This Key Lime Pie Cookies recipe is a delightful twist on a classic dessert. These soft, tangy cookies have a 'lime pie' filling hidden in the centers. The combination of textures and flavors makes these cookies irresistible, whether you're a fan of traditional key lime pie or simply looking for a unique treat to enjoy.
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Ingredient tips
- Cream cheese: use full-fat, room temperature cream cheese.
- Limes: when zesting limes, be careful not to dig too far into the pith. The pith can be bitter so use a light hand when zesting.
- Butter and eggs: bring both ingredients to room temperature before starting the recipe.
See recipe card for quantities.
Instructions
These Key Lime Pie cookies take a little more time to make than your typical cookie, primarily due to the additional step of preparing the surprise lime filling. However, the extra effort is well worth it. The process involves the following steps:
- Make lime filling discs and freeze
- Mix cookie dough
- Insert lime discs into cookie dough
- Bake and enjoy!
See detailed instructions in the recipe card below.
How to add lime filling to cookie dough
Check out this quick video for a visual on how to add the lime filling to the cookies:
Substitutions
Prefer a lemon cookie? No problem! Simply replace the lime juice and zest with lemon juice and zest.
Don't have time to make the filling? Again, no problem! This recipe produces delicious, zesty lime cookies without the filling.
Equipment
You need the following equipment to make this recipe:
- Use a stand- or hand-mixer to make the cookie dough.
- A piping bag works best to create the discs for the center of the cookie.
- Use a large cookie or ice cream scoop to ensure even sized cookies (2 tablespoons of dough for each cookie).
- Baking sheet pans
- Parchment paper or silicone baking mats
- Bowls, measuring cups and spoons
Storage
Store the key lime pie cookies in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cookies well and freeze them for up to 2 months.
Top tip
Make sure the lime disc is well sealed inside of the cookie prior to baking. The cookie may crack a little while baking and expose some of the filling - this just adds to the cookie's appeal.
FAQ
May I use bottled lime juice for the key lime cookies?
More stuffed cookie recipes
Looking for more cookie recipes that include a surprise filling? Check out these recipes:
📋 Recipe
Key Lime Pie Cookies
Equipment
- Stand Mixer or hand mixer
- 2 Parchment paper or silicone baking mats
- Bowls, measuring cups and spoons
- Piping bag optional
Ingredients
Cookie Dough
- 2 Cups All Purpose Flour
- ½ teaspoon baking soda
- 1 teaspoon Salt
- 2 Tablespoons Lime Zest (approximately 4 limes)
- 2 Tablespoons Lime Juice (approximately 4 limes)
- 1 Cup Granulated Sugar
- ½ Cup Unsalted butter softened
- 1 Large Egg room temperature
Lime Filling
- ¾ Cup Cream Cheese Full fat, room temperature
- 3 Tablespoons Powdered Sugar
- 1 Tablespoon Lime Zest
- 2 teaspoons Lime juice
Finishing
- 1 cup Graham cracker crumbs Optional
Instructions
Prepare Lime Filling
- Mix together the cream cheese, powdered sugar, lime zest and lime juice. Mix until smooth and no lumps of cream cheese remain. Use a stand- or hand-mixer.¾ Cup Cream Cheese, 3 Tablespoons Powdered Sugar, 1 Tablespoon Lime Zest, 2 teaspoons Lime juice
- Place lime filling in a piping bag. Pipe twelve 1" discs on a piece of parchment or wax paper. Alternatively, if you don't have a piping bag, spoon the filling onto the paper and flatten slightly.
- Place discs in the freezer for at least 1 hour or until frozen.
Cookies
- Preheat oven to 350℉ (180℃)
- Prepare 2 baking sheets by lining with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking soda, salt and lime zest. Set aside for later.2 Cups All Purpose Flour, ½ teaspoon baking soda, 1 teaspoon Salt, 2 Tablespoons Lime Zest
- Using a stand-mixer with the paddle attachment, begin mixing butter and granulated sugar until light and fluffy (approximately 2 - 4 minutes on medium speed). Using a rubber spatula scrape down sides of bowl as needed. Note: a hand mixer may also be used.½ Cup Unsalted butter, 1 Cup Granulated Sugar
- Add egg and lime juice to mixing bowl. Mix on low speed until incorporated. Scrape down sides of bowl as needed.1 Large Egg, 2 Tablespoons Lime Juice
- Add the flour mixture and mix on low speed until combined. Scrape down sides of the bowl as needed.
- Create 12 flat discs of cookie dough. Discs should be approximately 1" in diameter and ⅛ of an inch thick.
- Scoop the remaining dough onto prepared baking sheets using a cookie scooper (1½ tablespoons per cookie). Leave approximately 2 inches of space between each cookie.
- Using the back of a tablespoon or a dough tamper, make an indentation in each cookie. Remove lime discs from freezer.
- Place a disc in the center of each cookie. Place the 12 discs of cookie dough over the lime filling. Roll each cookie to seal the disc inside.
- Optional. Roll cookies in graham cracker crumbs and place back on cookie sheets.1 cup Graham cracker crumbs
- Bake cookies for 14 - 16 minutes or until the tops are a pale golden color.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer cookies to a wire rack to cool completely.
Ramil Hinolan says
I have never tasted lime filling on a cookie. This is genius. It adds such a delightful twist to a classic cookie recipe.
Colleen says
These are some of the best cookies I've ever made! I'm a big fan of soft cookies like these, and key lime is such a classic flavor. I'm already planning to make them again.
Michelle says
I had never hear of Key Lime cookies.
They turned out delicious. The zesty inside was very refreshing and a nice surprise. I will be making these again.
dessertswithstephanie says
Hi Michelle, thank you for stopping by and leaving your review. So pleased you enjoyed the lime cookies.