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Key Lime Cookies with a BUBBL'R watermelon lime smash'r

Key Lime Pie Cookies

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Ingredients
  

For the Honey Graham Base

  • BUBBL’R watermelon lime smash’r for serving
  • 3 cups all purpose flour
  • 1 tbsp. ground cinnamon
  • ½ tsp. fine sea salt
  • ¼ tsp. ground nutmeg
  • 1 cup unsalted butter softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 3 tbsp. honey
  • 2 tbsp. molasses
  • 1 tsp. vanilla extract

For the Key Lime Pie Filling

  • 2 egg yokes
  • 1 tsp. key lime zest
  • ¾ cup sweetened condensed milk
  • ¼ cup freshly squeezed key lime juice or 3 tablespoons lime juice + 1 tablespoon lemon juice

Instructions
 

To Make the Honey Graham Cookies

  • Preheat the oven to 375F. Line a large baking pan with parchment paper.
  • In a large bowl, combine the flour, cinnamon, salt, and nutmeg. Mix well and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter to beat for 2 minutes.
  • Add the sugar to beat another 1 to 2 minutes.
  • Add the egg, honey, molasses, and vanilla to beat for 2 more minutes.
  • Add the flour mixture to mix until well combined and no dry spots.
  • Using 2 tablespoons dough per cookie, roll into balls then place on the prepared sheet pan.
  • Either use your thumb or the back of a tablespoon measuring spoon to create a large imprint in the center.
  • Freeze for 20 minutes.

To Make the Key Lime Pie Filling

  • In a large bowl, whisk the egg yolks and zest together for 30 seconds.
  • Add the sweetened condensed milk and key lime juice to whisk vigorously for 1 minute.
  • Spoon the filling evenly among the cookies.
  • Bake for 12 to 15 minutes, until edges and center are set.
  • Let cool for at least 10 minutes on the pan before enjoying. Place in the fridge for 1 hour to replicate the texture and temperature of traditional key lime pie. If feeling fancy, add dollops of meringue on top!
  • Enjoy with BUBBL’R watermelon lime smash’r for a complementary refreshment!