Butterfinger Cookies
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These Key Lime Pie Cookies are filled with lime zest, white chocolate chips, toasted coconut, and graham crackers and are drizzled with a lime glaze! They are perfectly buttery, chewy, and pack a punch of zesty lime flavor! You are going to love these cookies!
These cookies are super simple to make and are bursting with lime flavor! It doesn’t get much better than zesty lime, toasted coconut, white chocolate, and graham crackers all packed into a gooey and buttery cookie! So good! The 2-ingredient lime glaze just takes these cookies up a notch!Â
Ingredients for Key Lime Pie Cookies
All you need are a handful of simple pantry ingredients to make these Key Lime Pie Cookies!Â
- Unsalted Butter: Use unsalted butter that has been softened to room temperature.
- Light Brown Sugar: Make sure to pack the brown sugar into the measuring cup when measuring. The brown sugar gives these cookies their chewy and gooey center.
- Granulated Sugar: Use regular granulated sugar to give the cookies their crispy edges.
- Lime Juice and Lime Zest: The zest is used in the cookie dough and the juice is used for the 2-ingredient glaze!
- Eggs: The recipe calls for 1 large egg plus 1 yolk that have been brought to room temperature.
- Vanilla Extract: Do not use imitation vanilla for this recipe. Use pure vanilla extract for the best flavor.
- Almond Extract: Just 1/4 tsp gives these cookies the perfect flavor!
- All-Purpose Flour: Make sure to measure the all-purpose flour using the spoon-and-level method to ensure that the proper amount of flour is used. Adding too much flour will lead to dry and crumbly cookies.
- Baking Soda: Leavening agent used to help the cookies spread.
- Cornstarch: The addition of 2 teaspoons of cornstarch makes these cookies extra chewy.
- Salt: Balances the sweetness of the cookie.
- Toasted Coconut: Use 1 cup sweetened shredded coconut that has been toasted in the oven until golden.
- White Chocolate Chips: Use 1 white chocolate chips in the cookies.
- Graham Crackers: Use 1 cup crushed graham crackers.
- Powdered Sugar: Used to make the 2-ingredient lime glaze. Make sure there are no lumps. Sift if needed.
Chilling the Cookie Dough
This recipe only requires 30 minutes of chilling time! Allowing the cookie dough to chill for half hour allows the butter to solidify ensuring that the cookies do not spread too much in the oven! Also, chilling the cookie dough deepens the flavor of the cookies! If needed, you can chill the cookie dough overnight or up to 48 hours.
Making Key Lime Pie Cookies
- Preheat oven to 350 degrees F. Place sweetened coconut on a parchment lined baking sheet. Toast in the oven for 5-7 minutes or until it turns a light golden color. Set aside.
- Cream together butter, light brown sugar, granulated sugar, and lime zest for 3 minutes until light and fluffy. Add in one whole egg and then the egg yolk, beating well after each addition. Beat in vanilla extract and almond extract.
- In a separate bowl, whisk together all-purpose flour, baking soda, cornstarch, and salt. Add to wet ingredients and beat until just combined. Mix in toasted coconut, white chocolate chips, and crushed graham crackers.
- Cover and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Using a large cookie scoop, scoop and roll dough into a ball and place onto baking sheet. Top with extra untoasted coconut, white chocolate chips, and graham cracker pieces.
- Bake for 12 minutes. Cool for 3 minutes on baking sheet before transferring to a wire rack to cool completely.
- To make the lime glaze, whisk together powdered sugar and lime juice until smooth.Â
- Drizzle lime glaze over cooled cookies.
- Store in an airtight container for up to 5 days at room temperature or place in freezer for up to 2 months.
Tools and Equipment for the Best Cookies
Key Lime Pie Cookies
Course: DessertDifficulty: EasyServings
16
cookiesPrep time
15
minutesCooking time
12
minutesChill Time
30
minutesChewy and buttery Key Lime Pie Cookies made with lime zest, white chocolate, toasted coconut, and graham crackers and topped with a lime glaze.
Ingredients
- Key Lime Pie Cookies
1 cup unsalted butter, room temperature
3/4 cup light brown sugar, packed
2/3 cup granulated sugar
2 tsp lime zest
1 large egg 1 yolk, room temperature
1 1/2 tsp vanilla extract
1/4 tsp almond extract
2 1/4 cups all-purpose flour, measured using the spoon-and-level method
1 tsp baking soda
2 tsp cornstarch
1/2 tsp salt
1 cup white chocolate chips
1 cup sweetened shredded coconut, toasted
1 cup crushed graham crackers
- Lime Glaze
1 cup powdered sugar
2 tbsp lime juice
Directions
- Preheat oven to 350 degrees F. Place sweetened coconut on a parchment lined baking sheet. Toast in the oven for 5-7 minutes or until it turns a light golden color. Set aside.
- Cream together butter, light brown sugar, granulated sugar, and lime zest for 3 minutes until light and fluffy. Add in one whole egg and then the egg yolk, beating well after each addition. Beat in vanilla extract and almond extract.
- In a separate bowl, whisk together all-purpose flour, baking soda, cornstarch, and salt. Add to wet ingredients and beat until just combined. Mix in toasted coconut, white chocolate chips, and crushed graham crackers.
- Cover and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Using a large cookie scoop, scoop and roll dough into a ball and place onto baking sheet. Top with extra untoasted coconut, white chocolate chips, and graham cracker pieces.
- Bake for 12 minutes. Cool for 3 minutes on baking sheet before transferring to a wire rack to cool completely.
- To make the lime glaze, whisk together powdered sugar and lime juice until smooth.
- Drizzle lime glaze over cooled cookies.
- Store in an airtight container for up to 5 days at room temperature or place in freezer for up to 2 months.
Loved this Recipe?
Tried and loved this recipe? Leave a comment below and share on Instagram! Make sure to tag @simplyplatedbylindsey and use #simplyplatedbylindsey! I can’t wait to see and share your bake!
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