Key Lime Pie Cookies
Key lime pie is delicious. Cookies are delicious. Why not put them together? These cookies have key lime zest, juice, and graham cracker crumbs in the batter and as topping to replicate the refreshingly sweet and tart flavors of the pie in the form of a soft and cakey cookie. No plate or fork needed and super easy to make!
Mix the Cookie Dough
Start by mixing together and aerating the dry ingredients - whisk together flour, graham cracker crumbs, baking powder, baking soda, and salt in a medium bowl. Set this aside while you work on the wet ingredients.
In a large bowl, cream together butter and granulated sugar using an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy. Either a stand or handheld mixer will work, but I don’t recommend doing this by hand. Add 3 egg yolks one at a time, mixing to combine in between. Add key lime zest, key lime juice, and vanilla extract and mix until fully combined. Note: If you can't find key limes, regular limes will work just fine. Or you can use bottled key lime juice and regular lime zest.
Next, turn the mixer to low speed and add the dry ingredients to the wet ingredients and mix until just combined. Cover and refrigerate for 15-30 minutes to allow the dough to firm up and make it easier to handle.
Form the Cookie Dough Balls and Bake
Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Roll the dough into ~1.5 tablespoon portioned balls and place them on the prepared baking sheets at least 1 inch apart. These cookies do spread when baking, so do not crowd the pan.
Bake for 13-15 minutes until they are a light golden brown and the tops begin to crack. They will still be slightly soft in the center, but will continue to bake and set on the pan when you remove it from the oven. Allow the cookies to cool on the pan for at least 5 minutes before moving to a wire rack to cool completely.
Prepare the Glaze and Finish the Cookies
To make the simple glaze, whisk together powdered sugar, key lime zest, and 2 tablespoons of key lime juice until smooth. Add another tablespoon of juice if you would like a thinner glaze.
Drizzle the glaze over the cooled cookies. Crumble graham crackers (I just used my hands) and sprinkle them on the cookies while the glaze is still wet.
Store leftover cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
Key Lime Pie Cookies
Ingredients
- 2 cups all purpose flour
- 1/2 cup graham cracker crumbs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 3 egg yolks
- 2 tbsp key lime zest
- 2 tbsp key lime juice
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1 tbsp key lime zest
- 2-3 tbsp key lime juice
- 3-4 graham crackers
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar using an electric mixer (stand or handheld) fitted with the paddle attachment on medium-high speed until light and fluffy.
- Add the egg yolks one at a time. Mixing to combine in between.
- Add the key lime zest, key lime juice, and vanilla and mix until fully combined.
- Turn the mixer to low speed and add the dry ingredients to the wet ingredients and mix until just combined.
- Cover and refrigerate the dough for 15-30 minutes to allow it to firm up. Roll the dough into ~1.5 tablespoon portioned balls and place on the prepared baking sheets at least 1 inch apart.
- Bake for 13-15 minutes until sides and tops of the cookie are a light golden brown. The center of the cookie will still be a little soft, but will continue to set on the pan. Allow the cookies to cool on the pan for at least 5 minutes before moving to a wire rack to cool completely.
- To prepare the glaze and graham cracker topping: Whisk together the powdered sugar, key lime zest, and 2 tablespoons of key lime juice until smooth. Add another tablespoon of juice if you would like a thinner glaze. Crush the graham crackers to make a crumble topping (how big of pieces you want is up to you).
- Drizzle the glaze over the cooled cookies. Sprinkle with the graham cracker crumble while the glaze is still wet.
Notes
- Storage Instructions: Store leftover cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
- Key Lime Substitute: If you can't find key limes, regular limes will work instead. Or you can use bottled key lime juice and regular lime zest.
