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A delicious plate of Zesty Key Lime Pie Cookies

Zesty Key Lime Pie Cookies

These delightful Key Lime Pie Cookies capture the vibrant, tangy essence of a classic key lime pie in a chewy cookie form, topped with a luscious cream cheese frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 2 hours
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 0.5 cup unsalted butter Softened to room temperature for easy creaming.
  • 0.25 cup white sugar Granulated sugar for sweetness.
  • 0.5 cup packed light brown sugar Packed for accurate measurement, adds moisture and a subtle caramel note.
  • 1 large egg Room temperature egg helps with emulsification.
  • 2 tsp vanilla essence Use good quality vanilla for best flavor.
  • 1 tbsp freshly grated key lime zest Only grate the green part of the lime peel, avoid the bitter white pith.
  • 1 tbsp fresh lime juice Freshly squeezed for the best zesty flavor.
  • 1.25 cup all-purpose flour Measure by spooning into cup and leveling, or by weight for accuracy.
  • 0.5 tsp baking powder Leavening agent for a light texture.
  • 0.25 tsp baking soda Reacts with acid (lime juice) for extra lift.
  • 0.5 tsp salt Balances sweetness and enhances flavors.
  • 1.5 cup crushed graham crackers Finely crush graham crackers to resemble sand; reserve about 1/4 cup for rolling.
Key Lime Cream Cheese Frosting
  • 4 ounces cream cheese Ensure cream cheese is softened to prevent lumps in the frosting.
  • 2 tbsp fresh key lime juice Adds a tangy kick to the frosting.
  • 2 tbsp sweetened condensed milk Provides sweetness and creaminess to the frosting.
  • 1 cup icing sugar Sift icing sugar to avoid lumps in the frosting.
  • 0.25 tsp vanilla essence A small amount enhances the overall flavor.
  • as needed pieces key limes Thinly sliced for an elegant garnish, optional.

Equipment

  • Mixing Bowls
  • Electric mixer
  • Baking Sheets
  • Parchment Paper
  • Cookie Scoop

Method
 

  1. In a large bowl, cream together the softened unsalted butter, white sugar, and packed light brown sugar until light and fluffy.
  2. Beat in the large egg, 2 teaspoons vanilla essence, key lime zest, and 1 tablespoon fresh lime juice until well combined.
  3. In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Gently fold in 1 1/4 cups of the crushed graham crackers into the dough. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Place the remaining 1/4 cup crushed graham crackers in a shallow dish.
  7. Scoop out dough using a cookie scoop and roll into balls. Roll each cookie dough ball in the reserved crushed graham crackers to coat.
  8. Place cookies 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  9. While cookies cool, prepare the frosting: In a medium bowl, beat the softened cream cheese until smooth. Add 2 tablespoons fresh key lime juice and sweetened condensed milk, beating until combined.
  10. Gradually beat in the sifted icing sugar until the frosting is smooth and creamy. Stir in 1/4 teaspoon vanilla essence.
  11. Once cookies are completely cool, spread or pipe the key lime cream cheese frosting onto each cookie. Garnish with thin slices of key lime if desired.

Notes

Store these cookies in an airtight container in the refrigerator for up to 3-4 days. For an extra pop of flavor, you can add a tiny drop of green food coloring to the frosting.