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Key Lime Pie Cookies Recipe

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4.1 from 30 reviews

These Key Lime Pie Cookies combine the classic flavors of a key lime pie with the convenience of a cookie. Featuring a graham cracker cookie base and a luscious key lime pie filling made of cream cheese, lime juice, and zest, these cookies are topped with lime wedges and whipped cream for a refreshing, tangy treat perfect for summer gatherings or anytime you crave a citrusy dessert.

Ingredients

Graham Cracker Cookies:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • ⅔ cup granulated white sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2½ cups all purpose flour
  • 2 cups graham cracker crumbs
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cup graham cracker crumbs (for rolling)

Key Lime Pie Filling:

  • 8 ounces cream cheese, at room temperature
  • ⅔ cup sweetened condensed milk
  • ¼ cup key lime juice
  • 2 teaspoons lime zest
  • ¼ cup powdered sugar

Toppings:

  • lime wedges
  • whipped cream

Instructions

  1. Prepare the Dough: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until fluffy and smooth. Beat in the eggs one at a time, then stir in the vanilla extract to combine.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the all purpose flour, graham cracker crumbs, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
  3. Shape the Cookies: Roll the dough into small balls, then roll each ball in the additional ⅔ cup of graham cracker crumbs to coat evenly. Place the cookie balls on a baking sheet lined with parchment paper, spacing them at least 2 inches apart to allow for spreading.
  4. Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies in the preheated oven for 10-12 minutes, or until the cookies are set and lightly golden around the edges. Remove from the oven and let them cool completely on a wire rack.
  5. Make the Key Lime Pie Filling: In a medium bowl, beat the cream cheese until smooth and creamy. Add the sweetened condensed milk, key lime juice, lime zest, and powdered sugar. Continue beating until the filling is fluffy and well combined.
  6. Assemble the Cookies: Once the cookies have cooled, spread a generous layer of the key lime pie filling on the flat side of one cookie, then sandwich with another cookie. Repeat with the remaining cookies and filling.
  7. Add Toppings and Serve: Top each cookie with a small dollop of whipped cream and a lime wedge for decoration. Serve immediately or refrigerate until ready to enjoy.

Notes

  • Make sure the butter and cream cheese are at room temperature for easier mixing and a smoother texture.
  • For a more intense lime flavor, increase the lime zest by 1 teaspoon.
  • Store the assembled cookies in an airtight container in the refrigerator to keep the filling fresh.
  • These cookies can be frozen after assembly for up to 1 month; thaw in the refrigerator before serving.
  • Use fresh key lime juice for the best authentic flavor; bottled juice can be used in a pinch but the flavor may be less vibrant.

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