About
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.
