Lime Cream Cheese Cookies

  • Yield: 24 cookies



  • 1 1/2 cups flour
  • 1/2 cup graham flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 4 ounces reduced-fat cream cheese, softened
  • 1 Tbsp fresh lime zest
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract


  • 2/3 cup powdered sugar, sifted
  • pinch of salt
  • 1 Tbsp unsalted butter, melted
  • 2 Tbsp milk
  • 1/2 tsp fresh lime zest
  • 2 tsp fresh lime juice


  1. For the cookies, whisk together flour, graham flour, cornstarch, baking soda, and salt in a small bowl. Beat butter, cream cheese, and lime zest in a large mixer bowl at medium speed until smooth; add sugars and beat until creamy. Add egg and vanilla; beat until combined.Reduce speed to low and gradually add flour mixture; beat just until incorporated. Transfer dough to an airtight container and refrigerate for at least 4 hours, or overnight.
  2. Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly. Bake, rotating pans halfway through, for 9 minutes, until edges are set. Cool for 4 minutes on baking sheets, then transfer to a wire rack to cool completely.
  3. For the glaze, whisk together powdered sugar, salt, melted butter, milk, lime zest, and lime juice in a small bowl; transfer to a small piping bag. Set rack with cookies over a piece of wax paper and drizzle cookies with glaze; let set before serving. Store in an airtight container at room temperature.


  • Calories: 130
  • Carbohydrates: 18