We are getting tangy up in here with Key Lime Pie Cookies. Get ready for a citrusy punch of key lime in a soft, sugar cookie crust. These cookies are the perfect blend of zesty lime with a sweet twist.
Using pre-made dough for the crust, these cookies are a breeze to whip up. It’s for those of us who often need last-minute desserts, or just don’t love to spend hours in the kitchen. A little shortcut is a sanity-saver some days!
Tangy Mini Pies in Cookie Form
Key Lime Pie transports me back in time when I used to work at Baker’s Square. I was a server there all throughout high school, and it was one of the most fun times of my life!
Chocolate cream pies were usually my biggest temptation. But, every once in a while, I would lean towards that tangy lime flavor in a slice of Key Lime.
So, of course we needed a key lime cookie recipe in this tasty series of pie cookies we’ve been experimenting with. This easy recipe joins the apple pie, pecan pie, blueberry pie, and cherry pie cookies that are already posted, with more to come.
Reasons You’ll Love these Key Lime Cookies
- Quick and Easy: Pre-made dough means less prep, more yum.
- Fresh and Zesty: That key lime kick is irresistibly tangy.
- Perfect for Any Occasion: These cookies fit right in, anywhere, anytime.
Key Lime Pie Cookie Ingredients
Here’s what you need to make this recipe. The measurements are in the recipe card below.
- Refrigerated sugar cookie dough (break n’ bake)
- Sweetened condensed milk
- Egg yolks
- Lime juice
- Lime zest
- Whipped topping
Key Lime Cookie Directions
Prep: Preheat your oven to 350°F. Grab 2 regular-sized (12 cup) muffin tins and give them a quick spray with nonstick cooking spray.
Shape the Crust: Take your sugar cookies and roll them into balls. Pop each one into a muffin tin slot. Now, here’s a neat trick: dip a tart shaper or the back of a spoon in flour and gently press the dough into the pan and up the sides. Remember, don’t press too hard – you want a nice, even crust with a bit of an edge.
First Bake: Slide the tins into the oven for a quick 4-minute bake. The crusts will be just starting to set. Take them out and gently press down the centers to keep that nice little well for your filling.
Mix the Filling: In a bowl, whisk together sweetened condensed milk, egg yolks, lime juice, and a teaspoon of lime zest until smooth. Spoon this tangy mixture into each cookie crust.
Second Bake: Back into the oven they go, for 6-8 minutes. You’re looking for a set cookie and a filling that’s not jiggly. Once done, let them cool completely on a wire rack.
The Finishing Touch: Fill a pastry bag with whipped topping and fit it with a large star tip. Pipe a swirl of cream onto each cookie pie and sprinkle with a bit of lime zest. You can either refrigerate them to chill or serve them up right away.
And there you have it – 24 adorable and tasty Key Lime Pie Cookies, ready to enjoy!
What to Serve with Key Lime Pie Cookies:
- Lime Cake Mix Cookies: If you can’t get enough lime flavor, try these soft and chewy cookies that are made with cake mix.
- Pumpkin Pie Cookies: If you’re serving these cookies in the fall, add some pumpkin pie cookies to fit the season.
- Apple Pie Cookies: Another fruity winner, these apple pie cookies have an irresistible crunch topping.
- Fruit Pizza: If you’re serving these cookies during the warmer months, a fresh fruit dessert pizza is a great choice to add to the dessert table.
Recipe Swaps and Variations
- Lemon Juice and Zest: Swap lime for lemon for a different citrus twist.
- Homemade Cookie Dough: Replace break-and-bake dough with homemade sugar cookie dough for a from-scratch approach.
- Different Citrus Flavors: Try orange or grapefruit juice and zest for a unique flavor profile.
- Chocolate Chips: Add mini chocolate chips or white chocolate chips to the filling for a chocolate-lime combination.
- Cookie Crust Variations: Experiment with different cookie dough types for the crust, like graham cracker or chocolate.
- Topping Alts: You can sprinkle on some graham cracker crumbs, powdered sugar, mini chips, or even make a key lime glaze to mix things up a bit.
- Muffin Tins: Regular size, 12-cup, for shaping the cookies.
- Nonstick Cooking Spray: For greasing the muffin tins.
- Tart Shaper or Spoon: To mold the cookie dough in the tins.
- Mixing Bowl: For preparing the key lime filling.
- Whisk: To smoothly combine the filling ingredients.
- Pastry Bag and Star Tip: Optional, for piping whipped topping.
If you have leftover key lime cookies, just put them in an airtight container. They will stay fresh in the fridge for up to 5 days.
Recipe Notes and FAQ
Note on Leftover Filling: This recipe might leave you with extra filling. I’ve thought about adjusting the quantities, but it either results in leftover filling or an unused half-can of sweetened condensed milk. So, there might be a bit of excess, but it’s a small trade-off for the delicious outcome.
Can I use bottled lime juice instead of fresh?
Yes, bottled lime juice works, but fresh lime juice gives a brighter, more authentic flavor.
What if I don’t have a tart shaper?
No worries! The back of a spoon works just as well to shape your cookie crusts.
What if I don’t have key limes?
You can use regular limes if you don’t have key limes. Just keep in mind that the flavor of key limes is usually a bit sweeter.
- 1 package (16 oz) refrigerated sugar cookie dough (break and bake variety)
- 1 can (14 oz) sweetened condensed milk
- 4 egg yolks
- 1/2 cup lime juice (about 4 fresh limes, if using fresh)
- 1 tablespoon lime zest, divided
- 1/2 cup whipped topping
- Preheat oven to 350°F. Grease two regular size (12 cup) muffin tins with nonstick cooking spray.
- Roll each sugar cookie into a ball and place into the muffin tin. Gently press the dough into the pan and up the sides using a tart shaper dipped in flour, or the back of a spoon. Be careful not to press too hard.
- Bake the crusts for 4 minutes. They will not be fully cooked. Remove from oven and gently press down the center of each cookie to maintain the divot. Set aside to cool slightly.
- In a bowl, whisk together sweetened condensed milk, egg yolks, lime juice, and 1 teaspoon of lime zest until smooth. Spoon this filling into the center of each cookie cup.
- Return to the oven and bake for 6-8 minutes, until the filling is set and no longer jiggly. Allow to cool completely.
- Add whipped topping to a pastry bag fitted with a large star tip. Pipe whipped topping onto each cookie pie and sprinkle with remaining lime zest.
- Serve immediately or cover loosely and refrigerate until ready to serve.
- Expect some leftover filling. It's a choice between a little waste and half-used ingredients.
- Keep leftovers fresh in an airtight container in the fridge for up to 5 days.
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Amount Per Serving: Calories: 25Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 7mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 1g
Nutrition facts are an estimate only.
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Whether you’re craving key lime but don’t want to make a whole pie, or serving up bite-sized treats for a party, I really hope you love these delicious cookies!
If you give these Key Lime Pie Cookies a try, I’d love to hear about it! Tag me on social media or leave a comment.
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