Why does Key lime pie have to be the only way to get that tropically bright and sunny Key lime flavor? Well, it doesn’t! Take a bite of these Key Lime Whoopie Pies and see how the lime flavor can brighten up your day in new ways! The cookies are tender and cake-like, perfect for sandwiching a creamy, tangy, lime-flavored filling. They’re simple and scrumptious and oh-so-fun to share! Key Lime Whoopie Pies bring tropical fun to you!
Ingredients
For the cookies:
- 2 cups all-purpose flour
- 1/2 cup graham cracker crumbs
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 1 stick unsalted butter, room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the filling:
- 2 cups confectioners’ sugar
- 2/3 cup unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 1 cup marshmallow creme
- 1 tablespoon milk
- 6 Key limes, zested and juiced
Directions
Step 1 –Sift the flour, the graham cracker crumbs, the baking soda, the baking powder, and the salt into a large bowl.
Step 2 –In another large bowl, combine the granulated sugar and 1 stick of the butter and beat with an electric hand mixer on medium-high speed until light and fluffy, about 5 minutes.
Step 3 –Add the egg to the sugar mixture and beat until incorporated.
Step 4 –Add the vanilla to the sugar mixture and beat to combine.
Step 5 –Alternate adding the flour mixture and 1 cup of the milk to the dough, beginning and ending with the flour mixture. Mix until just incorporated.
Step 6 –Cover the dough and refrigerate until chilled, about 1 hour.
Step 7 –Position the oven racks to the top and bottom thirds of the oven.
Step 8 –Preheat the oven to 400 degrees F.
Step 9 –Line two baking sheets with parchment paper and lightly coat the parchment paper with cooking spray.
Step 10 –Drop tablespoonfuls of the batter onto the prepared baking sheets about 3 inches apart.
Step 11 –Bake the cookies until they puff up and the tops are no longer glossy, about 7 minutes.
Step 12 –Allow the cookies to cool on the baking sheets, about 5-10 minutes.
Step 13 –Transfer the cookies to a wire rack to cool completely, about 1 hour.
Step 14 –Repeat the baking and cooling process with the remaining batter.
Step 15 –In a large bowl, beat the confectioners’ sugar, the remaining butter, and the cream cheese with an electric hand mixer on medium speed until fluffy.
Step 16 –Add the marshmallow creme, the remaining milk, the lime zest, and the lime juice to the butter mixture and beat until light and airy, about 5 minutes.
Step 17 –Spread a heaping tablespoon of the filling onto 1/2 of the cookies.
Step 18 –Sandwich the filling-covered cookies with the remaining cookies and push them down slightly to move the filling to the edge of the cookie sandwiches.
Step 19 –Serve.
