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Key Lime Pie Cookies

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Ok, so hear me out on this one: key lime pie, but a version you can hold in your hand. No fork needed.

These cookies are like a mini key lime pie – but the graham cracker cookie is way studier than any crust (and, in my opinion, way more delicious!) This is such a fun take on the classic dessert!

I used key limes from Melissa’s Produce for this recipe. Since the lime is the star of the show here, you want to make sure you’re using the freshest limes!

Jump to:

Ingredients

Ready to get baking? Here’s what you’ll need:

For the Graham Cracker Cookie:

  • 1 stick salted butter, softened
  • 1/3 cup light brown sugar
  • 1/4 cup white sugar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 1/2 teaspoons vanilla bean paste
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups graham cracker crumbs
  • 1 teaspoon cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt

For Key Lime Filling:

  • 3/4 cup heavy whipping cream
  • 8 oz. cream cheese, softened
  • 14 oz. can sweetened condensed milk
  • 1/4 cup sour cream
  • 5 oz. freshly squeezed lime juice

To Garnish:

  • Whipped cream
  • Lime zest

How to Make Key Lime Pie Cookies

These cookies are made in three steps: the cookies, the filling, and then topping them off.

To make the cookies:

  • Preheat the oven to 325 degrees F.
  • In the bowl of a stand mixer, combine butter, brown sugar, white sugar, vegetable oil, vanilla, and egg. Beat until light and fluffy.
  • Add in the flour, 3/4 cup graham cracker crumbs, cornstarch, baking powder and salt. Mix until everything is combined into a dough.
  • Add the remaining graham cracker crumbs to a shallow bowl.
  • Split the dough into 8 equal portions – about 1/4 cup each. Roll each into a ball and then roll in the graham cracker crumbs to coat.
  • Pat into a 2″ round and place on a lined baking sheet. Using a 1/4 cup measuring cup (or other similarly sized cup), press a imprint into each cookie to make a well for the key lime filling.
  • Pop the whole pan in the refrigerator for at least 15 minutes to chill before baking.
  • Bake for 15 minutes. Remove from the oven and immediately press the measuring cup down again if the centers have puffed up.
  • Let cool for 15 minutes, then remove to a cooling rack to cool completely.

To make the filling:

  • Using a stand mixer, whip the heavy whipping cream until stiff peaks form. Transfer to another bowl and set aside.
  • In the bowl of the stand mixer, beat the cream cheese until smooth. With the mixer running, pour in the sweetened condensed milk and beat until combined. Mix in the lime juice.
  • Turn off the mixer and using a spatula, gently fold in the whipped cream.
  • When the cookies are completely cooled, spoon the key lime filling into the center wells.

To top it off:

  • Top with whipped cream and lime zest.
  • Store in the refrigerator until ready to serve.

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Friday #SpringSweetsWeek Recipes

All week, I’ll be linking up with fellow bloggers to bring you so many delicious recipes for spring!

  • Applesauce Oatmeal Cookies by Art of Natural Living
  • Black Forest Snack Cake by A Kitchen Hoor’s Adventures
  • Blender Blood Orange Curd by Shockingly Delicious
  • Dairy Free Mexican Chocolate Pudding by Frugal & Fit
  • Frozen Coconut Mojitos by The Spiffy Cookie
  • Funfetti Pancakes by Family Around the Table
  • Key Lime Cheesecake Easter Eggs by Magical Ingredients
  • Key Lime Pie Cookies by Kate’s Recipe Box
  • Kumquat Strawberry Lemonade Cooler by Palatable Pastime
  • Mixed Citrus Daiquiri by A Day in the Life on the Farm
  • Morning Glory Cake by Jolene’s Recipe Journal
  • Orange Creamsicle Mousse by Jen Around the World
  • Pear Blueberry Crisp by Sweet Beginnings
  • Pink Lemonade Sangria by Cheese Curd In Paradise
  • Polish Poppy Seed Roll by Cookaholic Wife
  • Spiced Orange Blondies by Cindy’s Recipes and Writings
  • Spiced Orange Scones by Hezzi-D’s Books and Cooks
  • Strawberry Lemon Lavender Cake by That Recipe
  • Strawberry Pink Peppercorn Breakfast Smoothie by Blogghetti
  • White Chocolate Fudge Sauce by Karen’s Kitchen Stories

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    Recipe for Key Lime Pie Cookies

    Key Lime Pie Cookies

    Key Lime Pie Cookies

    Yield: 8 Cookies
    Prep Time: 45 minutes
    Cook Time: 15 minutes
    Total Time: 1 hour

    Ingredients

    For the Graham Cracker Cookie:

    • 1 stick salted butter, softened
    • 1/3 cup light brown sugar
    • 1/4 cup white sugar
    • 1/4 cup vegetable oil
    • 1 large egg
    • 1 1/2 teaspoons vanilla bean paste
    • 1 1/4 cups all-purpose flour
    • 1 1/4 cups graham cracker crumbs
    • 1 teaspoon cornstarch
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon salt

    For Key Lime Filling:

    • 3/4 cup heavy whipping cream
    • 8 oz. cream cheese, softened
    • 14 oz. can sweetened condensed milk
    • 1/4 cup sour cream
    • 5 oz. freshly squeezed lime juice

    To Garnish:

    • Whipped cream
    • Lime zest

    Instructions

    To make the cookies:

    1. Preheat the oven to 325 degrees F.
    2. In the bowl of a stand mixer, combine butter, brown sugar, white sugar, vegetable oil, vanilla, and egg. Beat until light and fluffy.
    3. Add in the flour, 3/4 cup graham cracker crumbs, cornstarch, baking powder and salt. Mix until everything is combined into a dough.
    4. Add the remaining graham cracker crumbs to a shallow bowl.
    5. Split the dough into 8 equal portions - about 1/4 cup each. Roll each into a ball and then roll in the graham cracker crumbs to coat.
    6. Pat into a 2" round and place on a lined baking sheet. Using a 1/4 cup measuring cup (or other similarly sized cup), press a imprint into each cookie to make a well for the key lime filling.
    7. Pop the whole pan in the refrigerator for at least 15 minutes to chill before baking.
    8. Bake for 15 minutes. Remove from the oven and immediately press the measuring cup down again if the centers have puffed up.
    9. Let cool for 15 minutes, then remove to a cooling rack to cool completely.

    To make the filling:

    1. Using a stand mixer, whip the heavy whipping cream until stiff peaks form. Transfer to another bowl and set aside.
    2. In the bowl of the stand mixer, beat the cream cheese until smooth. With the mixer running, pour in the sweetened condensed milk and beat until combined. Mix in the lime juice.
    3. Turn off the mixer and using a spatula, gently fold in the whipped cream.
    4. When the cookies are completely cooled, spoon the key lime filling into the center wells.
    5. Top with whipped cream and lime zest.
    6. Store in the refrigerator until ready to serve.

    Notes

    adapted from Fun Cookie Recipes

    Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Anolon, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

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