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Key Lime Meltaway Shortbread

Key Lime Meltaway shortbread cookies lined up on a plate

Sometimes I like simple things.

A hug from my kids.

A good book.

Sleeping in.

And while I make crazy desserts with lots of stuff put in them, sometimes I just like a simple cookie.

With citrus.

It’s true.

The problem with lemon, orange or key lime desserts in my house is that no one likes them except me.

Which translates into me eating almost the entire tray of cookies and then self-loathing for not being able to stop eating cookies and swearing that I will never eat another cookie until I reach my goal weight…and then going back and eating the last cookie because it would be wrong to leave just one on the plate and that starting TOMORROW…


I gave my husband one of these cookies to try and he literally made the worst possible scrunched up face I have ever seen, like I was feeding him poison or something and said, “AAHH, What ARE these…YUCK!

I keep trying to convince him citrus is cool, but I really need to find a new battle.

So I try not to make simple, citrusy cookies.

But I made an exception this week.  Because it’s Mother’s Day on Sunday and if there’s ever a day to self-loathe…wait…that didn’t come out right.

The thing about these cookies, please know, that they are “Meltaways” which means they have cornstarch in them giving them a soft, melty texture.

I love meltaways.  LOVE.

My husband does not, however…remember the scrunched up poison face?

But since this is my site, not his, I say make them, eat them and love every second of it!

Key Lime Meltaway Shortbread.

Key lime shortbread meltaway cookies lined up on a platter
Key Lime Shortbread cookie dough in a mixing bowl
A log of key lime shortbread cookie dough
Two logs of key lime shortbread cookie dough wrapped in plastic
A partially sliced log of key lime shortbread cookie dough
Round slices of key lime shortbread cookie dough on a parchment-lined baking sheet
A bowl of powdered sugar and several limes
Ingredients for lime glaze in a mixing bowl
Lime glaze being spooned onto a round shortbread cookie
Lime glaze being spread onto a shortbread cookie
Lime shortbread cookies with lime glaze

First make your dough. It’s simple, just a few ingredients…
Then divide it in half and roll it into 2 equal 10″ logs…I hate the word log.
Wrap those in cling wrap and stick in the fridge for a few hours…
When they are nice and chilled, slice them with a sharp knife…
And bake them on a parchment lined baking sheet.
When they are done and cooled, you need to make the glaze.
Throw it all in a bowl and stir it up…
Spoon a little on your cookie…
And then smush it around a little.
And let them set up.
Then you can eat them and decide if meltaways are for you, or if they cause you to make scrunched up poison faces.

Key Lime Meltaway Shortbread cookies in a stack

I sure hope not.

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Key Lime Meltaway Shortbread

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makes approx 24 cookies




  • 1 1/2 cups flour
  • 1/2 cup powdered sugar
  • 1/2 cup cornstarch
  • 1/2 tsp salt
  • 1 cup butter, room temperature
  • 1 1/2 Tbsp Key Lime Juice


  • 1 1/4 cups powdered sugar
  • 1 tsp lime zest
  • 3 Tbsp Key Lime juice



  1. Combine flour, powdered sugar, salt and cornstarch in a bowl, set aside.
  2. Beat butter until smooth. Slowly add in dry ingredients and key lime juice. Mix until dough just comes together.
  3. Divide dough in half and shape each half into 10 inch logs.
  4. Wrap them in cling wrap and chill for at least 2 hours.
  5. When ready to bake, preheat oven to 350° and line baking sheet with parchment paper.
  6. Remove dough from fridge and cut into 1/4″ slices with a sharp knife.
  7. Bake for 9-10 minutes until cookies are set and edges just start to brown.
  8. Cool on a wire rack completely before glazing.

For glaze:

  1. Combine powdered sugar, lime zest and lime juice in a medium bowl and stir until smooth.
  2. Spoon a teaspoon of glaze on each cookie and gently spread around until cookie is coated.
  3. Let glaze set, approx 30 minutes.


recipe adapted from Land O’ Lakes
Store in an airtight container for up to 5 days.
Cookies are very tender because of the high cornstarch content, so handle carefully.

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