Key Lime Pie Cookies

These soft and chewy key lime pie cookies will most definitely brighten up your day. It’s like a slice of key lime pie but all in a cookie. Buttery soft graham cracker cookies are topped with a tangy sweet lime glaze garnished with lime zest.

Make These Yummy Key Lime Pie Cookies

Preheat oven to 350F and line a cookie sheet with nonstick parchment paper. Breakup 6 graham crackers into pieces and place in food processor bowl. Using pulsating mode, grind crackers into fine crumbs, about 10-15 seconds. If you don’t have a food processor, place graham crackers in a sealed ziploc baggie and use a rolling pin to crush into fine crumbs.

In a medium sized bowl, whisk together flour, ground graham crackers, cornstarch, ground cinnamon, baking soda, salt, and baking powder.

• 1 cup all-purpose flour
• 6 graham crackers, ground into fine crumbs (1 1/4 cup crumbs)
• 1 tsp cornstarch
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp baking powder

In a separate large mixing bowl, cream together brown sugar and softened unsalted butter for 2 minutes using a hand or stand mixer on medium speed, scraping the sides of the bowl using a rubber spatula as needed to be sure to combine the ingredients. Next, add in egg and vanilla extract and continue to beat for an additional 30 seconds until completely combined.

• 3/4 cup light brown sugar, packed
• 1/2 cup unsalted butter, softened
• 1 egg
• 1 tsp vanilla extract

Gradually add flour mixture into wet ingredients using rubber spatula or large spoon until completely combined. Scoop 1 1/2 Tbs of cookie dough, rolling into balls and placing on the prepared cookie sheet keeping at least 2 inches apart. Place on middle rack of preheated oven and bake for 9-10 minutes or until the edges of cookies are starting to lightly brown.

Remove cookies from oven and let sit on cookie sheet for about 5 minutes before transferring to a wire rack to cool completely.

Icing the Cookies

Once cookies have cooled, gently whisk together in a medium sized bowl powdered sugar, lime juice, milk, lime zest, vanilla extract, and pinch of salt. Adjust consistency of icing if needed by adding in 1/2 tsp of milk or powdered sugar at a time until desired thickness is achieved. Milk will thin it out whereas the powdered sugar will thicken it up. After dipping a spoon or spatula into the icing, you will want the icing to drizzle slowly off of the spoon in a thick continuous ribbon into the icing in the bowl, taking about 10-15 seconds to disappear back into the bowl of icing.

• 1 1/4 cup powdered sugar
• 2 Tbs fresh lime juice (about 1 large lime squeezed)
• 1 Tbs milk
• 1 tsp lime zest + more for garnishing
• 1/2 tsp vanilla extract
• pinch of salt

Dip tops of each cookie or spread icing over top using a spoon. Place on wire rack to let excess icing drip off. Use the leftover parchment paper that was used when baking the cookies to place underneath to catch the drippings for easier cleanup. Lastly, garnish tops of iced cookies with extra lime zest. Allow icing to set and harden for about an hour and then enjoy!

Store key lime pie cookies in an airtight container at room temperature up to 5 days.

Try adding different flavors of frosting or icing on top instead using the graham cracker cookies as a base. Check out my recipe for Frosted S’mores Cookies. I can’t get enough of the these chewy graham cracker cookies. They are so soft and scrumptious.

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Key Lime Pie Cookies

Author: Jess Cooking Method: Baking Courses: Dessert

Difficulty: Beginner Prep Time 10 mins Cook Time 10 mins

Cooking Temp: 350  F Servings: 22

Description

Bite into a soft and chewy key lime pie cookie. It's like a slice of key lime pie, but all in a cookie.

Ingredients

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Servings

• 1 cup all-purpose flour

• 1 ¹⁄₄ cup graham cracker crumbs (6 graham cracker ground into fine crumbs)
• 1 tsp cornstarch
• 1 tsp ground cinnamon
• ¹⁄₂ tsp baking soda
• ¹⁄₂ tsp salt
• ¹⁄₄ tsp baking powder
• ¹⁄₂ cup unsalted butter, softened
• ³⁄₄ cup light brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract

Lime Icing

• 1 ¹⁄₄ cup powdered sugar
• 2 Tbs lime juice
• 1 Tbs milk
• 1 tsp lime zest + garnishing on top
• ¹⁄₄ tsp vanilla extract
• 1 pinch salt

Instructions

1. Preheat oven to 350F. Line a cookie sheet with nonstick parchment paper.

1. In a medium sized bowl, whisk together flour, fine ground graham crackers, cornstarch, ground cinnamon, baking soda, salt, and baking powder. Set aside.

1. In a large bowl, cream together softened unsalted butter and light brown sugar for 2 minutes using a stand or hand mixer on medium speed until light and fluffy. Scrape the sides of the bowl using a rubber spatula as needed. Add in egg and vanilla extract and continue to beat for an additional 30 seconds until combined.

1. Gradually add flour mixture into wet ingredients using a rubber spatula to mix until combined.

1. Scoop out 1 1/2 Tbs of cookie dough at a time, rolling into balls and placing on prepared cookie sheet, keeping at least 2 inches apart.

1. Bake in preheated oven for 9-10 minutes or until the edges are starting to lightly brown.

1. Remove from oven, wait about 5 minutes before transferring to wire rack to finish cooling.

Icing the cookies

1. Once the cookies have completely cooled, in a medium sized bowl, whisk together powdered sugar, lime juice, milk, vanilla extract, lime zest, and salt. Adjust consistency of icing if needed by adding in 1/2 tsp of milk or powdered sugar at a time until desired thickness. Dip tops of cookies or spread icing over top using a spoon. Place on wire rack to let excess icing drip off. Garnish tops with extra lime zest.

1. Allow icing to set on cookies and enjoy!

Note

• Store cookies in an airtight container up to 5 days at room temperature.

Keywords: key lime pie, zesty lime, sweet, chewy, lime glazed, graham cracker cookie

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