Key Lime Pie Thumbprint Cookies

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Key Lime Pie Thumbprint Cookies

By

Kelsey Jane Youngman

The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.

Yield

14

Rating

—

Ingredients

9 graham cracker sheets (about 5 oz.; 1 sleeve)

¾ cup plus 1 Tbsp. (101 g) all-purpose flour

1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt

½ cup (packed; 100 g) light brown sugar

½ cup (1 stick) unsalted butter, room temperature

1 large egg

½ tsp. vanilla extract

¼ cup (50 g) granulated sugar

1 large egg yolk

⅓ cup sweetened condensed milk

4 tsp. finely grated lime zest, plus more for serving

2 Tbsp. plus 1½ tsp. fresh lime juice

Instructions

Step 1

Place racks in upper and lower thirds of oven and preheat to 350°. Pulse 9 graham cracker sheets (about 5 oz.; 1 sleeve) in a food processor until sandy crumbs form. Add ¾ cup plus 1 Tbsp. (101 g) all-purpose flour and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt; pulse to combine. Transfer to a small bowl.

Step 2

Pulse ½ cup (packed; 100 g) light brown sugar and ½ cup (1 stick) unsalted butter, room temperature, in processor until creamy. Add 1 large egg and ½ tsp. vanilla extract and pulse just to combine. Add graham cracker mixture and process until dough comes together and forms a ball, about 45 seconds.

Step 3

Place ¼ cup (50 g) granulated sugar in a clean small bowl. Using a #40 cookie scoop (about 2 Tbsp.), portion out dough; roll into smooth balls (dough will be sticky). Working one at a time, toss balls in granulated sugar to coat generously. Divide between 2 parchment-lined baking sheets, spacing at least 2" apart (about 7 per sheet). Working one at a time, dip the bottom of a shot glass or ⅛-cup measuring cup into remaining granulated sugar, then press down in center of balls to create a divot that can hold 2 tsp. filling, about ¼" deep (for the first cookie, press glass into it a little before dipping into sugar; it will easily adhere to glass from thereafter). Chill cookies in freezer 15 minutes.

Step 4

While cookies are chilling, whisk 1 large egg yolk and ⅓ cup sweetened condensed milk in a small bowl to combine. Add 2 Tbsp. plus 1½ tsp. fresh lime juice and 4 tsp. finely grated lime zest; whisk until slightly thickened.

Step 5

Remove cookies from freezer and spoon about 2 tsp. filling into each divot (don’t overfill). Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until filling is set and cookies are firm and golden brown around the edges, 12–14 minutes. Let cookies cool on baking sheets 5 minutes. Transfer to a wire rack and let cool completely.

Step 6

Just before serving, finely grate a little lime zest over each cookie. Do Ahead: Cookies (without lime zest) can be baked 1 day ahead. Store airtight in a single layer at room temperature.

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Key Lime Pie Thumbprint Cookies

By

Kelsey Jane Youngman

The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.

Yield

14

Rating

—

Ingredients

9 graham cracker sheets (about 5 oz.; 1 sleeve)

¾ cup plus 1 Tbsp. (101 g) all-purpose flour

1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt

½ cup (packed; 100 g) light brown sugar

½ cup (1 stick) unsalted butter, room temperature

1 large egg

½ tsp. vanilla extract

¼ cup (50 g) granulated sugar

1 large egg yolk

⅓ cup sweetened condensed milk

4 tsp. finely grated lime zest, plus more for serving

2 Tbsp. plus 1½ tsp. fresh lime juice

Instructions

Step 1

Place racks in upper and lower thirds of oven and preheat to 350°. Pulse 9 graham cracker sheets (about 5 oz.; 1 sleeve) in a food processor until sandy crumbs form. Add ¾ cup plus 1 Tbsp. (101 g) all-purpose flour and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt; pulse to combine. Transfer to a small bowl.

Step 2

Pulse ½ cup (packed; 100 g) light brown sugar and ½ cup (1 stick) unsalted butter, room temperature, in processor until creamy. Add 1 large egg and ½ tsp. vanilla extract and pulse just to combine. Add graham cracker mixture and process until dough comes together and forms a ball, about 45 seconds.

Step 3

Place ¼ cup (50 g) granulated sugar in a clean small bowl. Using a #40 cookie scoop (about 2 Tbsp.), portion out dough; roll into smooth balls (dough will be sticky). Working one at a time, toss balls in granulated sugar to coat generously. Divide between 2 parchment-lined baking sheets, spacing at least 2" apart (about 7 per sheet). Working one at a time, dip the bottom of a shot glass or ⅛-cup measuring cup into remaining granulated sugar, then press down in center of balls to create a divot that can hold 2 tsp. filling, about ¼" deep (for the first cookie, press glass into it a little before dipping into sugar; it will easily adhere to glass from thereafter). Chill cookies in freezer 15 minutes.

Step 4

While cookies are chilling, whisk 1 large egg yolk and ⅓ cup sweetened condensed milk in a small bowl to combine. Add 2 Tbsp. plus 1½ tsp. fresh lime juice and 4 tsp. finely grated lime zest; whisk until slightly thickened.

Step 5

Remove cookies from freezer and spoon about 2 tsp. filling into each divot (don’t overfill). Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until filling is set and cookies are firm and golden brown around the edges, 12–14 minutes. Let cookies cool on baking sheets 5 minutes. Transfer to a wire rack and let cool completely.

Step 6

Just before serving, finely grate a little lime zest over each cookie. Do Ahead: Cookies (without lime zest) can be baked 1 day ahead. Store airtight in a single layer at room temperature.

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By Joe Sevier

Bake an unforgettable dessert this Thanksgiving: Pecan cream pie layers a buttery nut-filled base with brown sugar custard, a flaky crust, and whipped cream.

Pumpkin Tiramisu

By Jesse Szewczyk

Tiramisu gets the PSL treatment with a pumpkin-tinged custard, warming cinnamon, plenty of whipped cream, and a splash of bourbon for good measure.

Macaroni Salad

By Millie Peartree

Macaroni salad, a cookout favorite, doesn’t take much to be great — just the right amount of moisture and seasoning. This version draws its inspiration from the macaroni salad at the Kennedy Fried Chicken restaurants. For the perfect balance, use a more savory brand of mayonnaise here, since the recipe gets its sweetness from a bit of sugar and shredded carrots. Make sure the macaroni salad is cold when you serve it; it can be chilled for up to 3 days and then served straight from the refrigerator. The only time macaroni has to be served hot is when it’s covered in mounds of cheese, like this Southern Macaroni and Cheese.

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Pitta ‘mpigliata

By Valeria Necchio

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By The Fannie Farmer Baking Book

Soft, buttery, golden brown Parker House rolls are a classic. Learn how to make the iconic folded dinner rolls with tips for shaping, and make-ahead prep.

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By Casey Elsass

This buttery apple cake is pure fall comfort. Spiced with cinnamon, it has a bright kick from apple cider vinegar and a crunchy brown-sugar-and-walnut topping.

More from Baking

View All →

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By Joe Sevier

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Hong Kong Egg Tarts

By Food Network Kitchen

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Gluten-Free Fudge Brownies

By Jackie Ourman

Just what we want a gluten-free brownie to be: rich and super fudgy. Beating the eggs and sugar for a long time incorporates air into the batter, making for a crackly crust when baked.

Cinnamon Baked Doughnuts

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Oatmeal-Glazed Breakfast Cake

By Food Network Kitchen

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Chocolate Mousse Cake

By Desserts

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