Key Lime Pie Cookies

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These cookies are a fun twist on one of our favorite key lime desserts. With a buttery graham cracker cookie, crunchy sugar coating and creamy homemade key lime curd, there's plenty of sweet-tart flavor packed into every bite.

Prep Time30

Cook Time15

Total Time45

Course: Dessert

Cuisine: American

Keyword: cookies, dessert, key lime

Servings:

Calories: 209kcal

Author: Tricia

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.

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.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition