Key Lime Shortbread Cookies

Key Lime Cookies Recipe
374
37 Reviews
Tender, tangy key lime cookies that will absolutely melt in your mouth! Slice and bake makes them extra easy!
20 min
Prep Time
4:00
Total Time
80 cookies

Ingredients

Cookie

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

Glaze

1 1/4 cups
powdered sugar
1 teaspoon
freshly grated Key lime zest
2 to 3 tablespoons
fresh Key lime juice

Garnish

Freshly grated Key lime zest, if desired

Directions

  1. Combine flour, powdered sugar and cornstarch in bowl. Set aside.
  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. Shape dough into 2 (10-inch) logs on lightly floured surface. Wrap each in plastic food wrap; refrigerate 2 hours or until firm.
  4. Heat oven to 350°F.
  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. 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.

Recipe Tips

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 cookie)

Calories
40
Cholesterol
5mg
Carbohydrates
5g
Protein
<1g
Fat
2.5g
Sodium
20mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

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!!!

Posted September 22, 2016 by Kristy

Rating

I can't express how awful these cookies were. They taste nothing like shortbread cookies that have that rich buttery flavor. The cornstarch ruined the taste and texture. I had to throw out the whole batch. My recommendation would be to use a regular shortbread recipe and adapt it to add key lime juice. Don't waste your time and ingredients on this recipe

Posted February 05, 2016 by Kathy

Rating

Disaster. Didn't hold it's shape. I reviewed the recipe and knew I had a good creamed dough. I added an additional 1/2 cup of flour for the second half of the double batch and had better results. Not a fan of the cornstarchy taste.

Posted December 20, 2015 by keggar

Rating

Amazing! So good and so easy! Love them!

Posted November 16, 2015 by Cori

Rating

Amazing cookie. Easy to prepare and a delicious cookie. I had no problems and followed the recipe as given. Thank you for a new favorite.

Posted October 18, 2015 by Sami

Rating

I followed this recipe to an exact and my cookies just melt in your mouth. LOVE THEM TO PIECES AND I AM SUBMITTING THEM AT WORK FOR OUR BAKING CONTEST!

Posted May 13, 2015 by DAWN

Rating

Hi Cathy, sorry to hear you had issues with these cookies. Sometimes shortbread can be a tricky thing - it's important to beat the dough until it fully comes together and isn't crumbly. This can take a while, especially if you're using a hand mixer. We would suggest beating a bit longer until the dough holds together. Hope this helps!

Posted April 06, 2015 by mallory

Rating

very disappointed - they fell apart!

Posted March 31, 2015 by cathy

Test Kitchen Comment
From: mallory
Hi Cathy, sorry to hear you had issues with these cookies. Sometimes shortbread can be a tricky thing - it's important to beat the dough until it fully comes together and isn't crumbly. This can take a while, especially if you're using a hand mixer. We would suggest beating a bit longer until the dough holds together. Hope this helps!
Posted April 06, 2015

Rating

I have a key lime tree and wanted to try something other than pie. These cookies were a hit with my family and friends - the entire batch disappeared with people taking them home after a holiday dinner. I watched the timing closely and baked a couple minutes longer - til they were just starting to get brown on the edges. With careful handling, they were fine, and I also froze a second batch, which worked well too.

Posted February 23, 2015 by Pam

Rating

I've made these a number of times since I have a key lime tree. Always get raves and requests for the recipe.

Posted December 03, 2014 by Mary

Rating

I'm very surprised at the bad reviews of this recipe. I've made these a few times and they are divine! I use regular limes because key limes are just too expensive but other then that I follow the recipe and they turn out wonderful! My 10 year old love them!

Posted November 09, 2014 by Angel

Rating

Easy to make. I brought them to a Outlander party and they were a hit. I served the icing on the side for people to drizzle on their cookies. I decreased the cornstarch by half and increased the sugar and flour to compensate.

Posted September 06, 2014 by Stephanie

Rating

I make shortbread with rice flour instead of cornstarch, none of that off flavor and gives you plenty of crispy crumble. Love the lime instead of lemon.

Posted May 19, 2014 by Aly

Rating

This shortbread cookie is very delicate and crisp. It is very important to have the dry and wet ratio of ingredients at the correct ratio needed. Sometimes just a little more liquid would help the cookie to stick together a little more.

Posted January 09, 2014 by Cindy

Rating

As others said, disaster. Crumbled immediately, had a very cornstarchy taste. Flavor otherwise would have been good. I thought about adjusting recipe based on what others said but wanted to try it. They all went in the garbage, and they were meant as holiday basket gifts. Boo!

Posted December 17, 2013 by DJ

Test Kitchen Comment
From: Cindy
This shortbread cookie is very delicate and crisp. It is very important to have the dry and wet ratio of ingredients at the correct ratio needed. Sometimes just a little more liquid would help the cookie to stick together a little more.
Posted January 09, 2014

Rating

I have made this recipe as written and have very good results. I get asked for the recipe whenever I make it. Easy recipe as well. The cookies are more fragile than a chocolate chip but not too fragile. I take them to work and family gatherings with no problems.

Posted December 14, 2013 by Krista

Rating

After reading about the issues with the cornstarch, I cut the amount in half, making up for the rest with the flour. The cookies turned out to still have a nice texture this way, and although they were still a bit fragile, they didn't break with careful handling. This is a very nice cookie, not too sweet and with good flavor. I made the glaze a little on the thin side, and put in additional lime zest. I found that instead of drizzling or brushing, it was easier to scoop up the glaze with a large spoon and dip the top of the cookie in it, turning to distribute and allowing the bowl to catch any drips. The amount of glaze in the recipe made far too much - I think I have enough left over for a second batch! :)

Posted October 24, 2013 by Debbie

Rating

I've made many dozens of these shortbreads and they are divine. The only time I've had crumbling problems is when the cookies hadn't been cooked quite enough. I returned them to the oven for an extra 3 minutes and they were then perfect. It is important to stand by when baking these, too long in the oven is just as detrimental as not long enough. My cookes are not corn floury in taste and u certainly do not need more sugar or salt. The glaze is what brings out the subtleness of the lime flavour in the cookies.

Posted June 17, 2013 by Marg Huxley

Rating

I work at a school and ever one love them.

Posted May 19, 2013 by Jan

Rating

I used 2 c flour in lieu of cornstarch(i read the post about the fragile cookies) , increased to 1c powdered and added a tsp of lemon extract. I also left zest our of glaze because it was tart enough. Everyone is begging for more. Great recipe!

Posted December 05, 2012 by Jasmine

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