Key Lime Pie Cookies 
Prep Time 40 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 55 minutes
Ingredients:
Cookies
1 cup salted butter, softened
¾ cup light brown sugar packed
½ cup granulated sugar
½ cup canola or vegetable oil
2 large eggs
1 Tablespoon vanilla extract
2½ cups all-purpose flour
2½ cups graham cracker crumbs, divided into 1½ cup and 1 cup
2 teaspoons cornstarch
1½ teaspoons baking powder
1 teaspoon salt
Key Lime Filling
1½ cups heavy whipping cream
28 ounces sweetened condensed milk
16 ounces cream cheese, softened
10 ounces lime juice
½ cup sour cream
Garnishes
whipped cream
Graham cracker crumbs
Lime wedges 2-3 limes
lime zest 2-3 limes
This recipe calls for four-inch tart tins. Don’t worry if you don’t have any, there are alternate directions in the notes!
Directions:
Preheat the oven to 325°F and lay out all of the 4” tins on a baking sheet.
Add the butter, light brown sugar, sugar, oil, eggs, and vanilla to the bowl of a stand mixer fitted with a paddle attachment. Beat at medium to high speed until it has become light and fluffy, about 3 to 4 minutes.
Add the flour, 1½ cups of the graham cracker crumbs, cornstarch, baking powder, and salt to the bowl with the butter. Beat again on medium speed until everything has combined.
Pour the remaining 1 cup of graham cracker crumbs into a bowl or plate, set aside.
Create ¼ cup sized balls of dough, roll each ball into the graham cracker crumbs. Place each ball into one of the 4” tart tins. Using the flat bottom of a cup or measuring cup, flatten the balls of dough into the tin, pushing deep enough to create a cavity. If you find the cup is sticking to the dough, dip the cup into some graham cracker crumbs before pressing.
Bake at 325°F for 12 to 15 minutes or until lightly golden. Remove from the oven and let cool.
While the cookies are cooling you can make the filling. Start by whipping the heavy whipping cream in a stand mixer until it has reached stiff peaks. Scrape the whipped cream into another bowl and set aside.
In the mixer bowl, add the softened cream cheese and beat on medium-high speed until smooth, then while the mixer is running slowly stream in the sweetened condensed milk.
Mix in the sour cream until fully incorporated.
Add the lime juice to the cream cheese mixture and beat for a couple of minutes on medium-high speed until smooth and creamy.
Fold the whipped cream into the filling mixture.
When the cookies have cooled, scoop the mixture into each cookie so the filling is mounded a bit on top.
Garnish with a thin wedge of lime, lime zest, graham cracker crumbs, and a star of whipped cream.
Serve chilled. Store in a single layer in an airtight container.
Notes:
No Tart Tin? No Worries! You Can Still Make These Cookies! These are the tart tins, but I realize not everyone will have or want to invest in them! And that’s totally ok, but I still wanted you to be able to enjoy these delicious cookies! So, I figured out the best way to make them without tart tins! To do so, scoop the cookie dough into 1/4 cup mounds then roll each mound using your hands. Afterward, coat them in graham cracker crumbs.
Next, place them on a baking sheet lined with parchment paper. Then, use the bottom of a 1/2 measuring cup to press the cookies flat. Continue pressing until the measuring cup sinks into the dough, creating a deeper impression. If you need to, use your fingers to press the dough around the edge of the measuring cup. Once your cookies have the perfect well, continue by baking them following the recipe instructions!
What’s The Best Way To Store Leftover Cookies?
Store the cookies in a single layer in an airtight container. Then, pop the container in the fridge and enjoy them for 1 to 2 days. After that, the cookies become too soft.
How Many Cookies Does This Key Lime Cookie Recipe Yield?
When using the 4″ tart tins, this recipe will provide 18 cookies. However, if you use different size tart tins or pursue another method for making them, the final amount will vary.
Can I Make These Key Lime Cookies Ahead Of Time?
You can as long as you keep the cookies and filling separate! I’d recommend baking the cookies and then storing them in an airtight container. Then beat the key lime filling ingredients together and store it in a Ziplock bag in the refrigerator. When you’re ready to enjoy the cookies simply snip a corner off the bag of filling. Then, pipe it into the cookie form.
Recipe courtesy of Sugar and Soul.co