By: Denise Bustard46 Comments
Posted: 7/25/14Updated: 8/29/20
This post may contain affiliate links. Please read our disclosure policy.
These key lime pie sandwich cookies are heaven in cookie form: key lime cream cheese filling is sandwiched between two soft graham cracker sugar cookies!
I don't know about you guys, but my summer is flying by waaaay too quickly! How is it almost August?!
It's around this time in the summer when I look at my summer bucket list and realize it's still pretty much full.
One item on this list was to take Kai hiking. So this past week-end, we got out the hiking backpack and headed out for a walk in the wilderness...sort of. It was a pretty well trodden path. Yet somehow we ended up off this well trodden path, bush-wacking, stepping through mud-holes, and at one point, stepping over a rusty barbed-wire fence. Luckily we found the trail again, and got back to the car.
So...success! I can cross something off my list!
One more thing on my list? Key lime something. So here we go: key lime pie sandwich cookies!
Reasons you'll ♡ these key lime pie sandwich cookies
- they are a fun way to enjoy key lime pie flavors without making a whole pie
- they are sweet, tart, creamy and chewy
- they are great for a baby shower or birthday party
I have professed my love for key lime before, and I am doing it again.
Specifically: key lime pie! If you have never had key lime pie before, you are missing out! It is sweet, creamy, and limey...but key limes are a bit different from normal limes...they are tiny for one thing, less tart, and almost a little bit orangey in flavor. {And I hate oranges, but somehow I love key limes...go figure!} One of the most important parts of a key lime pie is that sugary graham cracker crust. Can't skip that part!
I don't make a lot of cakes or pies here, since it's just the three of us, and Kai is a long way few months from his pie eating days. So I wanted to recreate the flavors of key lime pie in a more manageable size for our family...cookie size!
The easy way to make these key lime pie sandwich cookies would have been to use graham crackers straight out of the package, but I am not a real fan of graham crackers...they are too dry and crumbly. Doesn't a nice, soft cookie sound better?
So I played around with a basic sugar cookie recipe, subbing out some of the flour for graham cracker crumbs and adding a touch of cinnamon to enhance the graham crackery-ness.
I struck gold with this recipe...I would eat these cookies without the key lime part! They are almost like a ginger snap, but much milder in the spice-department and have that awesome graham cracker flavor. Graham crackers without the crumbly dry mess? Ah-maze-ing!!!!
For the filling, I combined cream cheese, powdered sugar, and the zest and juice of a few key limes. Super fast and simple and delicious...try not to eat it straight out of the bowl, it is even better when smooshed between the graham cracker cookies!
These key lime pie sandwich cookies are good. Really good. The non-sweet-tooth Ben proclaimed these the 'best cookies he's ever eaten'. I have to agree...and I'm a cookie connoisseur!
They taste exactly like a key lime pie. If that's your kind of thing, these are the cookies for you!
Tips & equipment for the best key lime pie sandwich cookies
- For this recipe you'll need baking sheets (<-- I love these ones), and an electric hand mixer
- make sure you measure your flour correctly: weigh or fluff, then spoon into the measuring cup and level it off. Do not scoop!
- looking for more summery sweets? Check out these Lemon Angel Food Cupcakes with Raspberry Buttercream, these Tequila Lime Cheesecake Bars, or these Brown Butter Raspberry Swirled Cheesecake Blondies
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Key Lime Pie Sandwich Cookies
4.94 from 15 votesPrep Time: 20 minutes mins
Cook Time: 10 minutes mins
Total Time: 30 minutes mins
These key lime pie sandwich cookies are heaven in cookie form: key lime cream cheese filling is sandwiched between two soft graham cracker sugar cookies!
12 sandwiches
Ingredients
Graham Cracker Cookies
- ¾ cup all purpose flour {94g or fluffed, spooned & levelled}
- ¾ cup graham cracker crumbs {85g}
- ¼ teaspoon ground cinnamon
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup unsalted butter {113g}
- ½ cup granulated sugar {100g- plus more for rolling}
- ½ tsp vanilla
- 1 egg yolk
Key Lime Cream Cheese Filling:
- 8 oz cream cheese (softened {light is OK})
- ½ cup powdered sugar {63g}
- 1 tablespoon key lime zest
- 1 tablespoon key lime juice
Instructions
Graham Cracker Cookies
Pre-heat oven to 375 F. Line cookie sheets with parchment or silicone baking mats.
Cream together butter and sugar. Add the vanilla and egg yolk and blend.
In a separate bowl, combine flour, graham cracker crumbs, cinnamon, baking powder and baking soda.
Mix the dry ingredients into the wet ingredients. They may not seem to come together right away but keep blending until your dough sticks together {1-2 minutes}.
Roll dough into 1-inch sized balls. Roll balls in granulated sugar to coat.
Bake for 6-7 minutes, until bottoms of cookies are lightly browned. Cool 5 or so minutes on cookie sheet and transfer to wire rack to cool completely.
Key Lime Cream Cheese Filling:
Beat cream cheese with a stand or hand mixer until completely smooth. Add the powdered sugar and mix until completely incorporated.
Add the lime juice and zest and mix. Taste and adjust lime if desired.
Assembly:
Spread 1 or so tablespoons of cream cheese mixture on the bottom of a cooled cookie. Top with a second cookie.
Serve immediately.
Tips:
Makes 12 'sandwiches', or 24 total cookies.
Don't assemble cookie sandwiches until just prior to serving.
If you would like to firm up the filling, chill for an hour or so before assembling the sandwiches.
Nutrition Information
Serving: 1sandwich, Calories: 241kcal, Carbohydrates: 24g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 57mg, Sodium: 143mg, Potassium: 52mg, Fiber: 1g, Sugar: 15g, Vitamin A: 512IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 1mg
Author: Denise Bustard
Course: Dessert
Cuisine: American
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
- Filling inspired by Martha's recipe
Meet Denise Bustard
Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.
Read more...
You May Also Like...
Greek Yogurt Key Lime Cheesecakes
Key Lime White Chocolate Blondies
See AlsoCherry Cheesecake CookiesKey Lime Cupcakes with White Chocolate Frosting and Salted Pistachios
Salted Nutella and Peanut Butter Sandwich Cookies
Reader Interactions
Leave a Comment
Kids Wiggs says
I love it it’s Sooooo good. A tip is to freeze them and then let them get a little bit soft and then eatReply
Denise Bustard says
Ohhh great tip! Thanks for sharing!
Reply
Toni F Weeks says
Key lime cream cheese cookie Sandwiches are scrumptious, addictive. I love everything keylimeReply
Jasmine @ Sweet Peas & Saffron says
Hi Toni, we have to agree with you on this! ! Thank you so much for taking the time to come back and leave a rating and review.
Reply
Danielle says
These cookies look amazing since I love key lime everything! Do you think I could add graham cracker crumbs to a packaged sugar cookie mix? Easier for me to mix up.
Reply
Denise says
Hi Danielle! Sorry I really can't say as I haven't tested.
Reply
Leelee says
Hello!
I tried these and I am addicted!! I love key lime pie and I'm a real stickler for it, and these were just absolutely delightful ?
The only issue I had was getting the cookie to bake properly. They taste great, but when I remove the from the oven I find that they are cooked through but they are still in the ball shape I put them in. I have to flatten them with a spatula to get the "cookie" shape and by them they are not at all soft. (Given what I just described, and I still crave these, that should let you know how good these are!) So, great recipe but do you have any suggestions for the cookie issue? Thanks!Reply
Denise says
Hi Leelee! I'm so sorry, I've never had that happen to me. Let me consult my baking expert friends and see what they say.
Reply
Leelee says
Thank you! Looking forward to any advice???
Reply
Denise says
Leelee, HUGE apologies, I did ask my baking expert friends and they suggested that maybe there was an issue with measuring flour? Did you scoop or fluff, spoon & level it into the measuring cup? Another suggestion could be to check your oven temperature...I purchased an oven thermometer and it surprised me to find out my oven wasn't at the right temperature until ten minutes after it told me it was! I'm not sure if either of these are your issue, but I hope this is helpful 🙂
Reply
Leelee says
Thank you! I'm going to start with checking my flour measurements! Thanks so much for your reply!
Denise says
Hi Sally! That's a good question. The cookies themselves will keep for a few days in a sealed container, but the cream cheese filling MUST be refrigerated. I hope that helps 🙂
Reply
Sally says
How long do these keep? Do they have to be in a fridge? I'd like to send them to a very deserving someone!
Reply
Gemma says
I made these cookies for an annual Christmas cookie party and won the Tastiest Cookie award! They are so delicious!
Reply
Denise says
That is SO AWESOME, Gemma! This makes me so happy 🙂 🙂 🙂
Reply
Older Comments
