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Key Lime Cookies

Hand picking up a graham cracker cookie frosted with Russian buttercream and a swirl of lime curd.
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5 from 9 reviews

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.

  • Author: Claire Coffey
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Total Time: 21 minutes
  • Yield: 12 cookies 1x
  • Category: Dessert
  • Method: Baking

Ingredients

Units Scale

Graham cracker cookies:

  • 1/2 cup (113g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1/2 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
  • 1/4 cup (38g) whole wheat flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 4 sheets (61g) of graham crackers, coarsely crushed

Topping:

  • 1/2 cup (113g) unsalted butter, at room temperature
  • 7 ounces (200g) sweetened condensed milk
  • 1/2 cup lime curd
  • Optional: 1/2 teaspoon vanilla extract

Instructions

Cookies:

  1. In a bowl, stir together the melted butter, granulated sugar, brown sugar and honey until the sugar has dissolved.
  2. Stir in the egg and vanilla until combined.
  3. Add the salt, baking soda, flour and cinnamon and fold with a spatula until nearly combined.
  4. Add 3/4 of the graham cracker and continue mixing by hand until all the ingredients are combined.
  5. 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.
  6. Bake at 350F for 10-11 minutes or until no longer shiny on top.
  7. Remove from the oven and allow to cool on the baking sheet.

Topping:

  1. Whip the butter on high until light, fluffy and doubled in size (about 8-10 minutes).
  2. Add the sweetened condensed milk in 3 parts, mixing on low between each new addition until just combined. Add an optional 1/2 teaspoon of vanilla for extra flavor.
  3. Spread a thin layer of frosting across the top of each cooled cookie.
  4. 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

Find it online: https://thesimple-sweetlife.com/key-lime-cookies/