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Key Lime Pie Sandwich Cookies

Key Lime Pie Sandwich Cookies are like the classic pie, but in cookie form. Soft, chewy graham cookies and a tart key lime buttercream make every bite perfect!

Two Key Lime Pie Sandwich Cookies staked on one another, with a bite missing from the top cookie.

Who doesn’t love a sandwich cookie? I mean it’s a totally acceptable way to eat two cookies and a mound of frosting all in one. If you were to go to a cookie platter, grab two cookies, and scrape the frosting off of a cupcake people would think you were a savage. BUT pick up a single Key Lime Pie Cookie Sandwich and you’re a perfectly normal person with a sweet tooth.

I don’t make the rules here.

And when a slice of my favorite pie shape-shifts into a cookie…I’m not gonna be the one complaining.

Key Lime Pie Sandwich Cookies on a black wire rack.

The cookies are soft, buttery graham cookies. They’re very simple to make and just use finely crushed graham cracker crumbs for flavor and texture.

Graham cookies on a wire rack.

The filling is a simple buttercream made with key lime juice and zest to give it a bright, citrus flavor.

I used a large tip on my piping bag to easily fill each cookie…

Graham cookies on a wire rack, with key lime buttercream swirled on top of one cookie.

Just place another cookie on top and you’re all set. You can store these at room temperature or chilled!

Key Lime Pie Sandwich Cookies on a wire rack, with a bite missing from one cookie.

If you’re a Key Lime Pie lover, you absolutely need to try these cookies!

Hop over to Imperial Sugar for the FULL RECIPE.


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10 comments on “Key Lime Pie Sandwich Cookies”

  1. They look delicious. I think Im going to try to tinker with filling and try to make a s’mores cookie with it!

      1. Yeah nah. I’m deleting this recipe from my favorites since you can’t just post the recipe without getting a kickback from a sugar company.

        1. Hi! How do you think I run this website that serves you recipes for free? Or pay my bills? My partnership with Imperial Sugar is long standing and authentic. I don’t call payment for work a “kickback”. Is that what you call your paycheck? Sounds like you’re having a bad day, so I hope it turns around for you!

  2. I made a few changes: 1- I only use salted butter so decreased the Kosher salt to 1/2 tsp in the cookies. Even though I used salted butter in the icing, no adjustment was necessary; 2. I used an ice cream scoop the size of about 1/2 tablespoon and no change in cooking time. The first time i made them I thought they were way too large and with the 1/2 tablespoon size instead of 2 Tbsp, they are a nice serving size. As a longtime baker, I have to say that this recipe with the changes is a major hit and one I have already made four or five times in the last two weeks.

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