I decided this week to make cookies that weren’t fall-related, so I went with something that has nothing to do with anything frankly: Key Lime Pie Cookies!
I apologize for the lack of pictures. It was a busy weekend where it felt like I didn’t stop at all except to sleep.
The good news is that this is a recipe that can be made on impulse, assuming you have all the necessary ingredients. The only things you might need to get from the store are a couple of sticks of salted butter, a couple of limes (for zesting), and a container of lime juice.
The recipe comes together in the usual fashion: butter and sugar mixed together, egg and vanilla extract added, then the lime juice and lime zest, and then the flower mixed with the kosher salt and baking soda, with an added twist of graham cracker crumbs.
Unfortunately, this is one of those recipes that calls for the worst cookie scoop ever: the Oxo 1Tbsp scooper, and it once again didn’t do a good job of actually scooping cookie dough.
These were baked on aluminum cookie sheets covered with a sheet of parchment paper for 13 minutes.
Once the cookies have cooled down, you need to melt some white chocolate to drizzle. You need to microwave a bowl of white chocolate for 30 seconds at a time. I wouldn’t recommend more than three times because after the 4th time, it starts to clump up for some reason. Do not microwave the white chocolate for more than three times!
Once the white chocolate is melted, you need to somehow get it into a Ziploc bag, cut one of the corners, and squirt it onto the cookies.
- 1 cup (2 sticks) salted butter, at room temperature
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons key lime juice
- 2 teaspoons grated lime zest
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon baking soda
- 2 1/4 cups all-purpose flour
- 1 cup finely crushed graham cracker crumbs
- 1/2 cup white chocolate
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and sugar on medium speed for 2 minutes until light and fluffy.
- Add the egg, vanilla, key lime juice and lime zest and continue mixing for 1 more minute, scraping the sides of the bowl as necessary. Mix in the salt and baking soda until incorporated.
- Turn the speed to low and add the flour and graham cracker crumbs until the dough comes together.
- Roll the dough into 1-inch balls and place 2 inches apart on the baking sheet. Bake for 9 to 10 minutes, until the edges are lightly golden.
- Transfer the cookies to a wire rack to cool.
- Place the white chocolate in a microwave-safe bowl. Heat on full power for 25 seconds. Remove the bowl from the microwave and stir the chocolate. Repeat this process until the white chocolate is melted and smooth. Transfer the melted chocolate to a small ziptop bag. Snip one corner of the bag off with scissors and drizzle the white chocolate on top of the cookies. Allow the white chocolate to set completely.
- Store the cookies airtight at room temperature for up to 3 days.