Key Lime Cookies

Updated: Apr 1

The people voted, and key lime cookies won the vote! These cookies are tart and tangy. Get your tastebuds ready!



I’m baking in 22 inches of counter space, a minature oven and ingredients that are overpriced like everything else in New York. You can count on this recipe to hit your sweet spot. Let’s get baking!


Here’s what you’ll need:

1/2 cup softened butter

1/2 white sugar

1/2 cup brown sugar

1 large egg

2 tablespoons instant lime jello mix

1/2 tsp salt

1/2 tsp baking powder

1 3/4 cup all purpose flour

1/3 cup graham cracker crumbs

optional

4 sheets of broken graham crackers

1/2 cup white chocolate chips

1/2 cup additional graham cracker crumbs


Cream the butter and sugars in your mixing bowl. I use the low speed on my Kitchen Aid stand mixer and mix for 1-2 minutes, or until light and fluffy. Next, add the egg and mix until incorporated. Scrape the sides before adding the lime jello mix. After the lime jello is incorporated, add the flour, salt, and baking powder. Mix until well incorporated. Last, add the graham cracker crumbs and lightly mix.


OPTIONAL: Adding more graham crackers and white chocolate chips is optional. I prefer the crunch and texture the extra graham crackers add. I broke mine inot bite size pieces by hand as I didn’t want them to be finely crushed. The point is to add them for extra texture. The white chocolate chips are also optional. I didn’t care for them, but a friend told me she was hunting for them in every bite. It’s up to your taste buds!





I like big, over sized thick cookies so I measure mine out accordingly. However, if you prefer thinner, smaller or flatter cookies, you can adjust this part to your preference. Keep reading!




I use 1/4 cup to gently scoop my dough out of the bowl and put it onto my baking tray. I don’t mound or shape my cookies. Pressing the dough together in this manner will effect the airyness on the inside of the cookie. If you prefer a small cookie, use a smaller scoop. If you prefer a flatter cookie, simply flatten the dough a bit. Experiment! Have fun and follow your tastebuds.


OPTIONAL: After the dough has chilled and just before baking, gently press the bottom of your cookie in the extra 1/4 cup of graham cracker crumbs. This gives the cookie a crust that is a tiny bit like a real key lime pie. YUM! I was all about the texture of these cookies and I felt this added an extra yum factor.



Once the dough is scooped out on your tray, it’s time to CHILL! This step is important! If you want moist, thick cookies, don’t skimp here. What happens if I want cookies now? If you can’t wait and must have cookies now, your cookies will spread more resulting in thinner, crispier cookies. Still delicious, but they’ll taste slightly different. For me, the chilling is worth it.


Line your pan with parchment paper or a silpat mat. Place cookies at least 2 inches apart. Bake at 350 for 12-14 minutes (this is for cookies 1/4 cup cookies). Watch your oven! Every oven is different; some bake fast, some bake slow!


Enjoy! Let me know what you think!















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