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Key Lime Pie Cookies with key lime juice, fresh lime zest, and graham cracker crumbs in a soft-baked cookie with a white chocolate glaze.
These key lime pie cookies are the perfect summertime cookie. A soft-baked cookie with fresh lime zest, key lime juice, and graham cracker crumbs to resemble the taste of the crust in a classic key lime pie.
Key lime desserts are some of my very favorite like this key lime pie with a homemade graham cracker crust and this key lime cheesecake. If you want a no bake recipe then be sure and make this no bake key lime pie. It’s so easy to make with a store-bought graham cracker crust.
HOW TO MAKE KEY LIME PIE COOKIES
- Salted Butter
- Granulated Sugar
- Large Egg
- Vanilla Extract
- Key Lime Juice
- Lime Zest
- Baking Soda & Salt
- All-Purpose Flour
- Graham Cracker Crumbs
- White Chocolate Baking Bar
Beat softened butter and sugar in a large mixing bowl for 1-2 minuets. At first this mixture will look crumbly and fluffy, but as you beat it more it will come together and be creamy.
Add the egg, vanilla extract, key lime juice, and fresh lime zest. Beat until combined.
The final step is to add the dry ingredients; baking soda and salt, flour, and graham crackers. Mix on low speed until it’s combined.
Roll the dough into about 1-inch sized balls and place on a cookie sheet.
The best part about these key lime pie cookies is the simple white chocolate glaze on top. Of course you can leave it off if you prefer but it adds a nice sweetness to the cookies and it makes them look so pretty too!
FREQUENTLY ASKED QUESTIONS : KEY LIME PIE COOKIES
What is key lime juice?
- Key lime juice is juice from a key lime. It’s a smaller lime with a more sweet and tart lime flavor, and it’s very aromatic.
- No need to juice a key lime. You can buy a bottle of key lime juice from the grocery store in the juice aisle. It will be by the bottled lemon and lime juice.
Is key lime juice the same thing as lime juice?
- They are not the same thing. Key lime has a much more sweet and tart taste. Almost like a richer lime flavor. While regular lime is very tart and almost sour-like.
What kind of white chocolate do I use for the glaze?
- It’s best to use a white chocolate baking bar because the chocolate melts smoother and it won’t seize up as easily.
- You could use white chocolate chips but watch them carefully in the microwave because they will seize up pretty quickly.
- The white chocolate baking bars can be found in the baking aisle. The brand is either Ghirardelli or Bakers. Either one will work fine.
Key Lime Pie Cookies
- 1 cup (2 sticks) salted butter softened
- 1¼ cups granulated sugar
- 1 large egg
- 3 tablespoons key lime juice
- 2 teaspoons lime zest (about 2 limes)
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- 1 cup finely crushed graham cracker crumbs
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 oz white chocolate baking bar
- Preheat oven to 350°. Line a cookie sheet with parchment paper, silpat liner, or spray with cooking spray.
- In a large mixing bowl with a handheld mixer, or use the bowl of a stand mixer with the paddle attachemnt, mix the butter and sugar on medium speed for 1-2 minutes until mixture is creamy and lighter in color.
- Add the egg, key lime juice, lime zest, and vanilla extract. Mix until combined, scraping down the sides of the bowl as needed.
- Add the flour, graham cracker crumbs, baking soda, and salt. Mix on low speed until combined. * At first this mixture may look too dry and crumbly but mix it a little bit more until it comes together.
- Roll the dough into 1-inch sized balls and place 12 per cookie sheet.
- Cook for 8-10 minutes. Tops should be slightly cracked and the cookies should look puffy.
- Let cookies cool on the warm tray for about 15 minutes and then transfer the cookies to a cooling rack to cool completely.
- WHITE CHOCOLATE GLAZE : Melt white chocolate according to package instructions. It should be 90 seconds at 50% power in the microwave. Stir and then heat again for 60 seconds if needed. Pour melted white chocolate into a ziploc bag and cut just a small piece of the corner off. Drizzle the white chocolate over the cookies.
- Store leftovers cookies, covered, at room temperature. The white chocolate will stay soft for awhile but eventually harden up.