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It’s Cookie Friday! Yay! If you haven’t read the headline you probably don’t know what’s coming… but the chances are pretty slim for this kind of situation I guess. I assume you are not clicking buttons blindfolded on your mobile or computer to end up on random websites ;P Well… (since you ruined the surprise for yourself I can tell you anyway) Today’s cookies are delicious Key Lime Pie Cookies! Surprise!

Key Lime Pie Cookies | Bake to the roots

I’m just kidding. I have no idea how I ended up talking about surprises. This is really nothing you can archive with a blog post like this one here where the headline and the preview picture already give away everything. Unless… there is a change of topic and I suddenly write about something else you would have never thought about! Yes?!!! But no. Not gonna happen today. It’s still all about these delicious Key Lime Pie Cookie ;P

I am just messing with you. Maybe it’s the sugar from the cookies that messes up my brain. These cookies today are made with real sugar again. I did a lot of sugar-free cookies lately, but this time I was asked to do “regular” cookies. Not that you would notice if they were without the white stuff, but hey… if someone wants cookies a certain way, I can do that.

I am often experimenting when it comes to cookies. With cookies, it is pretty easy to adapt a basic recipe by just adding some additional ingredients to get different cookies each time. Here, for example, I used one of my standard cookie recipes for crunchy cookies and added some lime juice, lime zest, and some crushed shortbread cookies to kind of copy the flavors of a key lime pie. Together with the white chocolate on top it kind of worked – the cookies really give you the flavors of a key lime pie. Not the full experience you would get with the real pie but at least a bit ;)

If you want to get the real deal, a really nice Key Lime Pie, you should try one of my recipes. It’s delicious and the perfect combination of sweet and sour.

INGREDIENTS / ZUTATEN

(about 26 cookies)

1 cup (230g) butter, melted and cooled to room temperature
1 cup (200g) brown sugar
1 cup (200g) sugar
2 large eggs
2 tsp. vanilla extract
2 3/4 cups (360g) all-purpose flour
1 tsp. baking soda
1 tsp. salt
3 tbsp. fresh lime juice
2 tsp. lime zest (from organic lime)
3.5 oz. (100g) shortbread biscuits, crushed

3.5 oz. (100g) white chocolate, melted

(ca. 26 Cookies)

230g Butter, geschmolzen und abgekühlt
200g brauner Zucker
200g Zucker
2 Eier (L)
2 TL Vanille Extrakt
360g Mehl (Type 550)
1 TL Natron
1 TL Salz
3 EL Limettensaft
2 TL Limettenabrieb
100g Butterkekse, zerbröselt

100g weiße Schokolade, geschmolzen

DIRECTIONS / ZUBEREITUNG

1. Melt the butter and let cool down again. Add together with the two sugars go a large bowl and mix until light and fluffy. Add one egg after another to the bowl and mix well after each addition. Add the vanilla extract and mix in. Mix the flour with baking soda, and salt. Add together with the lime juice and lime zest to the mixing bowl and mix until just combined. Add the crushed shortbread biscuits and fold in. Cover the bowl and place in the fridge for about 20-30 minutes.

2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop or spoons to place dough portions on the baking sheet – keep enough space in between because the cookies will spread a bit. Bake for 10-12 minutes. Take out of the oven and let cool down on the baking sheet for some time. Transfer to a wire rack and let cool down completely. Repeat with the remaining dough.

3. Melt the white chocolate, drizzle over the cooled cookies and let dry.

1. Die Butter schmelzen und wieder abkühlen lassen. Zusammen mit den beiden Zuckersorten in eine große Rührschüssel geben und auf höchster Stufe hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Vanille Extrakt zugeben und unterrühren. Das Mehl mit Natron und Salz vermischen. Zusammen mit dem Limettensaft und Limettenabrieb zur Schüssel dazugeben und nur kurz unterrühren. Die zerbröselten Butterkekse dazugeben und unterheben. Den Cookie-Teig dann für etwa 20-30 Minuten abgedeckt in den Kühlschrank stellen.

2. Den Ofen auf 180°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem Cookie Scoop (Eisportionierer) oder Löffeln Teigportionen mit genügend Abstand zueinander auf das Blech setzen. Für etwa 10-12 Minuten backen. Aus dem Ofen holen und auf dem Blech etwas abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.

3. Die weiße Schokolade schmelzen und die abgekühlten Cookies damit dekorieren.

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Here is a version of the recipe you can print easily.