Graham Cookies with Cinnamon Glaze

A little while ago, I made chocolate chip cookies with graham cracker crumbs. That turned out to be a wonderful addition, and it made me think of what other recipes I could try with graham cracker crumbs. I typically have the crumbs in the cupboard, so I am ready to go whenever I find the right recipe. I have found a couple of recipes, some that I pinned and then disappeared, and this one, which is a lovely graham cookie.

I made these up, very simple and came out perfectly round. I did think that they looked a little plain, so I tried to figure out what I could do. In that situation, my most common response is to add a glaze. Since these cookies were already flavored with brown sugar and cinnamon, I decided to make a cinnamon glaze. That ended up being a good choice.

The glaze makes a tasty, but somewhat plain, cookie and makes it more delicious. Without the glaze, the cookies don’t have a distinct flavor- the brown sugar and cinnamon are subtle. The glaze helps bring out the cinnamon flavor, and it was simple to put together. Perhaps the glaze could have been thicker, but it worked fine just as it is. 

Graham Cookies with Cinnamon Glaze
135 grams flour
3/4 cup graham cracker crumbs
1 teaspoon cornstarch
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
113 grams butter, room temperature
150 grams brown sugar
1 egg 
1 teaspoon vanilla 

1-1/2 cups powdered sugar
2 teaspoons cinnamon
3-4 tablespoons milk

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a medium bowl, whisk together the flour, graham cracker crumbs, cornstarch, cinnamon, baking soda, baking powder, and salt; set aside.

In a large mixer bowl, beat the butter and brown sugar on medium until light, about 3 minutes. Add the egg and vanilla and mix again to combine. With the mixer running on low, gradually add the flour mixture. Allow the dough to rest for 10 minutes before proceeding. 

Scoop the dough into the baking sheet and roll them into 1-1/4” balls.

Bake for 8-10 minutes, until set. Allow the cookies to cool on the baking sheet for 10 minutes before removing toa wire rack to cool completely.

Once the cookies are cool, make the glaze: in a medium bowl, whisk together the powdered sugar, cinnamon, and about 2 tablespoons milk. Continue whisking, adding additional milk as needed, until the glaze is of the desired consistency. Dip the cookies halfway in the glaze and place on a wire rack to allow the glaze to set.

Recipe from Fresh April Flours

Graham Crumb Chocolate Chip Cookies

If you read this blog with any frequency, you will be aware that my husband often complains that I don’t make enough chocolate chip cookies. That is true, as it needs to be quite a different chocolate chip cookie for me to add it to my blog. I came across this recipe and it seemed interesting. I have made a couple of items with graham cracker crumbs, but not this recipe exactly. I figured it would be nice to make a chocolate chip cookie variation.

This recipe originally called for mini milk chocolate chips, but I didn’t have those on hand, so I used regular sized milk chocolate chips. I need to restock some of my baking chips, and I will see if that’s something that is available here. I gather recipes from bloggers that live all around the world, so sometimes I have to be creative with specific ingredients.

These cookies come together like traditional chocolate chip cookies, simply with the addition of graham cracker crumbs and cinnamon. I like cinnamon a lot and it pairs well with milk chocolate, so I wasn’t surprised to see that added to this recipe. Some people don’t like the idea of adding extra flavors to chocolate chip cookies, but I think this one is fine. The graham cracker crumbs and the milk chocolate chips add a lovely sweetness to these cookies, which is hard to resist!

Graham Crumb Chocolate Chip Cookies
1 cup butter, room temperature
1 cup sugar
1 cup packed brown sugar
2 eggs
1 tablespoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3 cups graham cracker crumbs
2 cups milk chocolate chips

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, combine the butter, sugar, and brown sugar. Beat on medium for several minutes until light. Stir in the eggs and vanilla. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and graham cracker crumbs. With the mixer running on low, gradually add the flour mixture to the butter mixture. When the dough is almost cohesive, add the milk chocolate chips and mix on low to incorporate.

Shape the dough into 1-1/4” balls on the prepared baking sheets.

Bake for 10 minutes, until cookies are set. The cookies will continue to bake a little as they cool. Cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.

Recipe from Lord Byron’s Kitchen

Smores Cookies

I often go through a bunch of recipes and identify needed ingredients for the things that I want to bake. While I don’t necessarily plan to make these recipes right away, I want to stock up so that I have options when deciding what to bake. Most ingredients are easy to find, and I can pick them up right away. I have found that other ingredients are seasonal, or otherwise hard to find. I stop looking actively for the item because that is usually when I find it. That was the case for the marshmallow bits used in this recipe.

I am fairly sure that I have used marshmallow bits before. These aren’t mini marshmallows; they are even smaller and are similar to the marshmallow bits you find in breakfast cereal. I could find them online, but you have to buy a large quantity. When I figured I would get them if I saw them, they started to become more common place. I suppose it was hot cocoa time of year, so that makes sense.

These smores cookies are very much chocolate chip cookies (which my husband loves) with a few additional ingredients. It uses graham cracker flour, which I keep on hand, and I topped the cookies with bits of Hershey bars that I had on hand. You could also top them with marshmallows or pieces of graham cracker, but I didn’t think it needed it. Although the dough was a touch crumbly, the cookies came together and were just excellent! They taste like smores but aren’t quite as messy as the original.

Smores Cookies
1 cup butter, room temperature
½ cup sugar
1¼ cup packed brown sugar
2 eggs
2 teaspoons vanilla
2½ cups flour
1 cup graham cracker crumbs,
1½ teaspoons baking soda
¾ teaspoon salt
1 cup milk chocolate chips
1 cup mini chocolate chips
1 cup mini Jet-Puffed Marshmallow Bits
Pieces of chocolate bar

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, beat the butter, sugar, and brown sugar on medium until light. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla. In a separate bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt. With the mixer running on low, gradually add the flour mixture. With a spatula, stir in the milk chocolate chips, mini chips, and marshmallow bits.

Scoop the cookies onto the baking sheet, using about 1-1/4 tablespoons dough for each cookie. Garnish the top of each cookie with a piece of a chocolate bar. (You can also garnish with pieces of graham crackers or marshmallow bits, but I did not.)

Bake for 10-12 minutes, until golden around the edges. The cookies might look slightly under cooked, but will set as they cool. Allow the cookies to cool on the baking sheets for 10 minutes before removing to a wire rack.

Recipe from Bakerita

S’mores Cookie Bars

I had purchased graham crackers for a different recipe, and I had hoped that there would be enough left for me to also make some s’mores bars. Well, there probably would have been if the extra graham crackers hadn’t been eaten (hey-they’re tasty!) I bought another box of graham crackers and thankfully I had all of the other ingredients on hand. I often keep marshmallow fluff around as it is very useful in recipes and also if I make fudge.

This recipe calls for a lot of ingredients in an 8” square pan. I followed the original recipe exactly, and in the end, I do think I would change some of the ingredient quantities. I think you could decrease the amount of graham crackers and chocolate, maybe using ¾ cup for the dough and ¼ cup of each for the topping. I had hoped that I had dark chocolate chunks, but I didn’t so I chopped the chocolate by hand. It makes a mess, and I don’t get the chocolate as evenly chopped as I’d like, but it works. Any type of chocolate (milk or semisweet) would work in this recipe.

The biggest challenge was trying to figure out how to get all of the chopped graham crackers and chocolate on top of the bars! With so many elements topping the bars, it is really difficult to tell when the bars are done baking. Thankfully, s’mores are usually gooey and that was true for these bars as well. I baked them for a longer time and that seemed ok. You do want the bars to be very cold when you cut them, and mine did better when I stored them in the refrigerator. If you are looking for something that tastes exactly like a s’more, these bars are about as close to the real thing as possible!

S’mores Cookie Bars
1/2 cup butter, room temperature
¼ cup sugar
½ cup packed brown sugar
1egg + 1 yolk
1 teaspoon vanilla
1 cup flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon cinnamon
1-1/2 cups chopped graham crackers, divided
1-1/2 cups chopped dark chocolate, divided
About 7 ounces marshmallow fluff

Heat the oven to 350 degrees. Line an 8” square pan with foil and spray the foil with nonstick cooking spray.

In a large mixer bowl, combine the butter, sugar, and brown sugar. Beat on medium until light. Add the egg, egg yolk, and vanilla and stir to combine. With the mixer running on low, gradually add the flour, baking powder, salt, and cinnamon. Mix until the mixture almost comes together. Add 1 cup of chopped graham crackers and 1 cup of chopped chocolate and turn the mixer on for a moment to bring everything together.

Press half of the dough into the prepared pan. Top with dollops of marshmallow fluff. With a hot knife, spread the marshmallow fluff into an even layer. It won’t be perfect but do the best you can do. Break the remaining dough into pieces and top the marshmallow fluff. Sprinkle the remaining graham crackers and chocolate on top of the bars. This top layer will not fully cover the marshmallow fluff and that is what you want.

Bake for 20-25 minutes, until the edges are browned, and the marshmallow has puffed. Cool to room temperature and then chill in the refrigerator for at least two hours before cutting into bars.

Recipe from The Scran Line

Frosted Graham Cracker Bars

Each summer I try and identify a couple of no-bake recipes that can be made without turning on the oven. I’m never quite sure what to think of no-bake recipes because you typically have to heat or melt ingredients on the stove and that can be worse than the oven. Thankfully I made these when the house wasn’t too warm, so I didn’t mind working with the stove. This recipe did come together very fast, so that was another bonus.

I did halve this recipe, making it in an 8” square pan. That slightly changes the quantity of graham crackers you need, but I found that 9 graham cracker squares fit the pan with little extra room or space between the crackers. The filling comes together fast, as the butter is quite warm and the mixture comes to a boil quickly when you add other ingredients. You technically should use ½ egg so I used the egg yolk. Using a full egg wouldn’t be the end of the world.

I topped the crackers with the filling and added more crackers. The dish is warm at this point so I put it in the refrigerator to cool about 30 minutes before I added the frosting. The frosting is simple but I needed more milk that expected to get it to a spreading consistency. I topped it and let it refrigerate for just over 24 hours. The time softens the crackers and I was worried they would be soggy, but that wasn’t the case at all! You get a sweet cookie with a crunchy filling that people
would never guess were a no-bake cookie.

Frosted Graham Cracker Bars
18 square graham crackers, divided
1/2 cup butter
1/2 cup sugar
1/4 cup milk
1 egg, beaten
3/4 cup coconut
1/2 cup chopped pecans
1/2 cup graham cracker crumbs  

1/4 cup butter, room temperature
About 1 cup powdered sugar
1/2 teaspoon vanilla
⅛ teaspoon almond extract
About 2 tablespoons milk

Line an 8” pan with foil. Layer the bottom of the pan with graham crackers. You may need to break them apart to make an even layer.

Make the filling: in a medium saucepan, melt the butter. Once the butter is melted, add the sugar, milk, and beaten egg. Cook, stirring constantly, over medium high heat until the mixture boils. Remove the mixture from the heat and stir in the coconut, pecans, and graham cracker crumbs. Spread the mixture over the graham crackers in the pan. Top the bars with eight additional graham crackers, making another even layer.

Allow the bars to cool for an hour before topping with the frosting.

Make the frosting: in a large mixer bowl, beat the butter, milk, powdered sugar, vanilla, and almond extract on medium until combined. If required, you can add additional powdered sugar to thicken the frosting. Spread the frosting over the bars.

Refrigerate for at least 24 hours, which softens the graham crackers. Once fully refrigerated, cut into bars.

Recipe from Six Sisters’ Stuff

Key Lime Pie Crinkles

I’m trying to bake with spring and summer flavors, but I tend to edge towards chocolate, spice, apple, and those flavors. I already have some pear cinnamon preserves that I will use for something, but I am going to wait until fall to use that! I figured that lime was a good flavor for this time of year, and I like the idea of making a cookie with the flavors of pie.

Since this is a key lime cookie, I suppose that the intention was to use key lime juice, but key limes can be hard to find. I can buy key lime juice in a bottle, but that didn’t seem right. I got an organic lime at the store and hoped that would be fine. As I halved this recipe, one lime provided plenty of juice and zest. Limes very a lot in size, so look at the needed quantity and make your best guess.

I wasn’t sure if I would use the green food color, but I am glad I did as the cookies weren’t green at all! Even with the food color they didn’t photograph as very green, but they are a little brighter in person. I did more of a half and half for the powdered sugar and graham cracker topping, but the powdered sugar certainly sticks a lot better. These have a good lime flavor, but it isn’t too strong. I like these a lot!

Key Lime Pie Crinkles
1 cup butter, room temperature
1 3/4 cups sugar
2 eggs
2 tablespoons lime juice
1 tablespoon lime zest
1 teaspoon vanilla
3 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2-5 drops green food color, if desired
1 cup powdered sugar
1/2 cup graham cracker crumbs

In a large mixer bowl, beat the butter and sugar until light. Scrape down the bowl and stir in the eggs, lime juice, lime zest, and vanilla, beating until combined. With the mixer running on low, gradually add the flour, baking powder, baking soda, and salt. If desired, add green food color to enhance the green quality of the dough.

Wrap the dough in plastic wrap and refrigerate for one hour. This will help the cookies remain puffy when baked.

Heat the oven to 375 degrees. Line two baking sheets with silicone baking mats.

In a medium bowl, whisk together the powdered sugar and graham cracker crumbs. Shape the dough into 1-1/4” balls and roll generously in the powdered sugar mixture. Make sure the dough is well covered.

Bake for about 10 minutes, until the cookies are lightly golden. The cookies may seem under baked but will set as they cool. Cool on the baking sheets for 10 minutes before removing to a wire rack to cool completely.

Recipe from Sweet Recipeas

Chocolate Chip Treasure Cookies

Summer is here, and one thing that usually indicates summer is the fact that I have a partial can of sweetened condensed milk to use up. I use what I need and then diligently put it in a container and refrigerate it. Nearly every time, I end up not using it. It’s hard to find recipes that use a partial can! This time, I was determined to find a recipe and use the leftovers. Most searches showed me how to make sweetened condensed milk, but I did find some Australian recipe that used a lesser amount. In the end, I picked this recipe from the makers of sweetened condensed milk, and made a half recipe.

This recipe is fairly close to chocolate chip cookies, which is why it won in the end. I often hear complaints that I don’t make chocolate chip cookies nearly enough, which is fair I suppose. These cookies are different, as it uses the sweetened condensed milk instead of adding additional sugar, but they are sweet enough! The graham cracker crumbs make these similar to a cookie version of 7 Layer Bars. I also used pecans rather than walnuts, as I prefer pecans and I have them on hand.

These cookies, half a batch, makes about 20 cookies. I was worried that they would spread a lot, but they really did not. Whatever shape they are when they go in the oven, is about the shape that they will end up when baked. I ended up flattening the cookies slightly, but they may not be the flat cookie shape that you know. These cookies, because of the sweetened condensed milk, are soft, so they aren’t crunchy like some chocolate chip cookies. I think the combination of chocolate chips, coconut, and pecans are great in this cookie, and the graham cracker crumbs provide a good balance with the sweetness of the sweetened condensed milk.

Chocolate Chip Treasure Cookies
Half of a 14 ounce can sweetened condensed milk
1/4 cup butter, room temperature
3/4 cup graham cracker crumbs
1/4 cup flour
1 teaspoon baking powder
2/3 cup flaked coconut
1 cups chocolate chips
1/2 cup chopped pecans

Heat the oven to 375 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, combine the sweetened condensed milk and butter. Beat on medium until smooth. Add the graham cracker crumbs, flour, and baking powder and mix on low, until the mixture almost comes together. Add the coconut, chocolate chips, and pecans and stir to combine.

Scoop onto the prepared baking sheets, using a 1-tablespoon scoop. Flatten the cookies slightly with the palm of your hand.

Bake for 9-11 minutes, until the cookies are lightly browned and set.

Recipe from Eagle Brand

No-Bake Lemon Coconut Squares

Every summer, it feels like there is a week when the weather is just so warm that I can’t even think of turning on the oven. I have posted a number of no-bake cookies, and I often have my eye out for new ideas. Our weather was crazy the past week or so (110+ yikes!) and it was pretty miserable in the house. The power went out for a while, too, but we were able to escape the heat for a while. Thankfully, it has cooled down since to get some things done around the house. In fact, sometimes it seems almost too cool!

These lemon coconut squares likely contain ingredients that you have on hand. I simple picked up a lemon and I was good to go. This recipe uses a portion of a can of sweetened condensed milk, so now I need to find another recipe that also uses a partial can. I think the recipe was originally a British recipe, as it calls for desiccated coconut. It’s different than American coconut, as it isn’t sweetened, it’s drier, and is more finely ground. If you can’t find desiccated coconut, American coconut will work, just pulse it in the food processor before using it so that it will be more finely ground.

I do appreciate no-bake cookies that don’t require you to stand over the stove for an extended period of time, as that can be as warm as turning on the oven. These squares are mix and refrigerate, which is simple. I used one bowl and beater, just giving it a quick wipe with a paper towel between making the base and the frosting. These squares have a lovely lemon flavor, and the graham cracker/coconut base is firm yet soft. These are different no-bake, but really excellent! You could likely change up the flavors to fit your tastes, but you can’t go wrong with lemon!

No-Bake Lemon Coconut Squares
2 1/3 cups graham cracker crumbs
1 cup finely shredded/desiccated coconut
Zest of one lemon
1/2 cup butter, melted
1/2 cup sweetened condensed milk

2 cups powdered sugar
3 tablespoons butter, room temperature
3 tablespoons lemon juice
Additional coconut

Line an 8” square pan with foil and spray the foil with non-stick cooking spray.

In a large mixer bowl, combine the graham cracker crumbs, coconut, and lemon zest; stir to combine. Add the melted butter and sweetened condensed milk and mix on low until thoroughly combined. Press the mixture evenly into the bottom of the prepared pan. Place the pan in the refrigerator.

In the same mixer bowl, combine the powdered sugar, butter, and lemon juice. Mix on low until the frosting is creamy. If it is too thin, add additional powdered sugar. Spread the frosting on the graham cracker base and then sprinkle with additional coconut, pressing down slightly to adhere.

Refrigerate the bars for several hours, until completely set. When ready, remove from the pan and cut into squares.

Recipe from Constantly Cooking

S’mores Tassies

Tassies are one of my favorite types of cookies to make. They’re generally quick to make, although they do require a little bit of work to form the crust. I don’t really think about this too much, but my friend made some pecan tassies around the holidays and she texted me that they are so fussy. I suppose that is true, but I know that’s just part of the process. These are no exception, as the crust takes so patience to form it in the cup, but at least it makes a smaller batch?

Over the holidays I went through my iPad and found all the recipes that I had photographed. I often forget about those recipes, so I took the time to do a basic write up for some of the recipes. They are much less likely to be forgotten if I do that! This recipe was perfect as it used some ingredients that I had anyway: cream cheese, graham cracker crumbs, and chocolate. The original recipe called for rectangles from a Hershey bar, but I used the chocolate I had on hand. The only ingredient I needed was marshmallow crème.

Gosh, I forget how sticky and how difficult marshmallow crème is to work with! It is nearly impossible to measure accurately, so do the best that you can. It wasn’t too bad in the filling, but when you dollop a bit on top of each tassie it is just so messy! I think the only change I would make is that I would put the marshmallow crème and chocolate under the broiler to toast rather than baking it for a couple of minutes. These are good, pop in your mouth bits of s’mores, and they are really hard to beat.

S’mores Tassies
8 ounces cream cheese
1/3 cup butter, room temperature
½ cup flour
½ cup graham cracker crumbs
2 tablespoons sugar
1 egg
½ teaspoon vanilla
About 1 cup marshmallow crème
24 small chocolate rectangles

Heat the oven to 325 degrees. Spray a 24 mini muffin pan with nonstick cooking spray.

In a large mixer bowl, beat half of the cream cheese and 1/3 cup butter on medium until combined. Stir in the flour and graham cracker crumbs. Divide the dough into 24 pieces and press onto the bottom and up the sides of the prepared mini muffin cups. Bake for 5 minutes.

Make the filling: in a separate bowl, beat the sugar and the remaining half of the cream cheese on medium until smooth. Beat in the egg and vanilla, and then add ½ cup of marshmallow crème and mix on low until combined. Fill each partially baked tassie with 2 teaspoons of the marshmallow filling.

Bake for 15 minutes, until light brown and the filling is puffed.

As soon as the tassies come out of the oven, top each with about ½ teaspoon marshmallow crème and a piece of chocolate. Bake for an additional minute or two to soften the chocolate. Or brown under the broiler.

Cool in the pan for 10 minutes, then remove from the pan and allow the tassies to cool completely on a wire rack.

Recipe from Christmas Cookies, 2019

Smores Cookie Bars

I have made a couple of different recipes containing the flavors of smores, and they are always a favorite. I have made a couple of different cookie recipes, a pie, and a cake. It’s really amazing how many variations there are with three simple ingredients of graham crackers, marshmallows, and chocolate. I don’t have a fire pit at home, so these recipes are as close as I ever get to a smore, so I enjoy trying new recipes.

This recipe, in trying to keep with smaller batch baking, has been cut in half and I baked this is an 8” pan rather than a 9” x 13” pan. The volume is close enough to half of the original that it works with no problem. Perhaps the cookies bake for a minute or two less, but that always varies a little anyway. I had thought about using graham cracker crumbs rather than the actual graham crackers, but I didn’t have a good measurement and I had the crackers on hand, so I followed the original recipe.

This is a very quick and easy recipe. The dough is made quickly in the food processor, and then the chocolate and marshmallow toppings take just a few minutes to add. When I broiled the marshmallows, they tend to brown very quickly so it is critical to not look away! I broiled mine for 2 minutes and kept moving the pan around so that they would brown evenly. Regardless, they are very sticky and once they are cool it is best to cut them with a knife that has been heated. These bars are the most straightforward smores recipe I have made, and they are so good. The milk chocolate is perfect, and since I don’t have my own fire pit, these bars are a close second. 

Smores Cookie Bars
3 tablespoons sugar
2 tablespoons packed brown sugar
2/3 cup flour
9 graham cracker squares
1/2 teaspoon baking powder
1/4 teaspoon salt
5-1/2 tablespoons butter, cut in pieces
½ teaspoon vanilla
1 egg yolk
12 ounces milk chocolate chips
About 20 large marshmallows

Heat the oven to 359 degrees. Line an 8” square baking pan with foil and spray the foil with nonstick cooking spray.

In a food processor, combine the sugar, brown sugar, flour, graham crackers, baking powder and salt. Pulse until there are no pieces of graham crackers left in the mixture. Add the butter, and pulse until the mixture looks sandy. Add the vanilla and egg yolk and pulse the food processor until the dough comes together. Press the dough evenly into the prepared pan.

Bake for 20-24 minutes, until golden brown. Prepare the remaining ingredients while the base is baking. Place the milk chocolate chips in a bowl and cut the marshmallows vertically into 40 pieces.

Once the cookie base comes out of the oven, turn the oven’s broiler on to high.

Sprinkle the chocolate chips over the hot cookie base and allow to set for 5 minutes. After 5 minutes, smooth the chocolate into an even layer. Top with the halved marshmallows, placing the marshmallows cut side down on top of the chocolate layer.

To brown the top of the marshmallows, place the pan on the middle rack under the broiler. This takes about 2 minutes and it is best to leave the oven door open so that you can watch the marshmallows and ensure that they don’t brown too much.

Once the marshmallows are toasted, allow the bars to cool completely before cutting. The bars cut best with a hot knife.

Recipe from Simple and Sweet Food

Key Lime Thumbprints

I used to really dislike thumbprint cookies, I didn’t like the jelly filling in them. I have since discovered that thumbprint cookies can have any variety of flavors and fillings. I have made a lot of different types of thumbprints since then, and I find a lot of new recipes that I want to try. This recipe is from Peabody, who always comes up with new and fun flavor combinations.

Key lime is a great summery flavor. I like baking with citrus, but I have one friend at work who doesn’t like orange, so I tend to try to avoid orange. Key lime pie is a classic pie, and this cookie encapsulates all the flavors of the pie. The cookies are rolled in graham cracker crumbs, which mimics the pie crust, and the thumbprint filling contains the lime and the creamy topping.

All of the components need time in the refrigerator. I made the filling first and actually had it in the refrigerator for about 6 hours. In Peabody’s photo, she had piped her filling, but my filling was just too soft to pipe. I tried, but that was a big mess. I’m not sure why the filling wasn’t quite right, but it worked out in the end. These cookies have a great key lime flavor, and the only thing that I might change is adding some lime zest to the cookie dough. This recipe makes a fairly small batch, about 2 dozen cookies, but there aren’t as many folks at work so a smaller batch works for me right now!

Key Lime Thumbprints

8 ounces cream cheese, room temperature

5 ounces Key Lime juice

9 ounces sweetened condensed milk

½ cup butter, room temperature

2/3 cup sugar

1 egg

½ teaspoon vanilla

¼ teaspoon salt

1 1/3 cups flour

1 egg white

1 teaspoon water

1 cup graham cracker crumbs

Make the Key Lime filling: place the cream cheese in a mixer bowl and beat on medium until smooth. Gradually add the lime juice and sweetened condensed milk, while the mixer runs on low. Increase the speed to medium and beat for 2 minutes. Transfer the mixture to a separate bowl and refrigerate for at least two hours.

Make the cookies: in a large mixer bowl, add the butter and sugar. Mix on medium until light. Add the egg, vanilla and salt and mix on medium to combine. With the mixer running on low, gradually add the flour. Do not over mix. Wrap the dough in plastic wrap and refrigerate for at least an hour.

Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats.

Place the egg white and water in a small bowl and whisk together until frothy. Place the graham cracker crumbs in a separate bowl. Shape the dough into 1-inch balls. Roll the balls in the egg white and then into the graham cracker crumbs. Place on the prepared baking sheets. Make an indentation in the cookies with your thumb or the end of a wooden spoon.

Bake for about 12 minutes, until set. Once you’ve removed the cookies from the oven, reform and enlarge the thumbprints. Allow the cookies to cool completely. Once cool, spoon or pipe the filling into the thumbprints. Store in the refrigerator.

Recipe from Sweet Recipeas