Take the amazing flavor of key lime pie and turn it into a delicious batch of cookies!
As a longtime dessert fan, I’ve always been fond of key lime pie. It’s such a unique combination of sweetness and tartness that it’s far different from any other type of pie. Its success as a pie might be why I never thought of key lime as a viable cookie flavor until I discovered this recipe. After just one cookie, I was hooked and had to share the recipe.
These cookies have the tang and zest that you can only find in a key lime pie. They’re tart and sweet at the same time, while the crumbs of graham crackers imitate the flavor and texture you get from the crust of an actual key lime pie. It’s definitely a little different from any other type of cookie you’ve tasted. That being said, with crispy edges and a chewy inside, everyone who loves cookies is bound to enjoy these.
Are Key Lime Pie Cookies Healthy?
Unfortunately, key lime pie cookies aren’t the most health-conscious cookies you’ll find. There are two types of sugar in the recipe, not to mention fat and calories from the butter and other ingredients. While key lime juice does contain a little vitamin C, it’s not enough to make these cookies any healthier. Therefore, key lime pie cookies should be enjoyed in moderation and aren’t a good choice for people who want to reduce their fat and sugar intake.
Balance Out The Tart
If you think key lime pie cookies might be too tart for your tastes, there are some extra ingredients that can help to balance that out. One option is white chocolate chips because they add a little sweetness to balance out the tart taste. You might also consider roasted macadamia nuts, which will add a unique flavor. Both options will give the cookies a little more texture, too. Another option is to melt some white chocolate chips and drizzle that chocolate on top of the cookies right before serving.
INGREDIENTS
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 teaspoons key lime zest
- 8 ounces unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons key lime juice
- 1/2 cup graham cracker crumbs
- Icing, for decorating (optional)
INSTRUCTIONS
Mix
Prepare and mix dry ingredients; cream butter and sugar; combine all.
Shape
Scoop and shape dough on baking sheets.
Bake
Bake until edges are set; cool on racks. Decorate if desired.
Devour!
FAQs & Tips
Once they have cooled, store key lime pie cookies in an airtight container. This will help them to stay fresh for up to 3 or 4 days.
No, refrigerating these cookies isn’t necessary to extend their shelf life. They will stay fresh at room temperature if kept away from heat and light.
In addition to being smaller, key limes are more tart and have a stronger citrus flavor than regular limes, which is why they are good for baking pies and cookies.
Serving Suggestions
All cookies are best when eaten with something to drink, even if it’s just a glass of milk. If you prefer something hot, Vegan Hot Chocolate can be a great complement to key lime pie cookies because the chocolate will help balance out the tart of the cookies. You might also opt for a coffee, like a Homemade Caramel Vanilla Iced Coffee. If you’re a fan of milkshakes, try a coffee-flavored one, such as this Coffee Milkshake or this Arby’s copycat recipe of a Jamocha Shake.
Key Lime Pie Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 teaspoons key lime zest
- 8 ounces unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons key lime juice
- 1/2 cup graham cracker crumbs
- Icing for decorating (optional)
Instructions
-
In a large mixing bowl, sift together the flour, baking soda, and salt. Whisk in the key lime zest.
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In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
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Add the egg, vanilla extract, and key lime juice to the butter mixture, mixing until fully incorporated.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the graham cracker crumbs.
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Scoop the cookie dough onto prepared baking sheets, spacing them a few inches apart. Bake at 350°F for 9 minutes or until the edges are just set. Let cool on the pan for 10 minutes before transferring to a wire rack.
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If desired, mix powdered sugar with a small amount of milk to create an icing; drizzle icing over cooled cookies.
Nutrition
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