Key Lime Pie Cookies Recipe
These soft key lime cookies have the perfect chewy texture, abundant key lime flavor, graham cracker crunch and a delish white chocolate glaze.
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 350F. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and sugar on medium speed for 2 minutes until light and fluffy.
Add the egg, vanilla, key lime juice and lime zest and continue mixing for 1 more minute, scraping the sides of the bowl as necessary. Mix in the salt and baking soda until incorporated.
Turn the speed to low and add the flour and graham cracker crumbs until the dough comes together.
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Continue Reading at Grandbaby Cakes →Chef's Notes
How to Store
Room Temp: Keep your key lime pie cookies in an airtight container on the counter for up to 3 days.
Fridge: Refrigerate the cookies for up to a week to keep them fresh. You can also refrigerate the white chocolate drizzle and warm it gently in the microwave when you’re ready to use it again.
Freezer: Freeze baked cookies for up to 3 months. Layer parchment between them so they don’t stick. You can also freeze the cookie dough balls and bake straight from frozen, just add a minute or two to the bake time.
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Reviews from the Original Source
Made these as part of my Christmas Cookies, and everyone raved about them. They are fantastic.
I made these cookies and took them to church for the kids at our last Christmas Play rehearsal, and they were a really big hit. Because I just put the container out, some of the older ones were walking away with large handfuls of them, which caused the younger ones to complain. They just couldn't get enough on them! Thanks for sharing this recipe! I loved them too, and I will definitely make them again!
Would it be fine if I don't have any lime zest?
These cookies are absolutely phenomenal! They will be a family favorite for years to come.
These are an absolute hit!
These were great...i love anything lime but i did theses cookies for work cookie swap. Highly recommend.
New favorite spring/summer cookies. These are amazing!
Jocelyn, I am soooo making these....got invited to a Christmas party that is a cookie exchange. Since I am not a big desert or cookie baker, but love Key Lime Pie from my days living in Key West, decided this is my choice!!! Can't wait to try them....will keep you posted!! Jeanne
I made these today for a church chicken bbq picnic , and they were gobbled up! So good. I did a lime glaze (lime juice and powedered sugar), instead of white chocolate but followed the cookierecipe. What a great idea for a cookie!!! That is a winner
Made these yesterday. Really, really tasty cookie! Thank you so much!
Ziploc bags are fine in the microwave (by FDA guidelines). I say skip the extra dishes and nuke the white chocolate directly in a bag.
These are great! I just made one for hubby and myself. YUM YOU rock!
I followed this recipe exactly (maybe an extra squeeze of lime or two to my batter) and it turned out wonderful and made exactly 36 cookies as well. I made these for an Easter party and people loved it! The one thing that I did differently was my topping. I did a dollop of white chocolate on the cookie with a small pinch of lime zest and then swirled it together with the back of my spoon. That way the zest stayed during traveling because it was set into the white chocolate. Plus, you get a more even bite of creamy chocolate and zest over all of the cookie. Delicious!
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