Description
These Key Lime Pie Cookies capture the tangy, sweet essence of classic key lime pie in a delightful cookie form. Soft and slightly crumbly with zesty lime flavors and a sweet, creamy glaze, they make the perfect treat for dessert lovers or anyone craving a citrusy bite-sized indulgence.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup graham cracker crumbs
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 tsp lime zest (about 2 limes)
- 2 tbsp fresh lime juice
- 1 tsp vanilla extract
Glaze
- 1/2 cup powdered sugar
- 1-2 tbsp fresh lime juice (adjust for desired consistency)
- Lime zest (optional, for garnish)
Instructions
- Prepare the Cookie Dough: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later combination with wet ingredients.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 3 minutes.
- Add Wet Flavorings: Into the creamed butter and sugar, add the egg, lime zest, fresh lime juice, and vanilla extract. Mix until the batter is smooth and all ingredients are incorporated evenly.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients while mixing gently, just until combined to avoid overworking the dough.
- Fold in Graham Cracker Crumbs: Gently fold the graham cracker crumbs into the dough until they are evenly distributed, adding a slight crunch and flavor reminiscent of the pie crust.
- Form the Cookies: Using a cookie scoop or spoon, drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for minimal spreading.
- Flatten the Dough: Lightly press down each cookie dough ball with the back of a spoon to flatten slightly; this helps the cookies bake evenly and achieve the desired shape since they don’t spread much on their own.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers look set and no longer wet.
- Cool the Cookies: Remove the baking sheet from the oven and allow the cookies to cool on it for 5 minutes to firm up before transferring them carefully to a wire rack to cool completely.
- Prepare the Glaze: While the cookies are cooling, whisk together the powdered sugar and 1 to 2 tablespoons fresh lime juice in a small bowl. Adjust the lime juice quantity to achieve a smooth, pourable glaze consistency.
- Glaze the Cookies: Once the cookies have fully cooled, drizzle the lime glaze evenly over each cookie to provide a sweet, tangy finish.
- Garnish: Optionally, sprinkle a bit of extra lime zest over the glazed cookies for added color and a burst of fresh lime flavor.
- Serve: Enjoy your tangy, sweet Key Lime Pie Cookies with a refreshing drink, perfect as a delightful treat for gatherings or a simple indulgence any time.
Notes
- Make sure the butter is softened to room temperature before creaming to ensure a smooth dough texture.
- The lime juice in the glaze can be adjusted to alter sweetness and tartness according to preference.
- If you prefer a crunchier cookie, add a tablespoon more graham cracker crumbs.
- Cookies should be completely cooled before glazing to prevent melting or sliding of the glaze.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
