Description
Delightfully tangy and sweet, these Key Lime Cookies combine zesty lime flavors with a crumbly graham cracker base and a luscious creamy topping. Perfectly balanced with hints of cinnamon and an irresistible lime curd drizzle, these cookies are a refreshing twist on a classic treat, easy to make and ideal for any occasion.
Ingredients
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 (use 3/4 in dough and remaining for topping)
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
- Mix Butter and Sugars: In a bowl, stir together the melted butter, granulated sugar, brown sugar, and honey until the sugar has dissolved, creating a smooth sweet base for the cookies.
- Add Egg and Vanilla: Stir in the egg and vanilla extract until fully combined to bind and flavor the dough.
- Incorporate Dry Ingredients: Add salt, baking soda, flour, and cinnamon; fold gently with a spatula just until the mixture is nearly combined to avoid overworking the dough.
- Add Graham Crackers: Fold in 3/4 of the coarsely crushed graham crackers by hand until all ingredients are evenly combined, adding texture and subtle crunch.
- Scoop Dough: Using a 3-tablespoon cookie scoop, portion dough balls onto a parchment-paper-lined baking sheet, spacing them 2 inches apart for even spreading.
- Bake Cookies: Bake in a preheated oven at 350°F (175°C) for 10-11 minutes or until the tops are no longer shiny, indicating they are fully baked.
- Cool Cookies: Remove cookies from the oven and allow them to cool on the baking sheet completely before topping.
- Prepare Frosting: Whip the room temperature butter on high speed for 8-10 minutes until light, fluffy, and doubled in size, ensuring a creamy texture for the topping.
- Add Condensed Milk: Add the sweetened condensed milk in three parts, mixing on low speed between additions until just combined to keep the frosting smooth and stable. Optionally stir in 1/2 teaspoon vanilla extract for extra flavor.
- Frost Cookies: Spread a thin, even layer of the prepared frosting over each cooled cookie, serving as a luscious base for the lime curd.
- Garnish: Drizzle lime curd generously over the frosting and sprinkle with the remaining crushed graham crackers for added zest and texture.
Notes
- Make sure the egg is at room temperature to incorporate better into the dough.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- Cooling cookies fully before frosting prevents the topping from melting or sliding off.
- Use fresh lime curd for the best flavor contrast.
- Cookies can be stored in an airtight container for up to 3 days or frozen un-frosted for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
