Buttery and Tart Lime Shortbread Cookies
These buttery and tart lime shortbread cookies are tender, melt-in-your-mouth, and packed with bold citrus flavor from fresh lime zest and lime juice. Perfectly sweetened with a dusting of powdered sugar, they're the ultimate citrus cookie experience.
Equipment
- 1 Electric Handheld Mixer
- 1 Mixing Bowls
- 1 Microplane Grater
- 1 Parchment Paper for lining trays
Ingredients
Cookie Ingredients
- 340 g unbleached all-purpose flour plus 2 tablespoons
- 114 g granulated sugar
- 10 g fresh lime zest about 5 teaspoons
- 227 g unsalted butter room temperature
- 0.5 teaspoon kosher salt
- 30 ml fresh lime juice about 2 tablespoons
- 1 cup powdered sugar sifted, for coating
Instructions
Baking Instructions
- Cream butter, granulated sugar, and lime zest together until light and fluffy.
- Mix in the lime juice and kosher salt until smooth and well combined.
- Gradually stir in the flour until dough forms cohesive clumps.
- Divide dough into two logs, wrap in plastic wrap, and chill for at least 1 hour.
- Preheat pressure cooker on bake setting or line tray with parchment. Slice dough into ¼-inch rounds and place on tray.
- Bake cookies in pressure cooker or oven for 15–18 minutes until edges are lightly golden.
- Cool cookies on tray for 5 minutes, then move to wire rack.
- While warm, gently toss cookies in powdered sugar.
- Cool completely on rack then coat again with powdered sugar before serving.
- Store cookies in airtight container or freeze for longer storage.
Notes
For tender texture, chill the shaped dough before baking. Store cookies in an airtight container or freeze for extended enjoyment. Double coating in powdered sugar adds the perfect balance to the tart lime flavor.