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Lime shortbread cookies with a buttery tender texture, bright fresh lime zest and juice, coated in powdered sugar for a sweet-tart flavor balance.

  • Total Time: 1 hour 50 minutes (including 30 minutes chilling)
  • Yield: 44 cookies 1x

Ingredients

Scale
  • 200 grams all-purpose flour
  • 150 grams granulated sugar
  • 10 grams fresh lime zest (about 5 teaspoons, from 3–4 limes)
  • 2 tablespoons fresh lime juice (about 2 limes)
  • 150 grams unsalted butter, softened
  • 1/4 teaspoon salt
  • Powdered sugar for dusting

Instructions

  1. Measure 200 grams all-purpose flour into a medium bowl and set aside.
  2. Weigh 150 grams granulated sugar in a small bowl.
  3. Zest fresh limes directly into the sugar until you have about 10 grams (approx. 5 teaspoons) of zest.
  4. Rub the zest into the sugar with your fingers until fragrant and the sugar turns light green.
  5. Squeeze limes and measure out 2 tablespoons of fresh lime juice; set aside.
  6. Pour the lime-sugar mixture into a large mixing bowl.
  7. Add 150 grams softened unsalted butter and 1/4 teaspoon salt to the lime-sugar mixture.
  8. Beat with a hand mixer on medium speed for about 2 minutes until creamy and fluffy.
  9. Blend in the 2 tablespoons of fresh lime juice until fully incorporated.
  10. Add all the flour at once on top of the mixture.
  11. Mix on low speed for 30 seconds, then increase to medium speed until the dough forms big sticky clumps and begins coming together.
  12. Turn the dough onto a lightly floured surface and divide into two even pieces.
  13. Roll each dough piece to about 1/4 inch (0.6 cm) thickness.
  14. Use a 2-inch round cookie cutter to cut out cookies.
  15. Arrange cookies on a parchment-lined baking sheet.
  16. Prick the center of each cookie once with a fork to release steam during baking.
  17. Refrigerate the cookies for at least 30 minutes to chill.
  18. Preheat the oven to 300°F (150°C).
  19. Place about 12 cookies per baking sheet, leaving space between them.
  20. Bake for about 15 minutes or until the bottoms start to lightly brown and cookies feel set.
  21. Remove cookies from oven and let cool on baking sheet for 2 minutes.
  22. While still warm, gently toss cookies in sifted powdered sugar to create a silky coating.
  23. Transfer cookies to a wire cooling rack to cool completely.
  24. Once cooled, dust cookies with powdered sugar again before serving.

Notes

Weigh ingredients with a kitchen scale for precision and best texture., Zesting limes directly into sugar in a small bowl helps measure zest accurately., Chilling cookies before baking helps them hold shape and prevents spreading., Pricking cookies with a fork allows steam to escape, keeping cookies flat., Cookies can be prepared ahead: cut dough stored in fridge up to 2 days before baking., Unbaked cookies can be frozen on tray for 3 hours, then stored in freezer up to 3 months; bake from frozen adding 2-5 minutes., Baked cookies freeze well without powdered sugar for up to 2 months; thaw before serving., Powdered sugar coating melts slightly when applied warm to give a soft finish., For milder lime flavor, reduce zest to 4 teaspoons and juice to 1 tablespoon.

  • Author: mapps6841@gmail.com
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes per batch (approximate total 1 hour for all batches)
  • Category: Dessert, Cookies
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 82 kcal per cookie
  • Fat: 4 g per cookie
  • Carbohydrates: 11 g per cookie
  • Protein: 0.4 g per cookie