Key Lime Cookies Recipe

These key lime shortbread cookies taste like sunshine! Buttery shortbread with tangy key lime flavor and a sweet glaze. Slice and bake easy, perfectly balanced, tart and sweet.

5 from 1 vote

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 12

Chill: 2

Total Time: 2 27

Servings:

Author: Jennifer Stewart

Ingredients

Cookie Dough

¾ cup butter unsalted, softened
⅔ cup sugar
1 large egg
2 teaspoons vanilla extract
2 tablespoons key lime juice
2 ¼ cups all purpose flour
¼ teaspoon salt

Key Lime Glaze

1 cup powdered sugar
2 tablespoons key lime juice
½ teaspoon vanilla extract

Instructions

Cream the butter and sugar together. Beat in the egg, vanilla, and key lime juice until fully incorporated.
Combine the flour and salt. Slowly add the flour mixture to the butter mixture until fully incorporated.
Divide the dough into two sections. Roll each section into a log roughly 8-9 inches long and 2 inches in diameter.
Wrap in plastic wrap and chill for at least 2 hours.
When ready to bake, preheat the oven to 350F.
Remove a log from the fridge, unwrap and slice into 12 slices.
Place cookies flat on a baking sheet lined with parchment paper or a silicone baking mat, about an inch apart.
Bake for 10-12 minutes or until the cookies are set and the edges are just starting to brown. Do not overbake.
Remove and let cookies cool on the baking sheet for another 5 minutes.
Remove and cool completely.
Make the glaze while the cookies are cooling.
Combine the powdered sugar, vanilla, and lime juice. Whisk until smooth.
Carefully dip the tops of each of the cooled cookies and let set up on a wire baking rack.
When dry, store until ready to eat.

Notes

Chill properly - Refrigerate dough logs at least 2 hours (or overnight) so they slice cleanly without smooshing. Wipe knife clean if it gets sticky.
Slice evenly - Aim for ¼ to ⅓ inch thick slices for even baking. I like to cut the logs in half, then half again, until you get 12 slices.
Don't over bake - Remove the cookies when edges just start to brown. The cookies set and firm up as they cool.
Perfect glaze - Let the cookies cool completely before icing. Dip tops carefully, or spoon icing on, and let set on wire rack. Dry the glaze completely before storing to avoid smearing.

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