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Key Lime Pie Cookies

Print Recipe
Cookies topped with swirls of white frosting, a dollop of yellow curd, and garnished with lime wedges and zest.

Ingredients

For the Base Cookie

  • 1 1/2 cups all-purpose flour
  • 1/2 cup graham cracker crumbs about 6 full crackers, crushed
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 3/4 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp honey

For the Key Lime Curd

  • 2 large egg yolks
  • 1/2 cup fresh key lime juice
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 2 tbsp unsalted butter cubed
  • 1 tsp lime zest optional

For the Cream Cheese Frosting

  • 8 oz cream cheese softened
  • 1/4 cup salted butter softened
  • 1 cup powdered sugar

Instructions

For the Base Cookie

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  • In a medium bowl, mix the flour, graham cracker crumbs, baking soda, cinnamon, and salt. Set aside.
  • In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 3-4 minutes.
  • Beat in the egg, vanilla extract, and honey until fully combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be soft and slightly sticky. If it feels too dry, add a splash of milk (1-2 tbsp) to bring it together.
  • Roll the dough into balls (about 2 tablespoons each). Place the graham cracker crumbs in a shallow bowl or plate and roll each dough ball in the crumbs until fully coated.
  • Place the rolled dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the back of a spoon or your fingers.
  • Bake for 9-11 minutes, or until the edges are golden but the centers are still soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.