Crumbl Key Lime Pie Cookies – Copycat Recipe

These key lime cookies are a Crumbl Cookies copycat recipe and they’re awesome. Key lime pie cookies have all the flavor as the traditional pie but are way easier to make (and eat).

The graham cracker cookie base holds a tangy key lime filling that tastes like the real deal. If you really want to zhuzh them up, add a dollop of whipped cream and a thin lime slice .

This Crumbl key lime pie cookie recipe is the perfect summer dessert and works great as a bbq dessert.

Let’s make some cookies!

Ingredients for Key Lime Cookies

Cookies:

• 1 ½ c flour
• 1 ½ c graham crackers, crushed and divided
• ½ t baking soda
• ½ t baking powder
• ½ t salt
• ½ c unsalted butter
• ½ c sugar
• ¼ c brown sugar
• 1 egg
• 1 t vanilla

Filling:

• 5 oz cream cheese, softened
• ⅓ c sweetened condensed milk
• ¼ c key lime juice
• 1 T key lime zest

Optional toppings:

• Whipped cream
• Key lime slices

Steps to make Key Lime Pie Cookies

1. Heat oven to 350 degrees. Line two baking sheets with parchment paper.

2. Beat softened butter and both sugars in a stand mixer with paddle attachment until blended.

3. Mix in egg and vanilla until combined.

4. Add flour, 1 cup crushed graham crackers (reserve the rest for coating dough balls), salt, baking soda, and baking powder. Mix well, scraping sides frequently.

5. Scoop dough with an ice cream scoop, then roll each ball in remaining graham cracker crumbs. Arrange on prepared baking sheets.

6. Press the bottom of a tablespoon into each dough ball to make an indent in the center.

7. Bake 10 minutes. Remove and press a ½ cup measuring cup bottom into each cookie to deepen the indent. Return to oven immediately and bake 2-4 minutes more until centers are set.

8. Let cookies cool completely.

9. For filling:While cookies cool, beat softened cream cheese with sweetened condensed milk on medium speed until smooth.

10. Mix in key lime juice and zest until incorporated.

11. Transfer filling to a piping bag (or sandwich bag if you don’t have piping bags on hand) and snip a small opening.

12. Pipe filling into the center well of each cookie.

13. Refrigerate about 2 hours until filling is set.

14. Optional: Add whipped cream and a lime slice on top for garnish

Storage: Keep in an airtight container in the refrigerator up to 3 days.