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Exclusive Cookie of the Month: Key Lime Pie

Yield: 18 cookies, ¼ c. of dough each (2 ¼ oz.)

1 cup (8 oz.) butter, softened or shortening

½ cup (4 oz.) softened cream cheese

2 eggs

3 T key lime juice

1 T lime zest

½ tsp baking soda

1 tsp salt 

2 ¼ cups flour

1 cup graham cracker crumbs

2 cups white chocolate, chopped or chips

½ cup heavy cream

1 T lime zest




  1. Preheat oven to 300° F. 

    In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar, and salt slowly adding cream cheese into the mix after 3 minutes of creaming on medium speed.  (The cream cheese will incorporate best if it is room temperature and if you mix with a spatula to break it up before adding to butter mixture.)

    Add eggs one at a time, beating well between each addition.  Add lime juice and zest, scraping down the sides of the bowl well.  Add flour and baking soda; mix just until combined. Add graham crumbs last, again mixing only until combined.  

    Scoop onto lined cookie sheet.  Bake for 14-16 minutes, turning halfway for even browning.  

    For glaze:  Over gently simmering water (not too hot or you will scorch the chocolate), melt white chocolate and cream together.  Alternatively, you can do this in the microwave in 30 second intervals until chocolate is melted and incorporated with cream.  Add zest at the end and drizzle or spread on cooled cookies as you prefer.