Easy Key Lime Pie Cookies
These cookies offer a delightful twist on the classic key lime pie, featuring a crunchy exterior and creamy filling, making them perfect for any occasion.
Ingredients
For the Cookie Crust
- 1.5 cups crushed graham crackers adds texture
- 0.25 cups white sugar sweetness
- 0.5 tsp salt balances flavor
- 0.5 cups unsalted butter, softened moisture and richness
- 0.5 cups packed light brown sugar adds moisture and depth
- 0.5 tsp baking powder provides lift
- 1.25 cups all-purpose flour basic structure
- 1 tbsp key lime zest intensifies lime flavor
- 1 large egg binds ingredients
- 0.25 tsp baking soda helps with rise
- 1 tbsp fresh lime juice adds tartness
- 2 tsp vanilla essence enhances flavor
For the Cream Filling
- 1 cup icing sugar sweetness and smoothness
- 4 oz cream cheese, softened creaminess
- 2 tbsp sweetened condensed milk richness
- 2 tbsp fresh key lime juice adds key lime flavor
For Garnish
- to taste Key limes for garnish, optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.
- In a large mixing bowl, combine the crushed graham crackers, white sugar, salt, and melted unsalted butter.
- Mix in the brown sugar until fully incorporated.
- Sprinkle in the baking powder and all-purpose flour. Mix gently until just combined.
- Add in the key lime zest, egg, baking soda, lime juice, and vanilla essence, mixing until smooth.
- Drop tablespoon-sized portions of the dough onto the prepared baking sheet.
Baking
- Bake the cookies for about 10-12 minutes or until the edges are lightly golden.
Cooling and Filling
- While the cookies cool, beat the cream cheese with icing sugar and sweetened condensed milk until smooth.
- Add in the lime juice until well mixed.
- Once the cookies are completely cooled, spread the lime cream filling on the flat side of half the cookies and top with the remaining cookies.
- If desired, garnish with key lime slices.
Notes
Store cookies at room temperature in an airtight container for up to three days. They can also be frozen individually.