Key Lime Cheesecake Cookies (Print Version)

# Ingredients:

→ Key Lime Pie Filling

01 - 12 Tablespoons cream cheese, softened (regular or vegan)
02 - 4½ Tablespoons powdered sugar
03 - 1 Tablespoon key lime zest (3-4 key limes), no pith
04 - 1 teaspoon key lime juice (3-4 key limes, or store-bought lime juice)

→ Key Lime Cookies

05 - 1 cup butter, softened
06 - ¾ cup white sugar
07 - ¼ cup light brown sugar
08 - 2 Tablespoons key lime zest (4-5 key limes)
09 - 1 egg
10 - 2 teaspoons vanilla extract
11 - ½ Tablespoon key lime juice (3-4 key limes)
12 - ¼ teaspoon salt
13 - 1 teaspoon baking soda
14 - 2¾ cups all-purpose flour

# Instructions:

01 - In a bowl, mix together the cream cheese with the powdered sugar, key lime zest and key lime juice. Make this mixture about an hour before proceeding with the cookies.
02 - Line a plate or small baking sheet with parchment paper. Scoop out 23 heaping teaspoons of the cheesecake mixture onto the parchment paper. Freeze for 45 minutes, or until solid. Note that vegan cream cheese may require additional freezing time.
03 - In a large bowl with a handheld mixer, blend the butter, white sugar, light brown sugar and key lime zest until soft and fluffy. Add the egg, vanilla extract and key lime juice. Beat until thoroughly combined.
04 - Add the flour, baking soda and salt to the mixture and mix until just combined. The dough should be slightly more crumbly than typical cookie dough.
05 - Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop the cookie dough into 2 tablespoon-sized balls and place on the lined baking sheets.
06 - Remove the frozen key lime cheesecake filling from the freezer. Press one filling portion into the middle of each cookie dough ball, gently pressing down. Use your hands to cover the cream cheese filling with the dough, ensuring it is completely enclosed.
07 - Bake the cookies one sheet at a time for 9-12 minutes, or until the edges have set and they're a light golden brown. While one baking sheet is in the oven, place the other in the refrigerator to prevent the dough from warming.

# Notes:

01 - I highly recommend using a kitchen scale to weigh your dry ingredients for precision.
02 - Depending on what kind of cream cheese you use, the amount of time needed to freeze the filling may vary.
03 - If using regular (not vegan) cream cheese, increase the powdered sugar to ⅓ cup for a softer filling texture.
04 - It is crucial to measure flour properly - the dough should be slightly more crumbly than typical cookie dough, but excessive flour will result in a very dry mixture.
05 - Regular limes can substitute for key limes. Ensure you do NOT include any of the white pith when zesting, as it will make your cookies bitter.
06 - These cookies are best enjoyed fresh, but can be stored in an airtight container for 3-4 days in the refrigerator or frozen in a ziplock bag and thawed in the refrigerator when ready to serve.

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