Key Lime Pie Cookies Inspired by Crumble
These key lime pie cookies bring the nostalgic sweetness of the classic Florida pie into chewy cookie form, with that unmistakable Crumbl copycat bakery touch. The soft graham cracker base and silky citrus filling combine the best of pie and cookie into one perfect bite.
If you love recreating Crumbl flavors at home, don’t stop here! Bake up our chocolate-lover’s Dirt Cake cookie inspired by Crumbl or the soft pink celebration cookie that tastes like birthday cake. or indulge in our autumn-spiced pumpkin cookie with a caramel. And when you’re ready to explore more bakery-style ideas, check out our full Crumbl copycat cookie collection for over irresistible variations.
Why You Should Make These Key Lime Pie Cookies
Here’s why this Crumbl copycat cookie recipe deserves a spot in your baking rotation:
- 🍋 Bright and tangy flavor: Made with fresh key limes, these cookies bring a burst of sunshine in every bite.
- 🧈 Buttery graham cracker base: A chewy, golden crust that tastes just like key lime pie, only in cookie form.
- 🍰 Creamy citrus filling: The mix of sweetened condensed milk and cream cheese creates a silky, tangy key lime pie filling that’s irresistible.
- 👩🍳 Easy to make at home: No pie pan, no hassle — just simple steps and everyday ingredients baked to perfection.
- 💚 Crumbl copycat quality: They taste like the real deal — soft, chewy, and bakery-perfect right from your oven.
- 🌤️ Year-round dessert: While perfect for summer, these cookies are just as delicious in fall recipes when you want something refreshing yet cozy.
Ingredients
- Unsalted butter – gives the cookies their rich, buttery flavor and helps create that soft, chewy texture.
- Granulated sugar – sweetens the dough and balances the tart key lime flavor.
- Brown sugar – adds a hint of molasses depth and keeps the cookie base moist and chewy.
- Egg – binds the cookie dough and adds structure for a perfect bite.
- Vanilla extract – enhances all the other flavors and gives the cookies a warm bakery aroma.
- All-purpose flour – forms the structure of your cookie recipe; measure carefully for the best texture.
- Graham crackers (crushed) – act as a flavor bridge between pie and cookie, giving a buttery crunch reminiscent of graham cracker crust.
- Salt – sharpens the sweetness and brings out the buttery notes.
- Baking soda – helps the cookies spread evenly and stay soft in the center.
- Baking powder – gives a bit of lift, keeping the cookies light instead of dense.
- Cream cheese – creates the smooth, tangy base for the key lime pie filling.
- Sweetened condensed milk – thickens the filling and adds creamy sweetness that balances the citrus.
- Key lime juice and zest – the main role of the recipe! Provides that unmistakable tropical tang; fresh is best.
- Whipped cream (optional) – a light finishing touch that makes the cookies feel like a mini cream pie.
- Fresh key lime slices (optional) – perfect for garnish and that extra pop of color and freshness.
How to Make It
Step 1:
Preheat the oven to 350°F and line baking sheets with parchment paper.
Step 2:
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and brown sugar until light and fluffy.
Step 3:
Add the egg and vanilla, mixing again and scraping down the sides of the bowl.
Step 4:
In a large bowl, combine flour, salt, baking soda, and baking powder. Add 1 cup of crushed graham crackers, saving the rest for rolling.
Step 5:
Add dry ingredients to the butter mixture and mix until a cookie dough forms. Use a cookie scoop to portion dough balls, then roll them in the remaining graham cracker crumbs.
Step 6:
Place the dough 2 inches apart on your prepared sheets and make an indentation in the center of each cookie using your thumb or the back of a spoon.
Step 7:
Bake the cookies for 10 minutes, remove, and press gently with a measuring cup to deepen the well. Return to the oven for another 2–4 minutes, until the center of each cookie is set.
Step 8:
Allow the cookies to cool completely before filling.
Step 9:
To make the key lime pie filling, combine cream cheese, sweetened condensed milk, key lime juice, and lime zest in a mixer until smooth.
Step 10:
Pipe the key lime filling into each cookie’s center, then chill in the fridge for at least 2 hours or until the filling is set. Top with whipped cream and a slice of key lime for that perfect bakery-style finish.
Hint: Always let the cookies cool completely before filling — this ensures the tangy key lime pie filling stays creamy and doesn’t melt into the cookie base.
Test Substitutions
- Use regular limes: If key limes aren’t available, use regular limes. They’re slightly more tart, so reduce the lime juice by 1 tbsp.
- Gluten-free: Use a 1:1 gluten-free flour blend and gluten-free graham crackers for the same chewy texture.
- Dairy-free: Replace the cream cheese and sweetened condensed milk with dairy-free alternatives.
Variations
- Deluxe bakery-style: Add a drizzle of melted white chocolate chips over the chilled cookies.
- Tropical twist: Add shredded coconut to the graham mixture for a summery version.
- Fall-inspired: Sprinkle cinnamon into the cookie dough for a cozy flavor.
Equipment Needed
- Stand mixer: Ensures smooth, even texture for both cookie dough and filling.
- Paddle attachment: Perfect for mixing and aerating the dough.
- Baking sheets + parchment paper: Helps cookies bake evenly.
- Measuring cup: Ideal for pressing the indentation in the center of each cookie.
Remember — stone pans bake slower and retain heat longer, while metal pans crisp the edges faster. Adjust your bake time accordingly.
How to Store Key Lime Cookies
Store cookies in an airtight container in the fridge for up to 3 days.
To freeze these cookies, let them chill fully first, then store flat in a freezer-safe container. Thaw in the fridge before serving to keep that creamy texture intact.
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FAQs for Key Lime Pie Cookies
Can I use regular limes instead of key limes?
Absolutely! The flavor will be slightly sharper but still tangy and delicious.
Can I make these ahead of time?
Yes! You can bake the cookie base up to two days ahead, store it in the fridge, and fill just before serving.
Why did my key lime filling turn out too runny?
If your key lime pie filling feels loose, it likely needs more chill time. Make sure you refrigerate the cookies for at least 2 hours, or until the filling is set. Using full-fat cream cheese and not overmixing also helps the texture stay thick and creamy.
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Key Lime Pie Cookies Inspired by Crumble
Equipment
Ingredients
For the cookie base
- ½ cup unsalted butter softened
- ½ cup sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1½ cups flour
- 1½ cups graham crackers crushed and divided
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
For the filling
- 5 ounces cream cheese softened
- ⅓ cup sweetened condensed milk
- ¼ cup key lime juice
- 1 tablespoon key lime zest
Optional toppings
- Whipped cream optional
- Key lime slices optional
Instructions
Make the cookies
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with granulated sugar and brown sugar on medium until light and fluffy (about 2 minutes). Scrape down the sides as needed.
- Beat in the egg and vanilla until combined.
- In a large bowl, whisk flour, salt, baking soda, and baking powder. Add 1 cup of the crushed graham crackers (reserve the rest for rolling).
- Add dry ingredients to the mixer and beat on low until a cookie dough forms.
- Using a cookie scoop (using a 1–1.5 tbsp scoop), portion dough balls; roll each in the reserved graham cracker crumbs. Place on the prepared baking sheets 2 inches apart.
- Make an indentation: Using your thumb or the back of a spoon (or the bottom of a 1 tbsp measure), make a well/indentation in the center of each cookie.
- Bake the cookies for 10 minutes. Remove from the oven and press the center of each cookie gently with the bottom of a measuring cup to deepen the well; return to bake 2–4 minutes, until the edges are set and centers look dry.
- Allow the cookies to cool completely on the sheet, then transfer to a rack. (This helps the filling is set later.)
Make the key lime pie filling
- In a clean bowl, beat cream cheese and sweetened condensed milk until smooth. Mix in key lime juice and lime zest just until combined.
- Pipe or spoon the key lime filling into the well in the center of each cooled cookie.
- Chill the filled cookies 2 hours (or until filling is set). Top with whipped cream and fresh key lime slices, if desired. Let the cookies come to cool room temp before serving or stored in the fridge until ready.
