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 the whole lot 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 full of zesty key lime buttercream that’s tart and creamy abruptly. Chew into one, and also you’re hit with the proper mixture of chewy cookie sweetness and vivid, tangy lime.
- Key lime pie, to go. A slice of pie is hard to tuck into a handbag, however not a cookie! This recipe is the traditional key lime pie expertise reimagined as a transportable cookie sandwich.
- Vibrant key lime flavors. These cookies are like a mini trip to your tastebuds. They’re filled with recent and creamy lime filling that virtually screams summer time.
- Straightforward recipe. If you will get your fingers 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.
Components You’ll Want
Sandwich cookies are the very best 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 under. Scroll all the way down to the printable recipe card after the publish for the total 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 very best taste (in comparison with synthetic vanilla). Should you consider it, carry 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 do-it-yourself graham crackers into crumbs utilizing a meals processor.
- Dry Components – Flour, baking soda, and salt. I take advantage of all-purpose flour. You’ll want to measure the flour accurately 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 totally different from different limes, see under.
- 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, recognized for his or her distinct taste that’s tart, however much less acidic.
Making do-it-yourself 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 gentle 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 fully 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 ultimate 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 simplest method to portion out cookies which are the identical dimension (which is vital when making sandwich cookies!). Alternatively, you possibly can 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 slightly 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 scorching from the oven.
- Don’t overbake. The graham cookies ought to be flippantly golden on the edges and nonetheless a bit mushy within the center after they come out of the oven. Overbaking makes the cookies dry as an alternative of soft-baked and chewy.
- Scrape down the bowl. When making the buttercream filling, keep in mind to sometimes scrape down the perimeters of the bowl with a spatula to make sure that the whole lot is evenly combined.
Methods to Retailer
- At room temperature. Retailer these key lime pie sandwich cookies hermetic at room temperature for as much as 3 days.
- Freeze. You may 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 revealed in 2017. The images and useful ideas have been up to date in 2025! Get pleasure from!
Description
These key lime sandwich cookies are the whole lot you’re keen on a few traditional key lime pie, reimagined right into a mushy and chewy graham-flavored cookie full of candy and zesty key lime buttercream.
Graham Cookies
- 1 cup butter, room temperature
- 1 1/2 cups gentle 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 velocity for two minutes till gentle and fluffy. Flip the velocity down barely and add in eggs and vanilla, mixing till easy, scraping the perimeters of the bowl as needed.
- With the mixer on medium-low velocity, add within the graham cracker crumbs, baking soda, and salt, mixing till included.
- Flip the mixer velocity 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 perimeters are flippantly 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 fully.
- 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 perimeters of the bowl as needed.
- 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 very best freshness. Thaw at room temperature.
