Copycat Crumble Coconut Lime Cookies
Add Preferred SourceSoft, thick, and bursting with bright citrus flavor, these Crumbl Copycat Coconut Lime Cookies are better than the real thing, and they cost so much less, too!
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These cookies bake up plush and pale with lightly golden bottoms, exactly how Crumbl-style cookies should look. The dough comes together quickly, and the lime frosting adds a fresh pop that makes them perfect for spring desserts, summer parties, or a citrus-forward cookie box. They’re cheerful, refreshing, and always a standout on any dessert table.
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Buy Now!I love these cookies in the spring and summer. They’re lighter, fresher, and packed with flavor. Perfect for outdoor parties, cookouts, picnics or just hanging out at the pool. Be ready, though, because they’ll disappear fast!
Ingredients
For the Cookies
- Unsalted butter – Softened butter should be quite soft to the touch, but not runny.
- Granulated sugar
- Powdered sugar – Don’t worry about sifting. If your powdered sugar has little lumps in it, that’s fine.
- Oil – Use a neutral oil like vegetable or canola. Don’t use coconut oil as the flavor is too strong for these cookies.
- Large egg – Large or extra large eggs work fine in this recipe.
- Lime juice – Fresh lime juice only. Bottled lime juice tastes flat and artificial. Trust me on this, you want fresh lime juice for a real pop of flavor.
- Coconut extract – Find this at craft stores or online.
- All-purpose flour
- Salt – I use kosher salt.
- Baking powder – Make sure it’s fresh so the cookies rise instead of spreading flat.
For the Frosting
- Unsalted butter – Must be soft or the frosting will be lumpy.
- Powdered sugar – You don’t have to sift the sugar before using it.
- Lime juice – Fresh only. Bottled won’t give you that bright, punchy flavor.
- Lime zest – Zest only the green part of the peel; the white pith will add bitterness.
For garnish (optional):
- Lime wedges – Use fresh wedges for serving so the cookies don’t get soggy.
- Extra lime zest – Add just before serving for a fresh citrus pop.
How to Make Copycat Crumble Coconut Lime Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F and line two baking sheets with parchment paper so the cookies bake evenly and release cleanly.
Add the softened butter, granulated sugar, and powdered sugar to a stand mixer fitted with the paddle attachment. Cream on medium speed until smooth and fluffy, scraping down the sides with a silicone spatula as needed.
Add the oil, egg, lime juice, and coconut flavoring, then mix until fully incorporated.
Add the flour, baking powder, and salt. Mix on low speed just until the dough comes together. Avoid overmixing to keep the cookies soft.
Use a large cookie scoop to portion the dough onto the prepared baking sheets. Gently flatten each portion to about ½ inch thick so the cookies bake evenly without spreading too much.
Bake for 10–12 minutes, until the centers are set and the bottoms are lightly golden. Do not allow the edges to brown. Let the cookies cool completely before frosting.
Add the softened butter and powdered sugar to a stand mixer and mix on low speed until combined. Add the lime juice and lime zest, then increase the speed to medium and beat until smooth and fluffy, scraping down the bowl as needed.
Once the cookies are fully cooled, spread a thin, even layer of frosting over each cookie. Finish with extra lime zest if desired.
Chef Jenn’s Recipe Notes
- Keep the cookies pale on top for that true Crumbl-style look. Browning means they’re overbaked. The key to perfect copycat Crumbl cookie recipes is not to overbake them.
- A large cookie scoop helps keep the cookies thick and evenly sized.
- Fresh lime juice and zest give the frosting its bright, clean flavor. Bottled juice won’t taste the same.
- Chill the frosted cookies briefly if you want the frosting to set cleanly before serving. Don’t try to frost these cookies unless they’re very cool.
Serving Suggestions
Serve Coconut Lime Cookies at room temperature with iced tea, lemonade, or coffee. They work well on dessert trays alongside chocolate cookies, squares, or fruit-forward treats for contrast.
Storage
Store the cookies in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for 10 to 15 minutes before serving so the frosting softens slightly.
Not recommended here. Coconut oil changes both the texture and flavor, making the cookies denser and giving them a heavier coconut taste that overpowers the lime. A neutral oil keeps the texture soft and lets the citrus come through.
Yes. You can make the dough ahead and refrigerate it for up to 24 hours before baking, or bake the cookies and store them unfrosted. Frost just before serving for the best texture and freshest flavor.
boosts flavor without changing the texture of the dough or frosting.
Copycat Crumble Coconut Lime Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup powdered sugar
- ¼ cup oil
- 1 large egg
- 1 tablespoon lime juice
- 1 teaspoon coconut extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
For the Frosting
- ½ cup unsalted butter softened
- 1 cup powdered sugar
- 2 tablespoons lime juice
- 1 teaspoon lime zest
For garnish (optional)
- Lime wedges
- Extra lime zest
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, the granulated sugar, and the powdered sugar until smooth and well combined, scraping down the sides of the bowl as needed.
- Add the oil, the egg, the lime juice, and the coconut extract. Mix until fully combined, scraping down the sides of the bowl as needed.
- Add the flour, the baking powder, and the salt. Mix until the dough comes together and no dry streaks remain, scraping down the sides of the bowl often to make sure everything is evenly incorporated.
- Using a large ice cream scoop, portion the dough onto the prepared baking sheets, spacing the cookies apart to allow for spreading.
- Gently flatten each dough ball to about ½-inch thick.
- Bake for 10 to 12 minutes, until the centers are set. Do not let the cookies brown around the edges. The bottoms should be just lightly golden.
- Cool the cookies completely on the baking sheets or transfer them carefully to a wire rack before decorating.
For frosting
- For the frosting, add the softened butter and the powdered sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined.
- Add the lime juice and the lime zest. Mix on medium speed until the frosting is smooth and fluffy, scraping down the sides of the bowl often.
- Once the cookies are completely cool, spread a thin layer of frosting over each cookie.
- Sprinkle with additional lime zest before serving.
Video
Notes
Chef Jenn’s Recipe Notes
- Keep the cookies pale on top for that true Crumbl-style look. Browning means they’re overbaked. The key to perfect copycat Crumbl cookie recipes is not to overbake them.
- A large cookie scoop helps keep the cookies thick and evenly sized.
- Fresh lime juice and zest give the frosting its bright, clean flavor. Bottled juice won’t taste the same.
- Chill the frosted cookies briefly if you want the frosting to set cleanly before serving. Don’t try to frost these cookies unless they’re very cool.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
