Key Lime Cheesecake Cookies
Soft key lime brown sugar cookies topped with a key lime cheesecake frosting
Ingredients
Key Lime Sugar Cookies
- 150 g light brown sugar (¾ c.)
- zest of 4 key limes
- 90 g unsalted butter room temperature (6 ⅓ tbsp.)
- 1 egg room temperature
- 160 g all purpose flour (1 ⅓ c.)
- 1 tsp. baking powder
- ½ tsp. salt
Key Lime Cheesecake Frosting
- 100 g cream cheese room temperature (½ c.)
- 42 g unsalted butter room temperature (3 tbsp.)
- zest of 4 key limes
- ⅛ tsp. salt
- 1 tbsp. key lime juice
- 160 g powdered sugar (1 ⅓ c.)
Instructions
Soft Key Lime Sugar Cookies
- Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or with a silicone baking mat.
- To a medium sized mixing bowl, add in the brown sugar and key lime zest. Use your fingers to rub the zest into the sugar (or you can beat the mixture with a hand mixer.)
- Add in the butter and beat the mixture until it's light and fluffy (2-3 min.)
- Beat in the egg until well combined.
- Add in the flour, baking powder, and salt. Mix the ingredients together just until no flour streaks remain.
- Cover the dough and leave it in the fridge to chill for at least 30 minutes, or for up to 2 days.*
- Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or with a silicone baking mat.
- Use a 3 tbsp. cookie scoop to dish out the cookies onto the prepared cookie sheet. Evenly space the cookies apart to allow room for spreading. Bake for 10-12 minutes, until the sides of the cookies start to turn golden brown.
- Immediately after taking the cookies out of the oven, take a bowl that is slightly larger than the cookies and swirl it around over the cookies to make them a little more uniform and circular.
Key Lime Cheesecake Filling
- In a small bowl, beat together the cream cheese, butter, salt and key lime zest until the mixture is smooth. Then beat in the key lime juice.
- Add in the powdered sugar and mix until the mixture is smooth and free of lumps.
- Wait for the cookies to cool down to room temperature before frosting. After frosting. top with more zest and a key lime slice if desired. Serve and enjoy!
Notes
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*You can make the dough and keep it stored in an airtight container in the fridge for up to 2 days before baking it. Just be sure to bring the dough out to sit at room temperature for a little bit, until it becomes soft enough to scoop again. For longer term storage, scoop out the dough balls and freeze them on a baking sheet or tray. Once they're completely frozen, you can transfer them to a ziploc or airtight container and keep them frozen for up to 1 month. I'd recommend letting the dough sit out for 20 min. before baking it, or thawing it in the fridge overnight before baking it. Please note that your cookies will likely bake up a little thicker.
Nutrition
Serving: 1cookieCalories: 393kcalCarbohydrates: 55gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 69mgSodium: 270mgPotassium: 77mgFiber: 1gSugar: 38gVitamin A: 611IUVitamin C: 1mgCalcium: 75mgIron: 1mg