These Crumbl key lime pie cookies are inspired by the iconic key lime pies. With a graham cracker cookie base that is topped with a homemade from scratch key lime pie filling, a dollop of whipped cream, and a wedge of lime to finish it off!
I know you will also love this Crumbl Salted Caramel Cheesecake Cookies, The Best Chilled Crumbl banana cream pie Cookies, The Best Crumbl Apple Pie Cookies with Oats, and Crumbl Pecan Pie cookies with sugar cookies
A few months ago I went to Crumbl to grab the key lime pie cookie because everyone kept asking me to remake them. Unfortunately, it was right around the time I was going to France to visit my family. After I returned, immediately, I tried to catch up but wasn’t able to.
So technically in my mind this was my sign and let me tell you…!!! It was so exciting because I remembered this cookie tasting insanely good.
This is the best Crumbl key lime pie cookies
After a few trials and errors, I was able to get this recipe just right and maybe even better since that’s always a goal of mine and I literally cannot wait for you to make
Why you need to make this recipe!
- It’s such an easy and delicious cookie.
- This recipe is a fun twist on the popular key lime pie.
- I can guarantee that this recipe will be one of your favorite because it was one of the most requested Crumbl copycats ever.
- With this recipe you’ll be able to enjoy your favorite Crumbl copycat recipe year round wihout having to wait for them to bring it back, plus you will save a ton of money!
Ingredients for this key lime cookies
Here are the ingredients you will need to make this key lime cookie recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter– you can use either salted or unsalted butter as long as it is softened.
- Granulated and brown sugar– This cookie uses two types of sugar to geth the right texture and sweetness
- Egg– The gg is the binding agent.
- Vanilla butter emulsion– The vanilla butter emulsion will help give a ittle extra depth to the cookies.
- Flour– AP flour works great for this recipe.
- Graham crackers– This is what will give the cookies that key lime pie crust feel.
- Salt– Always use a little salt in your sweet treats to balance out the flavors.
- Baking soda & baking powder– These are the leavening agents that will give the cookies a little height.
- Cream cheese– Use softened cream cheese at room tmeperature to make the filling of the key lime pie cookies.
- Sweetened condensed milk – This is what will sweeten and help give some body to our key lime pie filling.
- Key lime juice & zest– This is the start of the show
Can I use regular limes instead of key limes?
It is preferable that you use the juice of key limes because it is stronger in flavor and will yield a tangy key lime pie filling.
Of course, if you don’t have that, feel free to use regular limes.
How to make key lime pie cookies at home?
This is how you can make these pie cookies at home. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter and both sugar together.
- Mix in the egg and vanilla butter emultion.
- Add in the flour, baking soda, baking powder, graham cracker crumbls, and salt and mix just until combined.
- Scoop out 8 equally sized cookie dough balls.
- Roll them in the rest of the graham cracker crumbs, place on the prepared baking sheet and make an indentation using a tablespoon measuring spoon and bake in the oven.
- Pull the cookies out and make an indentation with a ¼ cup measuring up or the ottom of a glass, and bake again for 2 minutes.
- Let the cookies cool down while you make the key lime pie filling.
Make the key lime pie filling
- Cream the cream cheese, sweetened condensed milk, lime juice, and lilme zest together until combined and fluffy.
- Top each cookies down cookie with the key lime pie filling and enjoy!
Frequently asked questions – FAQ
How to store key lime pie cookies?
These cookies can be stored in the fridge in an air-tight container for up to 4 days. Since they are supposed to be enjoyed chilled you can pull them out whenever you want to serve them!
How to make mini Crumbl catering key lime pie cookies
Instead of making 8 large cookies, you can make 16 smaller ones. Make a well in the center of the small cookies using a 1 teaspoon measuring spoon and bake for 7 minutes. Pull the cookies out of the oven and make an indentation in the center with a 1 tablespoon measuring spoon and place back in the oven for another 2 minutes for a total bake time of 9 minutes.
Pull out the cookies, let them cool down then fill with the lime pie filling.
Can I freeze key lime pie cookies?
Absolutely! You can flash freeze them on a baking sheet for a few hours until fully solid then place them in an air-tight container and freeze for up to 1 month.
Whenever you’re ready to enjoy, let them thaw in the fridge overnight or on the counter for a few hours.
Chilled Key Lime Pie Cookies – Crumbl copycat
If you made these Key Lime Pie Cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
Key Lime Pie Cookies – Crumbl copycat
Ingredients
Graham cracker cookies
- ½ cup Butter softened, salted or unsalted
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla butter emulsion
- 1 & ⅓ cup AP flour
- 1 cup graham crackers finely crushed, about 7 sheets
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ⅓ cup graham crackers finely crushed, about 2 sheets
Key lime ie filling
- 5 oz cream cheese softened
- 5 oz sweetened condensed milk
- ¼ cup lime juice
- 1 tablespoon lime zest
Instructions
- Preheat the oven to 350F then line a baking sheet with parchement paper and set it aside.
- Cream the butter, granulated sugar, and brown sugar until combined. Add in the egg and the vanilla butter emulsion and mix again.
- Add in the flour, graham cracker crumbs, salt, baking soda, and baking powder and mix just until the flour mixture disappears.
- Using a large cookie scooper, scoop out 8 equally sized cookie dough balls, roll them between the palm of your hands then roll them in the ⅓ cup of the crushed graham crackers.
- Place the cookie dough on the prepared baking sheet, then using a 1 tablespoon measuring spoon, make a well in the center of the cookie dough. Bake in the preheated oven for 10 minutes, pull the cookies out, make an indentation in the center using a ¼ cup measuring cup or the bottom of a glass then place back in the oven for another 2 minutes. Let the cookies cool down on the baking sheet for 15 minutes then transfer to a cooling rack.
key lime pie filling
- In a stand mixer cream the cream cheese and sweetened condensed milk, lime juice, and lime zest together until combined.
- Fill the cooled-down cookies with the key lime pie filling and chill for an hour or two to set. Top with a lime wedge and a dollop of whipped cream.
Notes
How to store key lime pie cookies?
These cookies can be stored in the fridge in an air-tight container for up to 4 days. Since they are supposed to be enjoyed chilled you can pull them out whenever you want to serve them!Nutrition
Thank you for making it all the way down here 🙂
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Catherine S.
Easter 2024… these were the bomb! I followed the recipe subbing vanilla as I did not have the emulsion. Very soft cookie, excellent taste and so yummy!
I just need to figure out a way to store these layered in the fridge. I tripled the batch. One batch was the full sized cookie… way too much at once for me. The other two batches made 12 cookies…
So yummy! I had extra filling so serving as a dip for some vanilla wafers.
Everyone asked for the recipe!
Can these be frozen?
Chahinez
It sounds like your Easter cookies were a hit! Freezing should be fine for these cookies. Just make sure they are stored in an airtight container to prevent freezer burn. When you’re ready to enjoy them, let them thaw in the refrigerator overnight before serving. If you want to freeze them with the filling, consider placing a piece of wax paper between each cookie to prevent them from sticking together.
Tashua
Was absolutely delicious. We opted to just buy a premade ground cracker crust and make one large pie and I used fresh regular lime juice that I got in a big bag from Aldi‘s and I left the lime pulp in. I used 8 ounces of cream cheese and 8 ounces of sweetened condensed milk Because I didn’t know what else to do with the cream cheese. So I added the lime bits with a quarter cup of the lime juice plus I added two more limes. I guess it was more like a3 cup because I made a bigger batch but using your recipe it was absolutely good. I topped it with coconut and let me tell you it’s barely chilled and I can’t even get my fingers my mouth, my spoons off of it. It is so heavenly and delicious and tangy and sour but sweet and just amazing and one day I’ll make it with a little individual cups. In fact, the graham cracker wasn’t the best. It’s rather crumbly in the big pie shape that I prepackaged, but I did it to save time. I stuck it in the fridge for 10 minutes and I kind of ate some of it already. It is absolutely good. It is so good that you wanna lick the batter.
Chahinez
Yay!! So glad it worked out 🙂
Meredith
How can I substitute the vanilla butter emulsion for just vanilla extract and butter? Is it a 1:1 substitution?
Chahinez
Use 1:1 vanilla extract instead of the butter vanilla emulsion!
Elizabeth Sterling
These are the best Key lime cookies! Every recipe I get from this page has been absolutely amazing. Keep them coming love!!💗💗
Nicole
The batter was a little dryer than I expected and it made for a drier, less chewy cookie. Still tasty luckily!
Chahinez
Sorry about that. Try to use a food scale to measure instead of measuring cups for more accurate measurements. Maybe something was just a bit off. Glad it still turned out tasty!
Valerie G
The flavors of this recipe are right on point! Only tweaks- added lime zest for more of a lime flavor and more powdered sugar so the filling was less runny.
Also I had a situation- all the whipped cream wilted within minutes and kinda melted into the filling. Not sure how to fix that in the future….
Chahinez
I’m so glad you liked the flavors! 😊 For the whipped cream issue, I’d recommend using homemade whipped cream instead of the canned kind. The canned version tends to melt and become watery pretty quickly. Homemade whipped cream holds its structure much better and will keep the texture nice and fluffy! You could also try stabilizing it with a little bit of powdered sugar for extra hold. Hopefully, that helps for next time!
Rachel
Is there a way to get the filling not to curdle? I tried making these for the first time and the filling ended up curdled. Did I do something wrong?
Chahinez
The filling shouldn’t curdle.
Make sure your ingredients are at room temperature so everything can be mixed properly together. Also make sure to use full fat ingredients.
Betsy Sarabia
Hello!
By any chance do they last longer than 4 days? I’ve had them in the fridge but I still have a few left…
Let me know!
Thank you!
Chahinez
Typically they shouldn’t be eaten after 5 days but if they still seem edible then by all means go for it!
John Lloyd
Someday I am going to bake them all. putting smiles on faces through your great recipes. Key Lime was my number one the Graham cracker base cookie opens all sorts of fun options. Tied now with number one is Cinnamon swirl for the cinnamon lovers and Peanut butter brownie, just did this weekend. Awesome!!
Chahinez
I’m glad you enjoyed the recipes!
Sam
I just won first place in my work’s baking contest with these!!! I barely changed anything, the recipe was so good. Only differences were I made them smaller (probably got about 16-18 cookies per recipe) and I added a bunch of powdered sugar to the key lime filling because I was worried it wouldn’t set or travel well otherwise. I just kept adding the sugar and tasting it as I went to make sure it wasn’t too sweet. These were DELICIOUS. And the graham cracker cookie base is gonna be awesome for other “pie” cookie variations too. 🙂
Chahinez
Congrats on the win!! The cookies sound delicious cookies and great adjustments. Enjoy the victory!
Hannah
Amazing cookies!! Such an easy recipe, cookies came out so beautifully and tasty. Just like key lime pie!
Chahinez
I’m glad you enjoyed the cookies 😁
Kristy
Wow! I made these for my husband. He is a key lime pie lover. He loved these! Me too. ☺️ Sooo yummy!
Chahinez
I’m glad y’all enjoyed the cookies!!
Alice
Heavily biased here – I guess I don’t like key lime – but these were quite accurate to the pie itself! The filling was quite dense, I would have preferred fluffier, but otherwise they were great. The graham crust was mild and didn’t overpower the tart filling.
Jasmine
Big hit with the family, everyone loved it! Thanks for a wonderful recipe!
Chahinez
Great to hear that they went down a hit! Enjoy!
Katrina
what if I don’t have this vanilla butter emulsion?
Chahinez
Use regular vanilla extract instead!
Susan
I made a half batch and used a standard cookie scoop. I baked them for 5 minutes before making re-imprinting them and then 3 minutes afterwards and they came out perfectly. My whole family loved the.
Chahinez
Awh, so happy to hear these were a hit with the family Susan!
Katie Wehrheim
I decorate cakes but really hate the monotony of making cookies, so I only make cookies when it’s Christmas because of my son and limit it to like 3 batches max.
When I found your recipes and saw the endless variations I was like “I might have to break my tradition of not making cookies” THEN I saw the receipes only make 8-9 cookies and decided that I found my ‘cookie person’. It gets better…the cookies are actually INCREDIBLE! I’m so happy I found you 🙂
These cookies were LITERALLY like eating a key lime pie in a cookie….they were SOOO good! My family was SO happy with them. The receipe was really easy to follow and everything worked great!
Chahinez
Thank you SO much for this comment Katie! Glad to hear they were a hit with the family!
Lorna
These look amazing. I would like to make for a block party but I am bringing bite size desserts. Can I make smaller cookies and adjust the cooking time?
I would love to try them in a mini muffin pan but don’t want them to burn.
Thank you.
Chahinez
Hi Lorna! Thank you so much 🙂 and you totally can! By making smaller portions, bake for a shorter time. Keep an eye when baking 🙂
Kim
My husband said these were the best cookies he has ever eaten!!!! They were a big hit
Chahinez
This is amazing to hear! Thank you Kim!!
Michelle Probst
Fabulous!!
Chahinez
🙌
Michelle Probst
These were delicious! Just like eating a slice of key lime pie.
Chahinez
Amazing! I’m happy you enjoyed these Michelle!
Becky
These are delicious!!! I made a double batch of the dough so I could make these and the raspberry cheesecake cookies. I also made the lemon poppyseed ones with the lemon curd filling which I loved. Now I want to make them all! Thank you for sharing the recipes. You are saving my family a lot of money, but our diets are now shot! 🙂
Chahinez
haha! It’s great to hear how much you enjoy the recipes Becky!
Thank you 🙂
Micaela
I think this is my new favorite cookie! It is the perfect amount of tangy and sweet!
Chahinez
How amazing! Enjoy!