If you LOVE key lime pie, you will adore these Key Lime Pie Cookies that taste just like the pie!! These soft and chewy delights have key lime juice, zest and even graham cracker crumbs! Amazing!
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Shelly of Cookies & Cups is a pure genius I tell you. She has taken my all time favorite pie and put it in the most perfectly chewy and flavorful cookie. The recipe comes from Shelly’s cookbook titled The Cookies & Cups Cookbook.
I have had my fair share of key lime pies. I have even made key lime pie cookie cups on my site. These were just as delightful. Every element you love in key lime pie is in each bite of these.
Ingredients
- Salted Butter: Room temp, because we like our butter like we like our beats – smooth and ready to party.
- Granulated Sugar: Sweetens the deal and makes everything nice.
- Egg: The glue that holds our cookie dreams together.
- Vanilla Extract: A dash of sweet, fragrant swagger for that classic cookie charisma.
- Key Lime Juice: Squeezed from the cutest of limes for the tartest of times.
- Grated Lime Zest: Tiny green flecks of zesty personality that really zest up the place.
- Kosher Salt: A pinch for balance, because life’s all about that sweet and salty.
- Baking Soda: Gives your cookies a little lift-off.
- All-Purpose Flour: The cookie canvas ready to be splashed with lime-tastic goodness.
- Graham Cracker Crumbs: Crushed to perfection, bringing pie crust vibes to your cookie life.
- White Chocolate: Creamy, dreamy white chocolate chips to add a touch of indulgence.
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.
How to Store
Once your Key Lime Pie Cookies have cooled down to room temperature, 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.
My Favorite Key Lime Pie Recipes to Try
- Key Lime Cake
- Key Lime Cookie Cups
- Key Lime Pie Ice Cream
- Key Lime Pie
- Key Lime Pie with Raspberry Swirl
Key Lime Pie Cookies
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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
Nutrition
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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.