Key Lime Pie Cookies
A delightful twist on the classic dessert, these cookies deliver all the zesty brightness of key lime pie in a portable format, perfect for gatherings and summer BBQs.
Ingredients
Cookie Base
- 1 cup Graham Cracker Crumbs Use finely crushed graham crackers.
- 1 cup Granulated Sugar Ensure accurate measurement for sweetness.
- 1/2 cup Unsalted Butter Softened for easy mixing.
- 1 large Egg At room temperature.
- 1 teaspoon Vanilla Extract Use pure vanilla for best flavor.
- 1/2 teaspoon Baking Soda Mix well with dry ingredients.
- 1/4 teaspoon Salt Just a pinch enhances flavor.
Key Lime Flavoring
- 1/2 cup Key Lime Juice Fresh is best for optimal flavor.
- 1 tablespoon Key Lime Zest Use microplane for fine zesting.
Frosting
- 1 cup Powdered Sugar Finely sifted for best texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, baking soda, salt, and granulated sugar.
- In a separate bowl, cream the softened butter with the granulated sugar until light and fluffy, about 3 minutes.
- Add the egg, vanilla extract, lime juice, and zest to the butter mixture and mix until smooth.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Scoop tablespoons of dough onto a baking sheet lined with parchment paper, leaving space for spreading.
Baking
- Bake for 12-15 minutes until the edges are golden and the centers are set.
- Let cool for a few minutes before transferring to a wire rack.
- Frost with powdered sugar mixed with lime juice before serving.
Notes
For extra flavor, mix in white chocolate chips. Customize with crushed nuts or coconut for a tropical twist. Store leftover cookies in an airtight container for up to 5 days or freeze for up to 3 months.