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
These step-by-step photos show how to make easy key lime cookies, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Key Lime Pie Cookies Recipe
1. Beat butter and sugar until fluffy
Then, mix in egg, vanilla, key lime juice, zest, salt, and baking soda until combined.
2. Add dry ingredients
Turn mixer to low and blend in flour and graham cracker crumbs until dough forms.
3. Roll the cookie dough into balls
Space them out on a baking sheet.
4. Bake until the edges turn golden
Then, transfer cookies to a rack to cool.
5. Make the white chocolate glaze
Warm white chocolate in short bursts, stirring until smooth and glossy.
6. Drizzle key lime pie cookies with glaze
Let it firm up, and enjoy!
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Full Key Lime Pie Cookies Recipe
Key Lime Pie Cookies Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
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.
Notes
How to Store
- Room Temp: Keep your key lime pie cookies in an airtight container on the counter for up to 3 days.
- Fridge: Refrigerate the cookies for up to a week to keep them fresh. You can also refrigerate the white chocolate drizzle and warm it gently in the microwave when you’re ready to use it again.
- Freezer: Freeze baked cookies for up to 3 months. Layer parchment between them so they don’t stick. You can also freeze the cookie dough balls and bake straight from frozen, just add a minute or two to the bake time.
Nutrition
Recipe Tips
- If you can get your hands on real key limes, do it. Roll them on the counter to loosen the juice, cut them in half and squeeze with your hands if you don’t have a squeezer. They pack way more flavor than the bottled stuff.
- Don’t overmix the dough. Once the dry ingredients go in, stop as soon as everything comes together so the cookies stay soft.
- You’ll get thicker cookies if you chill the dough. I refrigerate the dough balls for 30 minutes to an hour whenever I want cookies with almost no spread.
- Let your key lime pie cookies cool all the way. If they’re even a little warm, the white chocolate drizzle will slide right off.
You probably over-measured your flour, boo. Next time, spoon and level the flour into the cup instead of scooping so you don’t pack in too much.
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Has anyone used coconut oil instead of butter in this recipe?
I don’t think anyone has but you can definitely try it out and see if it works for you!
Just made these. Delicious!
Aren’t they awesome!
Delicious! I really like that this recipe has graham cracker crumbs inside the batter!
These cookies are so amazing!!! So many different flavors in one bite! Mine didn’t come out as fluffy but he taste is right on 🙂
Hooray I’m so glad you enjoyed them!
These look like heaven to me! I love key lime pie in all forms, so these have my name all over them 🙂
YES!!! Thanks so much hon!
Anything key lime = heaven in my book Jocelyn! Count me in for at least a dozen of these beauties!
What a delightful recipe to wake up to, Jocelyn! A couple questions:
11. I have to watch my sodium, so I’ll use UN-salted butter unless you think there’s a reason it needs to be salted in order to bake right.
2. Can I use ordinary table salt in place of kosher? I’m on a budget and kosher is a little high price for me.
Thanks!
Hi Jan, you can definitely eliminate the salted butter for these and they will be just fine!
I baked these today, well still finishing up batches as I write! These came out slight golden crunch on the edges and soft in the middle (PERFECT)! They are super delicious and not over powering with lime at all! I will keep baking these! Thank you so much for sharing this recipe. I am a picky foodie!
Wonderful! I’m so glad you enjoyed them!
Perfect cookies for a hot sunny day!! These cookie make me wish I was on a Caribbean beach. Yum!
I so absolutely need to try these! I love everything lemon and lime these days!