Inspired by the flavors of the classic pie, these key lime cookies feature a chewy graham cracker cookie, a silky sweetened condensed milk frosting and a hearty helping of tart lime curd.
If you like key lime pie, can I just take a moment to introduce you to what will inevitably become your new favorite cookie?
These sweet treats feature a graham cracker drop cookie that requires no chilling, no rolling and that's so good I ate three hot off the tray. If you like graham crackers, you could honestly just stop here.
Buuuuuut...
We're going to keep going and add a smooth Russian buttercream frosting made from butter and sweetened condensed milk.
Then we're going to top the whole thing with tangy pop of lime curd and graham cracker pieces.
These cookies are decadent, fun and the perfect way to sneak a little bit of joy into your week.
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Ingredients
Although these cookies have a number of components (cookie base, frosting and a lime curd drizzle), they're actually very easy to make and use mostly pantry staples.
Below are a few tips on ingredients. A full list, including measurements, is available in the recipe card.
Graham cracker cookies
- Unsalted butter: Melting the butter is what gives these cookies their slightly fudgy texture. And unlike creamed butter, melted butter is easier to mix in, reducing the chances you'll overmix your dough.
- Brown sugar: Adds moisture and makes for a chewier cookie.
- Honey: Along with cinnamon, honey is one of the key flavors of graham crackers. We'll be adding both to these cookies to recreate that signature taste.
- Egg: To keep the batter from seizing, it's important to start with a room-temperature egg.
- Whole wheat flour: Graham crackers are traditionally made with whole wheat flour. We're adding a little to recreate that flavor.
- Graham cracker pieces: What would graham cracker cookies be without a little graham cracker? These add texture more than flavor.
Ingredients for the toppings
- Unsalted butter: Should be truly room temperature. This frosting will separate if it's too cold and won't hold its shape if it's too soft.
- Sweetened condensed milk: Adds sweetness to the frosting and mimics the flavor in the filling of a key lime pie.
- Lime curd: Adds that tangy punch of lime flavor.
- Vanilla extract: This is an optional ingredient; It rounds out the flavor in the frosting but isn't really necessary if you're going hard on that curd drizzle.
How to make key lime cookies
First, make the cookie dough.
Combine the butter, sugars and honey, mixing until dissolved.
Stir in the egg and vanilla. Add the flour, salt, baking soda and cinnamon, folding until nearly combined.
Fold in ¾ of the crushed graham crackers.
Second, bake the cookies.
Portion out 3 tablespoon scoops of dough onto a parchment paper-lined baking sheet, leaving 2 inches of space.
Bake at 350F for 10-11 minutes or until no longer shiny.
Cool cookies on their baking sheets.
Third, make the frosting.
Whip the butter on high until almost white and doubled in size (8-10 minutes).
Add the sweetened condensed milk in 3 parts, mixing on low between each new addition until just combined.
Finally, assemble the cookies.
Spread a thin layer of frosting over the cooled cookies.
Drizzle with lime curd and the remaining crushed graham crackers.
Key lime cookie tips
- Bringing cold eggs to room temperature quickly: To bring a cold egg to room temperature, fill a bowl with warm water from your tap and place the egg in it for about 5 minutes.
- The importance of leaving cookies on the baking sheet: To prevent the cookies from getting too brown or dry, we're removing them from the oven when they're slightly undercooked. Leaving them on the baking sheet will finish the baking process.
- Fixing cookies that have spread: Place a round cookie cutter or small bowl over each cookie and, using a circular motion, gently swirl it around the edges of the cookies. This works best when the cookies are hot and fresh out of the oven.
- Split frosting: If the frosting begins to split, whip on high until it comes back together (1-3 minutes). Work out any air bubbles that form with a spatula.
Scaling
While this recipe can easily be doubled or tripled, I don't recommend halving it; Halving it will throw off the ratio of egg to the other ingredients and will result in a very cakey cookie.
Storage
Unfrosted, these cookies can be stored at room temperature in an airtight container for up to a week.
Once frosted and drizzled with curd, these cookies can be refrigerated for up to 5 days.
More citrus desserts
Did you make this recipe? Please leave a ⭐ star rating and let me know how it went in the comments below! I regularly update these posts and feedback from wonderful readers like you help me make them better.
Recipe
Key Lime Cookies
Inspired by the flavors of the classic pie, these key lime cookies feature a chewy graham cracker cookie, a silky sweetened condensed milk frosting and a hearty helping of tart lime curd.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
Ingredients
Graham cracker cookies:
- ½ cup (113g) unsalted butter, melted
- ¼ cup (50g) granulated sugar
- ½ cup (100g) light brown sugar
- 1 tablespoon (20g) honey
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (120g) all-purpose flour
- ¼ cup (38g) whole wheat flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- 4 sheets (61g) of graham crackers, coarsely crushed
Topping:
- ½ cup (113g) unsalted butter, at room temperature
- 7 ounces (200g) sweetened condensed milk
- ½ cup lime curd
- Optional: ½ teaspoon vanilla extract
Instructions
Cookies:
- In a bowl, stir together the melted butter, granulated sugar, brown sugar and honey until the sugar has dissolved.
- Stir in the egg and vanilla until combined.
- Add the salt, baking soda, flour and cinnamon and fold with a spatula until nearly combined.
- Add ¾ of the graham cracker and continue mixing by hand until all the ingredients are combined.
- Use a 3 tablespoon cookie scoop to scoop balls of dough onto a parchment paper lined baking sheet. Leave 2 inches of space between the cookies to allow room for spreading.
- Bake at 350F for 10-11 minutes or until no longer shiny on top.
- Remove from the oven and allow to cool on the baking sheet.
Topping:
- Whip the butter on high until light, fluffy and doubled in size (about 8-10 minutes).
- Add the sweetened condensed milk in 3 parts, mixing on low between each new addition until just combined. Add an optional ½ teaspoon of vanilla for extra flavor.
- Spread a thin layer of frosting across the top of each cooled cookie.
- Drizzle with lime curd and sprinkle with the remaining crushed graham cracker.
Notes
-
- Bringing cold eggs to room temperature quickly: To bring a cold egg to room temperature, fill a bowl with hot water from your tap and place the egg in it for about 5 minutes.
- The importance of leaving cookies on the baking sheet: To prevent the cookies from getting too brown or dry, we're removing them from the oven when they're slightly undercooked. Leaving them on the baking sheet will finish the baking process.
- Fixing cookies that have spread: Place a round cookie cutter or small bowl over each cookie and, using a circular motion, gently swirl it around the edges of the cookies. This works best when the cookies are hot and fresh out of the oven.
- Split frosting: If the frosting begins to split, whip on high until it comes back together (1-3 minutes). Work out any air bubbles that form with a spatula.
- Storage: These cookies can be kept in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 342
- Sugar: 25.3g
- Sodium: 270mg
- Fat: 37.8g
- Saturated Fat: 12.1g
- Carbohydrates: 36.6g
- Fiber: 0.6g
- Protein: 4.2g
- Cholesterol: 98mg
Gloria says
Now this is my kind of cookie. I love key lime pie, so this will be a nice change. Great for summer entertaining too.
Bernice says
Wow! These cookies are epic. They look and taste fantastic and quickly disappeared from our potluck buffet. A couple of people even asked for the recipe!
veenaazmanov says
Lime is my favorite flavor. These cookies sound like a perfect gifting option. Love to have them at a Tea party. Sounds easy to make as well.
Tammy says
These cookies are outrageous in the most delightful way! They look so beautiful and sound so good! I love keylime pie and I cannot wait to make it in cookie form next time ;D Thank you for this wonderful recipe.
Sean says
I love key lime pie and these cookies were so good. I am bringing them to my friends party this weekend.
Loreto and Nicoletta says
What a great idea. I love key lime pie, and making it into a cookie is absolutely brilliant. Great for a picnic, or varbecue. Well done! ❤️
Veronika says
These cookies were amazing! I always make lemon curd but somehow never made lime curd. It went so well with the cookies! So good.
Noelle says
I love visually stunning food and these key lime pie cookies are a show stopper! The perfect summer cookie for BBQs and parties!
Enriqueta E Lemoine says
I love everything lime and lemon. The color of the curd is so tempting. I will have to try these key lime cookies. Best wishes from Miami.
Ramona says
These cookies look super vibrant and delicious, I am in love with how these look and I can’t wait to make these in the summer! Thank you for sharing this recipe.