Iced Lime Shortbread Cookies

Lime shortbread cookies are sweet, tender, and buttery, with plenty of fresh lime flavor. They're the perfect cookie for summer!

Prep Time 15

Cook Time 10

Resting Time 30

Total Time 57

Servings cookies

In a bowl, add butter and sugar. Using a hand mixer or stand mixer, cream together until light and fluffy. Add vanilla and lime zest and mix to combine.
In a separate bowl, sift (or whisk) together flour and salt. Add dry ingredients to butter mixture and mix until a dough forms. Dough may look crumbly, but will hold together when pinched between two fingers.
Shape into a long, round tube about 2 inches thick and wrap in wax paper. Refrigerate for 30 minutes.
Meanwhile, preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
Remove dough from refrigerator and unwrap. Using a sharp knife, slice dough into ¼ inch slices and place on lined baking sheet.
Bake for about 10-12 minutes, or until cookies barely begin to brown around edges. Remove from oven and allow to cool for 2-3 minutes before transferring to a cooling rack to cool completely to room temperature.

While cookies are cooling, add confectioner's sugar, lime juice, and lime zest to a bowl. Stir to combine. If too thick, add another splash of lime juice.
Once cookies have cooled completely, use a knife to ice each cookie with a thin layer of icing. Allow to dry at room temperature until icing has set.

Measuring flour: Use a scale and the gram measurements in the recipe card for accurate results. If you don't have a scale, stir your flour to loosen it, then spoon into a measuring cup. Level off the top with a knife. Scooping with the measuring cup compacts flour into the cup, adding up to 25% extra flour to the recipe. This results in a crumbly, dry dough.
Storage: Cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed.
Storing dough: Raw cookie dough can be stored in the refrigerator for up to 3 days.
Freezing: Cookie dough and baked cookies freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen dough to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.
Pro tips: Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!