There’s something about a cookie that manages to feel both indulgent and light. These Key Lime Shortbread Cookies are exactly that—like a tiny citrus getaway you can bite into. I remember the first time I made them, the kitchen was filled with this unexpected brightness that cut through the usual sweetness. It was somewhere between the scent of fresh lime zest and the soft hum of the oven warming up. I got distracted halfway through—forgot I’d left a dish soaking in the sink—but the cookies kept me grounded, the buttery crumb catching just the right amount of tang. They weren’t perfect circles either, some edges a bit rough because I was in a hurry, but that’s what made them feel real. And the powdered sugar dusting? Optional but adds a snowy contrast that’s hard to resist.
Why You’ll Love It:
- Bright and buttery, these cookies offer a refreshing twist on classic shortbread.
- They’re simple — and that’s kind of the point. No complicated steps, just pure flavor.
- The subtle tartness from key lime zest and juice balances the sweetness without overpowering.
- Perfect for sharing or keeping all to yourself, though they disappear fast either way.
- They keep well, but honestly, they’re best fresh out of the oven, when the edges are still a little warm.
If you’re hesitating about the citrus, don’t. The lime adds just enough zing to keep your taste buds interested without making it feel like a fruit cookie—this is all about buttery comfort with a twist.
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Key Lime Shortbread Cookies
- Total Time: 35 minutes
- Yield: 24 cookies 1x
Description
Delightful buttery shortbread cookies infused with tangy key lime zest and juice, perfect for a refreshing treat.
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon key lime zest
1 tablespoon key lime juice
1 teaspoon vanilla extract
1/4 cup powdered sugar, for dusting (optional)
Instructions
Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the key lime zest, key lime juice, and vanilla extract to the butter mixture. Mix until combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the flour mixture to the wet ingredients, mixing until the dough just comes together. Do not overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
Roll the dough out to about 1/4-inch thickness.
Use a cookie cutter or knife to cut the dough into desired shapes (approximately 24 cookies).
Place the cookies onto the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes.
Transfer the cookies to a wire rack to cool completely.
Once cooled, dust the cookies with powdered sugar if desired before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Kitchen Notes: I usually bake these on a simple baking sheet lined with parchment, which helps keep things easy and cleanup minimal. Serving them with a cup of tea or an afternoon coffee feels just right, though I haven’t tried pairing them with anything too heavy because I like how light they feel on their own. If you’re feeling adventurous, a sprinkle of coarse sea salt on top before baking might add a nice contrast, but I haven’t fully tested that yet. You could also swap key lime for regular lime or even lemon zest for a different citrus note, though it won’t be quite the same. If you want to dress them up, try a light drizzle of white chocolate, but honestly, the cookies stand strong solo.
FAQ:
Can I use regular lime instead of key lime? Yes, though key lime has a distinct tartness that’s a bit sharper—regular lime works in a pinch.
How do I store these cookies? They keep well in an airtight container at room temperature for up to five days, but they’re best enjoyed fresh.
Can I freeze the dough? I haven’t tried freezing the dough itself, but baked cookies freeze nicely for up to three months.
Are these cookies gluten-free? No, they’re made with all-purpose flour. For gluten-free, you’d need to experiment with a substitute.
These Key Lime Shortbread Cookies are a reminder that sometimes the simplest treats are the ones that stick with you. So next time you’re craving something buttery with a spark of citrus, you know what to reach for. Go ahead—save the recipe, print it out, and make a batch. Your kitchen will thank you.