Lime Sandwich Cookies

Prep Time:
1 hrs 20 mins
Total Time:
4 hrs 25 mins
30 cookies

For our two-bite take on Brazilian "lemonade" (basically a creamy limeade), swirl a dollop of tangy citrus filling between two tender sugar cookies -- and let it shine through the cutest of cutouts. For a photo-worthy finish, use a teardrop aspic cutter to create the just-sliced look -- or simply sift some powdered sugar over the tops.


  • 3 cups unbleached all-purpose flour, plus more for dusting

  • ¼ teaspoon baking powder

  • Kosher salt

  • 2 sticks plus 6 tablespoons unsalted butter, softened

  • 1 ¾ cups confectioners' sugar

  • 1 large egg, room temperature

  • 1 teaspoon pure vanilla extract

  • 12 ounces sweetened condensed milk (1 cup)

  • 6 tablespoons fresh lime juice, plus 1 teaspoon grated zest

  • 3 ounces cream cheese, room temperature


  1. Whisk together flour, baking powder, and 1 teaspoon salt. Beat 2 sticks butter with sugar on high until fluffy, 4 minutes. Beat in egg, vanilla, and 1 tablespoon water. Reduce speed to low; add flour mixture and beat to combine. Divide dough in half; flatten into disks. Wrap in plastic and freeze until firm, 30 minutes.

  2. Preheat oven to 325 degrees. Remove one disk from freezer; let stand 15 minutes. On a floured surface, roll out 1/8 inch thick. Using a 2 1/2-inch cutter, stamp out rounds; place on parchment-lined baking sheets. Roll scraps; cut out more rounds. Repeat with other disk. Cut 3/4-inch teardrops from half of cookies. Refrigerate 30 minutes. Bake, rotating sheets once, until edges are golden, about 20 minutes. Let cool on sheets on wire racks.

  3. Heat milk in a small pan over medium-high, stirring until bubbling. Reduce heat to medium. Cook, stirring, until it has the consistency of pudding, 5 minutes. Strain into a bowl. Whisk in juice, zest, and a pinch of salt. Cover surface with plastic; refrigerate 30 minutes.

  4. Beat remaining 6 tablespoons butter, cream cheese, and milk mixture on medium-high until fluffy. Spread 2 teaspoons filling on a solid cookie; top with a cutout. Repeat with remaining cookies. Refrigerate, covered, at least 1 hour and up to 4 days.

    lime sandwich cookies
    Ren Fuller
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