Key Lime Pie Cookies Recipe

If you’re searching for a sun-kissed treat that tastes like summer in every bite, look no further than Key Lime Pie Cookies. These delightful cookies pack all the bold, tangy flavor of classic key lime pie into a soft, chewy package, complete with a hint of buttery graham cracker, a creamy white chocolate twist, and a zingy citrus glaze. Each cookie is irresistibly vibrant, perfect for sharing at picnics, potlucks, or anytime you need a taste of Florida’s iconic dessert in cookie form.

this Recipe

Ingredients You’ll Need

You’ll be amazed at how just a few simple ingredients come together so beautifully in these Key Lime Pie Cookies. Each one plays a starring role—offering a burst of flavor, the perfect chewy texture, and that signature limey glow.

• Unsalted Butter (1/2 cup, softened): Lends a rich, melt-in-your-mouth texture and lets the lime flavor truly pop.
• Granulated Sugar (3/4 cup): Sweetens and gives the cookies their classic chewy bite.
• Large Egg (1): Binds all the ingredients for a perfectly tender crumb.
• Key Lime Zest (2 teaspoons): Packs big citrus aroma—fresh zest is key for top-notch flavor.
• Key Lime Juice (2 tablespoons): Brings that iconic tart brightness (fresh is best, but bottled will work in a pinch).
• All-Purpose Flour (1 1/4 cups): The foundation for soft, chewy cookies.
• Baking Soda (1/2 teaspoon): Gives the cookies a gentle lift and softness.
• Salt (1/4 teaspoon): Balances out the sweetness and intensifies the lime.
• Crushed Graham Crackers (1/2 cup): Adds a nostalgic, pie-crust flair that sets these apart.
• White Chocolate Chips (1/2 cup, optional): Creates creamy puddles that pair deliciously with tart lime.
• Powdered Sugar (1/2 cup, for glaze): A silky base for the zesty glaze that finishes the cookies.
• Extra Key Lime Juice (1–2 teaspoons, for glaze): Infuses the glaze with citrus sparkle.
• Extra Lime Zest (for garnish): Showered on top for a burst of color and aroma.

How to Make Key Lime Pie Cookies

Step 1: Prep Your Baking Sheet and Oven

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This little bit of prep ensures your cookies won’t stick, keeps cleanup a breeze, and helps the cookies bake evenly every time.

Step 2: Cream the Butter and Sugar

In a large bowl, use a hand mixer or a sturdy wooden spoon to cream the softened butter together with the granulated sugar until the mixture becomes light, fluffy, and pale yellow. This step is what gives your Key Lime Pie Cookies their soft, tender base—don’t rush it!

Step 3: Add Egg, Lime Zest, and Juice

Beat in the egg, followed by the key lime zest and juice. You’ll instantly notice the bright aroma as you mix—this is the flavor magic that sets these cookies apart. Mix until smooth and thoroughly combined.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and crushed graham crackers. This blend brings the nostalgic flavor of pie crust right into your cookie batter, and the baking soda helps them rise to the perfect texture.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture, stirring gently until everything is just combined. Be careful not to overmix—stop as soon as there are no dry flour patches left for the softest cookies possible.

Step 6: Fold in White Chocolate Chips

If you’re feeling a little decadent, now’s the time to fold in those white chocolate chips. They melt into creamy pools that play perfectly against the tartness of the lime.

Step 7: Shape and Bake

Scoop up the dough by rounded tablespoonfuls (or use a cookie scoop for uniformity) and place them about 2 inches apart on your prepared baking sheet. Bake for 10–12 minutes, just until the edges are lightly golden and the centers still look a touch soft—they’ll finish setting up as they cool.

Step 8: Cool and Glaze

Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack. Once completely cool, whisk together powdered sugar and key lime juice for the glaze, then drizzle it over the cookies. Finish with a sprinkle of extra lime zest if you’d like even more citrus zing.

How to Serve Key Lime Pie Cookies

Garnishes

There’s nothing like a shower of vibrant lime zest over these Key Lime Pie Cookies to make them pop visually and aromatically. If you want to get fancy, try a swirl of whipped cream or a sprinkle of crushed graham crackers on top for extra flair.

Side Dishes

Served alongside a pitcher of iced tea, a citrusy sorbet, or some fresh summer fruit, these cookies become the star of any dessert spread. Their brightness means they play beautifully with light, fresh sides that don’t overshadow their zippy personality.

Creative Ways to Present

Turn your Key Lime Pie Cookies into the highlight of a party platter by stacking them on a cake stand or layering them in a jar as a make-ahead gift. For a fun twist, sandwich a little key lime or vanilla ice cream between two cookies for a playful summer treat.

Make Ahead and Storage

Storing Leftovers

Key Lime Pie Cookies keep best stored in an airtight container at room temperature for up to four days. Layer the cookies with parchment or wax paper to keep the glaze from sticking them together. They’ll stay just as soft and flavorful as the day you made them.

Freezing

If you’d like to bake ahead or save some for later, you’re in luck—these cookies freeze beautifully (without the glaze). Once cooled, pop them into a freezer-safe container, separating layers with parchment. Freeze for up to three months, then thaw at room temperature before glazing.

Reheating

For that fresh-from-the-oven texture, briefly warm unglazed Key Lime Pie Cookies in the microwave for five to ten seconds. This brings back their softness and gentle warmth—just like they’re freshly baked. Glazed cookies can be served as-is after coming to room temperature.

FAQs

Can I use regular limes instead of key limes?

Absolutely, if you can’t find key limes, regular Persian limes work very well. The flavor will be slightly different but still refreshing and delicious in these Key Lime Pie Cookies.

Do I have to include white chocolate chips?

Not at all! The white chocolate chips are a lovely optional addition that brings a sweet creaminess, but the cookies are equally delightful and flavorful without them.

Is it okay to use bottled key lime juice?

Yes, bottled key lime juice is a great shortcut—just make sure it’s 100% juice with no added sugar or flavors. Freshly squeezed will always give you the brightest citrusy zing, though!

Can I double or halve the recipe?

Definitely. You can double the batch for a crowd or halve it if you just want a few Key Lime Pie Cookies to nibble on. Just keep a close eye on baking times, as smaller cookies may need a minute or two less in the oven.

What’s the best way to zest limes for this recipe?

Use a fine microplane or citrus zester, taking care only to remove the bright green part of the peel. The white pith underneath is bitter, so stick with the outer layer for the best, most fragrant results.

Final Thoughts

If you love the sweet-tart joy of classic key lime pie, you owe it to yourself to make these Key Lime Pie Cookies. They’re bright, chewy, and bound to become a go-to favorite in your kitchen—give them a try and let every bite transport you to a sunshine-filled day!

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