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Key Lime Cooler Cookies

These buttery shortbread cookies are infused with fresh key lime zest and juice, then dusted with a tangy powdered sugar glaze. They're crisp, tender, and melt in your mouth.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened to room temperature
  • 1/2 cup powdered sugar
  • 1 tablespoon key lime zest from about 4-5 key limes
  • 2 tablespoons fresh key lime juice
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons fresh key lime juice
  • 1 teaspoon key lime zest optional, for garnish
  • 1-2 tablespoons milk or water as needed

Equipment

  • mixing bowls
  • electric mixer
  • baking sheet
  • parchment paper
  • cooling rack
  • zester
  • citrus juicer
  • small whisk

Method
 

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 1 minute.
  3. Add the 1/2 cup powdered sugar and beat until light and fluffy, about 2 minutes. Scrape down the sides.
  4. Mix in the key lime zest, 2 tablespoons key lime juice, and vanilla extract until combined.
  5. In a separate bowl, whisk together the flour and salt. Gradually add to the butter mixture, mixing on low just until a soft dough forms. Do not overmix.
  6. Scoop rounded tablespoons of dough (about 1.5 inches in diameter) and roll into balls. Place them 2 inches apart on the prepared baking sheets.
  7. Bake for 10-12 minutes, until the edges are just set and the bottoms are lightly golden. The centers will look slightly pale and soft. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  8. While cookies cool, make the glaze: In a small bowl, whisk together 1 cup powdered sugar and 2 tablespoons key lime juice until smooth. If too thick, add milk 1 teaspoon at a time. If too thin, add more powdered sugar.
  9. Once cookies are completely cool, drizzle or dip the tops into the glaze. Sprinkle with extra key lime zest if desired. Let the glaze set for about 30 minutes before serving.

Notes

Storage: Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze unglazed cookies for up to 3 months; glaze after thawing. Key lime juice can be substituted with regular lime juice, but the flavor will be less floral. This recipe contains dairy (butter) and gluten (flour). For a dairy-free version, use plant-based butter; texture may vary slightly. For egg-free, no substitution needed as this recipe has no eggs. Always handle hot baking sheets with care.