These key lime pie cookies bring together everything I love about summer desserts in one handheld treat. I get the buttery crunch of a graham cracker cookie paired with a creamy, tangy key lime filling that tastes just like a slice of pie. Every bite feels bright, fresh, and indulgent without being heavy.
Why You’ll Love This Recipe
I love this recipe because it truly delivers the best of both worlds: cookie and pie. The cookie base is soft yet slightly crisp, with that unmistakable graham cracker flavor, while the filling is smooth, tart, and perfectly sweet. I also enjoy how fun and unique these cookies feel, making them great for gatherings, holidays, or whenever I want something a little different from classic cookies.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cookies
1/2 cup unsalted butter, at room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg, at room temperature
2 teaspoons vanilla extract
1 tablespoon fresh key lime zest
1 tablespoon fresh lime juice
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups graham cracker crumbs
For the key lime pie filling
4 ounces cream cheese, at room temperature
2 tablespoons fresh key lime juice
2 tablespoons sweetened condensed milk
1 cup powdered sugar
1/4 teaspoon vanilla extract
Key limes, optional for garnish
Directions
I start by preheating the oven to 350°F and lining a baking sheet with parchment paper. In a stand mixer, I cream the butter with the granulated sugar and brown sugar until the mixture is light and fluffy. I scrape down the bowl, then add the egg, vanilla, lime juice, and lime zest, mixing until smooth.
Next, I add the flour, baking powder, baking soda, and salt, mixing just until combined. I fold in the graham cracker crumbs last, making sure everything is evenly incorporated. I scoop the dough into portions, roll them into balls, and place them on the baking sheet. Using my thumb or a spoon, I gently press an indentation into the center of each cookie.
I bake the cookies until the edges are set but the centers are still soft. While they’re hot, I reshape the indentations so there’s plenty of room for the filling, then let them cool completely.
For the filling, I beat the cream cheese, key lime juice, condensed milk, powdered sugar, and vanilla until smooth. Once the cookies are cool, I spoon or pipe the filling into the center of each cookie. I finish by chilling the cookies for at least an hour so the filling can set properly.
Servings And Timing
This recipe makes about 18 to 20 cookies, depending on the size I scoop them. I usually plan for about 20 minutes of prep time, 12 to 14 minutes of baking, and at least 1 hour of chilling time, bringing the total time to roughly 1 hour and 40 minutes.
Variations
When I want to switch things up, I sometimes use regular limes instead of key limes if that’s what I have on hand. I also like adding a bit of toasted coconut on top for a tropical twist. For an extra tangy filling, I occasionally add more lime zest to the cream cheese mixture.
Storage/Reheating
I store these cookies in the refrigerator in a single layer so the filling stays neat and fresh. They keep well for up to 4 days. I enjoy them cold, but if I want a softer texture, I let them sit at room temperature for about 20 to 30 minutes before serving. If I need to freeze them, I freeze the cookies without the filling and add it fresh after thawing.
FAQs
Can I use regular limes instead of key limes?
Yes, I often use regular limes when key limes aren’t available. The flavor will still be delicious, just slightly less aromatic.
Do these cookies need to be refrigerated?
Yes, I always refrigerate them because of the cream cheese filling. This helps them stay fresh and firm.
Can I make these cookies ahead of time?
I like to make the cookies a day in advance and fill them the same day I plan to serve them for the best texture.
Can I pipe the filling instead of spooning it?
Absolutely. I often use a piping bag when I want a cleaner, more polished look.
Are these cookies very sweet?
I find them nicely balanced. The tangy lime flavor cuts through the sweetness, making them refreshing rather than overly sweet.
Conclusion
These key lime pie cookies are one of my favorite desserts to bake when I want something fun, bright, and memorable. I love how they combine familiar flavors in a creative way, and they never fail to impress. Whether I’m baking for a crowd or just treating myself, this recipe always brings a little taste of sunshine to the table.
These Key Lime Pie Cookies combine the bright, tangy flavor of key lime pie with the comforting texture of graham cracker cookies. With a creamy lime filling and soft cookie base, they’re a fun and refreshing dessert perfect for summer or special occasions.
Ingredients
1/2 cup unsalted butter, at room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg, at room temperature
2 teaspoons vanilla extract
1 tablespoon fresh key lime zest
1 tablespoon fresh lime juice
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups graham cracker crumbs
4 ounces cream cheese, at room temperature
2 tablespoons fresh key lime juice
2 tablespoons sweetened condensed milk
1 cup powdered sugar
1/4 teaspoon vanilla extract
Key limes, optional for garnish
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a stand mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg, vanilla extract, lime juice, and lime zest. Mix until smooth.
Mix in the flour, baking powder, baking soda, and salt just until combined.
Fold in the graham cracker crumbs until evenly distributed.
Scoop the dough into balls and place them on the baking sheet. Press a shallow indentation into each cookie with your thumb or a spoon.
Bake for 12–14 minutes, until the edges are set but centers are still soft.
While warm, gently reshape the indentations if needed, then allow the cookies to cool completely.
For the filling, beat cream cheese, key lime juice, sweetened condensed milk, powdered sugar, and vanilla until smooth.
Spoon or pipe the filling into each cookie’s center.
Chill cookies for at least 1 hour before serving to set the filling.
Notes
Use regular limes if key limes aren’t available.
Cookies can be made ahead and filled the day of serving.
Freeze unfilled cookies and add filling after thawing.
Optional: Garnish with extra lime zest or toasted coconut for a twist.
