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key lime pie cookies on parchment paper
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Key Lime Pie Cheesecake Cookies

Tangy Key Lime Buttercream on top of soft and chewy graham cracker cookie!
Course: Dessert
Keyword: cookies, dessert, key lime cookies recipe, key lime pie desserts, key lime pie recipe, key lime pie vegan
Servings: 16 large cookies
Author: Nicole Vranjican

Ingredients

  • 2½ cups all purpose flour
  • 1 cup vegan graham cracker crumbs such as Nabisco Original
  • 2 tsp cornstarch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 2 sticks softened vegan butter (1 cup) I prefer Earth Balance sticks
  • 1 cup cane sugar
  • ½ cup dark brown sugar
  • ½ cup soy milk
  • 2 tsp vanilla extract

For the Icing

  • 2 oz softened vegan cream cheese I like Kite Hill for this recipe
  • 4 tbsp softened vegan butter
  • 1 tbsp lime juice
  • 2 tsp lime zest
  • 1 cup powdered sugar

Instructions

Prep

  • Place the vegan butter and cream cheese out on the counter to warm up at room temperature for about an hour. Then preheat the oven to 350 degrees.

Mix the Dry Ingredients

  • Break the graham crackers in a food processor and pulse into fine crumbs. You can also do this by placing the crackers in a bag and wacking it with the back of a wooden spoon to create crumbs.
  • Place the graham cracker crumbs in a mixing bowl with the flour, baking powder, baking soda, cornstarch, and salt. Mix well and set aside.

Mix the Wet Ingredients

  • Next, combine the softened vegan butter in a bowl along with the cane sugar and dark brown sugar. Cream together for 1-2 minutes, until very light and fluffy. Then add the soy milk and vanilla and mix well.

Combine

  • Then add half of the dry ingredients to the bowl with the wet ingredients and mix until just combined. Then add the remaining half and mix until combined. Do not over mix or the cookies will get tough. 

Bake

  • Divide the dough into 16 jumbo sized cookies and place 8 on each cookie sheet. Chill in the fridge for 15 minutes to harden (important step) and then bake for 16 minutes. Remove from the oven and allow the cookies to cool complete.

Decorate

  • Make the icing by combing the softened vegan cream cheese, butter, lime juice, lime zest, and powdered sugar in bowl. Mix for 3-4 minutes on high speed until smooth and fluffy. Then use an offset spatula or spoon to ice each cookie with a generous layer of icing.
    To create the swirl effect on top, transfer the icing to a pastry bag and place the nozzle in the center of the cookie. Apply even pressure to the bag while creating a spiral pattern.
    Garnish with extra graham cracker crumbs and lime zest if desired and enjoy!