Key Lime Pie Cookies
Key lime pie cookies that are irresistible, with double the amount of rich, buttery graham cracker crust in every bite
Ryan Nordheimer•
October 27, 2025
If you’re searching for a unique and delicious treat that captures the essence of summer, look no further than my irresistible key lime pie cookies. And these cookies are a delightful twist on the classic key lime pie, offering a perfect blend of tangy lime and sweet, buttery goodness.
Perfect for summer parties, holiday gatherings, or just satisfying your sweet tooth, these cookies are sure to become a favorite. So follow my detailed guide to create the ultimate key lime pie cookies that will transport your taste buds to a tropical paradise.
For the freshest and most flavorful cookies, use freshly squeezed key lime juice and freshly grated zest. If you can’t find key limes, regular limes can be substituted, but the unique flavor of key limes is what makes these cookies truly special.
These key lime pie cookies are not only delicious but also a visually stunning treat that will impress your friends and family. Then the combination of tangy lime, sweet cookie, and crunchy graham cracker makes for a delightful and unforgettable dessert. Perfect for summer picnics, holiday cookie exchanges, or as a refreshing treat any time of year, these cookies are sure to be a hit.
Incorporate this key lime pie cookie recipe into your baking repertoire, and enjoy a taste of tropical paradise with every bite. So whether you’re a seasoned baker or a novice in the kitchen, our detailed guide will help you create perfect cookies every time.
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (14)
Ingredients (14)
Cookie dough
Key lime filling
Instructions
Make the graham cracker cookie dough
In a large bowl, add the butter (12 Tbsp), granulated sugar (¼ cup), brown sugar (2 Tbsp), and salt (¾ tsp). Beat with a rubber spatula (or a hand mixer) until light and fluffy.
Stir in the eggs (2) and vanilla (2 tsp) until combined.
Add graham crackers (30 sheets) to a large Ziplock bag, seal, and bash them with a rolling pin to make small crumbs.
Add the graham cracker crumbs and flour (¼ cup) to the cookie dough. Mix until evenly incorporated.
Set in the refrigerator to chill while you make the filling.
Make the key lime filling
Meanwhile, in a medium bowl mix the sweetened condensed milk (14 oz), Greek yogurt (½ cup), lime juice (6 Tbsp), lime zest (2 limes), flour (2 Tbsp), and salt (1 pinch).
Set in the refrigerator to chill while you preheat the oven.
Bake the cookies
Preheat oven to 350 °F with a rack in the lowest position. Line a half-sheet tray with parchment paper.
Using a quarter-cup ice cream scoop, plop 8 graham cracker cookie dough balls evenly spaced on the tray.
Using your thumb, make a thumbprint into the center of each dough ball, using more of your fingertips to make the cavity larger (the larger the cavity, the more filling it’ll hold, just make sure there’s enough of a “wall” around the cavity).
Fill the holes with the key lime filling.
Bake for 13-14 minutes, until the filling is set and the edges of the cookies begin to pick up some color.
Allow the cookies to cool completely on the tray.
Transfer cookies to a sealable container and allow to chill in the refrigerator.
Repeat this process with remaining dough and filling.
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