Key Lime Pie Sandwich Cookies

By Chef Megan Joy / August 10, 2014

When August rounded the corner a little over a week ago, I panicked. Where had summer gone? 

This has been my busiest summer by far, filled with lots of beautiful weddings and wonderful clients, but with weddings every weekend it sure does fly. 

I made these cookies on a whim the other evening. First, I couldn’t stop sneaking bites of the dough, then I couldn’t stop eating the baked and finished cookies. That says a lot for someone who is constantly around cake and pretty “sugared”-out. 

I want to describe these as a lemon bar made into a sandwich cookie- but using lime and graham crackers in there too. Not too sweet, perfectly tart and creamy, bright-tasting, and extremely addictive…

They truly do taste like you’re eating key lime pie. Enjoying one in the afternoon or following dinner makes me still feel like I have some summer left to savor. 

I hope you enjoy them as much as we have. 

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How to make this high altitude adjusted recipe:

Key Lime Pie Sandwich Cookies
Adapted from Denise Bustard at Sweet Peas & Saffron

Key Lime Pie Sandwich Cookies
Recipe type: High Altitude Baking
 
Ingredients
  • GRAHAM CRACKER COOKIES:
  • ½ cup unsalted butter, softened
  • ½ cup sugar
  • ½ teaspoon vanilla
  • 1 egg yolk
  • ¾ cup all-purpose flour
  • ¾ cup graham cracker crumbs
  • ¼ teaspoon cinnamon
  • Pinch of salt
  • ⅛ teaspoon baking powder
  • 1/16 teaspoon baking soda
  • ½ cup sugar for rolling
  • KEY LIME FILLING:
  • 8 oz cream cheese
  • ½ cup powdered sugar
  • 1 tablespoon lime zest
  • 1-2 tablespoons lime juice (to taste)
Instructions
  1. To make the cookies: Preheat your oven to 365 F.
  2. Line a baking sheet with parchment paper.
  3. Cream the butter and sugar together until light and fluffy.
  4. Add the vanilla and egg yolk, beat until smooth.
  5. Add the all-purpose flour, graham cracker crumbs, cinnamon, salt, baking powder, and baking soda. Mix until a dough forms.
  6. Roll the dough into 1" balls, then roll in sugar. Place on the prepared baking sheet.
  7. Bake for about 8 minutes, until the cookies are puffed and the bottoms are just barely golden brown (this will keep them soft).
  8. Let cool completely.
  9. To make the filling: Beat the cream cheese until it is smooth.
  10. Add the powdered sugar, lime zest, and lime juice. Taste and adjust if necessary- maybe you want it more tart or more sweet.
  11. Spread some of the filling on one cookie and sandwich with another.
  12. Serve immediately.
  13. Makes about 12 sandwiches.
Note: This recipe was adapted for high altitude baking. To make at sea level, increase the baking powder to 1/4 teaspoon and baking soda to 1/2 teaspoon. The oven temperature can also be increased to 375 F.  Baking times may vary slightly. 

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Chef Megan Joy

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