Key Lime Pie Cookies

Prep Time

20m

Bake Time

Yields

32 cookies

About this Recipe

Ready for a taste of the tropics? These Key Lime Pie Cookies are crazy soft and literally melt in your mouth with their simple soft shortbread base. They are flavored with lime zest and then topped with sweet lime icing and crushed graham crackers.

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Key Lime Pie Cookies

Prep Time

20m

Bake Time

Yields

32 cookies

About this Recipe

Print this recipe

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Ingredients

Cookies

2 cups all-purpose flour*
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup Crystal Sugar Extra Fine Granulated Sugar
1 large egg
2 teaspoons vanilla extract
1 teaspoon fresh key lime zest

Icing

1 cup Crystal Sugar Confectioners Powdered Sugar
1 tablespoon fresh key lime juice
1/2 teaspoon vanilla extract
1 teaspoon milk
1 teaspoon fresh key lime zest
Crushed graham cracker crumbs, optional topping

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a stand mixer, beat butter and sugar until light and fluffy. Add egg, vanilla extract, and lime zest, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined.
Roll 1 tablespoon of dough into small circles and then press with hands (or with the bottom of a cup) into a disk shape. Place on prepared baking sheet.
Bake for 8 minutes. Cookies will not look browned or cooked, but they are! Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
To ice, in a small bowl, whisk together powdered sugar, lime juice, vanilla extract, milk, and lime zest until smooth.
Using a spoon, smooth icing onto the top of each cookie, sprinkle with crushed graham cracker and let set for 10 minutes, or until hardened. Store leftovers in an airtight container.