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5 from 1 vote
Key Lime Pie Cookies on cooling rack, topped with smooth filling, fresh lie slices and lim zest
Print Recipe
Key Lime Cookies
Prep Time
35 mins
Cook Time
12 mins
Chill time
2 hrs
Total Time
2 hrs 47 mins
 

My Key Lime Pie Cookies pack all the classic pie flavors into easy-to-bake, individual treats—perfect for parties and quicker to enjoy!

Servings: 8 cookies
Author: Gemma Stafford
Ingredients
Graham Cracker Cookie Dough
  • 1 ⅓ cup (6 ½ oz/185 g) all-purpose flour
  • 1 cup (3 ½ oz/99 g) plus ⅓ cup (1 oz/28 g) graham cracker crumbs (about 8)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (4 oz/115 g) butter, softened
  • ⅓ cup (2 ½ oz/71 g) granulated sugar
  • ¼ cup (1 ½ oz/43 g) dark brown sugar
  • 1 large egg , at room temperature
  • 1 teaspoon vanilla extract
Key Lime Pie Filling
  • ¾ cup (6 oz/170 g) cream cheese, softened
  • ⅔ cup (5 oz/142 g) sweetened condensed milk
  • ¼ cup (2 fl oz/60 ml) key lime juice (or regular lime juice)
  • 1 tablespoon lime zest
Instructions
To Make the Graham Cracker Cookies
  1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
  2. In a large bowl, combine the flour, 1 cup (3 ½ oz/99 g) graham cracker crumbs, baking powder, baking soda and salt. Set aside.
  3. Add the butter, white and brown sugar to the bowl of a stand mixer fitted with a paddle attachment (or use a large bowl and a hand mixer) and mix on high speed until pale and fluffy, about 3 minutes.
  4. Turn the speed to low and mix in the egg and vanilla extract.
  5. Lastly, stir in the flour mix.
  6. Divide the dough into 8 equally sized portions (about ⅓ cup/2 ½ oz/71 g), roll them into a ball, then roll these in the remaining ⅓ cup (1 oz/28 g) of graham cracker crumbs.
  7. Use a tablespoon to create an indent in the center of each cookie ball, then arrange on the prepared cookie sheet and bake for 10 minutes.
  8. Pull the cookie sheet out of the oven and use the tablespoon to create a deeper indent in the center of the cookies and return to the oven for 2 more minutes, or until lightly browned and just set.
  9. Let the cookies cool down on the baking sheet for 10 minutes then transfer to a cooling rack to cool completely.
To Make the Key Lime Pie Filling
  1. In a large bowl, whisk the cream cheese, condensed milk, key lime juice and lime zest together until combined.
  2. Put the filling in a piping bag fitted with a medium round tip and fill the cookies in a swirling pattern.
  3. Refrigerate for an hour or two to let the filling set before enjoying.
  4. Store leftovers in a single layer in an airtight container for up to 2 days.
Recipe Notes
  • Make them mini: These make large, Crumbl-style cookies, but you can make them half the size for smaller cookies. The baking time will be shorter—check them after 8 minutes.
  • Piping optional: If you don’t want to use a piping bag, you can fill the key lime cookies with a small spoon.
  • Lime options: Key limes can sometimes be found fresh in grocery stores or the juice bottled in the juice aisle, but you can make these with regular, fresh-squeezed lime juice as well.
  • Make it lemon: Replace the lime juice with lemon juice for a Lemon Pie Cookie variation!
  • Fresh or bottled: Fresh key limes might be hard to find in some areas, but you can buy bottled key lime juice on Amazon or look for it in your supermarket near the tonic water and other drink mixers.
  • Cool first: Be sure the cookie is cooled completely before adding the filling.