Key Lime Pie is now in cookie form! These cute little thumbprint cookies are made with a buttery graham-cracker crumb-based cookie and filled with a tart key lime pie filling. Key Lime Pie Cookies are much easier than making a whole Key Lime Pie, but are just as tasty!
Key Lime Pie Cookies
We’ve moved! Over the weekend Zach and I packed up our old house, and, with the help of friends and family, moved into our new (dream!) home. I’ll have a “Crumbs” post to share all the fun details of our new home (and especially the kitchen!) soon, but until then I’m buried in boxes, I can’t find my pants (should’ve labeled those boxes better…), and I hope you don’t mind a recipe re-run while we get situated.
With all of the rain we’ve been having over the past few days, I thought something bright, sunny, and a little summery* was in order, so I hope you enjoy these Key Lime Pie Cookies that I originally shared last year.
I already have a very similar recipe on the blog (not to mention a classic thumbprint cookie recipe) and I desperately wanted to re-do the photos, but as I started to bake, I thought it might be fun to make the cookie-base mimic a key lime pie crust, and to add some graham cracker crumbs to the dough (largely inspired by a comment I received on the original recipe).
The graham cracker crumbs were a perfect addition and did a great job of making these cookies mimic the true taste of a key lime pie. However, since I know that so many people enjoyed the original recipe so much and many people outside the US aren’t even able to get their hands on graham crackers, I decided to leave that recipe intact as-is (horrible old photos and all) and to instead just make a whole new post. And so these Key Lime Pie Cookies were born, with all of their graham cracker goodness.
Key Lime Pie Cookies are easy to make, much easier than making a whole pie, and I love how adorably bite-sized they are.
Tips for Making Key Lime Pie Cookies
- Chilling the dough is important, especially during hot summer days. However, make sure that you roll and indent your cookies before chilling the dough. This way you’ll be a lot less likely to cause cracks in your cookies (as the dough will be more pliable) and it will just be easier in general to shape.
- It’s important to use Key Lime juice and not regular lime juice when making your key lime filling (otherwise the flavor won’t be quite right). You can use fresh-squeezed or bottled. However, for the zest you can get away with using either regular lime zest or key lime zest.
- You’ll indent your cookies before cooking them, but if your centers puff up any in the oven I recommend using a rounded teaspoon to re-indent each cookie right after removing them from the oven.
- When making your key lime pie filling, make sure to keep the heat on low to medium-low, or you could end up burning your white chocolate.
- Note that the key lime pie filling usually stays a bit tacky even once it’s completely cooled, so these aren’t great for stacking.
Enjoy!
Other Recipes You Might Like:
- Key Lime Pie Bars
- Key Lime Pie Dessert Shooters
- Chocolate Thumbprint Cookies
- Chocolate Peanut Butter Thumbprint Cookies
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Be sure to check out my Key Lime Pie Cookie video at the bottom of the recipe! If you enjoy watching, make sure to subscribe to my YouTube channel where I’ve already uploaded over 100 recipe videos that you can watch for free!
Key Lime Pie Cookies
Ingredients
Cookies
- 1 cup unsalted butter softened
- 1/3 cup sugar 70g
- 1/3 cup light brown sugar tightly packed (67g)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour 250g
- 1/2 cup graham cracker crumbs 65g
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
Key Lime Filling
- 1 cup good quality white chocolate chips 170g
- 1/2 cup sweetened condensed milk 115ml
- 3 Tablespoons key lime juice
- 2 teaspoons lime zest key limes are expensive, I just used zest from a regular lime
Instructions
- Combine butter and sugars in the bowl of a stand mixer (or use a large bowl and an electric hand mixer) and beat until well-creamed.
- With mixer on low, stir in egg yolk and vanilla extract, pausing to scrape down the sides and mixing until ingredients are well-combined.
- In a separate bowl, whisk together flour, graham cracker crumbs, cornstarch, and salt.
- Gradually add the flour mixture to your wet ingredients, being sure to scrape the sides and bottom of the bowl so that all ingredients are well-combined.
- Scoop cookie dough into 2-teaspoon-sized balls and roll until smooth (so that the dough is round and there are no cracks/seams in the cookie dough -- this will help keep your thumbprints from cracking).
- Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough. Repeat until all of the dough has been used.
- Chill imprinted dough in freezer for 30 minutes.
- Preheat oven to 350F (175C) and line cookie sheets with parchment paper (if using. An ungreased, non-stick cookie sheet will also work).
- Place chilled cookie dough on sheet spacing at least 1" apart.
- Bake on 350F (175C) for 10-11 minutes and allow to cool completely on pan. Wait for cookies to cool completely before preparing filling.
Key Lime Filling
- In a small saucepan over medium-low heat, combine white chocolate chips, condensed milk, and key lime juice.
- Stir frequently until chocolate is melted and ingredients are well-combined. Stir in lime zest and stir until mixture just begins to bubble.
- Reduce heat to low and spoon filling into thumbprints of cookies (I use a 1-tsp sized cookie scoop, it makes the process much easier and less messy!).
- Allow to cool completely before serving (filling may still be a little tacky to touch, even when cooled completely. This is normal).
Video
Nutrition
*OK, if you want to get technical I know key limes can be considered a winter fruit because of when their trees yield fruit, but I almost exclusively enjoy the refreshing, tart goodness of key limes in the summertime!
This Key Lime Pie Cookie recipe was originally published 06/06/2018, post updated 05/13/2019
Susan McNamee says
September 14, 2019 at 11:50 amI make cookies for Christmas giving and these sound perfect. Can I make these ahead of time and freeze? I just discovered your website and I can’t wait to try many more of your goodies!
Sam says
September 14, 2019 at 9:03 pmHi Susan! I think they should hold up just fine in the freezer. I hope everyone loves the cookies. 🙂
Al Force says
July 18, 2019 at 5:20 pmIt’s just a shame that websites like this exist. I’m looking for a recipe but I have to read through your literal life story first? Who cares?
Sam says
July 18, 2019 at 6:18 pmMaybe buy a cookbook instead? Maybe just don’t visit “websites like this”? I spend a lot of my time and money to develop these recipes and share them FOR FREE online and even provide a “jump to recipe” button at the top of the post so you literally don’t have to read a thing. And yet here you are, commenting and complaining, even though your time is so valuable you can’t even manage to scroll. The entitlement is real. Enjoy your free recipe.
Liz says
August 1, 2019 at 8:36 pm👍🏻👍🏻👍🏻Key Lime is my favorite as was your reply!
Corrin says
July 14, 2019 at 4:36 pmEglerio anin mastor! (Elvish for ‘praise the cook’!) These are amazing! They disappeared in two days! TWO DAYS!
Absolutely wonderful. Keep up the wonderful work! 😉
Sam says
July 14, 2019 at 9:07 pmThank you so much for commenting, I’m so glad to hear they were such a hit!! 🙂
Tabitha Camacho says
May 31, 2019 at 6:00 pmIncredibly unusual, but oh so good! The cookies were scarfed down so fast (work, neighbors, small group) I had to hide a few cookies just so my hubby could taste them when he got back from D.C.! I did cheat a little and used true lime for the zest and equal parts lemon w/lime juice for the key lime flavor ~ it’s what I had in my kitchen at 2200 when I made them! I will make with key lime next time to see what the difference may be (nothing is more irritating when someone says I substituted this and that and now they are good/bad – you have to make exactly as the recipe calls first, and then tweak) but honestly I will make again (and again and again) even with the subs I used, they are that tasty. The cookies are so cute and light and airy – not heavy. Mahalo!! Oh and congrats on your new house!
Sam says
May 31, 2019 at 9:06 pmI’m so happy to hear the cookies were such a hit, and I do appreciate you sharing your variations! Thank you for commenting, Tabitha 🙂
anna says
May 25, 2019 at 1:47 pmI so enjoy your site and your recipes. I am going to try this! Thank you. for sharing
Sam says
May 25, 2019 at 9:13 pmThank you so much, Anna! I am glad you are enjoying everything! 🙂
Sharon says
May 16, 2019 at 2:30 pmMmmmmm!
Joy says
May 14, 2019 at 6:21 amThis looks incredible! I love desserts and am already drooling at this one. Surely trying this one out.
Thank you!
Sam says
May 14, 2019 at 9:37 pmI hope you love it, Joy! 🙂
Corrin says
May 13, 2019 at 9:22 pmAww! These look so cute! 🙂 I hope you have a smooth time moving into your new house!
Sam says
May 13, 2019 at 10:10 pmThank you so much, Corrin! It’s certainly been rough at times but we are getting close to being done. 🙂
Barbara Evans says
May 13, 2019 at 8:16 pmSo far everything and I mean everything I have tried that you posted has been wonderful, I know I’ve said it before but I want to encourage you to continue on with your mission of teaching a old woman who thought she knew a lot in the kitchen new ideas.
When I was your age I could barely boil water and in my case I’m sure I scorch that.
Good site to check into for young or old cooks.
Sam says
May 13, 2019 at 10:11 pmThank you so much, Barbara! I am so glad you are enjoying everything. 🙂
Dave says
March 7, 2019 at 7:48 pmI Love Key Lime Pie and cookies!!!!!! These turned out great!!!!! Thank you for posting the recipe!!!!
Sam says
March 7, 2019 at 9:29 pmI am so glad you enjoyed the cookies, Dave! 🙂
Dave says
March 27, 2019 at 12:41 pmSam,
Made another batch yesterday!!!! I put a homemade whipped topping on them that took it to another level!! (Heavy Whipping Cream, white chocolate instant pudding mix, vanilla, powdered sugar, and key lime zest). Made a nice balance between cookie, tart, and sweet!!!! I really enjoy your recipes!!! Great Cookies!!!!!
Sam says
March 27, 2019 at 3:03 pmThat sounds amazing, Dave! That sounds like a wonderful combination. 🙂
Amanda Jacobson says
December 22, 2018 at 2:09 pmI am going to try to make these for Christmas. They sound so yummy. I hope they turn out.
Sam says
December 22, 2018 at 5:41 pmI hope you love them! Let me know how they turn out. 🙂
Sandy says
December 20, 2018 at 10:27 pmWe’re having a Cookie Bake off and I’m going to make your cookies wish me luck. The winner gets a $50 gift card. I wanted to do something different than Chocolate chip cookies or sugar I found yours. And it sounds yummy.
Sam says
December 20, 2018 at 11:02 pmI hope you win too! I have a feeling you certainly will, but let me know! 🙂
GLPMNG says
July 27, 2019 at 11:16 amI made these cookies today and they are out of this world delicious! I went a little heavier on the lime and did forget to chill them, but they turned out perfectly! Thank you for this recipe!!!
Sam says
July 27, 2019 at 12:45 pmI am so glad you enjoyed the cookies! 🙂
SUSAN says
December 8, 2018 at 3:02 pmI AM ABOUT TO MAKE THESE COOKIES AND WHEN I LOOKED AT THE INGREDENANTS IT SAYED I NEEDED BROWN SUGAR BUT THEN YOU LOOK AT THE COOKIE RESIPE IT NEVER SAYS ANY THIN ABOUT BROWN SUGAR
Sam says
December 8, 2018 at 11:13 pmHi, Susan. Sorry for the typo. It should be “combine butter and sugars” in the first step. I will fix that right now. 🙂
Mikaru86 says
June 6, 2018 at 12:27 pmThose look very interesting. I had some issues with the last thumbprint cookies while molding the dough into shape (it was too dry and brittle), so I’ll have to try these for comparison some time.
As a suggestion for anyone over here in Europe that has trouble finding graham crackers, I have always substituted them with Butterkekse (the most famous name brand here in Germany being Leibniz, but there are many functionally identical store brand alternatives): https://i.imgur.com/8rFBmFe.jpg