Introduction

Hey there, cookie lovers! Grab your apron and get ready, because we’re about to bake something truly special. Have you ever taken a bite of a classic Key lime pie and felt that burst of sunshine? That perfect balance of tart and sweet? Well, get ready to capture that magic in cookie form! These Key Lime Shortbread Cookies are like little rays of edible sunshine, bringing that bright, zesty flavor we all adore, wrapped up in a tender, buttery shortbread hug.

I don’t know about you, but some of my favorite kitchen moments are when a simple recipe creates something absolutely unforgettable. And trust me, this is one of those recipes! They are surprisingly easy to whip up, requiring just a few basic ingredients and a little bit of love. No fancy techniques here, just pure, delicious cookie goodness. Whether you’re dreaming of a tropical getaway, need a little pick-me-up, or just want to fill your kitchen with the most incredible citrusy aroma, these cookies are calling your name. Let’s bake!

Why You’ll Love This Recipe

Fast: Quick to mix up, even with chilling time.
Easy: No complicated steps or special skills needed.
Giftable: They look beautiful and taste amazing – perfect for sharing!
Crowd-pleasing: Who can resist the combination of buttery shortbread and bright lime?

Ingredients

Gather ’round, let’s talk about the goodies you’ll need. Most of these are probably already in your pantry!

1 cup unsalted butter, softened: Make sure it’s genuinely soft, like you can easily make an indentation with your finger, but not melty! This is key for that perfect shortbread texture.
⅔ cup granulated sugar: Just enough sweetness to balance the tartness of the lime.
1 teaspoon vanilla extract: A classic flavor enhancer that plays beautifully with citrus.
½ teaspoon almond extract: This is my little secret! A touch of almond extract adds a subtle depth that complements the lime in a truly wonderful way. Trust me on this one!
2 cups + 2 tablespoons all-purpose flour, sifted and spooned: Sifting makes sure your flour is light and lump-free, and spooning (rather than scooping directly from the bag) ensures you don’t accidentally add too much. Precision here helps with the texture.
1 cup fresh key lime curd: The star of the show! You can use your favorite homemade recipe or a good quality store-bought one.

For the Glaze: This glossy finish adds extra zing and makes them look extra special.

1 cup powdered sugar: The base for our sweet, smooth glaze.
3 tablespoons fresh lime juice: Adds that essential tart kick to the glaze. Fresh is best!
1 teaspoon vanilla extract: For a little extra flavor boost in the glaze.
1 teaspoon light corn syrup: This helps give the glaze a lovely shine and keeps it from being too brittle.
Fresh lime zest (optional): A sprinkle of zest on top adds a burst of color and extra lime aroma!

How to Make It

Okay, let’s get baking! Follow these simple steps, and you’ll have delicious cookies in no time.

Cream the Butter and Sugar: In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together until light and fluffy. This should take about 2-3 minutes on medium speed. Make sure to scrape down the sides of the bowl as needed.
Add Extracts: Beat in the vanilla extract and almond extract until just combined.
Add the Flour: Gradually add the sifted flour to the butter mixture, mixing on low speed just until it’s almost combined and a soft, crumbly dough forms. Don’t overmix! Shortbread likes a gentle hand.
Gently Incorporate the Curd: Now for the Key lime magic! Add the key lime curd to the dough. Gently mix or fold it in with a spatula or on very low speed just until streaks of the curd are visible throughout the dough. You don’t want to fully combine it; leaving swirls will give you pockets of bright lime flavor!
Shape and Chill the Dough: Turn the dough out onto a clean surface. It might be a little soft due to the curd. Divide the dough in half and shape each half into a log, about 1 ½ to 2 inches in diameter. Wrap each log tightly in plastic wrap. Pop them in the refrigerator for at least 1-2 hours, or until they are firm enough to slice easily. Chilling is super important for shortbread – it helps the cookies hold their shape!
Preheat and Prep: While the dough chills, preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
Slice and Bake: Once the dough is firm, unwrap one log at a time. Use a sharp knife to slice the logs into ¼ inch thick rounds. Place the cookie slices about 1 inch apart on the prepared baking sheets.
Bake the Cookies: Bake for 15-20 minutes, or until the edges are lightly golden and the centers look set. The exact time will depend on your oven and the thickness of your cookies. Don’t let them get too brown; shortbread should be pale.
Cool: Let the cookies cool on the baking sheets for 5-10 minutes before carefully transferring them to a wire rack to cool completely.
Make the Glaze: While the cookies cool, whisk together the powdered sugar, fresh lime juice, vanilla extract, and light corn syrup in a small bowl until smooth and drizzling consistency. If it’s too thick, add a tiny splash more lime juice. If too thin, add a tiny bit more powdered sugar.
Glaze the Cookies: Once the cookies are completely cool, dip the tops into the glaze, letting the excess drip off, or drizzle the glaze over the cookies using a spoon or fork. If desired, sprinkle with fresh lime zest immediately after glazing. Let the glaze set before storing or serving.

Substitutions & Additions

Want to get creative? Here are a few ideas to switch things up:

Regular Lime Juice: No Key limes? No problem! You can use regular lime juice and zest in both the cookies and the glaze. The flavor will be slightly different but still delicious and zesty.
Lemon Curd: Swap the Key lime curd for lemon curd for a bright, lemony shortbread instead!
Extra Flavor Boost: Add ½ teaspoon of lime zest directly into the cookie dough with the extracts for an extra burst of lime flavor right in the cookie base.
Chocolate Drizzle: Instead of or in addition to the lime glaze, drizzle cooled cookies with melted white chocolate. White chocolate and lime are a heavenly pairing!
Coconut: Stir ¼ cup of finely shredded unsweetened coconut into the dough with the flour for a tropical twist.

Tips for Success

Here are a few friendly tips to make sure your Key Lime Shortbread Cookies turn out absolutely perfect:

Butter Temperature Matters: Make sure your butter is properly softened – not melted or greasy. It should be pliable but still hold its shape. This is essential for creaming properly and achieving the right texture.
Don’t Overmix the Dough: Once you add the flour, mix only until the ingredients are just combined. Overmixing develops the gluten in the flour, which can make your shortbread tough instead of tender and crumbly.
Chill, Chill, Chill!: Don’t skip the chilling step! It firms up the butter, which helps the cookies hold their shape beautifully in the oven and prevents excessive spreading.
Slice Evenly: Try to slice your cookies to a consistent thickness so they bake evenly.
Bake Until Just Set: Keep an eye on them in the oven. Shortbread should remain relatively pale, with perhaps just a hint of golden brown on the very edges. Overbaking will make them dry.
Cool Completely Before Glazing: Make sure the cookies are fully cooled before applying the glaze, otherwise, the glaze will melt and run right off.

How to Store It

Once the glaze is completely set, store your Key Lime Shortbread Cookies in an airtight container at room temperature for up to 3-4 days. If you live somewhere warm or want them to last a little longer, you can store them in the refrigerator. They might last a little longer in the fridge, maybe up to a week, but honestly, they’re so good, they probably won’t stick around that long!

FAQs

Got questions? I’ve got answers!

Can I use bottled Key lime juice?

Yes, you technically can. However, fresh Key lime juice (or even regular fresh lime juice) will give you the brightest, most authentic citrus flavor. Bottled juice can sometimes taste a bit flat compared to fresh.

Can I make the dough ahead of time?

Absolutely! This dough is perfect for making ahead. You can keep the wrapped dough logs in the refrigerator for up to 3-4 days before slicing and baking. You can even freeze the logs for up to 2-3 months. Just let them thaw slightly in the fridge for about 30 minutes before slicing.

Why are my cookies spreading too much?

This is usually because your butter was too soft (or melted!) when you mixed the dough, or you didn’t chill the dough for long enough before baking. Make sure your butter is soft but not greasy, and always chill those logs until they are firm!

Zesty & Sweet Key Lime Shortbread Cookies

Capture the magic of Key lime pie in cookie form with these easy, delicious Key Lime Shortbread Cookies. They are quick to mix up, simple to make, and bring that bright, zesty flavor wrapped in a tender, buttery shortbread hug.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Equipment

Large bowl
Stand Mixer (optional)
paddle attachment (for stand mixer)
Spatula
Plastic wrap
Refrigerator
Oven
Baking sheets
Parchment paper
Sharp knife
Wire rack
Small bowl (for glaze)
Whisk (for glaze)
Spoon (for glazing)
Fork (for glazing)

Ingredients

Dough Ingredients

1 cup unsalted butter softened
0.66 cup granulated sugar ⅔ cup
1 teaspoon vanilla extract
0.5 teaspoon almond extract
2 cup all-purpose flour + 2 tablespoons, sifted and spooned
1 cup fresh key lime curd

Glaze Ingredients

1 cup powdered sugar
3 tablespoons fresh lime juice
1 teaspoon vanilla extract
1 teaspoon light corn syrup
Fresh lime zest optional, for garnish

Instructions

In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes on medium speed). Scrape down the sides of the bowl as needed.
Beat in the vanilla extract and almond extract until just combined.
Gradually add the sifted flour to the butter mixture, mixing on low speed just until it's almost combined and a soft, crumbly dough forms. Do not overmix.
Add the key lime curd to the dough. Gently mix or fold it in with a spatula or on very low speed just until streaks of the curd are visible throughout the dough. Do not fully combine.
Turn the dough out onto a clean surface. Divide the dough in half and shape each half into a log, about 1 ½ to 2 inches in diameter. Wrap each log tightly in plastic wrap. Refrigerate for at least 1-2 hours, or until firm enough to slice.
While the dough chills, preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
Once the dough is firm, unwrap one log. Use a sharp knife to slice the logs into ¼ inch thick rounds. Place slices about 1 inch apart on the prepared baking sheets.
Bake for 15-20 minutes, or until edges are lightly golden and centers look set. Do not let them get too brown.
Let the cookies cool on the baking sheets for 5-10 minutes before carefully transferring them to a wire rack to cool completely.
While the cookies cool, whisk together the powdered sugar, fresh lime juice, vanilla extract, and light corn syrup in a small bowl until smooth and drizzling consistency. Adjust consistency with more juice or sugar if needed.
Once the cookies are completely cool, dip the tops into the glaze or drizzle it over using a spoon or fork. Optionally, sprinkle with fresh lime zest immediately after glazing. Let the glaze set.

Notes

Tips for Success:
- Ensure butter is properly softened, not melted.
- Do not overmix the dough after adding flour.
- Chilling the dough is essential for shape.
- Slice cookies to a consistent thickness.
- Bake until just set, avoiding overbaking.
- Cool cookies completely before glazing.

Storage:
Store cooled, glazed cookies in an airtight container at room temperature for up to 3-4 days. Can be stored in the refrigerator for up to a week.

FAQs:
- Bottled Key lime juice can be used, but fresh is recommended.
- Dough can be made ahead and refrigerated for up to 3-4 days or frozen for 2-3 months. Thaw slightly before slicing.
- Excessive spreading is usually due to butter being too soft or insufficient chilling.