Key Lime Cookies

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!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 45

Bake 10

Total Time 55

Servings cookies

Calories 182

Author Gabby Kislanko

Equipment

Ingredients

Key Lime Pie Filling

12 Tablespoons cream cheese, softened (regular or vegan)
4½ Tablespoons 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 butter, softened
¾ cup white sugar
¼ cup 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 all-purpose flour

US Customary - Metric

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

Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Cream Cheese: depending on what kind of cream cheese you use, the amount of time it takes to freeze the filling may vary.

If you are using regular (not vegan) cream cheese, increase the powdered sugar to ⅓ cup. It's firmer than vegan cream cheese so more icing sugar will make the filling softer.

Flour: It is very important that you measure your flour properly! The dough should be slightly more crumbly than a typical cookies dough, but if you use too much flour your dough will be very, very dry. The right way to measure your flour is to weigh it, or use the scoop and level method.

Key Limes: Can be replaced with regular limes! Do NOT include any of the white part (pith), when zesting the key limes. This is very bitter and will make your cookies extremely bitter!

Storage Instructions: The cookies are best enjoyed fresh, but you can store them in an airtight container for 3-4 days in the fridge. You can also freeze them in a ziploc bag and let thaw in the fridge when you're ready to eat them.

Nutrition