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!
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!
About These Key Lime Cookies
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!
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!
I tend to crave getting my citrus fix from a batch of Key Lime Bars! They have a buttery shortbread crust with a soft layer of delicious lime goodness that I just can’t get enough of!
But these copycat Crumbl cookies will certainly be high on my citrus fix list now! Especially since we don’t have access to the real Crumbl Cookies without a super long drive!
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!
What’s The Best Way To Store Leftover 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.
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.
What Size Tart Tins Make These Cookies Resemble Crumbl Cookies?
For the best Crumbl Key Lime Pie Cookies look-alikes you’ll want to use 4″ Tart tins.
Can I Make These Key Lime Cookies Ahead Of Time?
You can as long as you keep the cookies and filling separate! I’d recommend baking the cookies and then storing them in an airtight container.
Then beat the key lime filling ingredients together and store it in a Ziplock bag in the refrigerator. When you’re ready to enjoy the cookies simply snip a corner off the bag of filling. Then pipe it into the cookie form.
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Key Lime Pie Cookies (Crumbl Copycat)
- Electric mixer
- Mixing bowls
- Rubber Spatula
- Measuring Cups
- Measuring spoons
- Baking sheets
- 4” tart tins see notes
- Cookie scoop or spoon
- Cutting board
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
- 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.
- 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.