it tightly in plastic wrap, and refrigerate it. Letting it chill anywhere from 3 hours up to 36 hours will firm it up and develop those fantastic sourdough flavors. For a deeper fermentation taste, aim for at least 24 hours.

Step 5: Prepare to Bake

Preheat your oven to 350 degrees Fahrenheit. Dust your clean work surface with flour, place your chilled dough down, and dust the top lightly with flour as well to prevent sticking. Roll the dough out evenly to about 1/4 inch thickness.

Step 6: Cut and Arrange Cookies

Use cookie cutters or biscuit cutters to cut out your shapes. Transfer each cookie carefully to a parchment-lined baking sheet, spacing them about an inch apart to allow for gentle spreading without sticking together.

Step 7: Bake and Cool

Bake the cookies for 8 to 9 minutes, just until the edges start to turn golden. Let them cool on the baking sheet for about 10 minutes to firm up, then transfer to a cooling rack to cool completely before frosting.

Step 8: Make the Lime Buttercream Frosting

Juice and zest one lime. In a mixing bowl, whisk together powdered sugar, lime juice, and softened butter until the frosting is smooth and fluffy. This tangy-sweet frosting is the perfect crown for your cookies.

Step 9: Frost and Garnish

Spread 1 to 2 tablespoons of lime buttercream frosting on each cooled cookie, smoothing it out evenly. Finish by placing a thin lime slice on the edge as a fresh, citrusy garnish that looks as good as it tastes.

Step 10: Store Properly

Place your frosted cookies in an airtight container until you are ready to enjoy. They keep wonderfully fresh for several days.

How to Serve Sourdough Coconut Lime Cookies Recipe

A metal baking tray lined with brown parchment paper holds fifteen round cookies arranged in three rows of five; each cookie is topped with a smooth, thick layer of white frosting spread evenly across its surface, and a wedge of bright green lime placed near the edge of the frosting, varying slightly in angle and position. The tray is set on a white marbled surface with a wooden board underneath the tray in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Beyond the beautiful lime slice, consider a sprinkle of toasted coconut flakes or a tiny dusting of lime zest to elevate the presentation and add extra bursts of flavor and texture.

Side Dishes

These cookies pair wonderfully with refreshing beverages like iced green tea, coconut water, or a chilled glass of milk to balance the zing of lime and richness of coconut.

Creative Ways to Present

Arrange cookies on a platter alongside tropical fruits like pineapple or mango, or serve as a sweet ending to a casual brunch. You could even dip half of each cookie in melted white chocolate for an eye-catching twist.

Make Ahead and Storage

Storing Leftovers

Keep your cookies in an airtight container at room temperature for up to 5 days. This preserves the perfect cookie texture and keeps the frosting fresh and creamy.

Freezing

You can freeze un-frosted cookies by placing them in a single layer on a baking sheet to freeze, then transferring to a freezer-safe container. Freeze for up to 3 months. Frost the cookies after thawing for best texture.

Reheating

If you want to enjoy your cookies warm, pop them in a 300-degree Fahrenheit oven for 5 minutes. Avoid microwaving as it can melt the frosting unevenly and make the cookies soggy.

FAQs

Can I use unfed sourdough starter for this recipe?

Absolutely! This recipe works well with either fed or unfed sourdough starter, so feel free to use whatever you have available. The flavor might be slightly tangier with unfed starter, which adds an extra layer of interest.

Is it necessary to refrigerate the dough for so long?

Refrigeration allows the dough to firm up for easier rolling and cutting. More importantly, it lets the sourdough ferment, enhancing the flavor and texture that make these cookies truly special.

Can I substitute coconut extract with shredded coconut?

You can add shredded coconut for texture, but it won’t replace the concentrated flavor of coconut extract. For the best coconut taste, it’s worth including the extract along with or without shredded coconut.

How do I make sure my cookies don’t spread too much?

Make sure your butter is softened but not melted, and that you chill the dough thoroughly. Also, keeping a consistent 1/4 inch thickness when rolling helps the cookies bake evenly without excessive spreading.

Can this recipe be made gluten-free?

With some careful substitutions like gluten-free all-purpose flour blends, this recipe could work gluten-free but results may vary. The texture and fermentation process are closely tied to the wheat flour, so proceed with some experimentation.

Final Thoughts

There’s something incredibly joyful about baking and sharing a batch of these Sourdough Coconut Lime Cookies Recipe. They’re bursting with flavors that complement each other exquisitely, and the step-by-step process leaves room for your own creative touches. Whether you’re treating yourself or impressing friends, these cookies are a delicious slice of happiness that you’ll want to make again and again.