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If you adore Key Lime Pie and would love a handheld version (no fork required) these Key Lime Pie Cookies are just the thing! They have all the wonderful sweet, tart and creamy flavors we love tucked into an easy-to-eat cookie.
Key Lime Pie Cookies
These soft, buttery cookies are made with basic pantry ingredients, a little cream cheese and crushed graham crackers. The cookie dough balls are rolled in coarse sugar for a little added sparkle and crunch.
Each cookie is filled with a heaping tablespoon of our homemade Key Lime Curd then baked. The result is a tender cookie with crisp edges and a bright, tangy center that tastes like key lime pie.
Serve them plain or dress them up with piped whipped cream, a tiny key lime wedge and a sprinkle of crushed graham cracker crumbs.
They’re fun, pretty and perfect for spring and summer gatherings!
Ingredients You’ll Need
You only need a handful of basic ingredients along with a batch of homemade key lime curd or store-bought lime curd.
Butter – Use unsalted butter so you can control the amount of salt in the cookies.
Cream cheese – Adds richness and gives the cookies a soft, tender texture.
Granulated sugar – Sweetens the dough without overpowering the tart key lime filling.
Egg yolks – We use the yolks only. Without the egg whites, the cookies are less likely to spread and lose their shape.
Vanilla extract – Just enough to round out all the flavors.
All-purpose flour – Provides structure for the cookie dough.
Graham cracker crumbs – An important ingredient that gives these cookies their key lime pie personality.
Salt – A little salt balances the sweetness and enhances the buttery flavor.
Coarse sugar – Rolling the dough balls in coarse sugar gives the cookies a pretty finish and a delicate crunch.
Homemade Key Lime Curd – The star of the show! Its creamy texture and tart citrus flavor make the perfect filling for these cookies.
How to Make Key Lime Pie Cookies
These cookies come together much like a classic thumbprint cookie.
1. Make the cookie dough
Beat the butter, cream cheese and sugar together until smooth and creamy. Add the egg yolks and vanilla and mix until combined.
In a separate bowl whisk together the flour, graham cracker crumbs and salt. Add the dry ingredients to the butter mixture and blend just until everything comes together.
Avoid overmixing once the flour is added. We want tender cookies!
2. Scoop and roll
Scoop the dough into 2-tablespoon sized balls, then roll each one in coarse sugar. The sugar adds a little crunch to the outside and gives the baked cookies a pretty, sparkly finish.
3. Make the wells
Arrange the dough balls on a parchment-lined baking sheet. Using the back of a 1 tablespoon measuring spoon or a small medicine cup (like the one that comes with cough syrup), gently make an indentation in the center of each cookie.
Make the well deep enough to hold the curd without pressing all the way through the bottom.
4. Fill and bake
Spoon a heaping tablespoon of curd into the center of each cookie. Bake until the cookies are set and lightly golden around the edges. Cool briefly on the baking sheet before transferring to a wire rack.
Once completely cooled, they’re ready to enjoy!
Yes. Persian limes—the larger limes typically found in grocery stores—can be used to make lime curd if key limes aren’t available. The flavor won’t be exactly the same, but the cookies will still be very delicious.
Egg whites add more moisture and can encourage cookies to spread. Using only the yolks gives the dough richness and tenderness while helping the cookies hold their shape and keep the key lime curd nestled in the center.
If the dough is very soft or your kitchen is warm, chilling it briefly can help the cookies hold their shape. You want the dough firm enough to roll easily without being hard or dry.
Key lime curd is very hard to find in stores. However, regular lime curd is available in most well stocked grocery stores. However, I highly recommend making our easy homemade key lime curd which is especially good in these cookies. Additionally, I’m not 100% sure how different store-bought curds will react when baked.
You could make a similar thumbprint-style cookie without them, but for Key Lime Pie Cookies, I wouldn’t leave them out. The graham cracker flavor is what ties everything back to the classic pie. Also, you would need to replace the crackers with additional flour.
For the recipe, the cookies are filled before baking. The curd settles into the center while the cookie bakes, making each one easy to pick up, store, serve and enjoy.
For the best appearance and texture, freeze the cookies without whipped cream or other garnishes. Once thawed, add any finishing touches just before serving.
How to Garnish Key Lime Pie Cookies
These cookies are delicious straight off the cooling rack and really don’t need anything else. But if you’re serving them for a shower, party, holiday or summer get-together, they’re easy to dress up.
Add a small dollop or piped swirl of whipped cream just before serving. Top with a tiny key lime wedge and sprinkle with a few graham cracker crumbs.
You could also add a little finely grated lime zest for extra color and citrus flavor.
For a simple presentation, leave off the whipped cream and arrange the sugar-crusted cookies on a platter. The glossy green-yellow key lime curd makes them plenty pretty all on their own. This is how my son likes them, plain and simple!
Make Ahead and Storage
The homemade key lime curd can be prepared and refrigerated for up to a week until you’re ready to make the cookies.
The cookie dough can also be prepared ahead, rolled into balls with the wells formed, then chilled or frozen. Allow the dough balls to sit at room temperature before filling and baking.
Store baked, ungarnished cookies in an airtight container in the refrigerator. If garnishing with whipped cream, wait until shortly before serving for the prettiest results.
Key Lime Pie Cookies
Ingredients
- 2 ¼ cups all-purpose flour (284g)
- ⅔ cup crushed graham crackers (70g or 2.5oz) about 4 1/2 full sheets
- ½ teaspoon salt
- 1 cup granulated sugar (222g)
- 3 oz block cream cheese (86g) room temperature
- 12 tablespoons unsalted butter (6oz) room temperature
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ⅓ cup coarse sugar (78g) for rolling
- 1 ½ cups key lime curd homemade or store-bought lime curd
Optional garnish ideas:
- whipped cream
- crushed graham crackers
- key lime wedges
- key lime zest
- toasted meringue
Instructions
Prepare the cookie dough:
- Preheat oven to 350℉. Line two cookie sheets with parchment paper and set aside.
- Whisk together the flour, graham cracker crumbs and salt. Set aside.
- In a large mixing bowl combine the granulated sugar, cream cheese and butter. Beat on medium-high until the mixture is fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl and blend again. Add the egg yolks and vanilla. Blend until incorporated.
- Add the flour mixture in 3 additions, scraping down the sides of the bowl as needed. Fold a few times with a spatula to ensure there are no dry pockets of flour remaining. The mixture will be thick.
Form, fill and bake the cookies:
- Pour the coarse sugar into a shallow bowl and set aside. Using a medium cookie scoop roll the dough into 2 tablespoon balls (35g each). Roll each dough ball in the coarse sugar to coat. Place on the prepared cookie sheet about 2 inches apart. Continue until the cookie sheet is full.
- Using a 1 tablespoon measuring spoon (or the bottom of a plastic medicine cup like the one that comes with cough syrup) press down on the dough balls to create a well in the center of each. Fill each well with 1 heaping tablespoon of curd.
- Bake for 12 to 15 minutes or until the cookies are set and the bottom is light golden brown. Transfer to a wire rack to cool completely.
- Repeat with remaining cookie dough ensuring the cookie sheet is cool before adding dough balls to prevent spreading.
Garnish:
- Pipe or dollop whipped cream on top then sprinkle with crushed graham crackers and a key lime wedge. You can also leave them ungarnished or just add a little lime zest.
Recipe Notes
- Refrigerate leftover cookies in a single layer. If storing without toppings you can layer the cookies with wax paper in between.
Freeze cookies before adding toppings. Seal in an airtight container. Use wax paper between cookie layers for best results.
Nutrition
Key Lime Pie in Every Bite
These Key Lime Pie Cookies are a fun twist on one of our favorite citrus desserts. Between the buttery graham cracker cookie, crunchy sugar coating and creamy homemade key lime curd, there’s plenty of sweet-tart flavor packed into every bite.
Serve them plain for an easy afternoon treat or add a swirl of whipped cream, a tiny lime wedge and a sprinkle of graham cracker crumbs when you want to make them extra special.
Either way, they’re bright, cheerful and just the kind of cookie that disappears quickly from the dessert tray. Better grab one before they’re gone!
More great key lime recipes
Key Lime Pie – the BEST summer treat!
This summer classic has a creamy smooth, tart filling and a sweet graham cracker crust. Use fresh key limes and plenty of zest for the best flavor!
View this Recipe
Key Lime Pie Gelato
A deliciously creamy, tart and sweet Key Lime Gelato with ribbons of crushed graham crackers
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Key Lime Curd
Key Lime Curd is a rich, creamy citrus dessert sauce made by gently cooking key lime juice with sugar, eggs, an egg yolk and butter until thick and silky.
View this Recipe
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