Instructions

• 1 Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
• 2 In a large bowl sift together the flour, baking soda, and salt. Gently whisk in the key lime zest.
• 3 In a stand mixer with a paddle attachment, mix the butter on high for about 1 minute until light and fluffy. Add the sugar and mix again for another minute. With the mixer running on low, add in the egg, followed by the vanilla. Scrape down the sides with a rubber spatula as needed. Add the key lime juice. With the mixer on low, add in the dry ingredient to the wet until just combined. Stir in the grahma cracker crumbs by hand.
• 4 Using a medium scoop (about 1.5 tbsp.) scoop the cookie dough on to the prepared baking sheets, a few inches apart. Bake cookies for 9 to 10 minutes, or until the edges are just set and the inside is still soft. Remove the cookies from the oven and allow to cool for 10 minutes on the pan, before removing them to a wire rack to cool completely.
• 5 Make the Icing: Whisk together the powdered sugar, heavy cream, key lime juice and zest. Adjust the icing consistency by adding a bit more cream if the icing to too thick or a bit more sugar if it is too thin. You want to be able to frost the cookies without spreading too hard, but without the frosting runing over the sides of the cookies. Sprinkle the tops of the frosted cookies with additional graham cracker crumbs.
• 6 Cookies will keep at room temperature, in an airtight container, for 4 to 5 days or in the freezer for up to 2 months