Buttery and Tart Lime Shortbread Cookies
These lime shortbread cookies are buttery, tender and just incredible. The recipe is based on my classic shortbread cookie, but with a ton of bright citrus flavor from the fresh lime zest and lime juice. I love how the tart lime makes your mouth pucker just a little, and the powdered sugar coating adds the perfect touch of sweetness.
Servings: 44 cookies
Calories: 82kcal
Equipment
- Electric Handheld Mixer
- 2-inch Cookie Cutter
Ingredients
- 12-1/2 ounces (340 grams plus 2 tablespoons) unbleached all-purpose flour
- 4 ounces (114 grams) granulated sugar
- 5 teaspoons (10 grams) fresh lime zest
- 8 ounces (227 grams) unsalted butter room temperature
- 1/2 teaspoon kosher salt
- 2 tablespoons (30 ml) fresh lime juice
- 1 cup (120 grams) powdered sugar sifted
Instructions
Make the Cookie Dough
- Measure the flour into a medium-sized bowl and set aside.
- Weigh the sugar into a small bowl. Zest the limes directly into the sugar until you have 10 grams or 5 teaspoons of zest. Use your fingers to rub the lime zest into the sugar until the mixture is fragrant and the zest is evenly distributed. Juice the limes until you have 2 tablespoons of juice and set aside.
- Note: It's important to use a small bowl when weighing the zest so the scale registers the weight of the zest.
- Pour the sugar-lime zest mixture into a large mixing bowl. Add the butter and salt. Mix with a hand mixer on medium speed until the mixture is smooth and creamy, about 2 minutes. Add the lime juice and mix on medium speed until it is fully incorporated.
- Add all the flour at once. Turn the mixer to low speed and mix for about 30 seconds, then increase the mixer speed to medium and mix until the dough forms large cohesive clumps.
- Turn the cookie dough out onto a lightly floured surface. Divide the dough into 2 even pieces.
- One at a time, roll each piece of dough to 1/4-inch thick. Use a 2-inch round cookie cutter to cut out the cookies. Place the cookies on a quarter-sheet pan or board lined with parchment paper. Prick each cookie in the center with a fork. Pricking the cookies will allow the steam from the butter to escape when the cookies bake and ensure the cookies stay flat when baked.
- Chill the dough in the refrigerator for at least 30 minutes. Chilling the dough will help the cookies hold their shape when baking.
Bake the Cookies
- While the cookies are chilling, preheat the oven to 300°F. Line two half-sized baking sheets with parchment paper.
- Place 12 cookies on the baking sheet and bake the cookies for 15 minutes. The bottom of the cookies will be lightly golden brown.
- Take the cookies out of the oven and allow them to cool for about 2 minutes on the cookie sheet. While the cookies are still warm, gently toss them in the sifted powdered sugar.
- Note: the cookies are delicate at this point, so handle them gently. Place the cookies on a wire rack to finish cooling completely.
- Repeat with the remaining cookies. If you only have one baking sheet, let it cool completely before baking the next batch of cookies
- Before serving, toss the cookies in the powdered sugar one more time for a generous coating.
Storing the Cookies
- Store the cookies in an airtight container for up to one week.
Notes
Weigh the ingredients. For the best results use a kitchen scale to weigh the ingredients. The ratio of flour, butter, and sugar is the key to the cookies keeping their shape. Too much flour will result in a dry, crumbly cookie and too little flour will result in a cookie that spreads.
Make Ahead:. The unbaked cookies can be cutout and stored in the refrigerator for up to 2 days covered in plastic wrap or in an airtight container.
Freezing Unbaked Cookies: Unbaked shortbread cookies can be frozen for up to 3 months. To freeze, place cut-out cookies on a parchment-lined baking sheet and freeze until firm (3 hours). Transfer to a freezer-safe container or zip-top bag, separating layers with parchment. Label with the date. Bake straight from frozen, adding about 2-5 minutes to the baking time.
Freezing Baked Cookies: Baked cookies can be frozen for up to 2 months without the powdered sugar. Cool completely before freezing. Freeze the cookies on a parchment-lined baking sheet until firm (about 2 hours), then transfer to a freezer-safe container or bag with parchment between layers. Label with the date. Thaw at room temperature for 1 hour before serving.
Powdered Sugar: Tossing the cookies in powdered sugar while they're still warm will help the second coating of powdered sugar stick to the cookies.
Lime Zest and Juice: There is a lot of lime in this cookie. The sharp citrus flavor pairs beautifully with the sweetness of the powdered sugar. If you prefer a milder lime flavor, decrease the lime zest to 4 teaspoons and the lime juice to 1 tablespoon.
Nutrition
Calories: 82kcal | Carbohydrates: 11g | Protein: 0.4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 27mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 130IU | Vitamin C: 0.4mg | Calcium: 2mg | Iron: 0.2mg