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!
¾cupall purpose flour {94g or fluffed, spooned & levelled}
¾cupgraham cracker crumbs {85g}
¼teaspoonground cinnamon
¼teaspoonbaking powder
½teaspoonbaking soda
½cupunsalted butter{113g}
½cupgranulated sugar{100g- plus more for rolling}
½tspvanilla
1egg yolk
Key Lime Cream Cheese Filling:
8ozcream cheese(softened {light is OK})
½cuppowdered sugar {63g}
1tablespoonkey lime zest
1tablespoonkey 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.
Notes
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.