Lime Cheesecake Cookies (Print View)
Soft cookies packed with tangy lime cheesecake inside, giving you that perfect combo of sweet, sour, and smooth in every bite.
# What You'll Need:
→ Key Lime Pie Filling
01 -
12 Tbsp softened cream cheese (standard or plant-based)
02 -
4½ Tbsp confectioners' sugar
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1 Tbsp key lime zest from 3-4 fruits, avoiding white pith
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1 tsp fresh key lime juice (from 3-4 limes or bottled)
→ Key Lime Cookies
05 -
1 cup softened butter
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¾ cup granulated sugar
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¼ cup packed brown sugar
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2 Tbsp key lime zest (roughly 4-5 limes)
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1 egg
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2 tsp pure vanilla extract
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½ Tbsp fresh key lime juice (3-4 limes)
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¼ tsp salt
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1 tsp baking soda
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2¾ cups flour
# Directions:
01 -
Combine the cream cheese with confectioners' sugar, lime zest and juice in a bowl. Whip this mixture together about 60 minutes before starting on your cookie dough.
02 -
Cover a small tray with parchment. Drop 23 heaping teaspoons of the mixture onto the paper. Stick in freezer for 45 minutes until hard. Remember that plant-based cream cheese might need extra time to set.
03 -
Grab a big bowl and your mixer. Beat the butter, granulated sugar, brown sugar and lime zest until it's light and airy. Drop in the egg, vanilla and lime juice. Mix until everything's well blended.
04 -
Dump in your flour, baking soda and salt. Mix just until everything comes together. You'll notice the dough feels a bit more crumbly than normal cookie dough would.
05 -
Get your oven hot at 350°F (175°C) and put parchment on two cookie sheets. Roll dough into balls using about 2 tablespoons per cookie, then space them out on your lined trays.
06 -
Take your frozen lime filling out. Push one chunk into each dough ball, pressing down gently. Use your fingers to wrap dough around each filling piece, making sure it's totally covered up.
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Cook one tray at a time for 9-12 minutes until edges firm up and turn light golden. While one batch bakes, keep the other tray in your fridge so the dough stays cool.
# Notes:
01 -
A kitchen scale works best for measuring dry stuff accurately.
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Freezing time changes based on what type of cream cheese you pick.
03 -
For standard cream cheese (not plant-based), up the confectioners' sugar to ⅓ cup for a creamier center.
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Don't add too much flour - your dough should be just a bit more crumbly than usual cookie dough, or it'll turn out too dry.
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Can't find key limes? Regular ones work fine too. Just make sure you don't scrape off any white stuff when zesting or your cookies will taste bitter.
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These taste best right away, but you can keep them in a sealed container in your fridge for 3-4 days or freeze them in a baggie and thaw in the fridge when you want them.