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Key Lime Pie Cookies

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These Key Lime Pie Cookies are a fun and delicious twist on the classic dessert. With a soft, graham cracker cookie base and a creamy key lime pie filling in the center, they are the perfect balance of tangy and sweet. Topped with fresh lime zest or a slice of key lime, these cookies make for a refreshing treat

Ingredients

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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 tablespoon fresh key lime zest
  • 1 tablespoon 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

  1. Make the Cookies:
    • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
    • In a stand mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 minutes.
    • Scrape down the sides and bottom of the bowl. Add the egg, vanilla extract, lime juice, and lime zest. Beat on medium-high speed until smooth, about 1 minute.
    • Add the flour, baking powder, baking soda, and salt. Beat on low speed until just combined, about 30 seconds. Scrape the bowl as needed. Add the graham cracker crumbs and mix until fully incorporated.
    • Use a 1 ½-ounce cookie scoop to portion out the dough. Roll the dough into balls and place them on the prepared baking sheet, spacing them 2 inches apart. Make an indentation in the center of each cookie with your thumb or the back of a tablespoon.
    • Bake for 12 to 14 minutes, or until set and firm around the edges but soft in the center. Remove from the oven and reshape the divots while warm. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  2. Prepare the Key Lime Pie Filling:
    • In a stand mixer, beat together the cream cheese, key lime juice, sweetened condensed milk, powdered sugar, and vanilla extract until smooth and creamy, about 1 minute.
    • Spoon about 2 teaspoons of the key lime filling into the center of each cooled cookie, spreading it evenly with the back of a spoon or using a piping bag.
    • Garnish with lime zest and a slice of key lime, if desired. Refrigerate for at least 1 hour to set before serving.

Notes

  • The cookies can be refrigerated to allow the filling to set properly.
  • Optional: Top with grated lime zest or fresh key lime slices for extra decoration and flavor.
  • For a stronger lime flavor, feel free to increase the key lime juice in the filling.

Nutrition

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