Valentine Key Lime Cookies

Valentine Key Lime Cookies tangy tart good

These Valentine Key Lime Cookies are sweet-tart good. 

Plenty of key lime makes them zesty and cream cheese instead of butter makes them slightly tangy. The sandwich cookie filling is key lime buttercream. The plain cut-out cookies are topped with royal icing and zest. They’re soft, cakey cookies because of the cream cheese. Zesty, tangy, sweet-tarts.

But if you like crispy cookies, these Valentine Sugar Cookie cut-outs might be just right.

Make sure the dough is very chilly when you roll it out between sheets of plastic wrap. They work best if rolled to about 1/8-inch to 1/4-inch deep. The thicker cookies work well with royal icing. Thinner (1/8-inch) work best as a sandwich.

The chilly dough recommendation will save your sanity. It’s easy to pop out the cut-outs if the dough is very cold. If it’s warm and floppy, the dough tends to be more fragile. The cookies are almost one-bite small, a little under 2-inches big (makes 40 regular or 20 sandwich cookies).

Key limes are available in many groceries right now though key lime season is generally June through September. Nothing says seasonal like produce that’s available year round in your friendly neighborhood Safeway. If you can’t find key limes, the other lime will do.

Here’s to Valentine’s Day.

Valentine Key Lime Dandy Sandwich Cookies sweet-tart good

Valentine Key Lime Sandwich Cookies
Cookie Dough
  • 224 grams full fat cream cheese (8 ounce package)
  • 4 to 5 key limes, zested
  • 2 tablespoons key lime juice
  • 2 extra large eggs
  • 150 grams granulated sugar (3/4 cup)
  • 1 teaspoon vanilla extract
  • ½ teaspoon Boyajian Lime Oil or 1 teaspoon pure lime extract
  • ¼ teaspoon baking soda
  • 390 grams Canteen flour blend (3 cups) (see notes)
  • 115 grams unsalted butter, room temperature (8 tablespoons)
  • 220 grams powdered sugar, sifted (2 cups)
  • 1 to 3 key limes, zested
  • 1 to 2 tablespoons juice from key limes
Royal Icing
  • 220 grams powdered sugar, sifted (2 cups)
  • 2 tablespoons Deb-El Just Whites powdered egg whites, sifted
  • ½ teaspoon Boyajian lime oil or lime extract
  • 4-6 tablespoons very warm water
  • 2 to 4 key limes, zested or
  • Sparkly coarse sugar
  1. In a large bowl blend together cream cheese, lime zest, eggs and sugar until mostly smooth. Add vanilla, and lime oil and blend together. Add baking soda and stir. Stir in flour until fully incorporated. Dough should be a very tiny bit sticky. Form dough into a large rectangle and wrap in plastic. Refrigerate overnight.
  2. Preheat oven to 350°F. Line two baking sheets with parchment paper. Roll dough between two sheets of plastic wrap until it is about ⅛-inch thick for sandwich layers and ¼-inch thick for single cookies. Peel away top plastic and gently place it back on top of the dough. Flip the sandwiched dough over and peel away the top plastic (easier to lift cut-out cookie dough). Cut out cookies using your favorite cookie cutter – around 2-inches wide. Transfer cookies to prepared baking sheets. Turn oven temperature to 325°F. and bake 18-22 minutes or until just barely golden brown around the edges, mostly on the bottom. The tops will remain pale. The cookies will be somewhat cakey soft. Transfer cookies to a rack to cool completely before filling or adding royal icing.
Sandwich Cookie Filling & Assembly
  1. In a large bowl using an electric mixer blend together the butter, powdered sugar and zest until fully mixed. Add lime juice one tablespoon at a time until the filling is fluffy and smooth, but still slightly thick.
  2. Pipe or spread a tablespoon of filling on the flat side of one cookie and top with the flat side of another cookie. Press gently to get filling to come out to the edges. Let the filling set at room temperature for an hour or two.
Royal Icing
  1. In a medium bowl whisk together powdered sugar and powdered egg whites. Add water one tablespoon at a time until mixture is smooth and icing falls slowly from a spoon in thick ribbons. Add lime oil. Pipe or spoon onto cookies and immediately add zest or sugar before icing sets. Let cookies sit on a rack until icing is fully hard, about an hour. Makes about 40 2-inch cookies or 20 sandwich cookies.
see right sidebar, About Flour for Canteen blend


Valentine Key Lime Cookies sweet-tart good