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Key Lime Cookies with White Chocolate Chips

Key lime pie is an American institution, and even just looking at it makes it easy to see why. Piled high with billowy meringue, with a Key lime filling just beneath, it tastes as great as it looks — a balance of nutty graham crackers, tart lime, and sweet, airy meringue. The one downside to this pie is that it’s not very portable — but these cookies solve that problem. Everything about these cookies makes them easy for you to bake, and eat. Key limes can be hard to find, let alone squeeze, so use bottled juice for ease. Adding lime zest lends fresher, more intense flavor. And graham cracker crumbs in the dough mimic the flavor of the pie crust, plus rolling the cookies in more crumbs gives them crisp, crust-like crunch.


2½ dozen (2½-inch) cookies

Total Time

30 minutes + baking

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Test Kitchen Tip

Adding lime zest to these cookies intensifies the lime flavor without adding more liquid.


Preheat oven to 350°. Line baking sheets with parchment paper.

Whisk together flour, ¾ cup graham cracker crumbs, salt, and baking soda.

Cream butter, granulated sugar, and brown sugar in a bowl with a mixer on medium speed until light and fluffy, 23 minutes. Beat in egg, lime juice, and zest until incorporated.

Mix flour mixture into creamed mixture just until incorporated.

Stir in white chocolate chips.

Form dough into 1 Tbsp. balls. Roll balls in graham cracker crumbs and place on prepared baking sheets. Bake cookies until edges start to brown, 1214 minutes. Let cookies cool on baking sheets 5 minutes, then transfer to a rack to cool completely.

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