Tangy, creamy, and bursting with fresh lime flavor, these key lime pie cookies taste just like the classic dessert, but in cookie form.
I made these delicious cookies with @zulkasugar’s organic, non-GMO, bone-char-free sugars. A blend of Zulka’s Pure Cane Sugar and Brown Pure Cane Sugar created perfectly crisp edges with a soft, chewy center, while their Powdered Pure Cane Sugar added just the right sweetness to the creamy cheesecake topping.
Cookies
- ⅔ cup vegan butter (150g)
- ½ cup Zulka Pure Cane Sugar (100g)
- ½ cup Zulka Brown Pure Cane Sugar (100g)
- 1 tbsp cornstarch
- 2 tbsp lime juice
- 2 tsp vanilla
- zest of 1 lime (just the green part, not the white, or it’s too bitter)
- 1 ¼ cups + 2 tbsp all-purpose flour (215g)
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
Cheesecake
- 220g vegan heavy whipping cream
- 70g vegan cream cheese
- 1/2 cup Zulka Powdered Pure Cane Sugar (60g)
- 1 tsp vanilla bean paste
- 2 tsp lime juice
- zest of 1/2 lime
- pinch of salt
Toppings
- lime slices
- crushed up graham crackers
- lime zest
Directions
- In a large bowl, mix the cookie ingredients.
- Use a cookie scoop to scoop out the dough onto a cookie sheet. You should get 12 cookies. Refrigerate the dough for 30 minutes. Preheat the oven to 350°F/175°C.
- Once the cookies have chilled and the oven has preheated, bake the cookies for 12 minutes.
- Add the heavy whipping cream to a stand mixer and whip until stiff peaks form. Add the cream cheese, Zulka powdered sugar, lime juice and zest, vanilla, and salt & mix until the mixture is smooth and creamy.
- Once the cookies have baked and *fully* cooled, add the cheesecake topping on each cookie. Then top with a lime wedge, crushed graham crackers, and lime zest, if you wish!
- Enjoy and store in the fridge!
