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Key Lime Pie Cookies Recipe

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4.4 from 12 reviews

  • Author: Sara
  • Total Time: 2 hours 57 minutes
  • Yield: 16 servings

Description

These Key Lime Pie Cookies are a refreshing twist on classic cookies, combining zesty lime flavors with crunchy graham cracker crumbs and a creamy key lime filling. Perfectly chewy and tangy, these cookies deliver the essence of key lime pie in every bite. Chilled dough, baked to perfection, and topped with luscious cream cheese lime filling, they are an irresistible treat for any lime lover.

Ingredients

Cookie Dough

  • Zest of 2 limes
  • 3/4 cup granulated sugar (156 grams)
  • 1 cup salted butter, softened at room temperature (226 grams)
  • 3/4 cup light brown sugar, packed (163 grams)
  • 1 1/2 tsp vanilla extract
  • 2 large eggs, at room temperature
  • 3 cups all-purpose flour, spooned & leveled or weighed out (390 grams)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 8 whole graham crackers (crushed)

Lime Sugar Coating

  • 1/4 cup + 2 tbsp granulated sugar (78 grams)
  • 1 large lime, zested
  • 1/2 a graham cracker (crushed into fine crumbs)

Filling

  • 6 ounces cream cheese, full fat, softened at room temperature (170 grams)
  • 1 1/3 to 1 1/2 cups powdered sugar (150 to 173 grams)
  • 3-4 tbsp key lime juice
  • 1 tsp vanilla extract
  • Extra lime zest for garnish
  • Lime slices (optional, for garnish)

Instructions

  1. Prep: In a small bowl, rub together the lime zest and granulated sugar until the mixture resembles wet sand to release the lime flavor. Place the graham crackers into a large ziplock bag and crush them unevenly using a rolling pin, leaving a mix of fine crumbs and small pea-sized chunks.
  2. Make the Cookie Dough: In a large bowl, cream the butter with an electric mixer for 30-60 seconds. Add the granulated sugar and light brown sugar and continue beating on high speed until the mixture is creamy, about 60 seconds. Beat in the eggs and vanilla extract until smooth and just combined. Stir in the flour, baking soda, baking powder, salt, and graham cracker crumbs until fully incorporated into a smooth dough. Use a hand mixer if needed to ensure thorough mixing.
  3. Roll Dough Balls & Chill: In a small bowl, rub together the remaining granulated sugar and lime zest. Crush the remaining 1/2 graham cracker into fine crumbs and stir these into the lime sugar mixture. Scoop the cookie dough into balls weighing about 70 grams each, then roll each ball through the lime sugar mixture to coat. Place the coated dough balls into an airtight container and chill in the refrigerator for at least 2 hours before baking. The dough can be prepared up to 72 hours in advance or frozen for up to 2 months after chilling.
  4. Bake: Preheat the oven to 350°F (177°C). Line cookie sheets with parchment paper. Arrange 5-6 cookie dough balls per sheet and bake for 9-10 minutes. As soon as the cookies come out of the oven, press the back of a tablespoon into the center of each cookie to create a well for the filling. Let the cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely. For perfectly round and thicker cookies, immediately place a round cutter around each cookie and spin it gently to form tidy circles.
  5. Make the Filling: While cookies cool, beat the cream cheese in a medium bowl until smooth and creamy. Gradually add the powdered sugar, scraping the bowl sides to ensure even mixing. Stir in the key lime juice, vanilla extract, and a little extra lime zest. Taste and adjust the powdered sugar or lime juice as desired. If the filling is too runny from over-mixing, chill it in the refrigerator or freezer briefly until it firms up.
  6. Fill Cookies: Spoon 1-2 tablespoons of the filling into the well of each cooled cookie. Garnish with leftover lime sugar mixture and optionally add a thin slice of lime on top for presentation.
  7. Serve + Store: Serve cookies immediately after filling for best texture, or refrigerate for up to 24 hours before serving. Store leftover filled cookies in the refrigerator for 2-3 days to maintain freshness.

Notes

  • Chilling the dough is crucial for texture and flavor development; don’t skip this step.
  • Dough can be chilled for up to 72 hours or frozen for 2 months after initial refrigeration.
  • The pressing of a well into the cookies while hot ensures a perfect filling indentation.
  • If filling is runny, refrigerate briefly to firm it before filling the cookies.
  • Optional garnishes like extra lime zest or lime slices add fresh flavor and visual appeal.
  • Use full-fat cream cheese for the best creamy texture and flavor in the filling.
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/key-lime-pie-cookies-recipe/