In these Key Lime Cookie Cups, you can enjoy the best and easiest Key Lime Pie mini in size but major in taste!
Classic key lime pie is a favorite of mine but I think it might have some stiff competition with these key lime pie cookie cups. These are seriously the most adorable key lime pie version I have ever seen. So glad I invented them (hehe).
Ingredients
- Sugar Cookie Shortcut: One package of Pillsbury Ready to Bake! Sugar Cookie Dough – your fast track to cookie cup greatness. It’s the easy-peasy base of your dessert.
- Egg Yolks Only: Three large egg yolks to bring richness and color to your key lime filling.
- Key Lime: Half a cup of key lime juice for that tart, tropical zing.
- Sweetened Condensed Milk: 14 ounces (one can) to sweeten the deal and add creaminess.
- Vanilla: A teaspoon of pure vanilla extract to round out the flavors.
- Garnish: Whipped cream and lime zest to dress up your cups.
How to Make Key Lime Cookie Cups
For the cookie cups:
- Preheat oven to 350 degrees.
- Spray a 24 mini muffin pan with non-stick baking spray.
- Roll each separate cookie into a ball and place in the bottom of each muffin tin.
- Bake cookies for 10-12 minutes or until golden brown. Remove cookies from oven and gently press a spoon in the center of each baked cookie to make the shape of the cup.
- After 10 minutes, gently remove cookie cups from the muffin pan and place on a cooling rack until completely cooled.
For the key lime filling:
- Whisk together egg yolks, key lime juice, sweetened condensed milk, and pure vanilla extract.
- Pour into a medium sized pot and saute over medium to low heat to cook through the eggs.
- Keep on heat and stir for 12-14 minutes until nice and warm. Remove and allow to cool.
To Assemble:
- Fill a ziploc bag with snipped side or piping bag with key lime curd mixture.
- Pipe key lime curd into direct centers of each cookie cup until filled.
- Next garnish with whipped cream and lime zest and refrigerate for at least one hour and serve.
How to Store
To keep your Key Lime Cookie Cups fresh and delicious, store them in an airtight container in the refrigerator. They’ll stay scrumptious for up to 5 days. When you’re ready to serve, simply take them out and let them sit at room temperature for a short while, so they can bring back their full flavor and texture.
Favorite Key Lime Recipes to Try
Key Lime Pie Cookie Cups
Ingredients
- 1 package Pillsbury Ready to Bake! Sugar Cookie Dough
- 3 large egg yolks
- 1/2 cup key lime juice
- 14 ounces sweetened condensed milk 1 can
- 1 teaspoon pure vanilla extract
- Whipped cream and lime zest for garnish
Instructions
For the cookie cups:
- Preheat oven to 350 degrees.
- Spray a 24 mini muffin pan with non-stick baking spray.
- Roll each separate cookie into a ball and place in the bottom of each muffin tin.
- Bake cookies for 10-12 minutes or until golden brown. Remove cookies from oven and gently press a spoon in the center of each baked cookie to make the shape of the cup.
- After 10 minutes, gently remove cookie cups from the muffin pan and place on a cooling rack until completely cooled.
For the key lime filling:
- Whisk together egg yolks, key lime juice, sweetened condensed milk, and pure vanilla extract.
- Pour into a medium sized pot and saute over medium to low heat to cook through the eggs.
- Keep on heat and stir for 12-14 minutes until nice and warm. Remove and allow to cool.
To Assemble:
- Fill a ziploc bag with snipped side or piping bag with key lime curd mixture.
- Pipe key lime curd into direct centers of each cookie cup until filled.
- Next garnish with whipped cream and lime zest and refrigerate for at least one hour and serve.
Nancy says
I can’t wait to try these! Didn’t I see a tool somewhere that would push the cookie down evenly in the little mini pan? Was it hard to do with a spoon? Also, I want to say that here in Ohio, I sometimes see Key Lime pies that are green! Yuk! Your filling is the real thing! Thank you!
Jocelyn (Grandbaby Cakes) says
Hi Nancy! I can’t wait for you to try these either. They are super simple to make. You can actually just use a small spoon and you won’t have any problems at all. I believe real key lime pie isn’t green! Thanks again Nancy!
Laura @ Laura's Culinary Adventures says
These are too cute! Key lime pie is good on its own, but the cookie crust brings it over the top!
Jocelyn (Grandbaby Cakes) says
Yes it is a fun twist! I really enjoyed these!
Heidi says
I don’t like bought cookie dough wonder if there is home made dough I can make instead ?
Jocelyn (Grandbaby Cakes) says
Hi Heidi, I haven’t tried it with homemade dough but I say go for it. Make sure that your dough is a more chewy cookie dough instead of a harder one since the dough needs to be bendable for the cups. Enjoy! Can’t wait to hear how they turn out!
DanaPNY says
These are so adorable! Perfect for Spring. 🙂
Jocelyn (Grandbaby Cakes) says
Thanks so much Dana!!
julia says
I love cookie cups and these are just so cute and summery! Perfect!
Jocelyn (Grandbaby Cakes) says
Thanks so much Julia!!
Bill says
SO delicious!!! Key lime pie is one of my favorites and your variation is brilliant!
Jocelyn (Grandbaby Cakes) says
Thank you Bill!
Velva says
Chicago has had a brutal winter, and I am not sure it is over yet. I can see why these Key Lime cookie cups got your attention- it is like being in the Florida Keys ( south Florida). These are delightful!
Velva
Jocelyn (Grandbaby Cakes) says
Nope I don’t think winter is over just yet but I hope it is soon.
Helen @ Scrummy Lane says
This is one of those recipes that I can almost taste while reading, Jocelyn! I absolutely adore lemon curd, so I know I’d love these with lime curd in. What a fabulous recipe invention. Pinning these for sure!
Jocelyn (Grandbaby Cakes) says
Thanks so much Helen! I too am a huge fan of lemon curd!!
Julianne @ Beyond Frosting says
These are the cutest cookie cups! I don’t have a whole lot of experience with key lime but I have been dreaming up recipes lately!
Jocelyn (Grandbaby Cakes) says
Ohhhh I can’t wait to see what your key lime recipes look like!!