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Key Lime Pie Thumbprint
The Kelly Kitchen

Key Lime Pie Thumbprints

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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.
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Prep Time 40 minutes
Cook Time 12 minutes
Total Time 2 hours
Servings: 35 Cookies
Course: Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

COOKIES
  • 1 cup salted butter, softened (2 sticks)
  • ⅔ cup (132 g) granulated sugar, plus more for rolling
  • 1 egg yolk, room temp
  • 1 tsp pure vanilla extract
  • ⅛ tsp salt
  • 2 cups (240 g) all-purpose flour
  • ½ cup (70 g or about 5 sheets) graham cracker crumbs
FILLING
  • 1 (14 oz) can 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

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method
 

COOKIES
  1. 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.
  2. 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.)
  3. 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.
  4. Chill in the freezer for 20-30 minutes.
  5. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
FILLING
  1. 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.
  2. 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.)
  3. Sprinkle just a few flakes of lime zest on the cookies after coming out of the oven. Cool completely before icing.
ICING
  1. 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.
  2. After cookies have cooled, use a piping bag to drizzle icing over tops and allow to set.
STORAGE
  1. 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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