A perfect sweet treat to close out the week! Every since I discovered this shortbread recipe, I have been a huge fan of shortbread cookies. While shortbread cookies are heavy on the butter, they’re actually relatively light on sugar compared to a chocolate chip cookie. Shortbread cookies need to be made in advance-their high butter content requires refrigeration prior to baking. Once you have your standard base of butter + flour + sugar + salt in the dough, the possibilities are endless for flavor combinations. These white chocolate key lime shortbread cookies are the perfect balance of sweet and tart.
Since shortbread cookies have relatively few ingredients and one of the main ingredients is butter, you want to start with a high-quality butter. The flavor in shortbread is very butter forward, even with the other flavor additions, so pick something that will really shine. The flour used is your standard kitchen workhorse: all purpose. Key limes can sometimes be hard to find, but the zest of regular limes will work just as well. A hint of lemon extract and vanilla extract to amplify those citrus flavors, and you’re on your way to a great cookie. There are white chocolate chips in the cookie, but for an extra sweet kick, you can dip the cookies in melted white chocolate too as I did here.
When you bake your white chocolate key lime shortbread cookies, it’s important to note that only the edges will get slightly brown. The tops of the cookies will stay relatively unchanged in color and the cookies will seem soft when you remove them from the oven. Allow them to cool on the baking sheet before removing. Without their use of egg as a binder, they can crumble easily if they’re removed from the cookie sheet too quickly.
What makes shortbread cookies “short”? They don’t use any baking powder or baking soda! When you slice them and put the shortbread cookies on the baking sheet, they will be almost exactly the same size when they are done baking. They will spread slightly, but they will not rise or puff up at all as a cookie with baking powder or baking soda would. These dense, buttery cookies are perfect paired with coffee or tea and are a great gift for a neighbor or friend in a cute cookie tin. I drink at least one cup of tea a day, sometimes as many as three! And there’s nothing I like more paired with my tea than something sweet like these shortbread cookies.
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ½ tsp. vanilla extract
- ½ tsp. lemon extract
- 1½ tbsp. lime zest
- ½ tsp. salt
- 2 cups flour
- ⅔ cup white chocolate chips + 1 cup white chocolate chips for melting
- Using a stand mixer or a hand mixer, cream together butter and sugar until light and fluffy. Add vanilla and lemon extracts and lime zest and beat again until smooth.
- In a small bowl, whisk together flour and salt and then add to mixer. Mix on low speed until just combined.
- Add chocolate chips then beat again.
- Roll the dough into a log about 2 - 2½ inches in diameter and wrap in plastic wrap. Refrigerate for at least 8 hours or overnight.
- When ready to bake, preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. Slice cookies about ¼ inch - ⅓ inch thick and place on prepared baking sheets.
- Bake for 12-14 minutes until the edges begin to brown. Allow to cool on cookie sheets.
- If you're going to dunk your cookies in additional white chocolate, melt the chocolate chips in the microwave in 20 second intervals, stirring after each interval, until melted and smooth.
- Dip the cookies in the white chocolate and place on parchment paper to allow the chocolate to dry.
- Cookies can be stored in an airtight container for one week.
- Enjoy!
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