Free Shipping on orders over $75 (See Shipping Info)

20% off any order over $150

Product Used In This Recipe

You are not logged in.

Log in | Create Account
Citrus Cookie Stamps

Citrus Cookie Stamps


Lime Glazed Shortbread Cookies

5 based on 6 reviews





These lime glazed shortbread cookies are a buttery citrus perfection with the right balance between sweet and tangy. The beautiful citrus stamp designs add a sweet touch to these treats, no decorations needed!



  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 tsp finely grated fresh lime zest (only green parts, no white pith)
  • 1/4 tsp kosher salt (omit salt if salted butter is used)
  • 1/4 tsp pure almond extract
  • 1/8 tsp pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • Extra softened butter and 1/4 cup granulated sugar for stamping


  • 1 1/2 cups powdered sugar
  • 1-2 Tbsp freshly squeezed lime juice
  • 1 Tbsp butter, melted and still warm
  • 3-4 tsp cream or half and half
  • 1/2 -1 tsp freshly grated lime zest
  • Pinch of salt


Using a mixer, cream butter and sugar for 2-3 minutes. Add zest, salt and extracts, mixing to combine. Add flour, mixing on low until just combined. Roll dough into 1 1/2-inch sized balls, flatten slightly with your hand, and place in the refrigerator for 15 minutes to cool.

Preheat oven to 350°F. Place dough directly onto a natural aluminum cookie sheet, about 3 inches apart. Spread 1/4 cup granulated sugar on a plate. Lightly brush a little softened butter on the cookie stamp to evenly coat and then dip the cookie stamp into granulated sugar. Press the cookie stamp on the dough to emboss, pressing down in a circular motion so cookies are approximately 1/4 to 1/3-inch thick and uniformly round in shape. Dip stamps in granulated sugar as needed.

Bake for 8-10 minutes or until lightly browned on bottom edges. Cool slightly, then transfer to a rack for glazing.

For glaze, combine all ingredients and whisk until smooth. Add liquid amounts (either lime juice or dairy) to achieve desired consistency. Desired consistency is slightly runny, but thick enough to stay on cookies in a thin layer when brushed or spread over, so that cookie design shows through. When poured over warm cookies, glaze will partially soak in, resulting in a thinner layer. When poured over fully cooled cookies, glaze will be thicker. Yields about 18-20 cookies.

Read Recipe Reviews

    These were super easy to make and turned out perfect and delicious. This was the first time using the cookie stamp set I bought and I smashed a couple a bit thin and wonky so those were the first cookies to disappear.

    Hice estas gallestas con estos hermosos sellos y me encantaron… al pricincipio me costó trabajo desmoldar, pero con la mas bien fria, es muy facil hacerlo

    We L❤VE these cookies. Just sweet enough and just the right amount of lime. Easy to make, impossible to resist! Very delicious!!

    We L VE these cookies. Great, easy recipe. A burst of lime, just the right sweetness….a perfect cookie!

    Oh MY goodness. These were so good. I didn’t make the glaze, but I bet that would put them over the top. The dough was a little crumbly to work with, but they were so worth it! This recipe is a keeper!!

    These cookies are delicious, full of flavor, easy and super quick to produce, the perfect treat for any day. All season cookie stamps work too 🙂

Write a Review

Write a Review

Your email address will not be published. Required fields are marked *


Product Used In This Recipe

You are not logged in.

Log in | Create Account
Citrus Cookie Stamps

Citrus Cookie Stamps