Snickerdoodle Key Lime TartsBrooke McLay
Turn your summertime treats into refreshing little reminders of a Florida vacation with these deliciously simple Snickerdoodle Key Lime Tarts. Using premade sugar cookie dough, these tiny little tarts take just minutes to make and taste like a gourmet little bite. Topped with homemade buttercream whip, this is one dessert you’ll love instantly!
Snickerdoodle Key Lime Tarts
- 1/2 tube Pillsbury Sugar Cookie dough
- 1 teaspoon cinnamon
- 1 cup Key Lime pie filling
- 1/2 stick butter
- 2 cups powdered sugar
- 2-3 tablespoons whipped topping
- 1/2 teaspoon coconut rum
- 1/2 teaspoon fleur de sel
Spray a mini muffin tin with nonstick BAKING spray (the sort with flour in it). Preheat oven to 350 degrees.
Knead cinnamon into the sugar cookie dough. Roll dough into small balls (using about 1 tablespoon of dough), then place each dough ball inside the mini muffin tin. Bake in preheated oven for 10-14 minutes, or until the edges of the cookie dough have turned a light, golden brown. Remove and use the handle of a wooden rolling pin to press the center of each cookie cup down, making space for the key lime filling. Spoon a small amount of key lime filling into the center of each cookie cup.
In a stand mixer, beat together the butter, powdered sugar, Cool Whip, and coconut rum until light and fluffy. Transfer to a large zip-top plastic bag. Snip the corner of the plastic bag off and pipe the frosting on top of the cooled cookie cups, just over the key lime filling. Sprinkle with fleur de sel. Allow the frosting to set before serving.