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.

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.

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.

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 desserts with citrus

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.