This Key Lime Pie Cookies recipe is simply delightful. A tangy, zesty cookie filled with a 'lime pie' filling. The filling adds a wonderful surprise when you bite into this cookie.
This post may contain affiliate links. Please refer to the terms page for more information.
Jump to:
Ingredient tips
- Cream cheese: use full-fat cream cheese for this cookie recipe. Bring to room temperature before mixing the filling.
- 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 these ingredients to room temperature before making the cookie dough.
See recipe card for quantities.
Instructions
Create the discs to fill cookies
- Mix together the cream cheese, confectioners' sugar, 1 tablespoon lime zest and 2 teaspoons lime juice.
- Place the filling in a piping bag and 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.
Make the cookie dough
Follow the directions in the recipe card below to make the perfect dough for the key lime pie cookies.
Assemble cookies with lime filling
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
- A hand-mixer or stand-mixer may be used to make the lime cookies recipe.
- 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 in size).
Storage
Store the key lime pie cookies in an airtight container and leave at room temperature for up to 3 days. To freeze, wrap the cookies well and freeze 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
Yes. You will still need 4 limes for the zest.
Key Lime Pie Cookies
Equipment
- Hand Mixer or
Ingredients
Cookie Dough
- 240 Grams All Purpose Flour (2 Cups)
- ½ teaspoon baking soda
- 1 teaspoon Salt
- 2 tablespoon Lime Zest (approximately 4 limes)
- 2 tablespoon Lime Juice (approximately 4 limes)
- 200 Grams Granulated Sugar (1 Cup)
- 114 Grams Butter, room temperature (4 ounces or 1 stick)
- 1 Large Egg, room temperature
Lime Filling
- 140 Grams Full-fat Cream Cheese (room temperature) (5 ounces / ¾ cup)
- 3 Tablespoons Confectioners' 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, confectioners' sugar, 1 tablespoon lime zest and 2 teaspoons lime juice.
- Place the filling in a piping bag and 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°
- Prepare 2 baking sheets by lining with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt and lemon zest.
- Using a stand-mixer with the paddle attachment, begin creaming the butter and granulated sugar until light and fluffy (approximately 2 - 4 minutes on medium speed). Scrape the bowl as needed.
- Add the egg and lemon juice and mix on low speed until incorporated.
- Add the flour mixture and mix on low speed until combined.
- Create 12 flat discs using the dough. Discs should be approximately 1" in diameter and ⅙ of an inch thick.
- Scoop the remaining dough onto the parchment-lined baking sheets using a cookie scooper (2 tablespoon 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 the filling from the freezer and 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 the cookies in graham cracker crumbs and place back on cookie sheets.
- 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 them to a wire rack to cool completely.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
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.