Key Lime Pie Sugar Cookie

I. JUST. CAN’T. STOP.

A new cookie recipe, every week for the forseeable future. Have an idea? Shoot me your flavor combo, and let’s make crazy OVER THE TOP sugar cookies until, well, forever.

AND HOLY COW. This one is a keeper. Do you like Key Lime Pie? We do.

The cookie recipe is my basic one, with just a few tweaks. Happy Baking!

KEY LIME SUGAR COOKIES (NEW)

1 cup butter

¾ cup vegetable oil

1 cup sugar

½ cup powdered sugar

1 tbsp. water

2 eggs

½ tsp. soda

1 tsp. cream of tartar

2 tsp. vanilla extract

2 cups whole wheat pastry flour

2 1/2 -3 cups all purpose flour

1 recipe Vanilla Butter Cream Frosting (below)

1 can sweetened condensed milk

4 tbsp. Key Lime juice

1 cup graham cracker crumbs

4 tbsp. melted butter

2 limes

Cream together butter, oil and sugars until combined. Add the water and eggs, soda, cream of tartar, extract, salt and flour and mix until just combined. Don’t over mix your dough. Using a large cookie scoop (at least 1/4 cup sized) place a scoop of dough on your cookie sheet, spaced 2″ apart. With a glass or flat measuring cup, press down the rounded dough to flatten your cookie. The sides will spread out and open up a bit. (Part of the signature sugar cookie look.)

In a small bowl, mix together 1/4 cup sugar, 2 limes zested and 1/4 tsp. of kosher salt. With the back of a spoon, mash the sugar and zest together releasing the oils and flavoring the sugar mixture. Sprinkle this mixture on top of the cookies. Then bake in a preheated 400 degree oven for 8-9 minutes. Remove from the oven and cool 1 minute on the hot pan. Then transfer the cookies to a cooling rack.

Mix together the can of sweetened condensed milk, key lime juice, as this mixture sits, it will thicken. Set aside.

Then combine the butter, melted and graham cracker crumbs plus the zest of the limes to make the crumble toppings. Stir to combine and set aside.

Vanilla Butter Cream Frosting

½ cup butter

¼-1/2 cup heavy cream or milk

2 tsp. vanilla extract

Pinch of salt

3 ½ cups powdered sugar, or more depending on desired consistency

Look for butter cream that holds it shape but is soft.

Whisk together ingredients, slowly at first, the increasing the speed to add volume to your frosting. I like to whisk mine at high speed for 3-4 minutes.

Frost your cooled cookies. You can leave the middle clear and frost around the outside of the cookie leaving a space for the filling. Then spoon into the middle, the “key lime filling” and sprinkle the cookies with the graham cracker crumb topping. Repeat until all cookies are frosted.

Happy Baking! xo

Tart. Sweet. Satisfying.

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