Instructions

• Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
• In a stand mixer with the paddle attachment, beat together the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 minutes.
• Add the egg, vanilla extract, lime juice, and lime zest. Continue beating on medium-high speed until smooth and fluffy, about 1 minute more.
• Lower the mixer speed to low and gradually add the flour, baking powder, baking soda, and salt. Beat until just combined and no streaks of flour remain, about 30 seconds.
• Add the graham cracker crumbs and mix until fully incorporated.
• Use a cookie scoop to portion out the dough, rolling each piece in your hands to smooth the edges. Place them on the prepared baking sheet, spacing about 2 inches apart.
• Create a divot in the center of each cookie's dough ball, then bake for 12 to 14 minutes until puffed and set around the edges but still soft in the center.
• Reshape the divots while maintaining a wide and shallow shape, then let them cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
• In a clean stand mixer bowl, combine all filling ingredients. Beat until smooth and no chunks remain. Spoon about 2 teaspoons of the filling into each cooled cookie.
• Refrigerate the cookies for at least 1 hour to allow the filling to set before serving.