For the Cookies:
- 1/2 cup (113g) unsalted butter, at room temperature
- 1/4 cup (50g) granulated sugar
- 1/2 cup (100g) brown sugar
- 1 large egg (approx. 50g), at room temperature
- 1 teaspoons vanilla extract
- 1 tablespoon (6g) fresh key lime zest
- 1 tablespoon (15ml) fresh lime juice
- 1 1/2 cups (180g) all-purpose flour
- 1/2 teaspoon (2g) baking powder
- 1/4 teaspoon (1g) baking soda
- 1/2 teaspoon (3g) salt
- 1 cup (120g) graham cracker crumbs + for rolling
For the Key Lime Pie Filling:
- 3/4 cup (170g) cream cheese, at room temperature
- 2 tablespoons (30ml) fresh key lime juice
- 3 tablespoons (60ml) sweetened condensed milk
- 1 cup (120g) powdered sugar
- 1/4 teaspoon vanilla extract
- Key limes (optional), for garnish
Whipped Cream:
- 1/2 cup whipping cream (120g)
- 1 cup icing sugar (120g)
1. Preheat the oven to 350°F (175°C). Zest 2 fresh key limes, then squeeze the same limes for juice.
2. In a large mixing bowl, use an electric hand mixer on medium-high speed to cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
3. Add egg, vanilla extract and lime juice to the bowl. Mix about 1 minute. Scrape down the sides and bottom of the bowl with a silicone spatula.
4. Add the all-purpose flour, baking powder, baking soda, and salt. Mix on low speed with the hand mixer until just combined and no streaks of flour remain, scraping down the bowl as needed. Lastly, add the graham cracker crumbs and mix until incorporated. Add lemon zest and mix well. Cover and refrigerate the dough for about an hour.
5. Use a cookie scoop to portion out equal amounts of dough. Recipe makes 12 cookies. Roll each portion into a ball. Each dough ball weighs 55g. If you're using molds, grease them. I’m using 4” pie molds. Roll the dough balls into the graham crackers crumbs.
6. Place the dough balls into the molds and press them down. Bake the cookies for 12–14 minutes, or until they are puffed up, set, and firm around the edges but still soft in the middle.
FOR THE KEY LIME PIE FILLING
Once the cookies are cool, whip the cream with icing sugar until stiff peaks. Then make the key lime pie filling. In the bowl, combine all of the ingredients for the key lime pie filling and beat until smooth and no chunks of cream cheese remain, about 2-3 minute. Add 2 tbsp of whipped cream and mix well. It will give the smooth consistency.
Spoon about 2 teaspoons of the key lime filling into the center of each cookie, using the back of a spoon to spread it into an even layer. Pipe the whipped cream at the top and garnish with fresh lime zest, graham crackers crumbs and a key lime slice if desired.
Please watch this short video for details. Thanks for watching!
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