Key Lime Pie Cookies
Key lime pie cookies are made with key lime cream cheese filling and graham cracker cookies. The dessert sandwiches are zesty and sweet!
I’ve been craving zesty desserts recently. Usually I opt for a lemony dessert (like my mom’s lemon bars), but instead I chose key lime for my star ingredients. Key lime pie cookies are made with a zesty lime cream cheese frosting that is sandwiched between two graham cracker cookies. The two combined create an irresistible flavor combo!
How to make key lime cream cheese frosting
These cookies were initially conceived from my idea to make key lime cream cheese frosting. I had key lime juice and key limes so they had to be used some how!
Key lime cream cheese frosting requires five ingredients—cream cheese, butter, powdered sugar, key lime juice and lime zest. Beat the cream cheese and butter together until well blended. Slowly add in the powdered sugar, then beat in the key lime juice and zest for flavor.
You can frost the cookies using a knife, however, I prefer using a piping bag. It make the process quicker and results in a clean, even frosting in every cookie sandwich.
How to bake graham cracker cookies
I tested a couple recipes to find the perfect graham cracker cookie recipe. This yields a thin, but sturdy cookie that is still full of flavor to complement the key lime frosting.
Graham cracker cookies use a combination of all purpose flour and “graham flour” (aka finely crushed graham crackers). The recipe also calls for the usual cookie suspects: eggs, vanilla, butter and brown sugar. Honey also makes an appearance to accent the graham cracker flavor.
After these ingredients are combined, form a disc with the dough and chill it. Then, roll the dough to 1/4-inch thick, cut and bake. I suggest using a 1 1/2-inch round cookie cutter for consistency.
Frequently Asked Questions
Yes! However, you will sacrifice taste. If you’re in a jam, I suggest buying a bottle of key lime juice at the store (I found mine at Whole Foods) and using regular lime zest.
Key limes are smaller than regular limes. They are also smaller and are more yellow. Most importantly, key limes have a more aromatic flavor than regular limes. This produces a more distinct flavor in key lime pie and other key lime recipes.
Store cookies in an airtight container in the refrigerator for up to 3 days. Any longer and the cookies will start to get soggy.
Yes. The cookie dough may be kept in the refrigerator for up to 24 hours or in the freezer for up to 3 months. Baked cookies without frosting may be kept in an airtight container for up to 3 days before assembly. The key lime cream cheese frosting may be kept in an airtight container in the refrigerator for up to 3 days.
More recipes using key limes
If you have extra key limes laying around (or just love the flavor), here are a few recipes I suggest trying! the obvious recipe is for key lime pie. It is packed with zesty flavor and has a buttery graham cracker crust. You can also make key lime pie bars, which are perfect for individual servings. You also try citrusy key lime cupcakes (House of Nash Eats blog) or refreshing key lime popsicles (Mommy’s Home Cooking blog)!
Key lime pie cookies are the perfect bite sized treats for those of you who love key lime pie. The cream cheese filling alone is irresistible! If you try this recipe, leave a review below and be sure to tag @ifyougiveablondeakitchen when you try this recipe!
Key Lime Pie Cookie Sandwiches
Graham Cracker Cookies
- 2 ½ cups (312 g) all purpose flour
- ½ cup (45 g) finely crushed graham crackers
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup (226 g) unsalted butter,, room temperature
- 1 cup (200 g) dark brown sugar
- 2 large eggs,, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons honey
Key Lime Cream Cheese Frosting
- ¼ cup (56 g) unsalted butter
- ½ cup (113 g or 4 oz) package cream cheese
- 1 tablespoon key lime juice
- 2 teaspoons key lime zest
- 2 cups (240 g) powdered sugar
Graham Cracker Cookies
- In a medium bowl, whisk together the flour, crushed graham crackers, salt and baking powder. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat together the butter and brown sugar on medium speed until light and fluffy, about 2 minutes.
- Add eggs, one at a time, beating until combined after each addition. Add the vanilla and honey and mixed until incorporated.
- With the mixer on low speed, slowly add the flour mixture to the bowl. Stir just until incorporated (avoid over mixing).
- Transfer half the dough onto a piece of plastic wrap and shape into a disc. Wrap in plastic and repeat with remaining dough. Chill the dough in the refrigerator for at least two hours or up to overnight.
- When ready to bake, preheat oven to 350 F. Line a cookie sheet with parchment paper and set side. Remove dough disc from the refrigerator and remove plastic wrap.
- Generously flour a work surface and use a floured rolling pin to roll dough to 1/4-inch thickness. Use a 1 1/2-inch circle cookie cutter to cut cookies and place on prepared cookie sheet 1-inch apart. Reroll dough a repeat as necessary.
- Bake cookies for 6 to 7 minutes or until the edges of the cookies turn golden brown. Cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely. Prepare key lime frosting while cookies are cooling.
Key Lime Frosting
- In the bowl of a stand mixer (or using a hand mixer), beat butter and cream cheese on medium speed until fluffy, about 2 minutes. Add in lime juice and zest and mix until combined.
- With the mixer on low, slowly add the powdered sugar and mix just until combined.
- Transfer frosting to a piping bag fitted with a large round tip.
- Match up two graham cracker cookies that are the same size.
- Pipe about 1 1/2 teaspoons of frosting on the bottom of one cookie. Place the matching cookie on top. Repeat with remaining cookies and enjoy!