Key Lime Pie Cookies
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These cute-as-a-button key lime pie cookies are made with a soft graham cracker cookie filled with a tart and tangy key lime pie filling.
Key Lime Pie Cookies
50% cookie + 50% pie = 100% delicious. Math. These scrumptious key lime pie cookies are made with a ridiculously tasty buttery graham cracker cookie and key lime pie filling. They’re equal parts tangy and sweet for a perfectly balanced, delight of a cookie.
A key lime pie + cookie meet cute
With your first bite, you’re greeted by the crunch of the graham cracker cookie, followed by the burst of citrusy key lime pie filling. The contrasting textures and flavors create a harmonious symphony on your taste buds – tangy yet sweet, crispy yet creamy. Each bite is a reminder of lazy summer days and the joy of indulging in a well-crafted dessert.
What are key limes? Are they different than regular limes?
If you’ve never had a key lime you’re in for a treat. They can be tough to find in the grocery store so if you’re in a pinch you can always use regular limes, but key limes are smaller, more aromatic, and slightly sweeter. They also tend to have a more intense lime flavor so you can use less juice and get more flavor. If you can get your hands on them they’re perfect for baking and cooking with!
How to store these tangy cookies
These cookies are best stored in the fridge for ultimate freshness! Store them in a single layer so that the filling doesn’t stick to other cookies for best results. I think they’re delicious cold, but you can leave them out on the counter for 30 minutes before serving to let them soften up a bit. You can freeze these cookies, but I’d recommend doing it before putting the key lime filling in the middle–you can freeze the cookies until ready to use and then fill ’em up when you’re ready!
These cookies are perfect for all your summer occasions. We hope you love them as much as we do! Happy baking!
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Prep Time: 40 minutes
Cook Time: 14 minutes
Total Time: 2 hr 30 minutes
Yield: 10 cookies
Category: dessert
Method: oven
Cuisine: america
Units:
Ingredients
for the cookies
- 1/2 cup unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 tablespoons fresh key lime zest
- 1 tablespoons fresh lime juice
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups graham cracker crumbs
for the key lime pie filling
- 4 ounces cream cheese, at room temperature
- 2 tablespoons fresh key lime juice
- 2 tablespoons sweetened condensed milk
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract
- key limes (optional), for garnish
Instructions
- First, make the cookies. Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- In a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 minutes.
- Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the egg, vanilla, lime juice, and lime zest. Beat on medium-high until smooth and fluffy, about 1 minute.
- Add the flour, baking powder, baking soda, and salt and beat on low speed until just combined and no streaks of flour remain, about 30 seconds, scraping down the bowl as needed. Last, add the graham cracker crumbs and mix until combined.
- Use a 1 ½ ounce cookie scoop to portion out equal amounts of dough. Roll the dough in your hands to smooth the edges, then place on the prepared baking sheets, spacing the dough balls about 2 inches apart. Use your thumb or the back of a tablespoon to make an indentation in the center of each cookie, shaping it gently so the edges are smooth and there is a wide divot in the middle.
- Bake the cookies for 12 to 14 minutes or until they’ve puffed up and are set and firm around the edges, but still soft in the middle. Remove the baking sheet from the oven and take the bake of a measuring cup reshape the divot in the hot cookies, making it wide and shallow with about 1/4 inch border all around the edge. Set aside to cool until set, about 5 minutes, before transferring to a cooling rack to cool completely.
- Once the cookies are cool, make the key lime pie filling. In the bowl of a stand mixer fit with the paddle attachment, combine all of the ingredients for the filling and beat until smooth and no chunks of cream cheese remain, about 1 minute.
- Spoon about 2 teaspoons of the key lime filling into the center of each cookie, using the back of a spoon to spread it into an even layer. You can also put the filling into a piping bag and pipe it in! Top with fresh lime zest and a key lime slice if desired. Refrigerate for at least 1 hour for the filling to set before serving!