The best chewy key lime cookies! The drop cookies are made with cream cheese and graham crackers and are filled with an easy homemade key lime curd. They have that key lime pie flavor, but in cookie form.
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These cookies are a celebration of citrus. Key limes to be exact. And I'm pretty sure they'll add a little sunshine to your day when you eat them!
The key lime filled cookies are a twist on my lemon bar cookies. For a bit of that famous pie flavor, we'll add graham crackers to the cookie dough and put a generous dose of zest into the easy lime filling.
If you are craving other citrus desserts you may also enjoy my blackberry crostata {with a lime flavored crust}, homemade lemon cupcakes or lemon white chocolate cake.
why you will love these easy thumbprint cookies
- Flavor ~ filled with tangy Florida key lime juice, they are bursting with fresh flavor!
- Soft and chewy ~ with cream cheese in the cookie dough, these key lime cookies have a wonderful texture.
- Simple curd filling ~ cooks up on the stovetop in under 5 minutes.
- Perfect for spring and summer or holidays like Easter or Cinco de Mayo.
ingredients and substitutions
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
All-purpose flour ~ used in both the soft cookies and quick and easy key lime curd.
Graham crackers ~ to give the cookies a bit of that key lime pie flavor. Crush the graham crackers to crumbs; you can use a food processor or place them in a zip top bag and use a rolling pin to crush them.
Sugar ~ granulated sugar is used in both the easy lime cookies and the filling.
Baking powder ~ adds leavening to both the cookie and homemade curd.
Cornstarch ~ adds softness to the cookies and helps to thicken the lemon curd.
Kosher salt ~ helps to balance the flavors.
Eggs ~ two whole large eggs and one large egg yolk are needed; room temperature is ideal so pull the eggs out 1-2 hours before starting the recipe. The egg and yolk will separate easier when cold.
Butter ~ unsalted butter is what I use; if you only have salted, leave out the kosher salt. The butter should also be room temperature.
Cream cheese ~ use block cream cheese and full-fat is recommended; pull the cream cheese out with the butter and eggs so it comes to room temperature.
Key lime juice and zest ~ four key limes are needed. Be sure to zest the limes first and then juice them. If you want an extra big punch of key lime flavor; zest 1-2 additional key limes and add the zest with the sugars when making the cookies.
how to make the easiest lime curd filling
Start by whisking together the granulated sugar, flour, cornstarch, baking powder, kosher salt, key lime zest, one large egg and fresh key lime juice in a small saucepan.
Place the saucepan over medium-low heat and whisk constantly for 2-3 minutes. The lemon curd will thicken and should reach 190°F on a thermometer.
Remove the saucepan from the heat and pour the curd into a freezer safe dish. I like using a dish that allows the curd to be in a thin layer. Place in the freezer while you make the cookie dough.
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how to make tangy key lime cookies
Start by preparing two half sheet baking pans with parchment paper. In a medium size bowl combine the flour, graham cracker crumbs, baking powder and kosher salt and set aside.
Using a stand mixer with the paddle attachment or a hand mixer, cream the room temperature unsalted butter on medium for 30-60 seconds. Then add the room temperature cream cheese and mix on medium 1 minute more.
Scrape up and down the bowl and add the granulated sugar and confectioners' sugar and beat on medium until smooth and creamy. Now add the one large egg plus one large egg yolk and vanilla and beat on medium until fluffy.
Then whisk in half of the flour mixture on low. When barely combined, stop and scrape the bowl before adding the final half of the flour mixture. Mix until just a few streaks of flour remain and use a spatula to finish mixing it in. The cookie dough is thick and fluffy like a cake batter.
Use a 2 tablespoon cookie scoop {this is my favorite} and place the cookie dough on the prepared pans, spacing about 2 inches apart. Place the pans in the refrigerator while you preheat the oven to 350°F.
Once the oven has preheated, take one pan of cookie dough out of the refrigerator and use a tablespoon measure to create a "thumbprint" in the middle of each cookie. {the dough can stick to the bottom of your tablespoon, so I dip the measuring spoon in a little granulated sugar before making them thumbprint}.
Then remove the key lime curd from the freezer and place 1 teaspoon of curd in the middle of each cookie thumbprint.
Bake for 10 - 12 minutes until the edges have set. Remove the pan from the oven and allow the key lime cookies to cool on the pan for 10 minutes before moving to a wire cooling rack to cool completely. If desired, cookie scoot the hot cookies as soon as they come out of the oven. Sprinkle with crushed graham cracker crumbs.
frequently asked questions
what is the difference between a lime and a key lime?
One of the biggest differences is size and color. Key limes are small and round and often have more yellow than a traditional lime. They also have a thinner skin and more seeds.
The flavor is a bit more tart and aromatic.
The name came to be from the Florida Keys, where the limes gained their popularity in key lime pie.
how do you zest a key lime?
Very carefully! With the small size of key limes, it is much easier to scrape your fingers while zesting. I love, love, love my microplane zester. I like it because it yields a very fine zest without any pith.
can I zest citrus without a zester?
Use the fine holes on your box grater. Again, do this carefully! The zest won't be quite as fine, but it works in a pinch.
can I use regular lime?
Key limes are more tart than a typical lime and can be harder to find. My testers did prefer the tangy flavor using key lime juice, but if you cannot find key limes a traditional lime can be used.
Key lime juice can often be easier to find. If you can get your hands on that, use the juice and then the zest from a regular lime.
how to store
Store any leftover cookies in an airtight container in the refrigerator for up to 5 days.
If you want to stack the key lime cookies for storing, I recommend placing a layer of parchment paper between the layers. The cookies also freeze well for up to 3 months.
Remember to snap a picture and tag me on Instagram if you make these Key Lime Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more citrus desserts
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Key Lime Cookies
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
easy lime curd
- ½ cup granulated sugar 100g
- 2 tablespoons all-purpose flour 15g
- 1 teaspoon cornstarch
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 teaspoon key lime zest from four key limes
- 1 large egg
- 2 tablespoons fresh key lime juice 30mL
cookies
- 1 ¼ cups all-purpose flour 156g
- ½ cup graham crackers crushed, 4 full sheets 60g
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup unsalted butter room temperature 113g
- 3 ounces cream cheese room temperature 84g
- ¾ cup granulated sugar 150g
- ½ cup confectioners' sugar 60g
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon pure vanilla extract
- extra graham cracker crumbs and confectioners' sugar and for dusting the finished cookies if desired
Instructions
for the homemade key lime curd
- Whisk together the granulated sugar (½ cup/100g), flour (2 tablespoons/15g), cornstarch (1 teaspoon), baking powder (¼ teaspoon), kosher salt (¼ teaspoon), key lime zest (from 4 key limes, at least 1 teaspoon), one large egg and fresh key lime juice (2 tablespoons/30mL) in a small saucepan.
- Place the saucepan over medium-low heat and whisk constantly for 2-3 minutes. The lemon curd will thicken and should reach 190°F on a thermometer. Remove the saucepan from the heat and pour the curd into a freezer safe dish. I like using a dish that allows the curd to be in a thin layer. Place in the freezer while you make the cookie dough.
for the cookies
- Start by preparing two half sheet baking pans with parchment paper. In a medium size bowl combine the flour (1 ¼ cups/156g), graham cracker crumbs (½ cup/4 full sheets/60g), baking powder (2 teaspoons) and kosher salt (¼ teaspoon) and set aside.
- Using a stand mixer with the paddle attachment or a hand mixer, cream the room temperature unsalted butter (½ cup/113g) on medium (speed 6 on a KitchenAid mixer) for 30-60 seconds. Then add the room temperature cream cheese (3 ounces/84g) and mix on medium 1 minute more. Scrape up and down the bowl and add the granulated sugar (¾ cup/150g) and confectioners' sugar (½ cup/60g) and beat on medium until smooth and creamy, about 2 minutes.
- Now add the one large egg plus one large egg yolk and vanilla (1 teaspoon) and beat on medium until fluffy, about 1 minute. Stop and scrape the bowl one time during this addition.
- Whisk in half of the flour mixture on low. When barely combined, stop and scrape the bowl before adding the final half of the flour mixture. Mix until just a few streaks of flour remain and use a spatula to finish mixing it in. The cookie dough is thick and fluffy like a cake batter.
- Use a 2 tablespoon cookie scoop and place the cookie dough on the prepared pans, spacing about 2 inches apart. Place the pans in the refrigerator while you preheat the oven to 350°F. (ideal chill time is 20 minutes)
- Once the oven has preheated, take one pan of cookie dough out of the refrigerator and use a tablespoon measure to create a "thumbprint" in the middle of each cookie. (the dough can stick to the bottom of your tablespoon, so I dip the measuring spoon in a little granulated sugar before making the thumbprint). Then remove the key lime curd from the freezer and place 1 teaspoon of curd in the middle of each cookie thumbprint.
- Bake for 10 - 12 minutes until the edges have set. (While the first pan of cookies is baking, prepare the second pan of cookies and return to the refrigerator until ready to go in the oven.) Remove the pan from the oven and allow the cookies to cool on the pan for 10 minutes before moving to a wire cooling rack to cool completely. If desired, cookie scoot the hot cookies as soon as they come out of the oven. Sprinkle with crushed graham cracker crumbs.
- Once the cookies are fully cooled, they can be dusted confectioners' sugar and lime zest. This is optional.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Ben | Havocinthekitchen says
Oh these cookies look and sound so lovely - fresh and summery. Loving the combination of richness coming from cream cheese and freshness from limes and curd. Graham crumbs also are such an interesting touch.
Tasia says
Thank you Ben! I'm sending the universe all the summery vibes right now!😉
Michelle says
These cookies look so chewy and full of that bright limey flavour! Delicious!
Tasia says
They are definitely both! Thank you Michelle!
Kathleen says
You had me at key lime! What time is coffee? I'll be there! I'll even bring the coffee! 🙂
Tasia says
Anytime Kathleen!! Someday, my friend, we will actually do this!