Get ready to tantalize your taste buds with a burst of zesty goodness! These Iced Lime Shortbread Cookies are not just any ordinary treat; they are a delightful fusion of buttery richness and refreshing lime that will leave you craving more. Perfect for summer gatherings or a cozy afternoon snack, these cookies are incredibly easy to whip up in just under half an hour. With their melt-in-your-mouth texture and a sweet tangy icing that glistens like sunshine, you'll want to bookmark this recipe for your next baking adventure. Dive into this simple yet irresistible cookie recipe and discover how to bring a little zest into your life!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 2 cups all-purpose flour
- 1 tsp lime zest
- ½ tsp salt
- 2 cups powdered sugar for icing
- 2 tbsp lime juice
Instructions
- Ensure all ingredients are at room temperature, particularly the butter for optimal mixing.
- In a large mixing bowl, cream together softened butter and ½ cup powdered sugar until light and fluffy, using an electric mixer on medium speed for about 3 minutes.
- Add lime zest to the butter mixture and mix until evenly distributed.
- In a separate bowl, whisk together all-purpose flour and salt to ensure even distribution.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Avoid overmixing to maintain a tender texture.
- Shape the dough into a flat disc, wrap in plastic wrap, and refrigerate for 30 minutes to firm up.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll out the chilled dough on a lightly floured surface to ¼ inch thickness.
- Cut the dough into desired shapes using cookie cutters, placing cookies 1 inch apart on prepared baking sheets.
- Bake for 12-14 minutes or until edges are lightly golden. Rotate the baking sheet halfway through for even baking.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the icing, whisk together 2 cups powdered sugar and lime juice until smooth and glossy.
- Once cookies are completely cool, drizzle or spread the lime icing over the top.
- Allow icing to set for 15-20 minutes before serving or storing in an airtight container.
Tips
- Room Temperature Ingredients: Ensure your butter is softened to room temperature for the best creaming results. This will help create a light and fluffy cookie dough.
- Don’t Overmix: When combining the flour mixture with the butter mixture, mix on low speed and stop as soon as the ingredients are just combined. Overmixing can lead to tough cookies.
- Chill the Dough: After shaping the dough into a disc, refrigerate it for at least 30 minutes. This step is crucial for maintaining the cookie's shape during baking.
- Use Parchment Paper: Line your baking sheets with parchment paper to prevent sticking and to ensure easy cleanup.
- Watch the Baking Time: Keep an eye on the cookies as they bake. They should be lightly golden around the edges, so set a timer and rotate the baking sheet halfway through for even baking.
- Icing Consistency: For the icing, whisk the powdered sugar and lime juice until smooth. If it's too thick, add a few drops of water; if too thin, add more powdered sugar until you reach the desired consistency.
- Storage: Store the iced cookies in an airtight container to keep them fresh. They can be enjoyed for several days, but we doubt they'll last that long!
Nutrition Facts
Calories: 110kcal
Carbohydrates: 12g
Protein: 1g
Fat: 7g
Saturated Fat: g
Cholesterol: 20mg
