Small, golf-ball-size key limes have a wonderful perfume and bright, complex flavor. If you can't find them, use regular limes instead.

Everyday Food, July/August 2012


Read the full recipe after the video.

Recipe Summary

30 mins
1 hr 10 mins
Makes 20


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees, with racks in middle and bottom thirds. Whisk together flours, brown sugar, baking soda, 3/4 teaspoon cinnamon, and salt. In a large bowl, with a mixer, beat yogurt, oil, and eggs on medium, 3 minutes. With mixer on low, add flour mixture in 3 additions; beat in vanilla until combined. Refrigerate batter 30 minutes. Meanwhile, using clean mixer, beat cream cheese until smooth. Beat in confectioners' sugar and lime zest and juice until smooth. Refrigerate filling, covered, until ready to use (or up to 3 days).

  • Combine remaining 1/4 teaspoon cinnamon and granulated sugar. Drop dough in 40 rounded tablespoons, 1 1/2 inches apart, on parchment-lined baking sheets. Bake until puffed and set, about 10 minutes, rotating sheets halfway through. Remove cakes from oven and immediately sprinkle with cinnamon-sugar. Let cool completely on sheets on wire racks. Peel cakes from parchment. Spread 1 tablespoon filling on flat sides of half the cakes and sandwich with remaining cakes. Serve immediately (or refrigerate in a single layer in an airtight container, up to 2 days).

Cook's Notes

Get Ahead
Make your party a breeze by prepping the cream cheese filling or even the whole dessert in advance.


Reviews (2)

188 Ratings
  • 5 star values: 33
  • 4 star values: 31
  • 3 star values: 81
  • 2 star values: 37
  • 1 star values: 6
Rating: 5 stars
can I use granulated sugar instead of brown sugar and how many the equivalent i haven't a good whoopie because I replace brown sugar with granulated one
Rating: 4 stars
Decided to make these this afternoon after seeing them in my last issue of Everyday Food. The filling is fantastic! Perfect blend of sweet and tang. I did, however, have an issue with the dough. Even after chilling for over an hour, it was still very, very loose, more of a batter. I decided to place it all into a plastic bag, snip off the tip, and pipe them on my tray. That worked really well, except I made them too large, at first. They will spread! Next batch, I made smaller. Perfect!