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Key Lime Pie Thumbprint Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 63 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 29 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delightfully tangy and sweet, these Key Lime Pie Thumbprint Cookies combine a buttery shortbread base with a creamy, zesty key lime filling. Perfect for lime lovers, these cookies offer a bright citrus flavor wrapped in a tender, melt-in-your-mouth texture, ideal for dessert or tea time treats.

Ingredients

Scale

Cookie Dough

  • 1 cup unsalted butter, softened
  • ½ cup powdered sugar
  • 2 cups all-purpose flour
  • ¼ tsp salt

Key Lime Filling

  • 1 can sweetened condensed milk (approximately 14 oz)
  • ⅓ cup key lime juice
  • 1 tbsp lime zest

Instructions

  1. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and powdered sugar until the mixture is smooth and fluffy, ensuring an even base for the cookie dough.
  2. Add Dry Ingredients: Gradually mix in the all-purpose flour and salt to the creamed butter and sugar, stirring until a firm, pliable dough forms without overmixing to maintain tenderness.
  3. Shape Cookies: Roll the dough into approximately 1-inch diameter balls, and place them spaced on a baking sheet lined with parchment paper. Use your thumb or the back of a spoon to gently press an indentation into the center of each ball to create a thumbprint cavity for the filling.
  4. Prepare Filling: In a separate bowl, combine the sweetened condensed milk, fresh key lime juice, and lime zest. Mix thoroughly until the filling is smooth and fragrant.
  5. Fill and Bake: Spoon a small amount of the key lime mixture into each cookie indentation. Bake the cookies in a preheated oven at 350°F (180°C) for 12 to 14 minutes or until the edges are lightly golden, and the filling is set.
  6. Cool Before Serving: Remove the cookies from the oven and allow them to cool completely on the baking sheet. This will let the filling firm up and prevent breakage when transferring.

Notes

  • Use fresh key lime juice and zest for the most authentic and vibrant flavor.
  • Ensure butter is softened but not melted for proper dough consistency.
  • Do not overfill the thumbprints to avoid spills during baking.
  • Store cooled cookies in an airtight container at room temperature for up to 3 days.
  • For a decorative touch, garnish with additional lime zest or a dusting of powdered sugar before serving.

Find it online: https://recipes.mbeams.com/key-lime-pie-thumbprint-cookies-recipe/