Key Lime Meltaway Cookies

Close up of a lime meltaway cookie topped with a tiny lime wedge.

3 from 4 votes

Made with zesty key limes and a citrus cream cheese centre, these Key Lime Meltaways will do what they promise – melt in your mouth!

Prep Time15

Cook Time10

Cooling in Fridge1

Total Time1 25

Course: Treat

Cuisine: North American

Keyword: Cookie Recipe, Cream Cheese Cookies, Holiday Recipes, Key Lime Cookies, Lime Cookies

Servings: cookies

Calories: 116kcal

Author: Alisa Infanti

Ingredients

1 cup unsalted butter softened to room temperature
1 tbsp key lime juice
3 tsp lime zest saving 1 tsp for decorating at the end.
1 ½ cup all-purpose flour
½ cup powdered sugar
½ cup cornstarch
¼ tsp salt

Frosting Ingredients

½ cup cream cheese softened
¼ cup unsalted butter softened
½ cup powdered sugar
1 tbsp key lime juice

Instructions

In a large bowl use an electric mixer to beat the sugar and butter until creamy. Mix in the juice and zest.
In a medium bowl, sift together the flour, cornstarch and salt. Stir the flour mixture into the butter mixture. Refrigerate 1 hour.
When ready to bake, heat the oven to 350F. Line a baking sheet with parchment paper. Drop rounded teaspoons of dough onto the prepared baking sheet. Use your thumb or the end of a wooden spoon to indent the tops of the cookie to create a "nest" for the frosting. Bake for 10-12 minutes or until set. They should not brown or spread and will be quite fragile. Let rest a minute on the baking sheet before transferring to a cooling rack. Let the cookies cool completely before frosting.
To make the frosting, in a medium bowl use an electric mixer to beat the cream cheese with the butter until smooth. Add the powdered sugar and lime juice and continue to beat.
Pipe the frosting into the centre of each cookie or the tip of a spoon to fill the centres. Sprinkle with a little remaining lime zest and a quarter slice of key lime for decoration if you wish.

Notes

If you can't find key limes you can use regular lime juice.

Store in a tightly sealed container in the fridge for up to 5 days or in the freezer for 3 months. Thaw on the counter for immediate consumption or in the fridge.

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