Description
These Zesty Key Lime Pie Cookies combine a tangy lime-flavored dough with a creamy key lime pie filling, creating a delightful treat perfect for any occasion.
Ingredients
Units
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/4 cup white sugar
- 1/2 cup packed light brown sugar
- 1 large egg, softened
- 2 teaspoons vanilla essence
- 1 tablespoon freshly grated 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 crushed graham crackers
Key Lime Pie Filling
- 4 ounces cream cheese, softened
- 2 tablespoons fresh key lime juice
- 2 tablespoons sweetened condensed milk
- 1 cup icing sugar
- 1/4 teaspoon vanilla essence
- Optional: key limes for decoration
Instructions
- Prepare the Baking Sheet and Oven
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside. This will be the base for your delicious key lime pie cookies. - Mix the Cookie Dough
In a stand mixer with the paddle attachment, beat together the butter, granulated sugar, and brown sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl using a silicone spatula, then add the egg, vanilla extract, lime juice, and lime zest. Continue beating on medium-high speed until the mixture is smooth and fluffy, about 1 minute more. - Combine Dry Ingredients and Finish Dough
Lower the mixer speed to low and gradually add the flour, baking powder, baking soda, and salt. Beat until just combined and no streaks of flour remain, about 30 seconds. Scrape down the bowl as needed. Finally, add the graham cracker crumbs and mix until fully incorporated. - Shape and Bake Cookies
Use a 1 ½ ounce cookie scoop to portion out the dough, rolling each piece in your hands to smooth the edges. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a tablespoon to create a divot in the center of each cookie, forming a wide center with smooth edges. Bake the cookies for 12 to 14 minutes, until they’re puffed up and set around the edges but still soft in the center. - Cool and Shape the Cookies
Once out of the oven, use the back of a measuring cup to reshape the divot in the hot cookies while maintaining a wide and shallow shape with about a 1/4 inch border. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely. - Prepare and Fill with Key Lime Pie Filling
In a clean stand mixer bowl with the paddle attachment, combine all the key lime pie filling ingredients. Beat until the mixture is smooth and no chunks of cream cheese remain, about 1 minute. Spoon approximately 2 teaspoons of the filling into the center of each cooled cookie, spreading it evenly with the back of a spoon or use a piping bag for ease. Top with fresh lime zest and a key lime slice if desired. - Serve and Enjoy
Refrigerate the cookies for at least 1 hour to allow the filling to set before serving.
Notes
- Use a 1 ½ ounce cookie scoop for even-sized cookies.
- Use the back of a measuring cup to reshape the divot immediately after baking to maintain the cookie shape.
- Refrigerate for at least 1 hour to allow the filling to set.
- Optional decoration with fresh key limes enhances presentation.
