These key lime sandwich cookies have a thick filling of candy and zesty key lime buttercream sandwiched between two mushy and chewy graham-flavored cookies. It’s every part you’re keen on a few traditional key lime pie, reimagined right into a cookie!
I really like reworking my favourite pie into all kinds of scrumptious desserts, from key lime pound cake to key lime cheesecake and these zingy key lime bars.
These key lime sandwich cookies flip a slice of my favourite pie right into a cookie! They’ve mushy, buttery cookies flavored with graham cracker crumbs crammed with zesty key lime buttercream that’s tart and creamy suddenly. Chunk into one, and also you’re hit with the right mixture of chewy cookie sweetness and vivid, tangy lime.
- Key lime pie, to go. A slice of pie is difficult to tuck into a handbag, however not a cookie! This recipe is the traditional key lime pie expertise reimagined as a transportable cookie sandwich.
- Vivid key lime flavors. These cookies are like a mini trip in your tastebuds. They’re full of recent and creamy lime filling that virtually screams summer time.
- Simple recipe. If you may get your palms on key limes, the remainder of the recipe is a breeze. The components are easy and the important thing lime sandwich cookies are fast to assemble. I’ll stroll you thru it step-by-step.
Elements You’ll Want
Sandwich cookies are the most effective excuse to devour two cookies and a mound of frosting multi functional! I primarily based the graham cookies on this recipe on my s’mores cookies, and the components couldn’t be simpler. I’ve included some notes beneath. Scroll all the way down to the printable recipe card after the put up for the complete checklist and quantities.
- Butter – Dropped at room temperature. I all the time bake with salted butter, however unsalted butter works, too.
- Gentle Brown Sugar – You may additionally use granulated sugar or darkish brown sugar.
- Eggs and Vanilla – Actual vanilla extract has the most effective taste (in comparison with synthetic vanilla). In the event you consider it, convey your eggs to room temperature forward of time.
- Graham Cracker Crumbs – You should buy ready-to-use graham cracker crumbs, or grind store-bought or selfmade graham crackers into crumbs utilizing a meals processor.
- Dry Elements – Flour, baking soda, and salt. I exploit all-purpose flour. Be sure you measure the flour appropriately utilizing a kitchen scale or the spoon and sweep methodology (spoon the flour into the measuring cup and stage it off afterward).
For the Key Lime Buttercream Filling
- Butter – Once more at room temperature.
- Key Limes – You’ll want the juice and zest from 1-2 limes (zest the limes earlier than you juice them). Key limes are completely different from different limes, see beneath.
- Powdered Sugar – Additionally referred to as confectioner’s sugar or icing sugar.
Key Limes vs. Common Limes
Most grocery retailer limes are Persian limes. Key limes are smaller and extra fragrant, identified for his or her distinct taste that’s tart, however much less acidic.
Making selfmade key lime sandwich cookies from scratch is straightforward as, nicely, pie! Observe the steps right here, and scroll to the recipe card for the printable directions.
- Combine the moist components. Begin by creaming softened butter with sugar till it’s mild and fluffy, then add the eggs and vanilla.
- Add the dry components. Subsequent, combine within the graham cracker crumbs, baking soda, and salt. Lastly, slowly add the flour till the dough is simply mixed.
- Bake. Use a medium cookie scoop to drop spoonfuls of dough onto a baking sheet lined with parchment paper. Bake at 350ºF for 9-10 minutes. Afterward, cool the cookies on the pan for 2-3 minutes, then transfer them to a wire rack to chill utterly earlier than you add the frosting.
- Make the buttercream filling. In the meantime, beat butter with lime zest, then slowly add the powdered sugar and key lime juice. Give the frosting closing whip for 1-2 minutes till it’s fluffed and easy.
- Fill the cookies. Flip half of the cooled cookies the other way up. Utilizing a piping bag (or a zip-top bag with the nook snipped), pipe the important thing lime filling onto the underside of the flipped cookies. Shut the sandwiches with the opposite cookies, and luxuriate in!
Recipe Suggestions
- Use a cookie scoop. That is the best solution to portion out cookies which might be the identical dimension (which is essential when making sandwich cookies!). Alternatively, you’ll be able to weigh the cookie dough utilizing a kitchen scale.
- Reshape the cookies. In case your cookies unfold whereas baking or come out of the oven wanting a bit misshapen, use the sting of a glass or a spatula to softly press to cookies again into form. The trick is to do that whereas they’re sizzling from the oven.
- Don’t overbake. The graham cookies needs to be evenly golden on the edges and nonetheless a bit mushy within the center once they come out of the oven. Overbaking makes the cookies dry as a substitute of soft-baked and chewy.
- Scrape down the bowl. When making the buttercream filling, bear in mind to sometimes scrape down the edges of the bowl with a spatula to make sure that every part is evenly blended.
The right way to Retailer
- At room temperature. Retailer these key lime pie sandwich cookies hermetic at room temperature for as much as 3 days.
- Freeze. You possibly can freeze the assembled sandwich cookies in an hermetic container for as much as 2 months. Thaw the cookies at room temperature.
This recipe was initially printed in 2017. The pictures and useful suggestions have been up to date in 2025! Get pleasure from!
Description
These key lime sandwich cookies are every part you’re keen on a few traditional key lime pie, reimagined right into a mushy and chewy graham-flavored cookie crammed with candy and zesty key lime buttercream.
Graham Cookies
- 1 cup butter, room temperature
- 1 1/2 cups mild brown sugar
- 2 massive eggs
- 2 teaspoons vanilla extract
- 2 cups graham cracker crumbs
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups all-purpose flour
Key Lime Buttercream Filling
- 1/2 cup butter, room temperature
- 1 tablespoon lime zest
- 3 tablespoons freshly squeezed key lime juice
- 4 cups powdered sugar
- Cookies: Preheat the oven to 350°F. Line a baking sheet with parchment paper and put aside.
- Within the bowl of your stand mixer, fitted with the paddle attachment, combine the butter and sugar on medium pace for two minutes till mild and fluffy. Flip the pace down barely and add in eggs and vanilla, mixing till easy, scraping the edges of the bowl as obligatory.
- With the mixer on medium-low pace, add within the graham cracker crumbs, baking soda, and salt, mixing till included.
- Flip the mixer pace to low and slowly add in flour till simply mixed.
- Utilizing a medium (2-tablespoon) cookie scoop, drop the dough about 2 inches aside onto the ready baking sheet.
- Bake cookies for 9 – 10 minutes till the sides are evenly golden.
- Take away from the oven and permit the cookies to chill on the pan for two – 3 minutes, then switch to a wire rack to chill utterly.
- Buttercream Filling: Whereas the cookies are cooling, put together the filling. Within the bowl of the stand mixer fitted with paddle attachment, combine butter and zest till mixed and easy. Flip the mixer to low and slowly add in powdered sugar and key lime juice. Combine till mixed, then flip the mixer to medium and beat for 1 – 2 minutes till creamy and easy, scraping the edges of the bowl as obligatory.
- Flip half of the cookies the other way up. Fill a piping bag (or a zip-top bag with the nook reduce off) with key lime filling and pipe on roughly 2 tablespoons onto the bottoms of half of the cookies. Place the opposite half of the cookies on prime of the filling, creating sandwiches.
Notes
- Retailer hermetic for as much as 3 days at room temperature for finest freshness.
- Freeze the baked and assembled cookies hermetic for as much as 2 months for the most effective freshness. Thaw at room temperature.
