The Key Lime Pie Cookies are so delicious and refreshing! A simple cookie base with topped with buttercream and an easy key lime filling made of just lime juice and condensed milk! These are perfect cookie for the upcoming warmer weather!
¾cupdark brown sugar
Zest of 1 lime
Juice of half a lime
114 ounce can sweetened condensed milk
½cupof lime juice
In a large bowl cream together the butter and both sugars until fluffy.
Beat in the egg, vanilla and lime zest.
Add in the flour, baking powder and salt.
Mix until just combined.
The dough will be very crumbly.
Divide the dough into 6 equal portions and form each portion into a ball.
Flatten the balls slightly and place onto a parchment lined baking sheet.
To create an indent in the middle I use my large cookie scoop to press an indent into the middle of each cookie.
Refrigerate for at least 30 minutes.
At this time you need to prep the lime filling.
In a small bowl whip the sweetened condensed milk and the ½ cup of lime juice using an electric mixer or whisk.
Refrigerate this filling while the cookies bake.
Meanwhile preheat the oven to 350 degrees.
Bake the cookies for 15-18 minutes you want the edges to just be golden brown, we want the cookies to stay chewy.
Cool 5 minutes and then transfer to a rack to cool completely.
Meanwhile make the buttercream for topping.
Using a hand mixer or stand mixer whip the butter until fluffy.
Add in the powdered sugar and beat to combine.
Add in the juice of half a lime.
Transfer the frosting into a piping bag or ziploc bag with the tip cut off.
Pipe just around the edge of each cookie.
Next fill the middle of each cookie with the lime filling.
Garnish with more lime zest if desired.
Refrigerate for 20 minutes just to set up.
Store in an airtight container for up to 3 days.
You can use either key limes or regular limes but make sure you are using fresh lime not bottled lime juice.
If your lime filling does not set you can stir in powdered sugar 1 tablespoon at a time until it is thicker.