Key Lime Shortbread Cookie Recipe

Key Lime Shortbread Cookie Recipe

The key lime shortbread cookie recipe turns out a light, tangy cookie that's as easy as slicing and baking!


1 1/2 cups all-purpose flour

1/2 cup powdered sugar

1/2 cup cornstarch

2 sticks (1 cup) salted butter, softened

1 tablespoon fresh key lime juice

2 teaspoons freshly grated key lime peel


1 1/4 cup powdered sugar

1 teaspoon freshly grated key lime peel

2-3 tablespoons fresh key lime juice



Large bowl

Medium bowl

Small bowl

Cookie sheets

Plastic wrap


Step 1: In a medium bowl, whisk together the flour, powdered sugar, and cornstarch; set.

Step 2: In a large bowl, beat butter with an electric mixer set on medium-high speed for 30 seconds.

Step 3: Reduce mixer speed to low, and gradually add flour mixture.

Step 4: Stir in key lime juice and grated key lime peel.

Step 5: Combine ingredients until a dough forms.

Step 6: On a lightly floured surface shape dough into two 10-inch logs. Wrap each log in plastic food wrap; refrigerate until firm, about 2 hours.

Step 7: Preheat oven to 350 degrees F.

Step 8: With a sharp knife, cut into 1/4-inch slices. Place 1 inch apart onto ungreased cookie sheets.

Step 9: Bake for 9-11 minutes or until lightly browned around edges. Cool for 1 minute before transfering cookies to a cooling surface.


Step 1: In a small bowl, combine 1 1/4 cup powdered sugar and 1 teaspoon of chopped key lime peel.

Step 2: Gradually stir in enough lime juice for desired glazing consistency.

Step 3: Spoon or brush glaze on top of each cooled cookie; let set for 15 minutes.

The key lime shortbread cookie recipe makes 6 dozen cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.


Source by Griffin Wetzstein

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