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–+ servings
inside of key lime cookie

Key Lime Pie Cookies

A tangy, zesty cookie filled with a 'lime pie' filling. The filling adds a wonderful surprise when you bite into this cookie.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Freezing time 1 hour
Total Time 1 hour 29 minutes
Course Dessert
Cuisine American
Servings 12 Cookies

Equipment

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. 
Keyword cookies, key lime cookies, key lime pie cookies
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