These Key Lime Pie Cookies are a Crumbl copycat recipe and taste just like key lime pie in the form of a cookie. With a graham cracker cookie base that is topped with a homemade key lime pie filling, whipped cream, and a wedge of lime.
Key Lime Crumbl Cookies
This key lime cookie recipe is an excellent idea to serve on a buffet table for parties and other events. They are so pretty and delicious that you will be hooked on the first bite! These are even better than the Crumbl version and so easy to make at home!
Key Ingredients You’ll Need
Sugar: You are going to need granulated sugar and brown sugar for the cookies and powdered sugar for the filling.
Flour: You will need all-purpose flour along with baking soda and baking powder to allow the cookies to rise properly in the oven.
Graham Crackers: These will be used for the cookies to act as the pie crust.
Cream cheese: You will combine this with the sweetened condensed milk to make the smooth and creamy filling.
Lime: You will need freshly-squeezed lime juice and zest for the filling and to add on top for garnish along with some whipped cream.
How To Make Key Lime Pie Cookies
Step 1. Set the oven to 350 degrees and use parchment paper to line 2 baking sheets, and place it aside. Add the butter, granulated sugar, and brown sugar into a large mixing bowl and combine until smooth. Put in the eggs and vanilla and combine again. Put in the flour, 2 cups of the cracker crumbs, salt, baking soda, and baking powder, and combine until fully incorporated.
Step 2. Divide the dough into 15 equal-sized portions using a large cookie scoop. Smooth into balls using your hands and roll in the rest of the crumbs. Arrange 6 on each of the prepared sheets. Press down gently into a thick disk. Place in the oven for 11-13 minutes to bake. Take out of the oven and press the middle of each cookie down using a measuring cup to make an indentation. This is where the filling will be placed. Let them cool thoroughly while you prepare the filling.
Step 3. Add the cream cheese, sweetened condensed milk, lime juice, lime zest, and powdered sugar into a large mixing bowl and combine until smooth and fully incorporated. Add the filling in the middle of each cookie. Place in the fridge for 30 minutes to chill before adding whipped cream and a lime wedge on top. Serve and enjoy!
What Toppings Taste The Best With Key Lime Pie Cookies?
I love adding regular pie toppings to these cookies like my homemade whipped cream recipe. I also use lime wedges for garnish. You can also zest a lime to add little specks on top or use some leftover graham cracker crumbs.
Tips & Tricks
- Place any leftover cookies in an airtight container for the best storage method.
- These can only be stored in the fridge because it contains cream cheese which can go bad if left out for longer than two hours.
More Key Lime Recipes:
Key Lime Pie Cookies
Graham Cracker Cookies
Key Lime Pie Filling
- Lime wedges
- Whipped cream
For the cookies
- Preheat the oven to 350F and prepare 2 baking sheets with parchment paper. Set aside. In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla, and mix until combined.
- Add the flour, 2 cups graham cracker crumbs, salt, baking soda, and baking powder.
- Mix until completely combined. Use a large scoop to create 15 equally-sized cookie dough balls. Roll them into smooth balls, then roll in the remaining graham cracker crumbs. Place 6 on each baking sheet. Gently flatten into a hockey puck shape. Bake for 11-13 minutes.
- Remove from the oven, and use the center of a measuring cup to gently press the center of each cookie down and create an indent where the filling will go. Allow the cookies to completely cool while making the filling.
For the filling
- In a large mixing bowl, beat together the cream cheese, sweetened condensed milk, lime juice, lime zest, and powdered sugar. Mix until smooth and completely combined. Spread the filling into the center of each cookie. Chill in the refrigerator for at least 30 minutes. Top with a whipped cream dollop, and a lime wedge before serving