Buttery Lime Shortbread Cookies

If you ask me, lime shortbread cookies are an underrated treat.

These buttery cookies get their bright, refreshing flavor from fresh key lime zest and juice mixed right into the dough and glaze. The tangy lime cuts through the rich butter in a way that makes them hard to stop eating.

They’re simple to make with ingredients you probably already have in your kitchen. A quick mix, a short bake, and a sweet lime glaze are all that stand between you and these cookies.

They’re perfect for spring gatherings or anytime you want something a little different from the usual chocolate chip.

What Kind of Limes Should I Use?

You’ll notice this recipe calls for key limes, which are smaller and more aromatic than regular Persian limes you typically find at the grocery store. Key limes have a more floral, tart flavor that really shines in baked goods, but if you can’t find them, regular limes will work just fine – you’ll just need about 2-3 regular limes to get the same amount of zest and juice. When zesting your limes, make sure to only get the green outer layer and avoid the white pith underneath, as it can add bitterness to your cookies. Fresh limes are always best here since bottled lime juice just doesn’t have that bright, fresh flavor that makes these cookies special.

Options for Substitutions

These cookies are pretty straightforward, but here are some swaps you can make if needed:

• Key lime: If you can’t find key limes, regular Persian limes work just fine. You might need fewer limes since they’re larger, but the flavor will be just as good. You can also try Meyer lemons for a sweeter, less tart version.
• Unsalted butter: Salted butter can work in a pinch, but reduce the added salt to about ¼ teaspoon to keep the cookies from getting too salty. The butter should be at room temperature – this is important for the texture, so don’t skip softening it.
• All purpose flour: Stick with all purpose flour for these cookies. Other flours like whole wheat or almond flour will change the texture and might make them crumbly or dense.
• Powdered sugar: For the glaze, powdered sugar is really the way to go. Granulated sugar won’t dissolve properly and will leave you with a grainy coating instead of a smooth finish.

Watch Out for These Mistakes While Baking

The biggest mistake when making shortbread cookies is overworking the dough, which develops too much gluten and turns your cookies tough instead of tender and crumbly – mix just until the ingredients come together and stop.

Room temperature butter is crucial here, but if it’s too warm or melty, your cookies will spread too much in the oven and lose their shape, so aim for butter that’s soft enough to leave a slight indent when pressed but still holds its form.

When adding the lime zest, make sure you’re only getting the green outer layer and not the bitter white pith underneath, and for the glaze, add the lime juice gradually since humidity can affect how much liquid you need for the right consistency.

Finally, resist the urge to bake these cookies until they’re golden brown – shortbread should be pale with just barely golden edges, as overbaking dries them out and makes them hard rather than melt-in-your-mouth delicious.

What to Serve With Lime Shortbread Cookies?

These lime cookies are perfect alongside a cup of hot tea or coffee in the afternoon, especially if you’re looking for something that’s not too heavy after lunch. I love serving them with fresh berries like strawberries or raspberries since the tartness of the lime plays really nicely with the fruit. They also make a great dessert when paired with vanilla ice cream or lemon sorbet – just crumble a cookie on top for some extra crunch. If you’re having people over, set them out with some iced tea or lemonade for a refreshing summer treat.

Storage Instructions

Store: These lime shortbread cookies stay fresh in an airtight container at room temperature for about a week. Just make sure they’re completely cooled before storing, and if you’ve glazed them, let the glaze set first so they don’t stick together.

Freeze: You can freeze these cookies for up to 3 months, either baked or as dough. If freezing baked cookies, layer them with parchment paper in a freezer-safe container. For the dough, shape it into a log, wrap it tightly in plastic wrap, and slice off what you need when you’re ready to bake.

Thaw: Frozen baked cookies thaw quickly at room temperature in about 30 minutes. If you froze the dough, let it sit in the fridge for a few hours or overnight before slicing and baking as usual.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 15-20 g
• Fat: 180-200 g
• Carbohydrates: 400-430 g

Ingredients

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 for best flavor and aroma)
• 2 cups all-purpose flour (I use King Arthur all-purpose flour)
• 3/4 tsp salt

For the glaze:

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

Step 1: Cream Butter, Sugar, and Lime Zest

• 1 cup unsalted butter
• 1/2 cup granulated sugar
• 2.5 tsp key lime zest

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

This creaming process incorporates air into the butter, which helps the cookies achieve their signature tender, crumbly texture.

Add the finely grated key lime zest and beat for another 30 seconds to distribute the zest evenly throughout the butter mixture, ensuring the lime flavor is consistent in every cookie.

Step 2: Mix Dry Ingredients and Combine with Butter Mixture

• butter and sugar mixture from Step 1
• 2 cups all-purpose flour
• 3/4 tsp salt

In a separate bowl, whisk together the all-purpose flour and salt.

Add the dry ingredient mixture to the creamed butter mixture from Step 1 and stir until just combined—be careful not to overwork the dough, as this can develop gluten and make the cookies tough rather than tender and crumbly.

The dough will come together quickly into a cohesive but slightly crumbly texture.

Step 3: Shape and Freeze the Dough

• dough from Step 2

Turn the dough out onto a clean work surface and gently shape it into a log approximately 12 inches long and about 1.5 inches in diameter.

Wrap the log in plastic wrap or parchment paper and freeze for at least 30 minutes—I find that freezing the dough makes it much easier to slice cleanly without the cookies falling apart or sticking to the knife.

Step 4: Preheat Oven and Prepare Baking Surfaces

While the dough freezes, preheat your oven to 375°F and line two sheet pans with parchment paper.

This gives you time to prepare while the dough chills, keeping your workflow efficient and avoiding idle time.

Step 5: Slice and Bake the Cookies

• frozen dough from Step 3

Remove the frozen dough from the freezer and slice it into ¼-inch thick pieces using a sharp knife, wiping the blade clean between cuts to prevent sticking.

Arrange the slices on the prepared sheet pans, spacing them about 1 inch apart, and bake for 12 minutes total, rotating the pans halfway through baking to ensure even browning.

The cookies are done when the edges are golden brown but the centers remain pale—they’ll continue to set as they cool.

Step 6: Cool Cookies and Prepare the Lime Glaze

• baked cookies from Step 5
• 2 cups powdered sugar
• 5 tbsp key lime juice

Transfer the baked cookies to a wire rack to cool completely—this prevents condensation from making them soggy.

While the cookies cool, whisk together the sifted powdered sugar and freshly squeezed key lime juice in a small bowl until smooth and spreadable.

If the glaze is too thick, add lime juice a few drops at a time; if it’s too thin, add more powdered sugar.

The consistency should be like thick paint.

Step 7: Glaze and Set the Cookies

• cooled cookies from Step 6
• lime glaze from Step 6

Once the cookies are completely cool, spread or drizzle the lime glaze evenly over each cookie using a small offset spatula or the back of a spoon.

Let the glaze set for 15-20 minutes before serving—this final step adds brightness and a beautiful finish to the cookies.

Buttery Lime Shortbread Cookies

Delicious Buttery Lime Shortbread Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 26 minutes mins

Total Time 38 minutes mins

Servings 4

Calories 3350 kcal

Ingredients

  

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 for best flavor and aroma)
• 2 cups all-purpose flour (I use King Arthur all-purpose flour)
• 3/4 tsp salt

For the glaze:

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

Instructions

 

• In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. This creaming process incorporates air into the butter, which helps the cookies achieve their signature tender, crumbly texture. Add the finely grated key lime zest and beat for another 30 seconds to distribute the zest evenly throughout the butter mixture, ensuring the lime flavor is consistent in every cookie.
• In a separate bowl, whisk together the all-purpose flour and salt. Add the dry ingredient mixture to the creamed butter mixture from Step 1 and stir until just combined—be careful not to overwork the dough, as this can develop gluten and make the cookies tough rather than tender and crumbly. The dough will come together quickly into a cohesive but slightly crumbly texture.
• Turn the dough out onto a clean work surface and gently shape it into a log approximately 12 inches long and about 1.5 inches in diameter. Wrap the log in plastic wrap or parchment paper and freeze for at least 30 minutes—I find that freezing the dough makes it much easier to slice cleanly without the cookies falling apart or sticking to the knife.
• While the dough freezes, preheat your oven to 375°F and line two sheet pans with parchment paper. This gives you time to prepare while the dough chills, keeping your workflow efficient and avoiding idle time.
• Remove the frozen dough from the freezer and slice it into ¼-inch thick pieces using a sharp knife, wiping the blade clean between cuts to prevent sticking. Arrange the slices on the prepared sheet pans, spacing them about 1 inch apart, and bake for 12 minutes total, rotating the pans halfway through baking to ensure even browning. The cookies are done when the edges are golden brown but the centers remain pale—they'll continue to set as they cool.
• Transfer the baked cookies to a wire rack to cool completely—this prevents condensation from making them soggy. While the cookies cool, whisk together the sifted powdered sugar and freshly squeezed key lime juice in a small bowl until smooth and spreadable. If the glaze is too thick, add lime juice a few drops at a time; if it's too thin, add more powdered sugar. The consistency should be like thick paint.
• Once the cookies are completely cool, spread or drizzle the lime glaze evenly over each cookie using a small offset spatula or the back of a spoon. Let the glaze set for 15-20 minutes before serving—this final step adds brightness and a beautiful finish to the cookies.