Key Lime Shortbread Cookies
20 min
4 hrs



1 3/4 cups all-purpose flour

1/2 cup powdered sugar

1/4 cup cornstarch

1 cup Land O Lakes® Butter, softened

1 tablespoon fresh Key lime juice

2 teaspoons freshly grated Key lime zest


1 1/4 cups powdered sugar

1 teaspoon freshly grated Key lime zest

2 to 3 tablespoons fresh Key lime juice


Freshly grated Key lime zest, if desired

How to make

  1. STEP 1

    Combine flour, powdered sugar and cornstarch in bowl. Set aside.

  2. STEP 2

    Beat butter in large bowl at medium speed until creamy. Add flour mixture and all remaining cookie ingredients; beat at low speed until dough forms.

  3. STEP 3

    Shape dough into 2 (10-inch) logs on lightly floured surface. Wrap each in plastic food wrap; refrigerate 2 hours or until firm.

  4. STEP 4

    Heat oven to 350°F.

  5. STEP 5

    Reshape logs, if necessary. Cut into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 10-11 minutes or until edges are lightly browned. Cool 5-10 minutes on cookie sheet; remove to cooling rack. Cool completely.

  6. STEP 6

    Place powdered sugar and 1 teaspoon lime zest in bowl. Gradually stir in enough lime juice for desired glazing consistency. Spoon or brush glaze on top of cookies. Let stand until glaze is hardened.

Tip #1

Read more about this recipe on Recipe Buzz® Blog.


2.5Fat (mg)
5Cholesterol (mg)
20Sodium (mg)
5Carbohydrates (g)
0Dietary Fiber
<1Protein (g)


Explore reviews from
our online community

  May 13, 2017

I adapted these to be orange flavored, so I feel as if I can't fairly rate it because I changed the recipe. I feel as if this recipe should specify that salted butter should be used. I literally had these mixed and ready to shape before I realized there was no salt in the recipe. I then remembered from another baking seizure that salted butter is often used in shortbread because table salt will be crunchy in the final cookie. I had to add some, cookie was very bland without. I think some of the other bakers who struggled with the flavor may have used unsalted butter.

— says Jess
  April 02, 2017

Just made these for the first time. I shaped some according to the recipe's directions. I also experimented with a cookie press with the attachment I use for making cheese straws. Perfect! This will be one of my go-to recipes. They came out delicate and crisp, but did not crumble/fall apart as some others say they experienced. I'll glaze the cookies and dust the straws with powdered sugar.

— says KDC
  December 17, 2016

I have made these cookies about a dozen times and they always come out wonderful. I bake on a regular bases for my wife, friends and coworkers and everybody and I mean EVERYBODY loves these treats. Because we love a little more Zing in every bite, I always add more zest and key lime juice. This is a very simple recipe. FYI: I use a convection oven and bake for 10 minutes.

— says Ron
  October 20, 2016

I've been making these cookies for years, and everyone loves them. They are always requested at parties. I make them exactly as this recipe says, only I put the baked cookies in the fridge for 30 mins - 1 hr before adding icing, that way it doesn't run off the edge. Otherwise this is a perfect cookie. I use a squeeze bottle to add the icing just in the center of the cookie and it runs right to edge. I roll them into a log that will slice to one bite sized cookie. They are crumbly, but that's their charm! Best cookies I've ever made!!!

— says Amber
  September 22, 2016

I have made these cookies for at least 10 years, lost track of the amount of batches. When we go to any party this is my go to cookie as I can make several batches throw in the freezer, thaw slice & bake. It's also the one I have had the most requests for as well as recipe requests. You can also sub arrowroot for cornstarch. I've never had any of the issues I've seen here. Yummy!!!

— says Kristy
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