Homemade Key Lime Pie Cookies

homemade key lime pie cookies on wooden board.

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These key lime pie cookies are the ultimate summer cookies recipe – tangy, sweet, and so easy to make. A must-try for fans of Crumbl cookies and key lime desserts!

Prep Time40

Cook Time10

Total Time50

Course: Dessert, Snack

Cuisine: American

Servings: cookies

Author: Rachel Rodda

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

Graham crackers: If purchasing whole graham crackers, you’ll need around 6-7 full graham crackers to make enough cracker crumbs. Use a food processor to make the fine crumbs.

Lime juice: Bottled or fresh key lime juice can be used in this recipe. Regular lime juice can be used instead of key lime juice.

Lime zest and sliced lime garnish is optional.

Make ahead: Bake the cookies and store unfrosted in an airtight container. You can also prepare the lime curd and frosting ahead of time and store separately in the fridge for up to 3 days. Then all you need to do is assemble the cookies on the day you need them.

Store: Store leftover frosted cookies in an airtight container in the fridge for up to 3 days.

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