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Key Lime Pie Cookies

DSC_4835 (2)

Prep Time: 1 hour 15 minutes

Cook Time: 12 minutes

Total Time: 1 hour 27 minutes

Yield: 3 dozen

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DSC_4835 (2)

Ingredients

  • 1 C. butter, softened
  • 3 oz. cream cheese, softened
  • 1 C. granulated sugar
  • 1 egg yolk
  • 3 tsp. Spice Islands® Pure Vanilla Extract
  • Zest of one lime
  • 2 ½ C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Soda
  • 6 Tbsp. graham cracker crumbs
  • 8 Tbsp. key lime curd
  • Whipped topping, optional

Directions

  1. Preheat oven to 350°F. Line a baking sheet(s) with parchment paper; set aside.
  2. With an electric or stand mixer, cream together the butter, cream cheese and sugar on med-high speed until fluffy – about 2 minutes.
  3. Add the egg yolk, vanilla and lime zest and beat on medium speed for 1 minute, scraping the bowl as needed.
  4. Add the flour and baking soda and mix on low until incorporated.
  5. Chill the dough in the refrigerator for an hour or until easy to handle.
  6. Place graham crumbs into a shallow dish.
  7. Scoop dough into 1” balls and roll in graham crumbs. Place 2” apart on baking sheet.
  8. With a 1 tsp. measuring spoon, make an indentation in the top of each dough ball.
  9. Fill each indentation with 1 tsp. key lime curd.
  10. Bake for 10-12 minutes.
  11. Remove from oven and allow to cool on a wire rack.
  12. When serving, top each cookie with a dollop of whipped cream if desired.

Tips

Make the curd filling a day in advance or use store-bought curd

Key Lime Pie Cookies

DSC_4835 (2)

Prep Time: 1 hour 15 minutes

Cook Time: 12 minutes

Total Time: 1 hour 27 minutes

Yield: 3 dozen

Ingredients

  • 1 C. butter, softened
  • 3 oz. cream cheese, softened
  • 1 C. granulated sugar
  • 1 egg yolk
  • 3 tsp. Spice Islands® Pure Vanilla Extract
  • Zest of one lime
  • 2 ½ C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Soda
  • 6 Tbsp. graham cracker crumbs
  • 8 Tbsp. key lime curd
  • Whipped topping, optional

Directions

  1. Preheat oven to 350°F. Line a baking sheet(s) with parchment paper; set aside.
  2. With an electric or stand mixer, cream together the butter, cream cheese and sugar on med-high speed until fluffy – about 2 minutes.
  3. Add the egg yolk, vanilla and lime zest and beat on medium speed for 1 minute, scraping the bowl as needed.
  4. Add the flour and baking soda and mix on low until incorporated.
  5. Chill the dough in the refrigerator for an hour or until easy to handle.
  6. Place graham crumbs into a shallow dish.
  7. Scoop dough into 1” balls and roll in graham crumbs. Place 2” apart on baking sheet.
  8. With a 1 tsp. measuring spoon, make an indentation in the top of each dough ball.
  9. Fill each indentation with 1 tsp. key lime curd.
  10. Bake for 10-12 minutes.
  11. Remove from oven and allow to cool on a wire rack.
  12. When serving, top each cookie with a dollop of whipped cream if desired.

Tips

Make the curd filling a day in advance or use store-bought curd

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