These Key Lime Sandwich Cookies with Raspberry Buttercream are tangy key lime butter cookies sandwiched with a creamy, fruity raspberry buttercream. They’re two treats in one and perfect for your Valentine this year!
It’s less than two weeks until the most romantic day of the year folks. Valentine’s Day!
Let’s pull out all the stops and whip up something sweet for our Valentine’s, shall we?
I have to admit I had my own flavor preferences in mind with today’s Key Lime Sandwich Cookies with Raspberry Buttercream, but I’m thinking these just might melt my Valentine’s heart too!
I haven’t shared a sandwich cookie in a while, so I was excited to get baking. I mean you really can’t beat a sandwich cookie in my book. They’re two treats in one. Deliciously tangy, buttery key lime cookies sandwiched with a creamy, fruity raspberry buttercream. It’s a match made in heaven.
Key Lime Sandwich Cookies with Raspberry Buttercream
• unsalted butter
• confectioners’ sugar
• egg yolks
• key lime zest and juice
• raspberry preserves
First, you’ll make your key lime cookie dough. To give these that extra tangy key lime flavor, you’ll add some zest and some key lime juice. While the dough is chilling in the fridge for about one hour, you can whip up your raspberry buttercream. It’s super easy.
The buttercream is a combination of unsalted butter, confectioners’ sugar, a pinch of salt and raspberry preserves. You’ll mix it until it’s nice and smooth and then refrigerate for about 15 minutes to firm it up just a tad before piping or spreading on your cookies and assembling into sandwiches.
I decided to top my cookies with some festive Valentine nonpareils. You could also use regular sprinkles or pink or red colored sugar if you’d like. Or you can leave them plain if you’re not feeling fancy.
Hope you treat your sweetheart to a few of these yummy sammies this Valentine’s Day! Enjoy!
A Few Cook’s Notes for Key Lime Sandwich Cookies with Raspberry Buttercream
I used a 1 3/4-inch cookie cutter which gave me about 22-24 sandwich cookies.
I love the raspberry/lime flavor combination, but I think strawberry would be delicious too.
You want a firmer buttercream filling so it doesn’t ooze out when you take a bite. I used about 2 cups of the confectioners’ sugar mixed with my butter and preserves. If you feel like you may need more confectioners’ sugar, just add more. If it looks to thick, add a bit of milk. I like to chill my buttercream for about 15 minutes before I assemble the sandwich cookies.
You can either pipe your frosting on your cookies or use a knife to spread it. You’ll just need a dollop in the center of the bottom half of each cookie before topping with a cookie with the nonpareils (if using) and then press gently to sandwich.
If you cannot find key limes, you can certainly use regular limes and lime juice.
More Delicious Cookie Recipes to Enjoy
For the dough
- 2 cups all-purpose flour, plus more for dusting
- 2 Tbsp. cornstarch
- 1/2 tsp. kosher salt
- 3/4 cup unsalted butter, room temperature
- 1/2 cup confectioners' sugar, sifted
- 2 large egg yolks
- 1 1/2 Tbsp. key lime zest
- 2 Tbsp. freshly squeezed key lime juice
- 1/2 cup unsalted butter, room temperature
- 4 Tbsp. raspberry preserves
- 2 cups confectioners' sugar, sifted
- pinch of salt
- nonpareils, sprinkles or colored sugars for decorating, if desired
- In a large bowl, whisk together flour, cornstarch and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes. Add the egg yolks while mixing, scraping down the sides of the bowl when needed. Add the lime zest and lime juice and continue to mix until well combined. Add the flour mixture and mix until just incorporated. Divide the dough into two equal portions and wrap tightly in plastic wrap and chill for one hour.
- While the dough is chilling, make your raspberry buttercream. In a clean bowl of your stand mixer, cream butter until smooth and fluffy. Add the raspberry preserves and continue to mix until well blended, Add the sifted confectioners' sugar and pinch of salt and mix on low speed until incorporated. Increase the speed to medium and mix until light and fluffy, about 2 minutes. If buttercream appears too thin, add more confectioners' sugar, too thick, add a teaspoon or so of milk. Remember, you want a firmer buttercream for the sandwich cookie so it doesn't ooze out. Place the buttercream in the fridge while you make the cookies.
- Preheat oven to 325 degrees. Line two large baking sheets with parchment paper or a silicone baking mat. Set aside.Turn one portion of dough out onto a well-floured surface and roll to 1/4-inch thickness. Using a 1 3/4-inch cookie cutter, cut out cookies. Transfer cookies to prepared sheets. Gather up scraps of dough and reroll and cut more cookies. Place the cutouts in the freezer to chill for 15 minutes. Remove from freezer and bake for 13-15 minutes or until lightly browned around the edges, switching trays at midway point. Transfer sheets to wire racks to cool completely.Repeat with remaining dough in refrigerator. Use sprinkles for this portion of cutouts as they will be the tops of your sandwich cookies.
- Once cookies are totally cooled, spread or pipe a dollop of the raspberry buttercream in the center on the flat side of the half of the cookies without the sprinkles. Top with remaining cookies, flat side down, sprinkle side up, and gently press together. Cookies will keep in an airtight container in the refrigerator for 5 days.