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Overhead shot of key lime pie cookies drizzled with white chocolate glaze, surrounded by lime slices and graham crackers
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4.33 from 52 votes

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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 36 cookies
Calories: 122kcal
Author: Jocelyn Delk Adams

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

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