Remove the butter from the fridge and let it soften at room temperature for at least 30 minutes. Soft butter is key for those melt-in-your-mouth buttery shortbread cookies.

Zest the limes first, then juice them. This prevents any juice from getting into the zest container and keeps flavors fresh.

Measure out the flour, sugar, and salt so everything is ready to go. Baking is much easier when you’re organized!

Pro Tip: Use a microplane for zest—it gives fine, fragrant zest without the bitter white pith.

In a large mixing bowl, combine the softened butter and granulated sugar.

Using a hand mixer or stand mixer, beat on medium speed for 2–3 minutes until the mixture is pale, fluffy, and smooth.

Pro Tip: Scrape down the sides of the bowl halfway through to make sure everything is evenly mixed.

Mix in the lime zest, lime juice, and vanilla extract.

Beat on low speed until fully combined, making sure the mixture stays light and airy.

Pro Tip: Adding the lime juice slowly prevents the butter from separating and keeps your dough smooth.

In a separate bowl, whisk together the flour and salt.

Gradually add the dry ingredients to the butter mixture. Mix on low speed or fold in with a spatula until just combined.

Pro Tip: Don’t overmix here! Overworking the dough can make your cookies tough instead of soft and tender.

Scoop the dough into small balls, about 1 tablespoon each, and place them on a parchment-lined baking sheet about 2 inches apart.

Gently press each ball down with the bottom of a glass or your fingers to flatten slightly.

Pro Tip: Chill the dough for 10–15 minutes before baking if it feels too soft—it helps the cookies keep their shape.

Preheat your oven to 350°F (175°C).

Bake the cookies for 12–15 minutes, or until the edges are lightly golden. Keep an eye on them—shortbread can brown quickly!

Pro Tip: Rotate the baking sheet halfway through for even baking.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Sprinkle with extra sugar or sanding sugar if desired for a festive touch.

Pro Tip: Don’t skip the cooling step! Moving them too early can cause the cookies to break.