These copycat Crumbl key lime pie cookies are a take on a classic key lime pie. Tart, sweet and melt in your mouth delicious, is what you will get in these key lime cookies. A homemade cookie that is paired with graham crackers, and a velvety key lime pie filling. These are perfect for the holidays or even as a sensational dessert for a fraction of the price you’d pay at Crumbl!
I recently created this copycat recipe for Crumbl Key Lime Pie Cookies and let me tell you, they definitely lived up to the hype! These cookies are a perfect combination of sweet and tangy, with a buttery graham cracker base and a creamy key lime frosting on top.
If you’re a fan of Crumbl Cookies, or just looking for a new and delicious recipe to try, I highly recommend giving these copycat Key Lime Pie Cookies a go. You won’t be disappointed!
See my other Cosmic Brownie cookies that are another Crumbl copycat recipe. You might also want to try these chocolate cake cookies for another tasty cookie recipe.
Reasons You Will Love This Crumbl Key Lime Pie Cookies
- You will find that these key lime pie cookies are zest, tart, and sweet all in one.
- Buttery, melt in your mouth cookie base, that stands out from the rest of the cookies.
- These are a larger-sized cookie so they are a full-on treat.
- A perfect cookie for sharing with friends and family, or gifting someone.
- These cookies offer a beautiful presentation value.
Ingredients
Here are all the ingredients you will need to make up this Crumbl key lime cookie recipe. The full measurements for this cookie recipe are featured in the printable recipe card below.
- Butter – Real butter that is softened is what I would recommend. It is going to cream the butter with sugar into a fluffy texture.
- Sugars – Light brown sugar and granulated sugar are both used for more dimension of the cookie.
- Oil – Canola or vegetable oil are both great options. You want to use an oil that doesn’t contain much flavor.
- Eggs – Large room temperature eggs. You will find room-temperature eggs mix more easily with the cookie batter.
- Vanilla – Vanilla extract truly enhances the flavor of the cookies by quite a bit. You could also use vanilla bean paste.
- Flour – All-purpose flour is the base of the cookie. Just gently mix in the flour to incorporate it into the cookie dough.
- Cornstarch – Cornstarch is one of the ingredients that is going to add a unique twist to the cookies in terms of texture.
- Graham Cracker Crumbs – You can use graham crackers that you crush up or you can opt to buy crumbs already. Just add the crackers to a food processor and crush them until a sand-like texture.
- Baking Powder – Baking powder is a must for the cookies. It is going to help ensure the cookies have the proper texture.
- Salt – Salt is used to enhance the flavors of all the ingredients in the cookies.
Filling Ingredients
- Heavy Whipping Cream – For the filling of the key lime the whipping cream is going to make it ultra indulgent.
- Cream Cheese – Reach for room-temperature cream cheese so you get a nice smooth texture.
- Sweetened Condensed Milk – You can use canned condensed milk to help sweeten up the filling and it gives the key lime pie filling texture.
- Sour Cream – For the tangy part of the filling you will find the sour cream adds a nice bite of flavor.
- Limes – If you can get your hands on key lime go ahead but if not feel free to use regular lime juice. You will also use the lime wedges for garnish and lime zest for the pie filling.
- Whipped Cream – You can make homemade whipped cream or buy a tub of Cool Whip.
Helpful Tools
Mixer
You will find using a stand mixer or electric hand mixer is going to help ensure you get that smooth and creamy batter.
Tart Tins
I used 4″ tart tins for the cookie balls. This is the best size for making these cookies. You are welcome to improvise if you need something else.
Cookie Scoop
Using a cookie scoop is going to ensure you get even-sized cookies and cookie filling for the cookies.
Cookie Sheet
Reach for a cookie sheet that has a rimmed lined edge. This is good so when you move the cookies out of the oven nothing falls off the edge of the cookie sheet.
Silicone Baking Mat
Now this is optional of course, but a silicone baking mat is a great way to create a nonstick surface when baking. If you don’t own one you can always use parchment paper.
How to Store Cookies
Refrigerate the cookies in an airtight container in the fridge. Due to the filling, these cookies must be refrigerated. The cookies can be stored for 1-2 days.
If you want to make the cookies ahead of time go right ahead and make the cookies up to 24 hours in advance. Just ensure you keep them in the fridge until you are ready to serve them up.
Tips For Making Cookies
Room Temperature Ingredients
When you are working on the cookie dough and the filling use room-temperature ingredients. Softened butter and softened cream cheese are going to ensure you get the proper texture for the cookie dough and the key lime filling.
Don’t Overmix Cookie Batter
Make sure to not overmix the batter or it can make the cookies a bit dense and heavy. Once the ingredients are fully mixed then shape and bake as directed.
Allow Cookies To Cool
Make sure to allow your cookies to cool before you move on to adding cookie filling, or it will melt. I like to place the cookies on a cooling rack as it is going to help the coolies cool from top and bottom.
Coating Cookie Dough in Crumbs
Make sure to roll the whole cookie dough ball in the crumbs. This is going to make sure all the cookie bakes up and have the graham cracker around the cookies.
More Dessert Recipes
Crumbl Key Lime Pie Cookies
Ingredients
Cookies
- 1 cup salted butter softened
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- ½ cup canola or vegetable oil
- 2 Eggs
- 1 Tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 ½ cups graham cracker crumbs divided, 1 ½ c and 1 c
- 2 teaspoons cornstarch
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
Key Lime Filling:
- 1 ½ cups heavy whipping cream
- 16 oz cream cheese softened
- 28 oz sweetened condensed milk
- ½ cup sour cream
- 10 oz lime juice
Garnishes:
- whipped cream
- graham cracker crumbs
- lime wedges 2-3 limes
- lime zest 2-3 limes
Instructions
- Preheat oven to 325 degrees.
- In the bowl of a stand mixer, add the butter, sugar, light brown sugar, oil, vanilla, and eggs. Beat on medium to high speed until it has become light and fluffy (3-4 minutes).
- Add the flour, 1 ½ cups of the graham cracker crumbs, cornstarch, baking powder, and salt to the bowl with the butter. Beat again on medium speed until everything has combined.
- Pour the remaining 1 cup of graham cracker crumbs into a bowl or plate, and lay out all of the 4” tins on a baking sheet.
- Create ¼ cup sized balls of dough, roll each ball into the graham cracker crumbs. Place each ball into one of the 4” tart tins. Using the flat bottom of a cup or measuring cup, flatten the balls of dough into the tin, pushing deep enough to create a cavity. If you find the cup is sticking to the dough, dip the cup into some graham cracker crumbs before pressing.
- Bake at 325 degrees for 12-15 minutes or until lightly golden. Remove from the oven and let cool.
- While the cookies are cooling you can make the filling. Start by whipping the heavy whipping cream in a stand mixer until it has reached stiff peaks. Scrape the whipped cream into another bowl and set aside.
- In the mixer bowl, add the softened whipped cream and beat on medium high speed until smooth, then while the mixer is running slowly stream in the sweetened condensed milk.
- Add the lime juice to the cream cheese mixture and beat for a couple minutes on medium-high speed until smooth and creamy.
- Fold the whipped cream into the filling mixture.
- When the cookies have cooled, scoop the mixture into each cookie so the filling is mounded a bit on top.
- Garnish with a thin wedge of lime, lime zest, and a star of whipped cream.
- Serve chilled. Store in a single layer in an airtight container.
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