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
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, 1 tablespoon lime zest and 2 teaspoons lime juice. Mix until smooth and no lumps of cream cheese remain. Use a stand- or hand-mixer.
- 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℉
- 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
- 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, Note: a hand mixer may also be used.
- Add the egg and lime juice to mixing bowl. Mix on low speed until incorporated. Scrape down sides of the bowl as needed.
- 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 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 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.
- 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.
Nutrition
Calories: 301kcalCarbohydrates: 41gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 50mgSodium: 338mgPotassium: 67mgFiber: 1gSugar: 21gVitamin A: 449IUVitamin C: 1mgCalcium: 28mgIron: 1mg
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