These key lime pie cookies are a great little treat to enjoy at the end of summer before fall arrives! They are buttery and full of yummy citrus flavor – perfect for the beginning of August!
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I know that a lot of you are already in back-to-school mode, but let’s just squeeze a little bit more out of summer before fall and all of the pumpkin desserts arrive! You know I’m looking forward to pumpkin spice everything, but I’m not quite ready to let go of summer just yet!
If you’re feeling the end of summer blues, these key lime pie cookies will surely lift your spirits! They are buttery, yet refreshing because they are loaded with key lime juice and lots of yummy zest! I dipped mine in some melted white chocolate to add in a bit of sweetness to balance out the tart goodness of these little cookies – I think it’s the perfect combo!
If you’re looking for one last summer dessert recipe, give these key lime pie cookies a try! I’ve got a list of ingredients for you below – they’re super easy to make!
Ingredients for Key Lime Pie Cookies
Here’s a list of the ingredients you’ll need to make these tart and delicious key lime cookies!
- All-purpose flour
- Powdered sugar
- Cornstarch (or Arrowroot starch)
- Key lime zest
- Vanilla extract
- Key lime juice (fresh or bottled)
- Melted white chocolate
These cookies are pretty simple to make, but here are a few tips that will make the process even easier for you!
- Use a food processor – These cookies are made entirely in a food processor, so be sure you have one of these! You could most likely use a blender too, but you’ll just want to be sure that you have the ability to pulse the ingredients together.
- Refrigerate for at least 4 hours – You’ll be making the cookie dough into a log and then slicing the chilled dough into rounds, so making sure that the dough is extra cold will help them hold their perfectly round shape while they are baking!
- Make now, freeze for later – I like this cookie dough because you can make them now, wrap in plastic wrap and foil, and freeze for up to 1 month! When you need a quick dessert or batch of cookies to whip up, just pull them out and let stand for 20 minutes on the counter before slicing and baking.
I hope that you enjoy these key lime cookies! They’re the perfect end-of-summer treat.
More Summer Recipes
- Mini S’mores Cheesecakes with Vanilla Bean Marshmallow Creme
- Homemade Reese’s Cup Peanut Butter Pie
- No-Churn Raspberry Cheesecake Ice Cream
As always, be sure to tag me in your photos on Instagram if you make my recipe or use #bucketsofyum in your photos! I love to see what you are baking.
Key Lime Pie Cookies
- 2 cups all-purpose flour
- 1 cup powdered sugar
- ½ cup cornstarch (or arrowroot starch)
- ¾ tsp salt
- 4 tsp key lime zest
- 1 cup unsalted butter, cut into pieces and chilled (two sticks)
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 tbsp fresh or bottled key lime juice
- 3 oz. chopped white chocolate (melted)
- In the work bowl of a food processor, pulse together the flour, powdered sugar, cornstarch, salt, and key lime zest until well blended. Scatter butter pieces over the mixture and pulse until the mixture resembles wet sand.
- In a small bowl, whisk together the egg yolks, vanilla extract, and key lime juice. Drizzle over the flour mixture and pulse until large clumps of dough form.
- Pour dough onto a work surface and cut in half. Form each piece of dough into a log that is about 2 inches in diameter. Wrap each log in plastic wrap and place in the refrigerator for 4 hours or up to overnight. You will want the dough to be solid.
- Place oven racks on top and bottom thirds of the oven and preheat the oven to 350°F. Line two cookie sheets with parchment paper and set aside.
- Using a sharp knife, cut each log into 18 cookies (about ½ inch thick). Place on baking sheets about 1 inch apart and bake until firm and golden brown, about 10-12 minutes, switching racks and rotating the pans halfway through to be sure the cookies bake evenly.
- Remove cookies from the oven and cool on the pans on wire racks for 5 minutes, then transfer cookies to the racks with a spatula to cool at room temperature.
- Dip half of each cookie in melted white chocolate and top with additional key lime zest if desired. Enjoy!
- Cookie dough can be wrapped in plastic wrap and aluminum foil and frozen for up to one month. Prior to baking, remove from the freezer and let thaw at room temperature for 20 minutes.
- Cookies can be stored in an airtight container at room temperature for up to 3 days
- Recipe adapted from Magnolia Cookbook Volume 1