key lime cookie recipe
This key lime cookie recipe features a creamy cheesecake filling, nestled inside buttery cookie goodness. With their authentic key lime flavor, they’re reminiscent of enjoying a slice of key lime pie, but in an easy cookie form.
Imagine a tray of these delicious treats, each cookie cut to reveal a compelling cheesecake center. If you’re a fan of cheesecake cookies, these key limes are a must-try. Like their lemon and raspberry counterparts, they’re bursting with tangy cheesecake goodness.
For a taste of summer in every bite, these soft cookies deliver a refreshing cheesecake flavor that’s like sunshine in every mouthful.
“This key lime cookie recipe is a delightful combination of tangy lime cheesecake filling and buttery cookie goodness”
But my previous easy Ghirardelli chocolate chip cookie recipe with few ingredients is also very delicious.
Ingredients key lime cookie recipe
Key Lime Pie Filling
- 12 tablespoons cream cheese, softened (regular or vegan)
- 4½ tablespoons powdered sugar
- 1 tablespoon key lime zest (from 3-4 key limes) – Ensure no pith is included!
- 1 teaspoon key lime juice (from 3-4 key limes, or store-bought lime juice)
key lime cookie recipe
- 1 cup butter, softened
- ¾ cup white sugar
- ¼ cup light brown sugar
- 2 tablespoons key lime zest (from 4-5 key limes)
- 1 egg
- 2 teaspoons vanilla extract
- ½ tablespoon key lime juice (from 3-4 key limes)
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2¾ cups all-purpose flour
Instructions key lime cookie recipe
- Prepare the key lime cheesecake filling at least an hour in advance. In a bowl, combine cream cheese, icing sugar, key lime zest, and key lime juice.
- Line a plate or small baking sheet with parchment paper. Scoop out 23 heaping teaspoons of the cheesecake mixture onto the parchment paper. Freeze for 45 minutes or until firm. Note: If using vegan cream cheese, freezing time may be longer.
- In a large bowl, use a handheld mixer to cream together butter, white sugar, light brown sugar, and key lime zest until fluffy. Add the egg, vanilla extract, and key lime juice. Beat until well combined.
- Gradually add the flour, baking soda, and salt to the wet mixture. Mix until just combined.
- Preheat the oven to 350°Fahrenheit. Line two baking sheets with parchment paper.
- Scoop out the cookie dough into 2 tablespoon-sized balls and place them on the prepared baking sheets.
- Remove the key lime cheesecake filling from the freezer. Press one into the center of each cookie dough ball, gently pressing down.
- Use your hands to cover the cream cheese filling with the dough, ensuring it’s completely encased.
- Bake the cookies one sheet at a time for 9-12 minutes, or until the edges are set and they’re a light golden brown. While one baking sheet is in the oven, keep the other in the fridge to prevent the dough from becoming too warm.
Why You’ll Love These key lime cookie recipe
- Allergy-Friendly: Perfect for those with food allergies, these cookies can be made dairy-free and gluten-free with ease.
- Simple Ingredients: Made with basic ingredients, these cookies don’t require anything fancy. Regular limes can even be substituted for key limes!
- Bursting with Flavor: Infused with key lime zest and juice in both the cookie dough and cheesecake filling, each cookie is packed with tangy key lime goodness.
- A Twist on Tradition: These key lime pie cookies offer a fun and delicious twist on the classic pie recipe.
FAQS AND EXPERT TIPS
Can I use regular limes?
Absolutely, If you don’t have key lime cookie recipe on hand, regular limes will work just fine as a substitute. Simply use them in place of key limes in the recipe.
What are key limes?
Key limes, also known as Mexican lemons or West Indies limes, are smaller than normal limes and have a sharp but slightly sweet taste. This distinct flavor makes them ideal for desserts like Key Lime Cookies.
Expert Tips key lime cookie recipe
- Use a weighing scale for accurate flour measurement to avoid dry cookies.
- When zesting limes, avoid bitter white pith for better flavor.
- Choose coconut-based vegan cream cheese and adjust the freezing time if needed.
- Refer to recipe notes for specific icing sugar amounts based on cream cheese type.
Storage and Freezing Instructions:
Enjoy this key lime cookie recipe freshly baked on the day, or store them in an airtight container in the fridge for up to 4 days. Note that they may become softer over time due to the cream cheese filling.
For longer storage, freeze the baked cookies by placing them in a ziplock bag. They can be frozen for up to 2 months. Thaw them in the fridge before indulging.
Difference between Key Limes and Regular Limes
- Size and Color: Key limes are smaller, about the size of a golf ball, and turn yellow when ripe, while Persian limes are larger and remain green when ripe.
- Taste: Key limes have a distinct, tart flavor with floral and aromatic notes, whereas Persian limes have a milder, less complex taste that is neither as tart nor as sweet.
- Juice Content: Due to their size, more key limes are needed to produce the same amount of juice as Persian limes. Using a citrus press can ease the squeezing process.
- Availability: Persian limes are typically available year-round in most supermarkets, while key limes can be harder to find outside regions like Florida, Mexico, and the Caribbean. Key limes also have a shorter season, usually in the summer and early fall.
- Seeds: Key limes usually contain seeds, although they are tiny and can be easily separated with a citrus squeezer, while Persian limes are often seedless.
If you’ve enjoyed the key lime cookie recipe please consider giving it 5 stars and sharing it with your loved ones. I hope you enjoy this recipe as much as my family does.
Share your family recipe tales in the comments below. Feel free to showcase your baked delights by tagging me on Instagram, Facebook, Pinterest, and Twitter with the username “crispy cookies”. I’m eagerly looking forward to seeing your delightful baking adventures.
HAPPY BAKING🍪🍪🍪
key lime cookie recipe 2024
Ingredients
Key Lime Pie Filling:
- 12 tablespoons cream cheese softened (regular or vegan)
- 4½ tablespoons powdered sugar
- 1 tablespoon key lime zest from 3-4 key limes - Ensure no pith is included!
- 1 teaspoon key lime juice from 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 from 4-5 key limes
- 1 egg
- 2 teaspoons vanilla extract
- ½ tablespoon key lime juice from 3-4 key limes
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2¾ cups all-purpose flour
Instructions
- Prepare the key lime cheesecake filling at least an hour in advance. In a bowl, combine cream cheese, icing sugar, key lime zest, and key lime juice.
- Line a plate or small baking sheet with parchment paper. Scoop out 23 heaping teaspoons of the cheesecake mixture onto the parchment paper. Freeze for 45 minutes or until firm. Note: If using vegan cream cheese, freezing time may be longer.
- In a large bowl, use a handheld mixer to cream together butter, white sugar, light brown sugar, and key lime zest until fluffy. Add the egg, vanilla extract, and key lime juice. Beat until well combined.
- Gradually add the flour, baking soda, and salt to the wet mixture. Mix until just combined.
- Preheat the oven to 350°Fahrenheit. Line two baking sheets with parchment paper.
- Scoop out the cookie dough into 2 tablespoon-sized balls and place them on the prepared baking sheets.
- Remove the key lime cheesecake filling from the freezer. Press one into the center of each cookie dough ball, gently pressing down.
- Use your hands to cover the cream cheese filling with the dough, ensuring it's completely encased.
- Bake the cookies one sheet at a time for 9-12 minutes, or until the edges are set and they're a light golden brown. While one baking sheet is in the oven, keep the other in the fridge to prevent the dough from becoming too warm.
