When a Tangy Craving Hits: Key Lime Shortbread Cookies to the Rescue

There’s something about the way citrus wakes up your senses, especially when it’s wrapped in the soft crumbly hug of shortbread. These Key Lime Shortbread Cookies bring together that zingy brightness with a buttery base that just melts in your mouth. It’s the kind of snack that makes you pause whatever you’re doing—whether that’s a lazy afternoon with a book or a quick coffee break at work—and simply enjoy the moment.

I remember one afternoon when I tried making these cookies for the first time. The kitchen was warm, and I was distracted by the sound of a bird outside the window—somewhere between the timer going off and me grabbing the tray, I almost forgot the whole batch! But the smell of lime and sugar pulled me right back. As I dusted the cookies with powdered sugar, the tangy aroma mixed with sweetness in a way that felt like summer sneaking into a bite. Honestly, I wasn’t even sure if I’d baked them long enough, but the edges had that faint, golden hint, so I took them out. They weren’t perfect, but that slightly uneven texture was part of their charm.

• Bright and buttery flavor that’s both refreshing and comforting.
• Simple enough to make with minimal fuss—though the dough can feel a bit delicate.
• A perfect balance between tangy citrus and crumbly shortbread texture.
• Great for sharing, but fair warning: you might want to keep most for yourself.

If you’re a little wary about working with shortbread dough, don’t be—it’s forgiving if you don’t overwork it. And the scent of fresh key lime zest filling your kitchen is more than worth it. These cookies are just as lovely with a cup of tea or alongside a simple fruit salad for an easy dessert.

Key Lime Shortbread Cookies

Print Recipe

Delight in these buttery, crumbly shortbread cookies infused with the bright, tangy flavor of key lime. Perfect for a refreshing treat or a citrusy dessert accompaniment.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 24 cookies

Ingredients

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1 cup unsalted butter, softened
2/3 cup granulated sugar
1 tablespoon finely grated key lime zest
1 tablespoon fresh key lime juice
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup powdered sugar, for dusting

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Instructions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the finely grated key lime zest and fresh key lime juice to the butter mixture and 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 on low speed until just combined and a soft dough forms.
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 to cut out 24 cookies and place them on the prepared baking sheets about 1 inch apart.
Bake the cookies in the preheated oven for 12 to 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 before transferring to a wire rack to cool completely.
Once cooled, dust the cookies with powdered sugar before serving.

For equipment, a basic rolling pin and a cookie cutter (or even a glass) work just fine here—no fancy gadgets needed. When serving, these cookies shine with a light dusting of powdered sugar, but you could also try a thin drizzle of white chocolate if you’re feeling adventurous, though I haven’t tested that myself. Another idea is to swap in regular lime if key limes aren’t handy, but the flavor won’t be quite the same—still good, just different. Sometimes I add a pinch of sea salt to the dough for a subtle contrast, but that’s really a personal preference.

FAQ

Can I make the dough ahead of time? Yes, chilling the dough for a bit can help with rolling, but don’t leave it too long or it gets a bit stiff.

How do I store these cookies? Keep them in an airtight container at room temperature for up to five days. They also freeze well if you want to save some for later.

What if I don’t have key limes? Regular limes can be used, but the flavor will be less floral and a bit more tart.

Are these cookies gluten-free? Not as written, but you might try a gluten-free flour blend—just watch the texture.

Give these Key Lime Shortbread Cookies a try next time you want a citrusy, buttery treat that feels like a little celebration in every bite. They’re easy to make, fun to share, and just the right kind of sweet tangy pick-me-up.