These key lime cookies are soft, buttery treats filled with a tangy, creamy key lime cheesecake center. With bright citrus flavors and a hint of sweetness, they capture the essence of key lime pie in cookie form. Perfect for summer gatherings, dessert tables, or anytime you crave a refreshing and indulgent treat.
Why You’ll Love This Recipe
- Combines the flavors of key lime pie in a handheld cookie
- Soft, chewy texture with a creamy cheesecake filling
- Made with fresh key lime zest and juice for a bright citrus taste
- Perfect for summer parties, BBQs, or afternoon treats
- Can be made with regular limes if key limes aren’t available
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Key Lime Cheesecake Filling
- 12 tablespoons cream cheese, softened (regular or vegan)
- 4½ tablespoons powdered sugar
- 1 tablespoon key lime zest (3-4 key limes)
- 1 teaspoon 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
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2¾ cups all-purpose flour
Directions
Prepare the Key Lime Cheesecake Filling
- In a bowl, mix together the cream cheese, powdered sugar, key lime zest, and key lime juice until smooth.
- Line a plate or baking sheet with parchment paper and scoop 23 heaping teaspoons of the mixture onto it.
- Freeze for 45 minutes, or until firm. (Vegan cream cheese may take longer to freeze.)
Make the Cookie Dough
- In a large mixing bowl, beat the softened butter, white sugar, light brown sugar, and key lime zest until soft and fluffy.
- Add the egg, vanilla extract, and key lime juice, then beat until fully combined.
- Add the flour, baking soda, and salt, and mix until just combined.
Assemble the Cookies
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop out cookie dough into 2-tablespoon-sized balls and place them on the lined baking sheets.
- Take the frozen cheesecake filling from the freezer. Press one portion into the center of each cookie dough ball and gently press down.
- Use your hands to fully enclose the filling with cookie dough, making sure it is completely covered.
Bake the Cookies
- Bake one tray at a time for 9-12 minutes, or until the edges are set and lightly golden. While one tray bakes, keep the second in the fridge to prevent the dough from getting too warm.
- Let the cookies cool for a few minutes before serving.
Servings and Timing
- Servings: 23 cookies
- Preparation Time: 45 minutes
- Baking Time: 10-12 minutes
- Total Time: 55 minutes
Variations
- Graham Cracker Crunch – Add crushed graham crackers to the dough for an authentic key lime pie touch.
- Extra Tangy – Increase the key lime zest for an even stronger citrus flavor.
- Coconut Key Lime Cookies – Mix in shredded coconut for a tropical twist.
- White Chocolate Drizzle – Drizzle melted white chocolate over the cooled cookies for added sweetness.
- Nutty Crunch – Add chopped macadamia nuts or almonds for extra texture.
Storage/Reheating
- Refrigeration – Store in an airtight container in the fridge for up to 4 days.
- Freezing – Freeze baked cookies in a ziplock bag for up to 2 months. Thaw in the fridge before eating.
- Serving Tip – These cookies are best enjoyed fresh, but they can also be eaten chilled for a firmer texture.
FAQs
1. Can I use regular limes instead of key limes?
Yes, regular limes can be substituted, but key limes have a more distinct, slightly floral citrus flavor.
2. How do I keep the filling from leaking out?
Make sure the cheesecake filling is completely covered with cookie dough before baking.
3. Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking.
4. Can I freeze the cookie dough for later?
Yes, shape the cookie dough balls, freeze them on a baking sheet, then transfer to a ziplock bag. Bake straight from frozen, adding 1-2 minutes to the bake time.
5. What can I use instead of cream cheese?
Mascarpone cheese or Greek yogurt can be used, though they may alter the texture slightly.
6. Can I make these cookies gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.
7. How do I prevent my cookies from spreading too much?
Chilling the dough before baking helps prevent excessive spreading.
8. Why do my cookies taste bitter?
Make sure to only zest the green part of the lime peel—avoiding the white pith, which is very bitter.
9. Can I use bottled lime juice?
Fresh lime juice is best, but bottled key lime juice can work in a pinch.
10. How do I make the cookies softer?
Do not overbake them—remove from the oven when the edges are set but the centers still look slightly soft.
Conclusion
These key lime cookies bring a bright and tangy twist to traditional cookies, with a creamy cheesecake center that melts in your mouth. Whether for a summer treat, a party dessert, or simply to satisfy a citrus craving, they are a delicious and unique option. Try them fresh, chilled, or even frozen for an extra-refreshing bite!
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Stuffed Key Lime Cookies
- Total Time: 55 minutes
- Yield: 23 cookies 1x
- Diet: Vegetarian
Description
These Key Lime Cookies are a zesty, buttery delight stuffed with a velvety lime cheesecake filling! Each bite is bursting with real key lime flavor, making them the perfect treat for summer gatherings or when you’re craving key lime pie in cookie form!
Ingredients
Key Lime Cheesecake Filling
- 12 tbsp cream cheese, softened (regular or vegan)
- 4 1/2 tbsp powdered sugar
- 1 tbsp key lime zest (from 3–4 key limes)
- 1 tsp key lime juice (from 3–4 key limes, or store-bought)
Key Lime Cookies
- 1 cup butter, softened
- 3/4 cup white sugar
- 1/4 cup light brown sugar
- 2 tbsp key lime zest (from 4–5 key limes)
- 1 egg
- 2 tsp vanilla extract
- 1/2 tbsp key lime juice
- 1/4 tsp salt
- 1 tsp baking soda
- 2 3/4 cups all-purpose flour
Instructions
Prepare the Filling (1 hour ahead)
- In a bowl, mix cream cheese, powdered sugar, key lime zest, and juice until smooth.
- Line a small baking sheet with parchment paper and scoop 23 heaping teaspoons of the mixture onto it.
- Freeze for 45 minutes, or until solid. (Vegan cream cheese may take longer to freeze.)
Make the Cookie Dough
- In a large bowl, use a hand or stand mixer to beat butter, white sugar, brown sugar, and key lime zest until light and fluffy.
- Add egg, vanilla extract, and key lime juice; beat until combined.
- Mix in flour, baking soda, and salt until just combined.
Assemble & Bake
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop 2-tbsp-sized dough balls onto the baking sheets.
- Press a frozen cheesecake filling ball into each cookie dough ball, then cover completely with dough.
- Bake 9-12 minutes, until edges are set and golden brown.
- Cool slightly before serving.
Notes
- Use regular limes if key limes aren’t available. Do NOT zest the white pith, as it’s bitter.
- Measure flour correctly using a scale or scoop-and-level method to avoid dry cookies.
- Storage: Store in an airtight container in the fridge for 3-4 days or freeze for longer storage.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
