Buttery and Tart Lime Shortbread Cookies Recipe

Introduction

These buttery and tart lime shortbread cookies offer a delightful balance of rich, tender crumb and bright citrus flavor. Perfect for any occasion, they melt in your mouth with a refreshing twist of lime zest and juice.

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 tsp kosher salt
• 30 ml fresh lime juice (about 2 tablespoons)
• 1 cup powdered sugar (sifted, for coating)

Instructions

1. Step 1: Preheat your oven or pressure cooker on bake setting and prepare a baking tray lined with parchment paper.
2. Step 2: In a mixing bowl, cream together the unsalted butter, granulated sugar, and fresh lime zest until the mixture is light and fluffy.
3. Step 3: Add the fresh lime juice and kosher salt to the mixture, stirring until smooth and fully combined.
4. Step 4: Gradually incorporate the all-purpose flour, stirring gently until the dough forms cohesive clumps.
5. Step 5: Divide the dough into two equal logs, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour.
6. Step 6: Remove the chilled dough from the refrigerator and slice into 1/4-inch rounds. Place the slices on the prepared baking tray, spacing them slightly apart.
7. Step 7: Bake the cookies for 15 to 18 minutes, or until the edges are lightly golden and the centers are set.
8. Step 8: Allow the cookies to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
9. Step 9: While still warm, gently toss the cookies in sifted powdered sugar to coat them evenly.
10. Step 10: Once fully cooled, coat the cookies again with powdered sugar for an extra delicate finish before serving.

Tips & Variations

• For a zestier flavor, add an extra teaspoon of lime zest or a few drops of lime extract to the dough.
• Swap out lime zest and juice for lemon if you prefer a classic citrus taste.
• Chilling the dough well helps prevent spreading and maintains a crisp texture.
• Use powdered sugar that is finely sifted to ensure a smooth, even coating.

Storage

Store these cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container for up to three months. To refresh, let frozen cookies thaw at room temperature and optionally sift additional powdered sugar before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Keep the blend’s recommended substitutions in mind and monitor the dough’s consistency, adding a bit more flour if necessary.

Can I use bottled lime juice instead of fresh?

While fresh lime juice is best for vibrant flavor, you can use bottled lime juice in a pinch. Use the same amount, but keep in mind that fresh juice provides a more natural and bright citrus taste.

Buttery and Tart Lime Shortbread Cookies Recipe

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★★★★★

4.8 from 355 reviews

Buttery and Tart Lime Shortbread Cookies are delicate, melt-in-your-mouth treats bursting with fresh lime zest and juice, offering a perfect balance of rich butteriness and bright citrus tang. Coated in a fine dusting of powdered sugar, these cookies are an elegant yet simple dessert perfect for any occasion.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Total Time: 1 hour 30 minutes
• Yield: About 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 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 tsp kosher salt
• 30 ml fresh lime juice (about 2 tablespoons)

For Coating

• 1 cup powdered sugar (sifted)

Instructions

1. Cream the Butter Mixture: In a large bowl, cream together the room temperature unsalted butter, granulated sugar, and fresh lime zest until the mixture is light and fluffy, which usually takes about 2-3 minutes.
2. Add Lime Juice and Salt: Mix in the fresh lime juice and kosher salt thoroughly until the mixture is smooth and well combined, enhancing the tart flavor of the cookies.
3. Incorporate the Flour: Gradually add the unbleached all-purpose flour to the butter mixture, stirring gently until the dough comes together in cohesive clumps. Avoid overmixing to keep the dough tender.
4. Chill the Dough: Divide the dough into two equal logs. Wrap each log tightly in plastic wrap and chill in the refrigerator for at least 1 hour to firm up for easier slicing.
5. Prepare for Baking: Preheat your oven to 350°F (175°C) or, if using a pressure cooker with a bake setting, set it accordingly. Line a baking tray with parchment paper to prevent sticking.
6. Slice and Arrange: Remove the chilled dough from the refrigerator and slice each log into 1/4-inch thick rounds. Place them evenly spaced on the prepared baking tray.
7. Bake the Cookies: Bake the cookies in the oven or pressure cooker for 15 to 18 minutes, or until the edges just start to turn a light golden brown, indicating they are perfectly baked.
8. Cool on Tray: Let the cookies cool on the baking tray for about 5 minutes to set before transferring them to a wire rack.
9. Toss in Powdered Sugar: While still warm, gently toss the cookies in sifted powdered sugar to coat, adding a delicate sweetness and classic appearance.
10. Final Cooling and Coating: Allow cookies to cool completely on the wire rack, then dust or coat them again with powdered sugar for an extra layer of sweetness before serving.
11. Storage: Store these cookies in an airtight container at room temperature or freeze them for longer storage, maintaining freshness and flavor.

Notes

• Chilling the dough is crucial as it helps the cookies hold their shape during baking.
• Use fresh lime zest and juice for the best vibrant flavor.
• Make sure butter is at room temperature for easier creaming.
• Cookies are best enjoyed within 3-5 days but can be frozen for up to 2 months.
• If you don’t have a pressure cooker with a bake setting, a conventional oven at 350°F (175°C) works perfectly.

Keywords: lime shortbread cookies, lime zest cookies, tart lime cookies, buttery shortbread, citrus cookies, easy cookie recipe