Key Lime Cookies
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These key lime cookies are stuffed with a zesty, velvety lime cheesecake filling! Each buttery cookie is full of real key lime flavor and it’s just like having a slice of key lime pie – but in cookie form!
My all time favorite cookie recipes have to be my cheesecake cookie recipes! Like my lemon cheesecake cookies and raspberry cheesecake cookies, these key lime cookies are packed with a tangy cheesecake filling.
This might be the ultimate summer cookie recipe. Each bite of these soft cookies brings a delicious cheesecake flavor – it’s like sunshine in cookie form.
Why You’ll Love My Key Lime Cookies
- This is a great recipe for those with food allergies, since you can easily make these key lime cookies dairy free and gluten free.
- I’m using simple ingredients here, nothing fancy! You can even use regular limes if you don’t have key limes!
- Each cookie is bursting with key lime flavor thanks to key lime zest and juice in both the cookie dough and cheesecake filling.
- Think of these key lime pie cookies as a twist on the classic pie recipe!
Ingredients Needed
- Flour: I’ve only tested this recipe with all purpose flour, but if you’re gluten free you can use gluten free all purpose 1-1 baking flour.
- Cream Cheese: feel free to use regular cream cheese or dairy free cream cheese. If you’re using a dairy free or vegan cream cheese, it might take longer to freeze the cheesecake filling. I also recommend using a brand with a coconut base! If you’re in Europe and your cream cheese comes in tubs, you’ll want to pat it dry with a paper towel. This is because cream cheese in Europe has a higher moisture content!
- Key Limes: You’ll need key limes for both the cookie dough and the cheesecake filling. Feel free to use regular limes if you don’t have key limes.
- Butter: you can use regular butter or vegan butter if you’re dairy free.
Step by Step Instructions
Step 1: You’ll want to make your key lime cheesecake filling about an hour ahead of time. In a bowl, mix together the cream cheese with the icing sugar, key lime zest and key lime juice.
Line a plate or small baking sheet with parchment paper and scoop out 23 heaping teaspoons of the cheesecake mixture. Place on the parchment paper and freeze for 45 minutes, or until frozen.
Note, if you’re using vegan cream cheese this might take longer!
Step 2: In a large bowl with a handheld mixer, mix the butter, white sugar, light brown sugar and key lime zest together until soft and fluffy. Add the egg, vanilla extract and key lime juice. Beat until combined.
Step 3: Pour in the flour, baking soda and salt and mix until just combined.
Step 4: Preheat your oven to 350°Fahrenheit and line two baking sheets with parchment paper. Scoop out the cookie into 2 tablespoon sized cookie dough balls and place on the lined baking sheets.
Step 5: Take the hardened key lime cheesecake filling out of the freezer. Press one into the middle of each cookie dough ball, gently pressing down.
Step 6: Use your hands to cover the cream cheese filling with the dough, making sure it is completely covered with the dough.
Step 7: Bake the cookies one sheet at a time for 9-12 minutes, or until the edges have set and they’re a light golden brown. While one baking sheet is in the oven, place the other tray of dough in the fridge so it doesn’t get too warm.
Expert Tips
- I always recommend measuring your flour with a weighing scale! Measuring your flour properly is the most accurate way to bake, and it is super easy to add too much flour if you’re measuring with cups. Adding too much flour will lead to dry and crumbly cookies. If you don’t have a scale, use the fluff and scoop method.
- When zesting the limes, be very careful not to get any of the white pith into your cookie dough or cheesecake filling. The white skin part of the lime, also known as the pith, is going to be way too bitter for cookies!
- If you’re using a vegan cream cheese, make sure to use one with a coconut base. You may also need to freeze the cheesecake filling for longer.
- The amount of icing sugar you need depends on the type of cream cheese you’re using, so make sure to double check that in the notes section of the recipe card below!
Storage Instructions
These key lime cookies are best eaten on the day of baking, but you can store them in an airtight container in the fridge for up to 4 days. They will get softer as time goes on due to the cream cheese filling.
To freeze, place the baked cookies in a ziploc bag and freeze for up to 2 months. Let them thaw in the fridge before enjoying.
More Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Key Lime Cookies
Ingredients
Key Lime Pie Filling
- 12 Tablespoons (170 g) cream cheese, softened, (regular or vegan)
- 4½ Tablespoons (30 g) powdered sugar
- 1 Tablespoons key lime zest, (3-4 key limes) Do NOT include the pith!
- 1 teaspoons key lime juice, (3-4 key limes, or store-bought lime juice)
Key Lime Cookies
- 1 cup (210 g) butter, softened
- ¾ cup (150 g) white sugar
- ¼ cup (50 g) light brown sugar
- 2 Tablespoons key lime zest, (4-5 key limes)
- 1 egg
- 2 teaspoons vanilla extract
- ½ Tablespoon key lime juice, (3-4 key limes)
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2¾ cup (343 g) all-purpose flour
Instructions
- You’ll want to make your key lime cheesecake filling about an hour ahead of time. In a bowl, mix together the cream cheese with the icing sugar, key lime zest and key lime juice.
- Line a plate or small baking sheet with parchment paper and scoop out 23 heaping teaspoons of the cheesecake mixture. Place on the parchment paper and freeze for 45 minutes, or until frozen. Note, if you’re using vegan cream cheese this might take longer!
- In a large bowl with a handheld mixer, mix the butter, white sugar, light brown sugar and key lime zest together until soft and fluffy. Add the egg, vanilla extract and key lime juice. Beat until combined.
- Pour in the flour, baking soda and salt and mix until just combined.
- Preheat your oven to 350°Fahrenheit and line two baking sheets with parchment paper. Scoop out the cookie into 2 tablespoon sized cookie dough balls and place on the lined baking sheets.
- Take the key lime cheesecake filling out of the freezer. Press one into the middle of each cookie dough ball, gently pressing down.
- Use your hands to cover the cream cheese filling with the dough, making sure it is completely covered with the dough.
- Bake the cookies one sheet at a time for 9-12 minutes, or until the edges have set and they’re a light golden brown. While one baking sheet is in the oven, place the other in the fridge so it doesn’t get too warm.
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Hi Gabby,
I made these cookies and they were scrumptious! I did have some creme cheese filling left over. I’m sharing them with my family for Easter. Thanks!
Hi Jessica, so happy to hear that you loved them! Thanks for the review!
My family loves key lime pie, so I was excited to try this recipe! I followed the recipe exactly and they were perfection! My family ate them up!
Happy to hear your family enjoyed these cookies! Thanks for your review!
Can I sub key lime juice if i can’t find actual key lime
Hi Heather, the juice doesn’t give as much flavor as the zest, so you’d be better off using regular lime zest as a substitute. Enjoy!
Great cookie to bring to summer parties and BBQs, they disappeared quickly!
Hi Jill! Thank you so much for your kind review! So happy to hear these were a hit 😍
Way yummy!!!! Thank you for the recipe!
So happy you loved them Jen!