Description
These key lime sandwich cookies are everything you love about a classic key lime pie, reimagined into a soft and chewy graham-flavored cookie filled with sweet and zesty key lime buttercream.
Ingredients
Scale
Graham Cookies
- 1 cup butter, room temperature
- 1 1/2 cups light brown sugar
- 2 large 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
Instructions
- Cookies: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer, fitted with the paddle attachment, mix the butter and sugar on medium speed for 2 minutes until light and fluffy. Turn the speed down slightly and add in eggs and vanilla, mixing until smooth, scraping the sides of the bowl as necessary.
- With the mixer on medium-low speed, add in the graham cracker crumbs, baking soda, and salt, mixing until incorporated.
- Turn the mixer speed to low and slowly add in flour until just combined.
- Using a medium (2-tablespoon) cookie scoop, drop the dough about 2 inches apart onto the prepared baking sheet.
- Bake cookies for 9 – 10 minutes until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the pan for 2 – 3 minutes, then transfer to a wire rack to cool completely.
- Buttercream Filling: While the cookies are cooling, prepare the filling. In the bowl of the stand mixer fitted with paddle attachment, mix butter and zest until combined and smooth. Turn the mixer to low and slowly add in powdered sugar and key lime juice. Mix until combined, then turn the mixer to medium and beat for 1 – 2 minutes until creamy and smooth, scraping the sides of the bowl as necessary.
- Turn half of the cookies upside down. Fill a piping bag (or a zip-top bag with the corner cut off) with key lime filling and pipe on approximately 2 tablespoons onto the bottoms of half of the cookies. Place the other half of the cookies on top of the filling, creating sandwiches.
Notes
- Store airtight for up to 3 days at room temperature for best freshness.
- Freeze the baked and assembled cookies airtight for up to 2 months for the best freshness. Thaw at room temperature.
