Crumbl Key Lime Pie Cookies
These Crumbl Key Lime Pie Cookies taste just like Key Lime Pie! The graham cracker cookies are chewy, soft, and are topped with a smooth key lime pie filling that is bursting with lime flavor! Top these fun, key lime cookies with a slice of fresh lime and everyone will be bugging you for the recipe!
I’ve posted three new Crumbl Cookie Recipes this week! Be sure to check them all out because I’m still not sure which of the new ones are my favorite. I’m loving the cookies with delicious ganaches or fillings on top though! Like these key lime pie cookies, my Crumbl Mint Brownie Cookies, Crumbl French Silk Pie Cookies, and my Crumbl Chocolate Cake ft. Heath Cookies all have toppings on them and it’s amazing! If you just can’t get enough of key lime, then you have to try my Key Lime Pie Cake!
Why This Recipe Works
- Perfect key lime flavor. My husband is a bit of a key lime pie connoisseur, so getting the lime flavor was very important. After adjusting the amount of juice and zest, we got the thumbs up! This key lime cookie recipe has the perfect lime flavor that you will love!
- Delicious graham cracker cookie. I’m a bit obsessed with the graham cracker cookies in this recipe. They are so, so good! I’m planning on using the recipe to inspire a few more delicious cookie recipes in the future! The graham cracker crumbs in the dough make the texture of the cookie chewy while bringing in that delicious flavor! It’s giving me all the Graham Cracker Crust vibes.
- Key lime pie in cookie form. This key lime pie cookie recipe is so fun because it really does have all those elements you love in a key lime pie! The punchy lime flavor in the smooth pie filling and the rich graham cracker flavor from the crust!
- Unsalted Butter: If using salted butter instead of unsalted, reduce the amount of salt 1/4 of a teaspoon per 1/2 cup of butter in the recipe.
- Light Brown Sugar: You can use dark brown sugar if you’d like. I opted for light brown sugar because I didn’t want the richer molasses flavor in the dark brown sugar to conflict with the graham cracker flavor. I also wanted a lighter color.
- Light Corn Syrup: Using corn syrup in cookies (just a bit!) helps give a chewier cookie texture — and helps the cookies stay chewy even when chilled!
- Flour: This recipe is part flour, part graham cracker crumbs!
- Graham Cracker Crumbs:You want the graham crackers really pulverized because we are using them as a flour-like ingredient. I would recommend using a blender or food processor.
- Cornstarch: The cornstarch will adhere to any liquid in the cookies, making the cookies chewy and helping them stay moist!
- Cream Cheese: For the filling, you want the cream cheese to be really soft! This way the consistency is nice and smooth. I microwave the cream cheese in a microwave safe bowl, unwrapped, for 15-20 seconds to get the right consistency.
- Key Lime Juice: I used Nellie and Joe’s brand. You can use lime juice if you want. Key lime juice has a stronger, zestier lime flavor.
- Lime Zest: Youcan add more if you want a really strong lime flavor. The zest is important because it really brings home that key lime pie flavor in the cookies.
- Make the dough for the graham cracker cookies. Cream the butter and sugars until smooth in a stand mixer (about 2-3 minutes). Add the remaining wet ingredients and mix. Add the dry ingredients and mix until just combined.
- Portion into balls and bake. Using 1/4 cup, portion the dough into balls. Place 6 on a baking sheet lined with parchment paper or a baking mat. Bake at 350°F for 11-13 minutes to until the edges are slightly golden and the tops are just set.
- Flatten the centers of the cookies. Spray the bottom of a class cup with nonstick spray. The cup should be smaller than the cookie. Remove the cookies from the oven and immediately press the cup into the center of the cookies to make and indentation.
- Let the cookies cool. Keep the cookies on the baking sheet to cool for 10 minutes, then transfer to a wire rack to cool completely.
- Make the key lime pie filling. Beat the cream cheese in a medium bowl until smooth. Add the remaining ingredients and mix until smooth.
- Assemble the key lime pie cookies. Place 1-2 tablespoons of key lime pie filling into the centers of the graham cracker cookies and spread to fill the indentation. Top with a lime wedge and dollop of whipped cream if desired. Enjoy chilled!
Make sure the cream cheese is very soft. This will ensure the filling isn’t lumpy. I like to microwave the cream cheese in a microwave safe bowl for about 15-20 seconds to ensure it’ll be soft enough.
Do not over bake the cookies. You want the cookies to be soft! Remember, these are cookies, not a crust! So we don’t want a crunchy texture like you’d get from a graham cracker crust with the key lime pie recipe. The cookies will continue to bake/set while they are cooling on the pan for 10 minutes after baking, so I would highly recommend you take them out of the oven just when you notice the cookies slightly golden and just set.
Cookies are “just set” when the tops are no longer shiny.
Make sure the graham crackers are as fine as possible. We are using them as part of the flour in the recipe, so we don’t want chunks.
Do not over mix the cookie dough once you add the dry ingredients to the wet. Over mixing at this stage in the process will result in a tougher dough, which affects the bake.
For another delicious Crumbl cookie with a smooth cream cheese topping, try my Crumbl New York Cheesecake Cookies!
Make Ahead, Storing, and Freezing
Because of the lime filling, you’ll need to store the key lime cookies in the fridge. Store them in an airtight container in the fridge for up to 3-4 days.
You can make the filling ahead of time and chill it in the fridge in an airtight container for a few hours.
To freeze the cookies, flash freeze until the filling is hard (it will still be tacky due to the cream cheese). Then tightly wrap the cookies in plastic wrap and store in a Ziplock bag or airtight container in the freezer for up to 1 month. After one month, cream cheese has a harder time in the freezer. The consistency and flavor can change. Remove from the freezer and let thaw in the fridge.
Yes you can! Key limes are a bit more pungent than regular limes, but you are still welcome to use regular lime juice.
Yes you can! That may sometimes be more cost effective. However, you will need a few fresh limes for the zest.
You don’t need fresh limes for the lime juice. You can use bottled. But you’ll want to get some fresh limes for the lime zest! This really, really enhances the lime flavor in the key lime pie filling.
After! Indenting them before won’t give you a good enough indentation since the cookies will puff up when they bake. Remember to make the indentation right after removing the cookies from the oven so the cookies are still warm. This way the cookies will cool in that shape.
More Crumbl Cookies
- Crumbl Triple Chocolate Chip Cookies
- Crumbl Peanut Butter Cup Cookies
- Crumbl Cosmic Brownie Cookies
- Crumbl Mint Chip Ice Cream Cookies
- Crumbl Boston Cream Pie Cookies
(Crumbl) Key Lime Pie Cookies
Graham Cracker Cookies
- 1 cup unsalted butter - softened
- 1 1/2 cups light brown sugar - packed
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon light corn syrup
- 2 2/3 cups all purpose flour
- 2 cups graham cracker crumbs
- 2 teaspoons cornstarch
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
Key Lime Filling
- 8 oz cream cheese - softened to room temperature
- 1/2 cup sweetened condensed milk
- 1/4 cup key lime juice - I used Nellie and Joe's brand.
- 1/2 teaspoon lime zest - can add more if you want a really strong lime flavor
Graham Cracker Cookies
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat, set aside.
- In the bowl of a stand mixer cream the butter, brown sugar, and granulated sugar, about 2-3 minutes.
- Add the eggs, vanilla extract, and light corn syrup and mix to combine.
- Add the flour, graham cracker crumbs, cornstarch, baking soda, baking powder, and salt and mix until combined.
- Use a ¼ cup to portion the dough into round balls. Place 6 balls of dough on a baking sheet.
- Bake for 11-13 minutes or until edges are slightly golden and tops are just set.
- Spray the bottom of a glass cup with nonstick cooking spray. You want the cup to be smaller than the cookie. Remove the cookies from the oven and immediately use the bottom of the glass cup to press down in the center of each cookie to create an indentation. (This is where the lime filling will be placed once the cookies are cool).
- Let cookies stay on baking sheet for 10 minutes before transferring to a wire rack to cool completely. While the cookies are cooling make the lime filling.
Key Lime Filling
- In a medium bowl beat the cream cheese until very smooth. Add the sweetened condensed milk, lime juice, and lime zest and mix until very smooth.
- Spoon 1-2 tablespoons of lime filling on top of each cookie. Top with a lime wedge and dollop of whipped topping, if desired. Cover the cookies and place in the fridge to chill before serving.
- Store cookies covered in the fridge for up to 3 days.