Lime Meltaway Cookies are an easy to make, delicious little shortbread cookie flavored with tart lime that’s simply divine. Take that little cookie, and coat it in powdered sugar, and these cookies just melt in your mouth!
This recipe has been on my blog since 2013, I have updated the recipe, notes, and photos for a better user experience.
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What is a meltaway?
Melt away cookies are a buttery, crumbly, lightly sweet shortbread cookie that seem to melt away in your mouth. These light cookies are similar to a Mexican wedding cake cookie as well.
The beautiful texture comes from combining butter, sugar, and cornstarch.
Lime meltaways are a simple recipe, that requires only a few simple pantry ingredients, that delivers a crumbly buttery cookie with fabulous flavor.
These are a perfect treat for cookie exchanges, Santa’s cookie plate, or just making for yourself! I won’t tell anyone!
This is one cookie recipe that needs to be added to your holiday baking list.
But, they’re not just a holiday cookie. They’re a perfect fit for any event or craving all year long. In fact, I also really like them in the summer months with their bright cheerful flavor.
These simple lime cookies are a great addition to any cookie tray or cookie exchange. They’re a simple elegant cookie, made with simple ingredients, delivering a fresh, flavorful punch.
They’re easy to make, the recipe makes a large batch, and the cookies aren’t chocolatey, so they please people who may have had too much chocolate or people who can’t have any chocolate.
Can I switch up the flavors of these Meltaway Cookies?
Absolutely! These cookies are great as lemon meltaway cookies. Simply swap out the lime peel and juice for lemon peel and juice, and you could add in a ½ teaspoon lemon extract to boost the citrus flavor! Or try orange or grapefruit.
You could make vanilla butter meltaway cookies by leaving the fruit zest and juice out.
Or a pecan or almond meltaway by adding finely chopped nuts and almond extract to the dough instead of the lime.
Make chocolate chip meltaway cookies by adding ½ cup mini chocolate chips to the dough.
Coffee is always a favorite flavor, try adding in some espresso power to the dough instead of the lime flavorings.
Mint meltaways would be a great winter cookie. Add some peppermint extract to the dough (leaving the lime out, of course), and add some crushed candy canes to the powdered sugar on the outside of the cookie.
Make Lime Coconut cookies by tossing in some shredded coconut and coconut extract.
How to make these cookies
Note: there are detailed instructions and ingredient amounts in the printable recipe card below.
Cream together the butter and some of the powdered sugar, then mix in the lime zest, lime juice, and vanilla.
In a separate bowl, whisk the dry ingredients together.
Add the dry ingredients to the butter mixture. Once the dough is nicely combined, divide the dough in half, and roll each half into a log. Wrap and refrigerate the logs about an hour.
Take the logs out of the fridge, and slice into 1/4-inch thick rounds.
Place the slices on a parchment paper or silicone mat lined baking sheet, about an inch apart. Bake about 8 to 10 minutes, remove from the oven, and allow to cool slightly.
Toss the warm cookies in powdered sugar. And enjoy!
What does adding cornstarch do to cookies?
The cornstarch in this cookie recipe helps create a crumbly and tender dessert-like texture. I’m a big fan of adding cornstarch to shortbread cookies, as I think the texture is greatly improved by it.
Can you freeze meltaway cookies?
I love to freeze the dough for these cookies. Once the dough is shaped into a log and wrapped in parchment paper, place the dough log into a ziptop freezer bag. Label the bag with the date and name, then, place it in the freezer for up to three months.
When you’re ready to bake, let the dough thaw in the refrigerator overnight, then continue preparing the cookies as written in the recipe instructions.
There’s nothing like a freshly baked cookie that you didn’t have to do much of any work for!
Can you freeze baked cookies?
Yes, these cookies can be frozen after baking. After baking, allow the cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet and pop them into the freezer. After they are frozen, pop them in a freezer-safe zip-top storage bag labeled with the name and date.
Baked cookies will keep in the freezer for up to 3 or 4 weeks.
Pro Tips for making meltaway cookies
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- Make sure you use real butter
- I recommend using silicone baking mats or parchment paper on the baking sheets
- A good hand mixer or stand mixer is always useful
- Store cookies in an airtight container or like this one at room temperature for up to 2 weeks
Do I need to chill the cookie dough?
This cookie recipe calls for chilling the dough about an hour before baking it, and, yes, your cookies will come out so much better if you chill the dough, so don’t skip this step.
Chilling the dough before baking helps to make sure these cookies keep their shape and prevent them from spreading while baking.
More easy to make and delicious cookies!
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Lime Meltaway Cookies Recipe
Lime Meltaway Cookies
- ¾ cup unsalted butter room temperature
- 1 cup confectioners' powdered sugar, divided use
- Finely grated zest of 2 limes
- 2 tablespoons fresh lime juice
- 1 tablespoon pure vanilla extract
- 1 ¾ cups plus 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon coarse salt
- Cream together the butter and 1/3 cup confectioners’ sugar using a sturdy fork, a hand mixer, or a stand mixer fitted with the whisk attachment, until pale and fluffy. Add lime zest, lime juice and vanilla, and mix until fluffy.
- In a separate bowl, whisk together flour, cornstarch, and salt. Add the dry ingredients to the butter mixture, and mix until just combined.
- Divide dough in half. Place each half on an 8×12-inch sheet of parchment paper. Roll in parchment to form a log 1 ¼-inches in diameter. Refrigerate logs until cold and firm, at least 1 hour.
- Preheat oven to 350° F. Remove parchment paper from dough, and cut into ¼-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with silpats or parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. Place remaining 2/3 cup confectioners’ sugar in a shallow bowl or a resealable plastic bag. While still warm, toss cookies in sugar to coat. Cookies can be stored in airtight containers at room temperature up to 2 weeks.