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Buttery Lime Shortbread Cookies Recipe

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★★★★

4 from 27 reviews

These Buttery Lime Shortbread Cookies are tender, crumbly, and bursting with fresh key lime flavor. Made with simple ingredients and a zesty lime glaze, they are perfect for a bright, refreshing treat. The cookies freeze well before baking, making slicing easy and baking quick, resulting in a beautifully golden edge and a soft center with a luscious citrus glaze finish.

Ingredients

Scale

For the cookies:

  • 1/2 cup granulated sugar
  • 1 cup unsalted butter (softened to room temperature, about 70°F)
  • 2.5 tsp key lime zest (finely grated)
  • 2 cups all-purpose flour (King Arthur all-purpose flour recommended)
  • 3/4 tsp salt

For the glaze:

  • 2 cups powdered sugar (sifted)
  • 5 tbsp key lime juice (freshly squeezed preferred)

Instructions

  1. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. This incorporates air for a tender, crumbly texture. Add the key lime zest and beat for another 30 seconds to evenly distribute the lime flavor.
  2. Mix dry ingredients and combine: In a separate bowl, whisk together the all-purpose flour and salt. Add this to the butter mixture and stir just until combined to avoid developing gluten, resulting in a cohesive but slightly crumbly dough.
  3. Shape and freeze the dough: Turn the dough onto a clean surface and shape into a 12-inch long log about 1.5 inches in diameter. Wrap tightly in plastic wrap or parchment paper and freeze for at least 30 minutes to firm up for easier slicing.
  4. Preheat oven and prepare pans: While the dough chills, preheat oven to 375°F (190°C) and line two sheet pans with parchment paper.
  5. Slice and bake: Remove the firm dough from freezer and slice into ¼-inch thick rounds using a sharp knife, wiping blade between cuts to prevent sticking. Arrange slices on pans about 1 inch apart. Bake for 12 minutes total, rotating pans halfway, until edges are golden and centers pale. Cookies will continue setting as they cool.
  6. Cool and prepare glaze: Transfer cookies to a wire rack to cool completely to avoid sogginess. Meanwhile, whisk sifted powdered sugar and fresh key lime juice in a small bowl until smooth and spreadable. Adjust consistency by adding lime juice or powdered sugar as needed.
  7. Glaze the cookies: Once cooled, spread or drizzle the lime glaze evenly over each cookie using an offset spatula or spoon back. Let set for 15-20 minutes before serving for a bright, flavorful finish.

Notes

  • Freezing the dough makes slicing easier and cleaner, preventing crumbling.
  • Use freshly grated key lime zest and juice for the best flavor and aroma.
  • Do not overmix the dough to keep cookies tender and crumbly; mix just until combined.
  • The glaze consistency is important—aim for a thick paint-like texture for easy spreading without running off.
  • Let cookies cool completely before glazing to avoid melting the glaze and sogginess.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Buttery lime shortbread cookies, key lime cookies, citrus shortbread, lime cookie glaze, easy shortbread recipe

Find it online: https://foodiecara.com/buttery-lime-shortbread-cookies-recipe/