Key Lime Raspberry Sandwich Cookies, raspberry curd and key lime frosting sandwiched between two soft and chewy sugar cookies! Plus video tutorial.
Well hello there, welcome back! As you can tell from the title of this post and that picture above, today’s recipe sure it a keeper! Jeremy asked me to make his favorite sugar cookies for him, so I did and of course I had to make a version to blog about!
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Key Lime Raspberry Sandwich Cookies, raspberry curd and key lime frosting sandwiched between two soft and chewy sugar cookies! Plus video tutorial.
Well hello there, welcome back! As you can tell from the title of this post and that picture above, today’s recipe sure it a keeper! Jeremy asked me to make his favorite sugar cookies for him, so I did and of course I had to make a version to blog about!
That’s what you do in this wonderful world of food blogging, make excuses to blog anything you make. So, I made a huge batch of sugar cookies for Jeremy and another for the blog. These key lime raspberry sandwich cookies are so good, Jeremy ate them first! Go figure, right?!
I’ve been on a huge kick lately, making that crazy weird frosting where you cook milk with flour then whip the ever lovin’ out of it. It’s the best frosting I have ever taste so of course you will keep seeing it from me again and again, but promise to keep putting that little twist on it!
So you have the best sugar cookies in the world, soft, chewy, with that bakery flavor that everyone loves. A dollop of fresh homemade raspberry curd and a swirl of sweet yet slightly tart key lime frosting. I’m telling you sandwich cookies can’t get much better than this! In fact, I don’t think you can get better at all! (Just wait until my next sandwich cookie masterpiece and I’ll be saying the same thing… *eye roll*, yes I eye roll at myself!)
And of course I thought they photographed beautifully so you get a ton of pictures as well…
Recipe for sugar cookies adapted from Food Network, frosting adapted from Tasty Kitchen.
Key Lime Raspberry Sandwich Cookies
Key Lime Raspberry Sandwich Cookies
Ingredients
Chewy Sugar Cookies
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup softened butter
- 1 1/2 cups granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons milk
- Raw sugar to roll cookies in
Key Lime Frosting
- 1/2 Cup milk
- 2 1/2 Tablespoon all purpose flour
- 1 stick butter softened
- 1/2 tsp vanilla extract
- 1/2 Cup granulated sugar
- 1 Tablespoon key lime juice fresh squeezed
Cookie Assembly
- 1/2 Cup whole berry raspberry curd
Instructions
Chewy Sugar Cookies
- In a small bowl, mix together the flour, baking soda, baking powder and set aside. In a large bowl cream the butter with the sugar. Add in the egg and vanilla, mix to combine. Add in the flour mixture little by little until incorporated. Add in just enough milk, adding in 1 Tablespoon at a time until the mix is moistened but not wet. Place cookie dough into fridge for at least one hour to set, if you skip this part your cookies will run on the pan when baking.
- Preheat oven to 375 degrees. Using a Tablespoon scoop, roll out cookie balls, rolling them into the sugar and then placing them on a lined cookie sheet. Pat down each cookie so there is a flat surface on top. Bake 8-10 minutes, until the corners start to get golden brown. Place on wired rack for 5 minutes to cool then transfer cookies directly on to rack. Cool completely.
Key Lime Frosting
- Place flour and milk in a small sauce pot over medium heat. Whisk to combine, continue to whisk until mixture comes to a bowl. When mixture thickens, take off the heat, add the vanilla, mix and let cool completely.
- In a stand mixer (or hand mixer, but stand is easier), Place butter and sugar, mix until lightly and fluffy about 3 minutes on medium speed. Add in the milk mixture and beat on high until it forms the consistency of whipped cream this can take 5 to 10 minutes. Check mixture and if any sugar graininess is still there, whip some more. Add in the key lime juice until incorporated.
Cookie Assembly
- Match up your cookies so they are roughly the same size. In the middle of each half, place about 2 teaspoons of raspberry curd. Place the frosting in a piping bag and pipe a swirl around the curd. Top with the other half of the cookie, serve and enjoy! Any cookies that are not eaten right away should be stored in the refrigerator in a sealed container.
Here is a little video tutorial of the process, you can also view it directly on youtube by clicking here.
Truly amazing. They are just the right amount of tart and sweet!
I really hope you liked today’s recipe! Since you’re already here, why don’t you stay a while and check out these other yummy recipes:
Individual Frozen Key Lime Pies
Patriotic Brownie Sandwich Cookies
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Dana DeVolk
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Jenna says
Oh Emm Geee! These look amazing! Love the idea of the raspberry curd with key lime frosting. Definitely trying this recipe out and pinning for later!
Kelly @ Mostly Homemade Mom says
I just realized I haven’t made anything key lime this year – I need to get on that! These cookies look absolutely delicious!
Katherines Corner says
Love this! Thank you for sharing at the Thursday Favorite Things blog hop. Watch for your feature on Monday xo
Teresa says
Oh wow these look so amazingly delicious! I’ve pinned it and will be making these this summer. Thanks for sharing:)