Below you will find tips and tricks to help achieve the best results possible!

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How to make Key Lime Cookies

The trick to making this easy Key lime cookies recipe is the make an indent in the cookie to hold the filling (same concept as a thumbprint cookie). The indent is made before the cookies are baked. However, the cookies will puff up during baking so you have to make the indent a second time before the baking is completed. It sounds complicated, but it is really easy. I find that a measuring spoon works well to make the indent. Fill cooled cookies with pie filling and chill.

The pie filling for this cookie does not contain eggs therefore the filling does not have to be baked. It does have some cornstarch added to the filling and that helps the filling to set and not be too runny.

Ingredients

Margarine – I like to use margarine in this recipe because it prevents the cookies from spreading too much while baking and helps keep the cookies thick and soft. You can use butter if you prefer.

Graham cracker crumbs – for this recipe, you can use the store-bought crumbs or you can crush graham crackers yourself. Either one will work fine. I like to use the traditional honey graham cracker flavor. I would avoid the cinnamon-flavored crackers.

Limes – actual Key limes are hard to find so I use regular limes (Persian limes). These limes are larger than Key limes but work great in the filling. Do not use bottled lime juice of any kind. In my opinion, if you can’t find whole limes then don’t even bother. I know bottled Key lime juice is available but use it for other things. Nothing can replace the tart and bright flavor of freshly squeezed juice.

Lime Zest – zest is the green outside portion of a lime. You just want to grate the green peel of the fruit and not the bitter white pith underneath.

Supplies Needed

Stand mixer or hand mixer

Cookie scoop (optional)

Mixing bowl and whisk

Grater or microplane

Citrus juicer (optional)

Tips and Tricks

Juice limes with a juicer or by hand. Make sure to remove any seeds. The amount of juice per lime is highly variable so purchase a few extra limes to make sure you get enough juice.

There is no food coloring used in this recipe as authentic Key lime pie is yellow, not green. I do not recommend adding food coloring as it may affect the taste.

Storing Your Key Lime Cookies

Cookies need to be stored in the refrigerator due to the filling.  You can serve the cookies chilled or set them out at room temperature for ~10 minutes before serving.

Due to the filling, these cookies do not stack well. Store cookies in a single layer in a plastic storage container.

Variations

You can also make smaller cookies by rolling dough into 1-inch balls. Reduce total baking time to 11 minutes.

You can use this graham cracker cookie base to make other pie variations. Filling the cookies with lemon meringue pie filling would also work well.

You can also top the cookies with a dollop of whipped cream and candied lime for garnish if you want to elevate the presentation.