There’s just something about the flavour and smell of lime that I love, which is where these Key Lime Pie Shortbread Cookies come from. This recipe takes classic lime flavours and transforms them into these cute cookies. These cookies are made of a simple, lime filled shortbread which is topped with a lime glaze! For best results, make sure the butter is cold.
I recommend making these for summery events – they are perfectly light and crisp. They also keep/travel well once the glaze has set. Fresh, unwaxed limes are the best choice, as we want all that zesty goodness. This recipe makes about 15 cookies, so feel free to double/half the recipe as you like. Make them vegan by subbing plant based butter for normal.
A few notes for these Key Lime Pie Shortbread Cookies. In the recipe, I call for 2 large baking trays to bake the cookies. I recommend baking in one go, to prevent the butter from warming up before going in the oven. I like large sheet pans (like these) and always use silicone baking sheets (I like these ones) as it’s better for the planet!
For more cookie ideas, check out my Nutella Stuffed Cookies or these Lemon Shortbread Sandwich Cookies. For more baking inspiration and videos, head on over to my Instagram.
Key Lime Pie Shortbread Cookies
Ingredients
- 100 g Butter
- 50 g Granulated Sugar
- 175 g Plain Flour
- 1 tbsp Lime Zest
- Pinch of Salt
For the Glaze
- 150 g Icing Sugar
- 25 ml Lime Juice 1/2 – 3/4 of a lime
Instructions
- Preheat the oven to 150C/130C Fan/Gas Mark 2. Line 2 large baking trays with greaseproof paper (or silicone liners).Â
- In a large bowl, beat the butter for several minutes to soften – best done with a stand/electric mixer. Add the sugar and continue to beat until fully incorporated. Add the flour, lime zest and salt and beat again until it comes together. You’ll know it’s done when you it will hold together when you press it with your hands – a solid dough.
- Roll out onto a lightly floured surface to about 1-2cm thick. Cut about 15 rounds with a small circular cookie cutter and place on the lined trays – they don’t need to be too spaced out as they won’t spread very much.
- Bake for 15-20 minutes, until only just turning golden at the edges. They will continue to cook once removed. Remove and leave to cool.
- Once the cookies are cool, make the glaze by combining the icing sugar and lime juice. It should be very thick, only just spreadable.
- Spread about 1/2 tsp of the glaze over each cookie, grate over more lime zest and let set (about 20 mins) before eating!
