Buttery Lime Shortbread Cookies Recipe
Buttery Lime Shortbread Cookies are tender, crumbly cookies infused with fresh key lime zest and topped with a tangy lime glaze. These delightful cookies combine the rich flavor of unsalted butter with the bright, aromatic zest and juice of key limes for a refreshing citrus twist. Perfect for any occasion, these cookies feature a perfectly crisp edge with a soft, melt-in-your-mouth center, finished with a sweet-tart glaze that enhances every bite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 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
- 3/4 tsp salt
Lime Glaze
- 2 cups powdered sugar (sifted)
- 5 tbsp key lime juice (freshly squeezed preferred)
Instructions
- 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 process incorporates air into the mixture for a tender, crumbly texture. Then, add the finely grated key lime zest and beat for another 30 seconds to evenly distribute the lime flavor.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together the all-purpose flour and salt. Add this dry mixture to the butter mixture and stir just until combined. Avoid overmixing to keep the cookies tender.
- Shape Dough Log and Freeze: Turn the dough onto a clean surface and gently form it into a 12-inch long, 1.5-inch diameter log. Wrap tightly with plastic wrap or parchment paper and freeze for at least 30 minutes to make slicing easier.
- Preheat Oven and Prepare Pans: While the dough chills, preheat the oven to 375°F and line two sheet pans with parchment paper.
- Slice Cookies and Bake: Remove dough from freezer and slice into ¼-inch thick pieces with a sharp knife, wiping the blade clean between cuts. Place cookies about 1 inch apart on prepared pans. Bake for 12 minutes, rotating pans halfway to ensure even baking. Cookies are done when edges turn golden but centers remain pale.
- Cool and Prepare Glaze: Transfer baked cookies to a wire rack to cool completely to prevent sogginess. Meanwhile, whisk sifted powdered sugar with key lime juice until smooth and spreadable. Adjust consistency by adding more juice or sugar as needed.
- Glaze Cookies: Once cookies are cool, spread or drizzle the lime glaze evenly over each cookie with a small offset spatula or spoon. Allow glaze to set for 15-20 minutes before serving for a bright, beautiful finish.
Notes
- Freezing the dough log makes slicing easier and helps maintain cookie shape during baking.
- Do not overmix the dough to keep cookies tender and crumbly, not tough.
- Use freshly grated zest and freshly squeezed key lime juice for the best lime flavor.
- Rotate pans halfway through baking to ensure even browning.
- Allow cookies to cool fully before glazing to prevent melting or sogginess.
Keywords: shortbread cookies, lime cookies, key lime, buttery cookies, citrus dessert, lime glaze, easy cookie recipe, baked cookies
