Key lime pie is an all time fave of my daddy’s but let me tell you, he loves these key lime pie cookies just as much. For starters, the texture is just beyond. They are super soft and chewy with a ton of key lime flavor and graham cracker crumbs mixed in the batter. Then the topping of white chocolate glaze with a sprinkle of zest is giving! Get at these boos. Adapted from the Cookies and Cups cookbook.
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How to Make Key Lime Pie Cookies
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and sugar on medium speed for 2 minutes until light and fluffy.
- Add the egg, vanilla, key lime juice and lime zest and continue mixing for 1 more minute, scraping the sides of the bowl as necessary. Mix in the salt and baking soda until incorporated.
- Turn the speed to low and add the flour and graham cracker crumbs until the dough comes together.
- Roll the dough into 1-inch balls and place 2 inches apart on the baking sheet. Bake for 9 to 10 minutes, until the edges are lightly golden.
- Transfer the cookies to a wire rack to cool.
- Place the white chocolate in a microwave-safe bowl. Heat on full power for 25 seconds. Remove the bowl from the microwave and stir the chocolate. Repeat this process until the white chocolate is melted and smooth. Transfer the melted chocolate to a small ziptop bag. Snip one corner of the bag off with scissors and drizzle the white chocolate on top of the cookies. Allow the white chocolate to set completely.
- Store the cookies airtight at room temperature for up to 3 days.
Key Lime Pie Cookies Recipe
These soft key lime cookies have the perfect chewy texture, abundant key lime flavor, graham cracker crunch and a delish white chocolate glaze.
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Servings: 36 cookies
Ingredients
- 1 cup salted butter, at room temperature 2 sticks
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons key lime juice
- 2 teaspoons grated lime zest
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon baking soda
- 2 1/4 cups all-purpose flour
- 1 cup finely crushed graham cracker crumbs
- 1/2 cup white chocolate
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and sugar on medium speed for 2 minutes until light and fluffy.
- Add the egg, vanilla, key lime juice and lime zest and continue mixing for 1 more minute, scraping the sides of the bowl as necessary. Mix in the salt and baking soda until incorporated.
- Turn the speed to low and add the flour and graham cracker crumbs until the dough comes together.
- Roll the dough into 1-inch balls and place 2 inches apart on the baking sheet. Bake for 9 to 10 minutes, until the edges are lightly golden.
- Transfer the cookies to a wire rack to cool.
- Place the white chocolate in a microwave-safe bowl. Heat on full power for 25 seconds. Remove the bowl from the microwave and stir the chocolate. Repeat this process until the white chocolate is melted and smooth. Transfer the melted chocolate to a small ziptop bag. Snip one corner of the bag off with scissors and drizzle the white chocolate on top of the cookies. Allow the white chocolate to set completely.
- Store the cookies airtight at room temperature for up to 3 days.
Notes
Once your cookies have cooled down to room temp, add them into an airtight container to keep them fresh. You can keep them on your counter, or you can put them in the fridge. You can also freeze these for up to three months – just thaw them on the counter when you’re ready to enjoy.
Nutrition
Calories: 122kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 111mg | Potassium: 22mg | Sugar: 8g | Vitamin A: 165IU | Vitamin C: 0.4mg | Calcium: 9mg | Iron: 0.5mg
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Recipe Tips
- Don’t Overmix: For the perfect texture, don’t overmix the dry ingredients. We want the cookies to maintain that softness.
- Optional Chill: If you want zero spread on these, you can chill the dough for about 30 minutes to an hour. They will bake up thicker.
More Key Lime Recipes
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Made these as part of my Christmas Cookies, and everyone raved about them. They are fantastic.
What size scoop do you use to make the 1 inch dough balls?
I would say a tablespoon scoop
Hi Jocelyn, I love your recipes, they always turn out soooo good! You’re such a great cook and teacher! I’m about to try these cookies and was wondering, you usually say to chill the dough before shaping. Should this dough be chilled also?
Thanks!
I made these cookies and took them to church for the kids at our last Christmas Play rehearsal, and they were a really big hit. Because I just put the container out, some of the older ones were walking away with large handfuls of them, which caused the younger ones to complain. They just couldn’t get enough on them! Thanks for sharing this recipe! I loved them too, and I will definitely make them again!
Would it be fine if I don’t have any lime zest?
Yep it would but you would lose some of that additional lime flavor.
These cookies are absolutely phenomenal! They will be a family favorite for years to come.