Key Lime Pie Cookies
I made these cookies on a whim for last year’s 4th of July festivities. I wanted something that was easy to transport from bbq to bbq, with less maintenance than a pie, but just as delicious. Out came these key lime pie cookies!
They’re structured as a thumbprint cookie. The cookie base is a shortbread style graham cracker and brown sugar cookie dough, and the filling is a perfectly tangy key lime curd. These cookies are best day-of, so try to plan out a few hours to get them all ready. OR, prep your cookie dough and curd and store them both in airtight containers overnight.
Key Lime Pie Cookies
makes about 16 cookies
Graham Cracker Cookie Dough:
3/4 cup room temperature vegan butter
2/3 cup dark brown sugar
1 cup graham cracker crumbs (I use Nabisco Grahams)
1 cup flour
1 tsp vanilla
Key Lime Curd:
1/2 cup key lime juice
3/4 cup sugar
1/3 cup cornstarch
zest of 2 key limes
dash of salt
2 tbsp. full fat coconut milk
1 tsp butter
Graham Cracker Cookie Dough Steps:
1.) Cream together the butter and brown sugar for about 5 minutes, until mixture is light.
2.) Add vanilla extract and mix until incorporated.
3.) Add flour and graham cracker crumbs and mix into butter mixture using a rubber spatula until cookie dough comes together.
4.) Take dough out of bowl and wrap in plastic wrap. Refrigerate for 1 hour and make key lime curd in the meantime.
5.) Preheat oven to 375 degrees and line two baking sheets with parchment paper. Scoop heaping tablespoon sized cookie dough balls onto parchment paper. Place thumb on top of each cookie to indent with thumbprint. Spoon about a teaspoon of the key lime curd in each cookie.
6.) Bake cookies for 10-13 minutes, or until golden brown around the edges. Allow to cool on pan for two minutes, then transfer to cooling rack.
Key Lime Curd Steps:
1.) In a large bowl, combine sugar and key lime zest with your fingers for 3-4 minutes until sugar is moistened and the key lime zest is fragrant.
2.) Using a medium pot, mix together key lime sugar and cornstarch until no clumps remain. Whisk in key lime juice and heat on medium heat for five to ten minutes in curd reaches a pudding-like consistency.
3.) Remove curd from heat and stir in 2 tbsp coconut milk and 1 tsp butter. Store in airtight container if not using right away.