Much like sweet and salty, sweet and sour belong together. And these Key Lime Pie Cookies are very much that. The subtle sour of key lime juice and zest contrasting gorgeously with the sweet white chocolate chips and graham cracker crumbs. A cookie meant for summer. Or perhaps summer was meant for these cookies.
Note: This post contains affiliate links to which I earn a small commission, but don’t worry there’s no extra cost to you! Thank you for supporting CAKED by Katie.
What a Key Lime Cookie Is All About
A thick cookie, lightly golden around the edges, and a chewy center bursting full of key lime flavor. Can a cookie get any better than that? I think not! These key lime pie-inspired cookies bake up in a flash with no chill time required and will be ready to be enjoyed in 20 minutes. Kinda the perfect cookie, right?!
What’s The Difference Between A Key Lime And A Regular Lime?
A lime, is a lime, is a lime, yes? That’s not actually the case here. Key limes are smaller in size and contain more seeds than regular run-of-the-mill limes. Their skin is thinner and often a light yellow color when ripe as opposed to bright green. Key limes have a tart sour juice and smell like lime heaven.
Can I Use Regular Limes?
I’ll first answer this by saying yes. Yes, you can totally use regular lime juice and zest in this recipe. I get it. Not everyone has access to key limes. Seeing as how the cookie is baked with other complementary flavors, you will still achieve a delicious lime pie-inspired cookie. My only request is that you use real limes for the juice and not store-bought juice. It truly makes a flavor difference.
How to Zest And Juice A Lime
Grab that lime and let’s get zesty. First, give them a quick wash in the sink to get rid of any dirt, grime, or chemicals and dry them well. Second, with a zester or cheese grater (the microplane side) zest the entire lime and set the zest aside. Third, roll the lime firmly on a cutting board back and forth the get the inside soft and cut it in half. And last, with a juicer or your hand, squeeze the lime to produce the juice. Save the juice and discard the remaining lime.
Time to turn on the oven and get to baking. Because the sooner you bake, the sooner you eat! And you’re gonna want to eat these Key Lime Cookies on repeat.
Here are a few other zesty recipes that you might like:
Thicky and chewy Key Lime Pie cookies bursting with fresh citrus flavor. Perfect for spring and summer.
Key Lime Pie Cookies
1 cup dairy-free salted butter, room temperature
1 ¼ cup granulated sugar
1 large egg, room temperature
¼ cup key lime juice, freshly squeezed
2 tsp key lime zest
1 tsp lime or lemon extract *
2 ¼ cups all-purpose flour
1 cup graham cracker crumbs
1 tsp coarse sea salt
½ tsp baking soda
1 cup dairy-free white chocolate chips
Key Lime Pie Cookies
Preheat the oven to 350 degrees and line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer with the paddle attachment cream the butter and sugar on high for 2 minutes until light and fluffy. Scrape down the sides of the bowl when neccessary.
Add in egg, key lime juice, zest, and lime or lemon extract and mix on high for another 2 minutes.
Add in flour, graham cracker crumbs, salt, and baking soda into the bowl and mix on low until fully incorporated and a dough forms.
Mix in the white chocolate chips until just incorporated. Be careful not to overmix.
Using a 1 ½ tbsp. cookie scoop drop the cookie dough onto the parchment-lined cookie trays approximately 2 inches apart and bake for 8-10 minutes or until the edges are just barely light golden brown and the centers appear slightly under-baked. **
Let the cookies cool on the tray for 10 minutes before removing them to a cookie rack to fully cool. Enjoy!
Store leftover cookies in an airtight container for up to 7 days.