Key Lime Pie Cookies

Key lime pie cookies with a creamy lime curd filling inside soft graham cracker cookies, bright citrus, buttery crumbs, and a true key lime pie taste in every bite.

Course Cookie, Dessert

Cuisine American

Keyword cookies with lime, graham cracker cookies, key lime cookies, key lime pie cookies, lime cookies

Prep Time 30

Cook Time 9

Chilling 1

Total Time 1 39

Servings

Calories 245kcal

Author Cathy Pollak

Equipment

2 baking sheet (33x46 cm). Lined with parchment. For even spacing and baking.
hand mixer or stand mixer. Properly creams butter and sugar.
food processor or high speed blender. Cretaes fine graham cracker crumbs.
large fine mesh sieve For smooth lime curd.
Zester Key for flavor and color.
cookie scoop #20 (3 tbsps) For evenly sized cookies.

Ingredients

Lime Curd Filling:

1 large egg slightly beaten
½ cup (100 g) granulated sugar
½ cup (120 ml) Key lime juice (fresh or bottled)
1 tsp (2 g) key lime zest (can use regular limes if key limes are not available, just know key limes are more fragrant)
4 oz (113 g) full-fat cream cheese room temperature

Graham Cracker Cookies:

½ cup (113 g) unsalted butter softened
½ cup (100 g) packed light brown sugar
1 large egg room temperature
½ tsp (2.5 ml) vanilla extract
1 cup (120 g) graham cracker crumbs
1 cup (120 g) all-purpose flour
½ tsp (2 g) baking powder
½ tsp (2 g) baking soda
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) ground cinnamon

For Rolling:

¼ cup (30 g) graham cracker crumbs

Optional Garnish:

key lime zest or regular lime zest
graham cracker crumbs
limes slices

Instructions

Preheat the oven to 350°F (175°C) and lightly grease a baking sheet or line with parchment paper.
To prepare the lime curd, whisk together the beaten egg, granulated sugar, and lime juice in a medium saucepan while still cold. Place over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble, about 10 minutes. Remove from the heat and strain through a fine-mesh strainer into a bowl. Whisk in the lime zest, press plastic wrap directly onto the surface, and refrigerate until completely chilled, about 1 hour.
1 large egg, ½ cup (100 g) granulated sugar, ½ cup (120 ml) Key lime juice (fresh or bottled), 1 tsp (2 g) key lime zest
In a large bowl, beat the softened butter and brown sugar until light in color and fluffy, about 3 minutes. Add the egg and vanilla extract and mix until smooth.
½ cup (113 g) unsalted butter, ½ cup (100 g) packed light brown sugar, 1 large egg, ½ tsp (2.5 ml) vanilla extract
In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, baking soda, kosher salt, and cinnamon. Add the dry ingredients to the butter mixture and mix on low speed just until combined.
1 cup (120 g) graham cracker crumbs, 1 cup (120 g) all-purpose flour, ½ tsp (2 g) baking powder, ½ tsp (2 g) baking soda, ½ tsp (3 g) kosher salt, ¼ tsp (0.5 g) ground cinnamon
Scoop the dough using a #20 scoop (3tbsps / 45 ml) and roll into balls. Roll each ball in graham cracker crumbs and place on the prepared baking sheet, spacing them apart. Use the back of a tablespoon to press an indentation into the center of each dough ball.
¼ cup (30 g) graham cracker crumbs
Bake for about 9 minutes, until the cookies are soft and just set. While still warm, gently press the centers again to reinforce the indentation. Allow the cookies to cool completely on the baking sheet.
Remove the chilled lime curd from the refrigerator and whisk until smooth. Add the softened cream cheese and whisk until fully combined and creamy.
4 oz (113 g) full-fat cream cheese
Spoon the filling into the center of each cooled cookie. Garnish as desired and serve chilled or at room temperature.
key lime zest, graham cracker crumbs, limes slices

Notes

Fresh key limes give the best flavor and most aromatic zest.
If using Nellie & Joe’s Key West Lime Juice, still use fresh lime zest for proper flavor and color.
Regular limes can be used, though the flavor will be slightly sharper and less floral.
Make sure cream cheese is fully softened to avoid lumps.
The curd will continue to thicken as it chills.

If you’re making these Key Lime Pie Cookies, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition