Frosted Lemon Lime Shortbread is a buttery cookie infused with citrus flavor and topped with cream cheese frosting. A decadently sweet treat and the perfect pairing to a cup of coffee.
Shortbread cookies are a classic. They have a rich, buttery flavor. This version adds citrus zest and cream cheese frosting for extra decadence.
All you need is a cup of coffee or tea... or maybe a large glass of milk... and a wedge of this sinfully delicious shortbread.
Table of Contents
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Ingredients
- Cream cheese - Replacing some of the butter with cream cheese gives the cookies a tender texture.
- Lemon and lime zest adds tons of bright citrus flavor. Save the juice to use in the frosting.
- Frosting - Cream cheese, butter, powdered sugar, and citrus juice creates a rich finishing touch to these cookies.
Instructions
Please see recipe card for complete instructions and ingredient amounts.
Shortbread
- Preheat the oven to 325 degrees. Spray the bottom of a tart pan with cooking spray. Cover the bottom with a piece of parchment paper to ensure the shortbread doesn't stick. Set aside.
- In a stand mixer, cream together the butter, cream cheese, and sugar until well incorporated.
- Add the flour and salt. Mix until the mixture just comes together. Add in the lemon and lime zest and mix until just incorporated.
- Transfer the dough to the tart pan and press into an even layer. Bake for 23-25 minutes until golden brown around the edges. Remove from oven and let cool completely, approx. 1 hour.
Frosting
- Blend the butter and cream cheese until well combined. Add the powdered sugar and beat until smooth. Add the lemon and lime juice and beat until smooth and spreadable.
- Using an offset spatula, spread the frosting over the shortbread in an even layer. Refrigerate to allow the frosting to set up, approx. 1 hour. This will make it easier to cut clean slices.
- Once chilled, remove from the tart pan and slice into wedges.
Tips
- Use room temperature butter and cream cheese. The ingredients will blend together more thoroughly.
- Mix in the flour just enough to incorporate. Overmixing will result in a tough dough.
- Bake the shortbread in a tart pan or springform pan. The outer part of the pan is removable which makes it much easier to slice the shortbread into clean, even slices.
Equipment
Stand mixer | Measuring cups | Tart pan | Offset spatula | Microplane | Juicer
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Frosted Lemon Lime Shortbread
A rich buttery cookie infused with lemon and lime zest and topped with a citrus cream cheese frosting.
Ingredients
Shortbread
- 12 tablespoons unsalted butter (softened to room temperature)
- 2 ounces cream cheese (softened to room temperature)
- ½ cup granulated sugar
- 2 cups all-purpose flour
- pinch of salt
- 2 limes (zested)
- 2 lemons (zested)
Cream Cheese Frosting
- 4 tablespoons unsalted butter (softened to room temperature)
- 3 ounces cream cheese (softened to room temperature)
- 2 cups powdered sugar
- ½ lime (juiced)
- ½ lemon (juiced)
Instructions
Shortbread
- Preheat the oven to 325 degrees. Prepare the baking pan. In a 9-inch round tart pan, cover the bottom with a piece of parchment and spray with cooking spray to ensure the shortbread doesn't stick. Set aside.
- In the bowl of a stand mixer, combine the butter, cream cheese, and sugar. Cream together until incorporated and smooth. Add the flour and salt. Mix until the mixture just comes together. Add in the lemon and lime zest and mix until just incorporated.
- Scrap the dough into the tart pan. Press the dough into an even layer covering the bottom of the pan. Bake for 23-25 minutes until golden brown around the edges. Remove from oven and let cool completely, approx. 1 hour.
Cream Cheese Frosting
- In a mixing bowl, add the butter and cream cheese. Blend until well combined. Add the powdered sugar and beat until combined and smooth. Add the lemon and lime juice and beat until smooth and spreadable.
- Using an offset spatula, spread the frosting over the shortbread in an even layer. Refrigerate to allow the frosting to set up, approx 1 hour. This will make it easier to cut clean slices.
- Once chilled, remove the sides of the tart pan. Using a sharp knife or pizza cutter rocker blade, slice the shortbread into 12 even slices. Garnish with lemon and lime segments if desired.
- Store in an airtight container on the counter for 1-2 days or in the refrigerator for 3-4 days.
Nutrition
Calories: 369kcal | Carbohydrates: 48g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 173mg | Potassium: 80mg | Fiber: 1g | Sugar: 29g | Vitamin A: 635IU | Vitamin C: 13mg | Calcium: 28mg | Iron: 1mg
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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