As your oven is preheating, zest and just your limes.
Combine butter and sugars and all other cookie ingredients in a large bowl or fitted stand mixer.
Beat at a low speed to combine, scraping the side as needed.
Chill dough in flat disk shape, rolled between sheets of parchment or wax paper (as pictured) for 1-2 hours until firm.
Roll dough on a floured surface and cut into desired shapes. For the cookie cutter shape pictured, I used this cookie cutter. Ours were around ¼ of an inch thick, but you could leave them up to ½ an inch thick depending on desired thickness.
Place on ungreased baking sheets (I always line with a silpat or parchment paper).
Bake for up to 8 minutes - see notes below on baking times.
Allow them to cool completely.
As cookies are cooling, make your delicious lime frosting! Combine all ingredients in a medium bowl.
Beat at a medium speed in your stand mixer until combined.
Using a frosting tip or even a plastic bag, pipe a dab of frosting onto each cookie and enjoy!
Bake for 7-8 minutes tops if you’re making them as tiny as they are pictured in these images… you might need to go a touch longer for larger or thicker cookies.
Just watch your oven time carefully – cookies won’t brown at the correct baking time!
Use a frosting tip or even a ziploc bag with the corner cut off for frosting these simple cookies.