Description
These Key Lime Cookies are a delightful treat that combines a soft, buttery cookie base with the zesty brightness of lime curd and a sweet, creamy topping. Featuring graham cracker crumbs for a subtle crunch and a hint of cinnamon for warmth, these cookies are perfect for a refreshing dessert or an afternoon snack.
Ingredients
Cookies
- 1/2 cup (113g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 1 tablespoon (20g) honey
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (120g) all-purpose flour
- 1/4 cup (38g) whole wheat flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 4 sheets (61g) graham crackers, coarsely crushed
Topping
- 1/2 cup (113g) unsalted butter, at room temperature
- 7 ounces (200g) sweetened condensed milk
- 1/2 cup lime curd
- Optional: 1/2 teaspoon vanilla extract
Instructions
- Prepare the cookie dough: In a bowl, stir together the melted butter, granulated sugar, brown sugar, and honey until the sugar has dissolved completely.
- Add wet ingredients: Stir in the egg and vanilla extract until the mixture is well combined and smooth.
- Incorporate dry ingredients: Add the salt, baking soda, all-purpose flour, whole wheat flour, and ground cinnamon. Fold the ingredients gently with a spatula until almost combined to avoid overmixing.
- Add crushed graham crackers: Fold in three-quarters of the coarsely crushed graham crackers by hand, ensuring they are evenly distributed throughout the dough.
- Shape the cookies: Using a 3 tablespoon cookie scoop, portion the dough into balls and place them on a parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the cookies: Preheat the oven to 350°F (175°C) and bake the cookies for 10-11 minutes or until the tops are no longer shiny, indicating they are set.
- Cool the cookies: Remove the baking sheet from the oven and allow the cookies to cool completely on the sheet to firm up.
- Prepare the topping: In a mixing bowl, whip the room-temperature butter on high speed for 8-10 minutes until it becomes light, fluffy, and doubles in size.
- Add sweetened condensed milk: Gradually add the sweetened condensed milk in three parts, mixing on low speed between each addition until just combined. Optionally, add 1/2 teaspoon vanilla extract for enhanced flavor.
- Frost the cookies: Once the cookies are cooled, spread a thin layer of the butter and condensed milk frosting evenly over each cookie.
- Add finishing touches: Drizzle lime curd over the frosted cookies and sprinkle the remaining crushed graham crackers on top for an added crunch and decorative finish.
Notes
- Make sure the egg is at room temperature to ensure better mixing and texture.
- Do not overmix the dough to keep the cookies tender and soft.
- Use fresh lime curd for the best flavor impact in the topping.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
- For a dairy-free alternative, substitute butter with vegan butter and use a dairy-free condensed milk option.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
