Buttery and Tart Lime Shortbread Cookies

These lime shortbread cookies are perfectly buttery and tender, filled with fresh lime zest and juice that deliver a bright, lively citrus burst. A light dusting of powdered sugar adds just the right touch of sweetness to balance the tart zing. The result? Soft, melt-in-your-mouth cookies that are super simple to make but taste like tiny bites of sunshine on your tongue.

The Perfect Lime Spin on My Classic Shortbread

I’ve always loved classic shortbread cookies, but I wanted to mix things up with a fun citrus twist — especially lime, which packs such a fresh punch. Since my blog already has my go-to classic and lemon shortbread recipes, a lime version felt like a no-brainer for a bright new flavor adventure.

What really inspired me was a trip to Savannah, where I tried a cookie called the Key Lime Cooler. It had that wonderful sweet-tart combo with a lime flavor so sharp and memorable it stuck with me long after. I knew I had to recreate that same vibrant lime kick in my own kitchen.

To get that zing just right, I used both lime zest and fresh lime juice. Most recipes stop at the zest and usually use just two limes, which can lead to a weak or inconsistent flavor. I’m all about consistency, so I measure my lime zest by weight — 10 grams — to make sure every batch delivers that bold lime punch you want.

At first, adding the lime juice made the dough a little too soft, so I tweaked the flour amount a bit to keep the texture just right without losing that fresh lime brightness.

What Makes These Cookies So Awesome

These aren’t your run-of-the-mill lime cookies — they’re built on my well-tested classic shortbread base, and here’s why I think they’re a total winner:

• Big, bold lime flavor: I didn’t hold back on zest or juice, layering lime until it’s bursting with that fresh, puckering brightness. The powdered sugar coating softens the tartness perfectly. And to help you get the flavor just right every time, I share the exact zest weight you need to measure.
• Soft, tender texture: The dough is easy to roll out, and after baking, the cookies turn out tender and buttery without spreading all over the place. The lime juice adds a little extra moisture that keeps them delightfully soft.
• Sweet powdered sugar finish: I toss these cookies in powdered sugar while they’re still warm so the sugar melts slightly and clings beautifully, creating a silky, sweet crust. This is straight from my inspo: the Key Lime Cooler cookie in Savannah had that magic touch, and I wanted it here too.

If you’re a fan of shortbread, don’t miss my cranberry orange shortbread or lemon sandwich cookies — those are family favorites too!

Getting the Most from Your Lime Zest

Here’s my secret to packing in intense citrus flavor: zest your limes right into your sugar. The zest’s oils dissolve into the sugar, filling the whole cookie with that amazing citrus aroma and flavor.

Why weigh your zest? Using a kitchen scale is the best way to keep your citrus flavor consistent. Put a small bowl on the scale with your sugar, then zest directly into it. This method ensures you get the right amount of zest every time. If you try zesting into a big mixing bowl, the scale won’t detect that light zest well, and your flavor could vary.

Ingredients for Lime Shortbread Cookies

• Fresh lime zest and juice: These limes are the true stars of the show, so pick bright, shiny fruit without any spots or bruises. Fresh limes have zest bursting with flavorful oils, making your cookies pop with citrus. Avoid any old or battered fruit to keep your cookies tasting lively and bright.
• Powdered sugar: Instead of folding powdered sugar into the dough like some recipes, I save it for coating the warm cookies at the end. The first dusting melts slightly on contact, and the second layer sticks to that, creating a soft, sweet finish that’s just divine.

Scroll down to the recipe card below for a full ingredient list and exact measurements.

How to Make Lime Shortbread Cookies from Scratch

Step 1: Start by measuring your sugar, then zest those limes right into the sugar bowl. This infuses the sugar with tons of fresh lime oils and flavor.

Step 2: Rub the zest into the sugar with your fingers until your kitchen fills with that bright lime aroma and the sugar turns a pretty light green.

Step 3: Add softened butter to your lime-sugar mix.

Step 4: Beat the butter and sugar together until smooth and fluffy, then stir in the fresh lime juice. This adds that punch of citrus moisture and flavor.

Step 5: Pour all your flour in at once on top of the dough.

Step 6: Mix the flour in just until the dough pulls together into a big soft ball. Be careful not to overmix — you want the dough tender!

Step 7: Knead the dough gently just until smooth and easy to work with.

Step 8: Roll the dough out evenly to about 1/4 inch thick — this thickness bakes up tender but holding its shape beautifully.

Step 9: Use a 2-inch round cutter to stamp out your cookies — classic and simple shapes work best here.

Step 10: Lay your cut cookies on a parchment-lined baking sheet and pop them into the fridge to chill.

Step 11: Place about 12 cookies per baking sheet so they bake evenly and don’t crowd each other.

Step 12: Bake at 300°F for around 15 minutes, or until the bottoms just start to turn golden and the cookies feel firmly set.

Step 13: While they’re still warm, gently toss the cookies in powdered sugar, then transfer to a wire rack to cool completely — this step creates that silky, sweet coating.

Tips for Perfect Lime Shortbread Cookies

This recipe is easy, but a few little tricks will make your cookies look and taste amazing every time. Here are the tips I always follow for the best results:

• Use a kitchen scale: I love weighing ingredients for precision, and I include both cup and weight measurements here to help you. The balance of flour, butter, and sugar is delicate with shortbread, so exact amounts really make a difference in texture.
• Measure zest in a small bowl: To get your scale to pick up the light zest weight, zest directly onto sugar in a small bowl rather than a large mixing bowl. This small detail keeps your flavor consistent.
• Chill your cookies before baking: Let your cut-out cookies rest in the fridge for at least 30 minutes before baking. This helps them hold their shape instead of spreading out too much.
• Prick each cookie with a fork: Don’t skip this step! Those little holes release steam while baking so the cookies stay flat and don’t puff up.

When you bake these bright, buttery citrus shortbread cookies, please come back and leave a rating or a comment below—it truly means so much and helps me keep sharing simple recipes you love!