Key Lime Pie Cookies

These soft and buttery Key Lime Pie Cookies are loaded with fragrant zest and aroma and are the sweet and sour version of Snicker Doodle Cookies.

About These Key Lime Pie Cookies

• These cookies are similar to Snicker Doodles. They have the same soft and chewy texture, wrinkled top, and tangy flavour.
• The recipe is infused with key lime zest and juice to create the ultimate Key Lime flavour.
• This recipe uses ordinary ingredients and a few necessary additions to make the best flavour. One is Cream Of Tartar. Cream Of Tartar makes the cookie texture chewy and soft, keeping them soft longer.
• The other ingredient we may not use in all cookie recipes but is used here is Egg Yolk. Egg yolk is a binding agent that helps all ingredients stick together better.

• Roll these Key Lime Pie Cookies in Graham Cracker crumbs to make them as similar as possible to a pie. This adds flavour and texture to the end result.
• The other ingredients are All-purpose Flour, Baking Soda, Salt, Butter, Granulated Sugar, Egg, Key Lime Zest and Juice, Vanilla Extract, and Graham Cracker Crumbs.

How To Make These Cookies

• Add the key lime zest to the sugar and massage well to release the aroma and oil from the zest.
• . Beat the room-temperature butter and sugar for 2 to 3 minutes until all creamy and light in colour.
• Mix well with the egg, yolk, vanilla extract, and key lime juice.
• Sift the flour, baking soda, salt, and cream of tartar. Add this mixture to the above mixture and gently mix. Do not overmix.
• Roll the cookie dough into small balls the size of a small tangerine.

• Pulse the crackers in a food processor to reach a fine crumb, and roll the cookie dough balls into the cookie crumbs.
• Place the cookie dough balls on the lined baking sheets and leave at least two inches between them.
• Bake them for 8-10 minutes or until their edges look set and slightly golden.
• Remove them from the oven and immediately go around them with a round cookie cutter to reshape them.
• While they are still hot, sprinkle more graham cookie crumbs on them. Let them cool down on the baking sheet for 10 minutes, then transfer them to a cooking rack to cool down thoroughly.

Storing: Keep these cookies in an air-tight container at room temperature for one week and freeze them for two months.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

LEAVE ME A STAR REVIEW IF YOU TRIED THIS RECIPE AND LIKED IT.

See more related posts here:

Snickerdoodle Cookies,

Cinnamon Bun Cookies,

Cookie Dough Cookies

📖 Recipe