Craving fresh summer cookies? This irresistible key lime pie cookies recipe delivers all the bright, refreshing flavor of the classic key lime dessert packed into a decadent, bite size treat.
With a soft graham cracker base, fancy cream cheese frosting, and a burst of lime curd in the center, these homemade cookies are the ultimate summer party dessert idea.
Whether you need summer baked goods for afternoon tea, sweet snacks for a backyard barbeque, or gourmet cookies to serve as a light summer dessert, these key lime cookies are show-stopping treats that taste just like sunshine!
If you love key lime recipes, you may also like these key lime popsicles or these key lime pie dessert bars.
Why You’ll Love This Key Lime Pie Cookies Recipe
Crumbl Cookie vibes: Inspired by the Crumbl Key Lime Pie cookie, each bite of these key lime cookies delivers the perfect balance of sweet, tart, and buttery goodness.
Tart lime curd filling: Unlike most Crumbl cookie copycat recipes, mine have a delicious lime curd center for an extra sweet lime flavor that lifts the the creamy frosting (and makes them a little fancy!).
Impressive, yet easy to make: Despite looking gourmet, these unique cookies come together with ease. With clear instructions and easy-to-find ingredients, even beginner bakers can create a frosted cookie that looks and tastes like it came from the popular bakery.
Ingredient Notes
To make key lime cookies you’ll need the following ingredients. I cover a few of the ingredients below in more detail, but for a complete list of ingredients and quantities scroll down to the recipe card below.
- Graham Cracker Crumbs: Buy crumbs in bulk or crush whole graham crackers in a food processor. You will need around 8 full graham cracker sheets if you are making your own.
- Key Limes: Smaller and sweeter than regular limes, key limes are the main ingredient in this recipe. If you can’t find them in your grocery store, you can buy key lime juice online, or sub regular limes.
- Lime Zest: Key limes are so small that it can be frustrating trying to zest them – so I tend to use regular lime zest instead.
- Brown Sugar: This gives the cookies a deep caramelized flavor.
Substitutions
- Key Limes: If you can’t find fresh key limes or key lime juice, you can also use regular limes. The flavor will be different if you use regular limes, but the cookies will still taste amazing.
How To Make Key Lime Cookies
Here’s a quick overview of how to make homemade key lime cookies. This recipe will make around 16-18 cookies.
For the full recipe and ingredient list, scroll down to the printable recipe card.
Before you start, pre-heat the oven to 350℉ (175℃) and line a large cookie sheet with parchment paper.
Step 1: Make The Cookie Base. In a large bowl add the flour, graham cracker crumbs, salt, cinnamon and baking soda. Whisk to combine and set aside.
In a large mixing bowl cream the butter and brown sugar until light and fluffy. Beat in the egg, vanilla and honey. Mix until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix.
The dough should be soft and slightly sticky. You can add a little milk (1-2 tablespoons) if the mixture is dry, but don’t add too much or it will be difficult to roll into balls.
Step 2: Bake The Cookies. Roll the dough into balls (about 2 tablespoons of mixture for each cookie). Coat the dough balls in the extra graham cracker crumbs then place on the baking sheet.
Spread the cookies about 2 inches about to allow for spread, then flatten each ball a little in the centre.
Bake for 9-11 minutes, or until the edges are golden. The centers will still be a little soft. Allow the cookies to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
While the cookies are baking you can get started on the lime curd.
Step 3: Prepare The Lime Curd. In a medium saucepan whisk the egg yolks, key lime juice, sugar, and salt.
Place the saucepan over a medium-low heat and stirring continuously, cook the mixture for 6-8 minutes – or until the mixture has thickened slightly and coats the back of a spoon.
Remove from the heat and strain the curd through a fine mesh strainer into a bowl. Whisk in the butter and lime zest and set aside to cool completely.
Step 4: Prepare The Frosting. In a medium bowl beat the cream cheese until smooth. Then add the softened butter and whisk until creamy.
Turn the speed down and add the powdered sugar, 1/3 cup at a time. Beat until combined and light and fluffy. Stir in the vanilla extract and a pinch of salt and set aside.
Step 5: Assemble The Cookies. When the cookies and the lime curd are completely cool it’s time to assemble. Pipe or spread a generous amount of the cream cheese frosting on top of each cookie.
Using a small spoon, make a small well in the centre of the frosting and add 1 teaspoon of lime curd to the centre.
Serve as is or garnish with an extra sprinkle of lime zest.
Recipe Tips For Success
- Room temperature ingredients: Ensure the butter, cream cheese and eggs are at room temperature before using in the recipe.
- Use fine crumbs: If you are crushing whole graham crackers, ensure they are crushed to a fine crumb – you don’t want large chunks of graham crackers in your cookies.
- Don’t assemble when warm: Wait till both the cookies and lime curd have cooled completely before frosting. Otherwise the frosting is likely to slide right off your cookies.
How To Store Key Lime Cookies
Store frosted cookies in an airtight container (in a single layer) in the fridge for up to 3 days.
You can also prepare all the components (baked cookies, cream cheese frosting and lime curd) and store separately in the fridge until needed up to 3 days prior. Then simply bring everything to room temperature and assemble.
I don’t recommend freezing these cookies.
More Gourmet Cookie Recipes To Try
- These strawberry cookies are an easy summer baking recipe.
- My tiramisu cookies are another great finger food dessert idea.
Loved this recipe? Leave a review, and join me on Facebook and Pinterest for more tasty recipe ideas.
Homemade Key Lime Pie Cookies
Equipment
Ingredients
FOR THE BASE COOKIE
- 1½ cups all-purpose flour
- ½ cup graham cracker crumbs about 6 sheets
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon cooking salt
- ¾ cup unsalted butter softened
- 1 cup brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- ¼ cup graham cracker crumbs extra, for rolling
FOR THE KEY LIME CURD
- 2 large egg yolks room temperature
- ½ cup key lime juice
- ¼ cup granulated sugar
- ¼ teaspoon cooking salt
- 2 tablespoons unsalted butter cubed
- 1 teaspoon key lime zest
FOR THE CREAM CHEESE FROSTING
- 8 ounces cream cheese 1 block
- ¼ cup unsalted butter softened
- 1 cup powdered sugar
- Pinch cooking salt
Instructions
FOR THE COOKIES
- Preheat the oven to 350℉ (175℃). Line a large baking sheet with parchment paper or a silicone mat.
- In a medium bowl add the flour, graham cracker crumbs, baking soda, cinnamon, and salt. Whisk to combine and set aside.
- In a large mixing bowl, using a stand or handheld mixer, cream together the softened butter and brown sugar until light and fluffy (3-4 minutes).
- Beat in the egg, vanilla extract, and honey, and beat until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be soft and slightly sticky. If it feels too dry, add 1-2 tablespoons of milk to bring it together.
- Roll the dough into balls (about 2 tablespoons). Place the extra graham cracker crumbs in a shallow bowl or plate and roll each dough ball in the crumbs until fully coated.
- Place the rolled dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten them slightly with the back of a spoon or your fingers.
- Bake for 9-11 minutes, or until the edges are golden but the centres still soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
FOR THE KEY LIME CURD
- While the cookies are baking, add the egg yolks, lime juice, sugar, and salt to a medium saucepan. Whisk to combine.
- Place the saucepan over a medium-low heat. Cook for 6-8 minutes, stirring continuously, until the mixture thickens and can coat the back of a spoon. Do not boil.
- Remove the saucepan from the heat, strain the lime curd through a fine mesh strainer into a bowl, then whisk in the butter and lime zest until melted and glossy. Set aside to cool completely.
FOR THE FROSTING
- In a medium bowl, beat the cream cheese until smooth and then add the butter. Whisk until smooth and combined. With the mixer speed on low, gradually add the powdered sugar, 1/3 cup at a time, beating until fluffy.
- Stir in the vanilla extract and a pinch of salt. Set aside.
ASSEMBLE THE COOKIES
- Once the cookies and lime curd are completely cooled, pipe or spread a generous layer of the cream cheese frosting on top of each cookie.
- Using a small spoon, make a well in the center of the frosting, then fill the well with a dollop of key lime curd (about 1 teaspoon per cookie).
- Garnish with a little extra lime zest or a small slice of lime (optional) and serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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