Key Lime Slice and Bake Cookies

Key Lime Slice and Bake shortbread cookies topped with a lime glaze on a pink surface.

Key Lime Slice and Bake Cookies

These Key Lime Slice and Bake Cookies taste just like Key Lime Pie in cookie form! These shortbread cookies are melt in your mouth good, and are full of zingy lime flavor. Top them off with a quick lime glaze for a polished finish.

Course Cookies, Dessert

Cuisine Dessert

Keyword Easy Desserts, Shortbread Cookies, Key Lime Desserts

Prep Time 30

Cook Time 14

Dough Chilling 1

Servings cookies

Calories 126kcal

Author Stephanie Simmons

Ingredients

For the Cookies

3/4 cup salted butter, softened at room temperature (12 tbsp, or 170 g)
2/3 cup packed brown sugar 160 g
1 large egg
1 and 1/2 tsp vanilla extract
zest of 2 large limes See note
2 tbsp key lime juice See note
2 cups + 1 tbsp all-purpose flour 268 g
1/8 tsp cinnamon
1/4 tsp salt
raw sugar, for coating the dough

For the Key Lime Glaze

1/2 cup + 2 tbsp powdered sugar
1 tbsp key lime juice
1/4 tsp vanilla extract

Instructions

Make the Cookie Dough: In a large mixing bowl, cream softened butter for about 30 seconds. Add the brown sugar and mix until well creamed with the butter, at least 1 minute. Add the egg, vanilla, lime zest, and lime juice and mix until just combined. Add the flour, cinnamon, and salt and mix until just combined.
Chill the Dough: Divide the dough into two equal logs, each about 8 inches long and 2 inches wide. Add some raw or coarse sugar to a plate, and roll each dough log in the sugar to coat the outside. Wrap logs tightly in plastic wrap and chill in the fridge for at least 2 hours, or in the freezer for 1 hour.
Make Ahead Tip: You can also chill the dough in the fridge for up to 2 days, or in the freezer for up to 2 months (thaw dough in the fridge overnight before baking).
Tip: To keep the dough from flattening on one side, place the dough log inside two drinking glasses (one on each end). This will keep the log more well-rounded.
Bake: Preheat your oven to 350° F. Line a large baking sheet with parchment paper or silicone baking mats. Slice each cookie dough log into 12-14 equal slices. Place cookies a few inches apart on the cookie sheet, and bake for 12-14 minutes. The edges will apear set and be very lightly browned. Keep additional cookie sheets full of unbaked cookies in the fridge, covered with a kitchen towel, until ready to bake.
Let cookies cool on the cookie sheet for a few minutes, then transfer to a cooling rack to cool completely.
Glaze: Whisk together the glaze ingredients in a small bowl or measuring cup. Dunk the tops of the cooled cookies into the glaze, and sprinkle on some lime zest.
Serve + Store: Enjoy immediately! Store leftover cookies in an airtight container at room temp for 4-6 days, or in the fridge for a bit longer.

Notes

Key Lime Juice: This is sold in a bottle in the juice aisle in many stores. If you can't find key lime juice or fresh key limes, just use juice from the limes you zested, and add 1 additional tsp of regular lime juice to compensate. In the glaze, add 1/2 additional tsp lime juice if subbing for key lime juice.

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