Lime Meltaways Cookie Recipe
Lime Meltaways Cookies are a combination of melt-in-your-mouth shortbread and lime buttercream frosting. Easy to make…and to eat!
Lime Meltaways Cookie Recipe
I love any and all things lemon, and this weekend Lemon Meltaways were on my list to make for a party. I thought I had lemons on hand, but instead I found limes, so I decided to make Lime Meltaways instead. Boy, am I glad I tried it! They are absolutely delicious. Still the same melt-in-your-mouth shortbread cookie, but with a hint of lime, and topped with the most amazing lime buttercream frosting. Mmmmmmmmm!
I pretty much fell in love with these cookies as soon as I tasted them, and if you love citrus flavors, you have to try them! They’re wonderfully “spring”, and perfect for any of your spring & Easter parties and gatherings.
Or really, just because.
Best of all, you can whip up a batch in just minutes, then make the frosting while they’re baking. You’re less than 30 minutes away from the best cookies ever!
I love this recipe for many reasons. Yes, it’s the buttery shortbread. And the delightful citrus frosting. But they’re also quick and easy to make, which is a huge plus. Don’t have limes? Switch out the lime and replace it with lemon or orange—all are so yummy.
You can also make the cookies, and then separate the frosting into three bowls—and make a medley of citrus cookies. They would also be perfect for a bridal or baby shower, spring party, and more. But let’s face it…they would be good anytime, and anywhere!
Lime Meltaways Cookie Recipe
Ingredients
- 1 cup butter
- ½ cup powdered sugar
- 1 ½ teaspoons lime juice
- ½ cup cornstarch
- 1⅔ cup flour
Frosting:
- 3 cups powdered sugar
- 1 cup butter softened
- Juice of two limes
- Lime zest
- 2-4 tablespoons milk
- Dash of salt
Instructions
- Cream the butter and sugar, then add the rest of the cookie ingredients and mix well. It will be a thick dough. Roll the dough into small balls, the place on a cookie sheet. Use a glass to flatten the cookies, then bake at 350 degrees for 10-12 minutes, or until the tops start to crack. Edges could be slightly browned, but they won't necessarily be. Let cool completely before frosting.
- To make the frosting, beat the butter, lime juice, lime zest, and dash of salt until creamy, then add the powdered sugar and mix well. Add the milk a little at a time until you get a smooth and creamy consistency. Frost cooled cookies, and sprinkle with lime zest.
Notes
More recipes you might like…
- Best Chocolate Buttercream Frosting
- Chocolate Pecan Pie Bars
- Giant Chocolate Chip Cookies
- The Yummiest Chocolate Chip Pumpkin Bread
Oh my goodness! These cookies look so refreshing! Thanks for sharing your recipe!
You are so welcome! I hope you enjoy them!! xoxo
I’ve made these a couple of times and they are amazing! We live in a very dry climate so I have to add an extra 1/2 tsp lime juice to the dough to get it to come together but then it’s super easy to work with. I also only make half the frosting and still have plenty (even though I would happily eat a full recipe by the spoonful!). Thanks for a delightful cookie!
I’m so glad you love them too! Thanks for mentioning the extra lime juice for dry climates. I live where it’s very humid, so that hasn’t been a factor for me, but I know there are readers that will relate!
I am always looking for new dessert recipes to take to church events; this will be a hit!
Yay! They were a huge hit at the church event I took them to–you’ll have to let me know how it goes!! xo
these look great, and not a lot of sugar in the cookie itself. I am always looking for low sugar treats. thanks
You are so welcome!! Enjoy!! xo
Kierste, the recipe says to use lemon juice in the cookies but I’m assuming you subbed the lime in both the cookie and the frosting?
They are so pretty. Going to make some today!
So sorry, Jen! Yes, you’re right–I forgot to change it to lime juice, so thanks for letting me know! I fixed the recipe for future readers. :) Hope you enjoyed them!!! xoxo
Think they would freeze well? Thanks.
I would think so! I haven’t tried it, but this type of dough usually freezes well, so it’s worth a try!!