Preheat the oven to 180°C/350°F/Gas 4. Line two cookie sheets with parchment paper and set them aside.

Using an electric handheld or standing mixer, beat the butter, sugar, brown sugar, eggs, and vanilla until combined and fluffy.

In another bowl, place the flour, graham cracker crumbs, baking soda, and salt and whisk together.

Gradually mix the dry ingredients into the wet ingredients and continue to beat until a dough has
formed.

Using a medium ice cream scoop, scoop dough into your hands and roll into a ball. To make even shaped cookies, I recommend using food weighing scales and weighing each piece of dough to 2.5oz/70g.

Place the cookie balls onto the prepared cookie sheets and lightly press into a thick disk.

Bake the cookies for 15 minutes or until lightly golden brown.

Leave to cool for 5 minutes before transferring to a wire cooling rack to cool completely before frosting.

To make the frosting, use an electric handheld or standing mixer and beat the butter, powdered sugar, cream, key lime juice, and zest until combined, smooth and fluffy, and holds a peak.

Scoop 1 cup of frosting into a piping bag fitted with a star tip and set it aside.

Soop the remaining frosting into a piping bag fitted with a round tip.

Pipe a thick spiral of frosting around the top of the cookie starting in the center and going
around until you reach the edge.

Sprinkle some graham cracker crumbs on top.

Using the frosting in the star-tipped bag, pipe swirls on top of each frosted cookie and insert a half-slice of lime into each swirl.

Allow the frosting to firm up before serving. Enjoy!