Key Lime Cookies 

These Key Lime Cookies are a delightful twist on the classic key lime pie, transforming its tangy and creamy essence into a soft, buttery cookie. Each cookie is stuffed with a zesty key lime cheesecake filling, offering a burst of citrus flavor in every bite. Perfect for summer gatherings or as a refreshing treat, these cookies combine the best of both worlds: the rich texture of a cheesecake and the convenience of a cookie. Whether you're a fan of key lime pie or simply love citrus desserts, these cookies are sure to impress.

Ingredients:

For the Key Lime Cheesecake Filling:

• 12 tablespoons (¾ cup) cream cheese, softened (regular or vegan)
  
  

• 4½ tablespoons powdered sugar
  
  

• 1 tablespoon key lime zest (from 3–4 key limes)
  
  

• 1 teaspoon key lime juice (from 3–4 key limes)
  
  

For the Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened
  
  

• ¾ cup granulated sugar
  
  

• ¼ cup light brown sugar
  
  

• 2 tablespoons key lime zest (from 4–5 key limes)
  
  

• 1 large egg
  
  

• 2 teaspoons vanilla extract
  
  

• ½ tablespoon key lime juice (from 3–4 key limes)
  
  

• ¼ teaspoon salt
  
  

• 1 teaspoon baking soda
  
  

• 2¾ cups all-purpose flour
  
  

Directions:

1. Prepare the Cheesecake Filling: In a bowl, mix together the softened cream cheese, powdered sugar, key lime zest, and key lime juice until smooth. Scoop out 23 heaping teaspoons of the mixture and place them on a parchment-lined plate or small baking sheet. Freeze for 45 minutes, or until solid. Note: If using vegan cream cheese, freezing may take longer.
   
   

2. Make the Cookie Dough: In a large bowl, beat together the softened butter, granulated sugar, light brown sugar, and key lime zest until light and fluffy. Add the egg, vanilla extract, and key lime juice, and beat until combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   
   

3. Assemble the Cookies: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop out 2-tablespoon-sized portions of cookie dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. Gently press a frozen key lime cheesecake filling into the center of each dough ball, then cover the filling with dough, ensuring it's completely enclosed.
   
   

4. Bake: Bake the cookies one sheet at a time for 9–12 minutes, or until the edges are set and lightly golden brown. While one baking sheet is in the oven, place the other tray of dough in the refrigerator to keep it cool.
   
   

5. Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
   
   

Nutritional Information (per cookie):

• Calories: 182 kcal
  
  

• Carbohydrates: 22 g
  
  

• Protein: 2 g
  
  

• Fat: 9 g
  
  

• Saturated Fat: 3 g
  
  

• Cholesterol: 15 mg
  
  

• Sodium: 164 mg
  
  

• Potassium: 35 mg
  
  

• Fiber: 0.4 g
  
  

• Sugar: 11 g
  
  

• Vitamin A: 487 IU
  
  

• Calcium: 13 mg
  
  

• Iron: 1 mg