Key Lime Pie Cookies (Crumbl Copycat)
These Key Lime Pie Cookies are an easy-to-make Crumbl copycat recipe that has a deliciously sweet yet tart balance! A dense cookie filled with creamy lime filling!
Copycat recipes are some of my favorites to make! My Chick-fil-A Nuggets with Homemade Chick-fil-A Sauce are my most recent copycat recipes that you’ll love as much as this one!
About These Key Lime Cookies
Take a bite into these Key Lime Pie Cookies and savor every bite of bright, citrusy flavor! Each delicious cookie is taken to Crumbl cookie standards with its fresh lime garnish, a sprinkle of graham cracker crumbs, and a squirt of whipped cream!
If you’re like me and have no Crumbl cookie in sight, then you’ve probably been searching for ways to get a taste! Look no further, because these Key Lime Cookies will not disappoint!
Enjoy one after dinner or bring them to family and friends to all indulge with when dessert time rolls around!
Rebecca’s Recipe Review
Taste: The cookie base isn’t overly sweet, instead it tastes very much like a graham cracker crust! When filled with the sweet, tart key lime filling it creates a tasty cookie that’s perfectly balanced across the board!
Texture: These Key Lime Cookies are as texturally pleasing as much as they are taste-wise! The cookies have a soft, slightly crunchy base from the cookie dough being rolled in graham cracker crumbs. Whereas the key lime filling lends its silky, smooth texture to the overall cookie!
Ease: 4/10
Pros: Crumbl copycat cookies made right at home!
Cons: I did use tart tins when making this recipe; however, I included instructions on how to make these key lime cookies if you don’t have tins!
Would I Make This Again? Yes!
Ingredients For Key Lime Pie Cookies
- Cookies
- Salted Butter
- Light Brown Sugar
- Granulated Sugar
- Canola or Vegetable Oil
- Large Eggs
- Vanilla Extract
- All-Purpose Flour
- Graham Cracker Crumbs
- Cornstarch
- Baking Powder
- Salt
- Key Lime Filling
- Heavy Whipping Cream
- Sweetened Condensed Milk
- Cream Cheese
- Lime Juice
- Sour Cream
- Garnishes
- Whipped Cream
- Graham Cracker Crumbs
- Limed Wedges
- Lime Zest
The Perfect Key Lime Filling!
The perfect key lime filling has the best balance between sweet yet tart while being silky smooth. To get the tastiest flavor, I’d recommend fresh key lime juice.
Key limes have the best tart flavor and are more aromatic! Their higher acidic level gives them a more intense, tangier taste than regular lime juice. Making them the best choice for any key lime recipe!
Once the key lime juice combines with the sweetened condensed milk the tart and sweet balance is found!
To ensure it’s silky smooth the cream cheese should be perfectly softened. Then the ingredients must be beaten at medium-high speed until the filling becomes smooth and creamy!
If you find the filling is still lumpy, simply pass it through a fine mesh strainer. This will remove any lumps, ensuring the filling is nice and smooth!
How To Make Key Lime Pie Cookies
- Preheat the oven and set the tart tins on a baking sheet.
- Beat the salted butter, light brown sugar, granulated sugar, oil, large eggs, and vanilla extract together until it becomes light and fluffy.
- Beat in the all-purpose flour, graham cracker crumbs, cornstarch, baking powder, and salt to the bowl with the butter.
- Pour the remaining graham cracker crumbs onto a plate and set it aside.
- Portion out the cookie dough and then roll each ball into the graham cracker crumbs. Transfer the cracker-covered dough into the tart tins and press them down with a flat bottom glass to create a cavity.
- Bake the cookies until golden brown and then allow them to cool completely.
- Prepare the filling by whipping the heavy cream until stiff peaks form, then transfer the whipped cream to another bowl.
- Beat the softened cream cheese until smooth, and then slowly pour the sweetened condensed milk in.
- Mix in the sour cream. Afterwards, add the lime juice and beat until the mixture becomes smooth and creamy.
- Fold the whipped cream into the lime filling mixture.
- Scoop the key lime filling onto the cooled cookies. Lastly, garnish with a thin wedge of lime, lime zest, graham cracker crumbs, and a star of whipped cream.
- Serve chilled and enjoy!
When using the 4″ tart tins this recipe will provide 18 cookies. However, if you use different size tart tins or pursue another method for making them, the final amount will vary.
No Tart Tin? No Worries! You Can Still Make These Cookies!
These are the tart tins I used (affiliate link), but I realize not everyone will have or want to invest in them! And that’s totally ok, but I still wanted you to be able to enjoy these delicious cookies!
So, I figured out the best way to make them without tart tins! To do so, scoop the cookie dough into 1/4 cup mounds then roll each mound using your hands.
Afterward, coat them in graham cracker crumbs. Next, place them on a baking sheet lined with parchment paper. Then use the bottom of a 1/2 measuring cup to press the cookies flat.
Continue pressing until the measuring cup sinks into the dough, creating a deeper impression. If you need to, use your fingers to press the dough around the edge of the measuring cup.
Once your cookies have the perfect well, continue on by baking them following the recipe instructions!
How To Store Key Lime Cookies
Store the cookies in a single layer in an airtight container. Then pop the container in the fridge and enjoy them for 1 to 2 days. After that, the cookies become too soft.
More Mouthwatering Lime Recipes:
- Key Lime Pie – Smooth, tart filling nestled into a graham cracker crust!
- Homemade Key Lime Curd – Cupcake filling, toast topping, or right off the spoon!
- RumChata Malibu Lime and Soda (TikTok Drink Recipe) – Sweet and refreshing!
- Key Lime Pie Cupcakes – Topped with a whipped vanilla lime frosting!
- Key Lime Bars – Buttery, lime goodness with just 15 minutes of prep time!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Key Lime Pie Cookies (Crumbl Copycat)
Equipment
- Electric mixer
- Mixing bowls
- Rubber Spatula
- Measuring Cups
- Measuring spoons
- Baking sheets
- 4” tart tins see notes
- Zester
- Cookie scoop or spoon
- Knife
- Cutting board
Ingredients
Cookies
- 1 cup salted butter softened
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- ½ cup canola or vegetable oil
- 2 large eggs
- 1 Tablespoon vanilla extract
- 2½ cups all-purpose flour
- 2½ cups graham cracker crumbs divided, 1½ cup and 1 cup
- 2 teaspoons cornstarch
- 1½ teaspoons baking powder
- 1 teaspoon salt
Key Lime Filling
- 1½ cups heavy whipping cream
- 28 ounces sweetened condensed milk
- 16 ounces cream cheese softened
- 10 ounces lime juice
- ½ cup sour cream
Garnishes
- whipped cream
- graham cracker crumbs
- lime wedges 2-3 limes
- lime zest 2-3 limes
Instructions
- Preheat the oven to 325°F and lay out all of the 4” tins on a baking sheet.
- Add the butter, light brown sugar, sugar, oil, eggs, and vanilla to the bowl of a stand mixer fitted with a paddle attachment. Beat at medium to high speed until it has become light and fluffy, about 3 to 4 minutes.1 cup salted butter, ¾ cup light brown sugar, ½ cup granulated sugar, ½ cup canola or vegetable oil, 2 large eggs, 1 Tablespoon vanilla extract
- Add the flour, 1½ 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.2½ cups all-purpose flour, 2½ cups graham cracker crumbs, 2 teaspoons cornstarch, 1½ teaspoons baking powder, 1 teaspoon salt
- Pour the remaining 1 cup of graham cracker crumbs into a bowl or plate, set aside.2½ cups graham cracker crumbs
- 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°F for 12 to 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.1½ cups heavy whipping cream
- In the mixer bowl, add the softened cream cheese and beat on medium-high speed until smooth, then while the mixer is running slowly stream in the sweetened condensed milk.28 ounces sweetened condensed milk, 16 ounces cream cheese
- Mix in the sour cream until fully incorporated.½ cup sour cream
- Add the lime juice to the cream cheese mixture and beat for a couple of minutes on medium-high speed until smooth and creamy.10 ounces lime juice
- 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, graham cracker crumbs, and a star of whipped cream.whipped cream, lime wedges, lime zest, graham cracker crumbs
- Serve chilled. Store in a single layer in an airtight container.
Notes
- How Many Cookies Does This Key Lime Cookie Recipe Yield? When using the 4″ tart tins this recipe will provide 18 cookies. However, if you use different size tart tins or pursue another method for making them, the final amount will vary.
Did You Make This Recipe?
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