Kristi and I have both been tossing fresh limes in our grocery carts lately because we’re on a serious dirty Diet Coke kick but now that we’re fully stocked in the lime department, we are so excited to bake Carrie’s key lime pie cookies! The fresh lime juice + zest in her cream cheese frosting sounds DI-VINE! Let’s get to her recipe stat, shall we?
Oh boy, do I have a real treat for all you key lime pie lovers!
A lot of times when I set out to develop a new recipe, I have a certain person in mind to make it for. Over the last week as I was fine tuning this recipe, I had my dad and sisters in mind. They absolutely love key lime pie and I absolutely love to make it for them! The only problem is that I have a big family so if I make just one pie, we have to cut it into tiny slivers or somebody doesn’t get any.
My solution to this problem is my Key Lime Pie Cookies. This recipe makes about 3 dozen cookies so now there will be enough for everybody! The cookie is actually a graham cookie made with graham flour. It tastes just like graham cracker crust in a cookie form. The frosting is made with cream cheese, powder sugar, and of course, fresh lime juice and lime zest.
Seriously, if you close your eyes as you bite into these cookies, you will think you were biting into a key lime pie. The best part is that you can have all your cookies made and frosted in less time than it would take you to make one key lime pie from start to finish. That is a total win in my book!
Key Lime Pie Cookies
- 1 cup of butter softened
- 3/4 cup of granulated sugar
- 1 cup of dark brown sugar
- 2 eggs
- 2/3 cup of sour cream
- 1 tbsp. honey
- 1 tsp. cinnamon
- 2 tsp. vanilla
- 1/4 tsp. salt
- 2 1/2 cup of all-purpose flour
- 1 cup of graham flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
Key Lime Pie Frosting
- 8 oz. cream cheese softened
- 4 tbsp. butter softened
- 4 cups of powder sugar
- 1/4 cup of lime juice
- Zest of 2 limes minced
- Preheat oven to 375 degrees
- Cream the butter and sugars together. Add one egg at a time and continue to cream until the mixture is light and fluffy. About 5 minutes.
- Add the honey, cinnamon, vanilla, and sour cream and mix well. In a separate bowl, whisk all the dry ingredients together.
- Add the dry ingredients to the wet ingredients and mix until it is well combined.
- Roll 1 tbsp. cookie dough into a ball and place it on a greased baking sheet. Repeat this process with the remaining dough. Place the baking sheets with the cookie dough balls in the refrigerator for 30 minutes. Bake the cookies for 12 to 13 minutes or until the cookies are golden brown. Let cool completely.
- Once cookies are cool, frost them with key lime pie frosting.
- With an electric mixer, mix all the ingredients together until smooth and creamy.
Until next time,
As if these key lime pie cookies aren’t delicious looking enough, we are adding her Coconut Cream Cookies, 5-Ingredient Key Lime Pie and Fresh Strawberry Pie to our “to bake” list! Mmmm! Thank you Carrie!
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