Key Lime Pie Thumbprints are like having bite-sized key lime pies! These cookies have a soft graham cracker cookie base with a slightly crisp coating of sugar and are filled with delicious key lime pie filling. We then add a pinch of lime zest and drizzle a lightly sweetened glaze on top which is completely optional. I love that these cookies look so elegant but are so easy to make!
Key limes, also known as ‘Mexican limes’ or ‘West Indies limes,’ are smaller, contain more seeds, and have thinner skins than regular limes. They are grown in tropical and subtropical regions and are known for their distinctive tart and sweet flavor. Highly coveted for desserts, marinades, and other specialties, they are sometimes difficult to locate at food stores. Although you may use regular (Persian) limes in place of key limes, if they are available to you, they are worth seeking out. Otherwise, I highly recommend bottled key lime juice, such as Nellie & Joe’s.
Key Lime Pie Thumbprint Cookie Process
Key Lime Pie Thumbprints are quick and easy to make but do allow yourself a bit of extra time for the shaped cookies to chill in the freezer prior to baking.
Make Dough
Beat the butter in a large bowl using a handheld mixer or stand mixer until creamy. Scrape down the sides and the bottom with a spatula. Add the sugar and beat on medium speed for about 1 minute. Add in the egg yolk and vanilla. Mix until combined and scrape down sides again. In a separate bowl, combine salt, flour, and graham cracker crumbs. (To make graham cracker crumbs, I used a food processor to pulse 5 sheets of honey graham crackers. Make sure they are fairly small crumbs so they will combine with the dough.) Add to the butter mixture. Beat on low speed until just combined and dough is formed. The dough will be a bit crumbly but will come together.
Shape Cookies
Using a cookie scoop or your hands, shape 1 Tbsp size scoops into balls and roll in granulated sugar. Be sure to roll the balls firmly together to lessen the chances your cookies will crack when making indents. Place on a plate lined with waxed paper. Using your thumb or the back of a measuring spoon, gently press an indent into the cookies. (I typically use a 1/2 tsp measuring spoon to form the indents but use whatever size works for your cookies.) If they begin to crack, just pinch back together. Chill in the freezer for 20-30 minutes.
Prep Oven
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
Fill Cookies and Bake
In a medium mixing bowl, stir all ingredients together until smooth. You may have leftover filling depending on how much you fill your cookies. It will keep covered in the refrigerator for 2-3 days should you decide to make more cookies.
Remove the cookies from the freezer. Add filling to each cookie until it is almost overflowing and bake for 12-13 minutes or just until the edges are beginning to turn light golden brown. Do not overbake. (The filling will deflate a little as it cools. This is why you should fill them as much as possible without overflowing.) Sprinkle just a few flakes of lime zest on the cookies after coming out of the oven. Cool completely before icing.
Icing
Mix all ingredients together until smooth. Add a little more cream or milk to thin, if needed. If you need to thicken the glaze, add a little more confectioners’ sugar. Icing should be easy to squeeze out of a piping bag but not so thin that it will drip out. After cookies have cooled completely, use a piping bag to drizzle icing over tops and allow to set before storing.
What if I cannot find Key Limes?
No worries! Key limes can be difficult to locate at times. If they are not available to you, I recommend using bottled key lime juice, such as Nellie & Joe’s. If using bottled juice, be sure it is key lime juice and not regular lime juice as this will not taste the same. For the lime zest, you may use either regular or key limes.
Can Key Lime Pie Thumbprints Be Frozen?
Yes! These cookies can be frozen for up to 3 months. Be sure to store in an airtight container and place waxed or parchment paper between layers so they do not stick to each other. When ready to use, thaw overnight in the refrigerator. Unbaked cookie dough may be frozen for up to 2 months.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
- To soften butter quickly, slice into small pieces and let sit on the counter while you gather the rest of your ingredients. Room temperature butter may be cooler than you think. You will know it is ready when you press your finger into it, it leaves an indent but does not sink into the butter.
- Optional step – The icing is completely optional and can be left off if desired.
- Key lime juice – If using bottled juice, be sure it is key lime juice and not regular lime juice.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Food Processor – to crush graham crackers
- Baker’s Half Sheet – to bake cookies
- Cooling Racks – to cool cookies and dishwasher friendly!!
- Stand Mixer – to mix dough
- Zester – to zest key limes
- Juicer – to juice key limes
- Piping Bags – to apply icing
If you liked this recipe, try our
Key Lime Pie Thumbprints
Key Lime Pie Thumbprints are like having bite-sized key lime pies! These cookies have a soft graham cracker cookie base with a slightly crisp coating of sugar and are filled with delicious key lime pie filling.
Ingredients
- COOKIES:
- 1 cup (2 sticks) salted butter, softened
- 2/3 cup (132 g) granulated sugar, plus more for rolling
- 1 egg yolk, room temp
- 1 tsp pure vanilla extract
- 1/8 tsp salt
- 2 cups (240 g) all-purpose flour
- ½ cup (70 g or about 5 sheets) graham cracker crumbs
- FILLING:
- 1 can (14 oz) sweetened condensed milk
- ¼ cup (57 g) sour cream, room temp
- ¼ cup freshly squeezed key lime juice or bottled key lime juice
- 2 tsp lime zest, plus more for garnish
- ICING:
- 1 ½ cups (170 g) confectioners’ sugar
- 3-4 Tbsp heavy cream or whole milk
Directions
- Step 1 COOKIES: Beat butter in a large bowl using a handheld mixer or stand mixer until creamy. Scrape down the sides and bottom with a spatula. Add sugar and beat on medium speed for about 1 minute. Add egg yolk and vanilla. Mix until combined and scrape down sides again. In a separate bowl, combine salt, flour, and graham cracker crumbs. Add to butter mixture. Beat on low speed until just combined and dough is formed. (Dough will be a bit crumbly but will come together.)
- Step 2 Using a cookie scoop or your hands, shape 1 Tbsp size scoops into balls and roll in granulated sugar. Place on a plate lined with waxed paper. Using your thumb or the back of a measuring spoon, gently press an indent into the cookies. If they begin to crack, just pinch back together. Chill in the freezer for 20-30 minutes.
- Step 3 Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- Step 4 FILLING: In a medium mixing bowl, stir all ingredients together until smooth. You may have leftover filling depending on how much you fill your cookies. It will keep covered in the refrigerator for 2-3 days should you decide to make more cookies.
- Step 5 BAKE: Remove cookies from freezer. Add filling to each cookie until it is almost overflowing and bake for 12-13 minutes or just until the edges are beginning to turn light golden brown. Do not overbake. (The filling will deflate a little as it cools.) Sprinkle just a few flakes of lime zest on the cookies after coming out of the oven. Cool completely before icing.
- Step 6 ICING: Mix all ingredients together until smooth. Add a little more cream or milk to thin if needed. If you need to thicken the glaze, add a little more confectioners’ sugar. After cookies have cooled, use a piping bag to drizzle icing over tops and allow to set.
- Step 7 STORAGE: Store in an airtight container in the refrigerator for up to a week or in the freezer for up to 3 months. When ready to use, thaw overnight in the refrigerator. Unbaked cookie dough may be frozen for up to 2 months.
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