These copycat Crumbl Key Lime Cookies deliver all the bright, tangy flavor of key lime pie in a soft, bakery-style cookie. The graham cracker–based dough bakes up tender with crisp edges, while the creamy key lime filling sets perfectly in the center after chilling. They’re refreshing, rich, and ideal for warm-weather desserts or citrus lovers year-round.
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I love these cookies! They’re like a bite of sunshine with a fresh, tangy flavor but with all the sweet goodness of a delish cookie.
Each cookie starts with a buttery base rolled in graham cracker crumbs, then finished with a smooth, citrus-forward cream cheese filling. Chilling allows the filling to firm up and gives the cookies that signature Crumbl-style presentation. These are excellent for making ahead and serving straight from the fridge.
Ingredients
For the Cookie Base
- Unsalted butter – You can also use salted butter but then skip adding any additional salt.
- Granulated sugar – White sugar.
- Brown sugar – Don’t pack it; these cookies are plenty sweet.
- Egg – Extra large would also work.
- Vanilla extract – You can use pure or artificial vanilla extract.
- All-purpose flour – Don’t need to sift it!
- Crushed graham crackers – You can either pulse the cookies in a food processor or blender to make crumbs, or buy them already crumbed.
- Salt
- Baking soda
- Baking powder – Ensure your baking powder hasn’t expired or your cookies won’t rise as they should.
For the Topping
- Cream cheese, softened – For the best texture, use full-fat cream cheese.
- Sweetened condensed milk – You do not want to use evaporated milk; they’re not the same.
- Key lime juice – You can use regular lime juice if you can’t find key lime juice.
- Key lime zest – Or regular lime zest.
Optional Toppings
- Whipped topping
- Key lime slices
How to Make Crumbl Copycat Key Lime Cookies
Scroll down for the printable recipe card with exact measurements.
Preheat the oven to 350°F and line two baking sheets with parchment paper.
Cream the softened butter, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until smooth and combined.
Add the egg and vanilla extract and mix well, scraping down the sides of the bowl as needed.
Add the flour, 1 cup of the crushed graham crackers, salt, baking soda, and baking powder. Mix until a soft dough forms, stopping to scrape the bowl if necessary.
Use an ice cream scoop to portion the dough. Roll each dough ball in the remaining crushed graham crackers and place on the prepared baking sheets. Press a shallow indent into the center of each cookie using the bottom of a tablespoon.
Bake for 10 minutes, then remove from the oven. Use the bottom of a ½-cup measuring cup to deepen the center indentation. Return the cookies to the oven and bake for an additional 2–4 minutes, until the centers are set.
To prepare the filling, beat the cream cheese and sweetened condensed milk in a stand mixer on medium speed until smooth. Add the key lime juice and zest and mix until fully combined.
Transfer the filling to a piping bag with a small opening cut at the tip. Pipe the filling into the center of each cooled cookie. Refrigerate for 2 hours or until the filling is set. Garnish with whipped topping and key lime slices if desired.
Chef Jenn’s Tips
- Fully softened cream cheese ensures a smooth, lump-free filling.
- Chilling is essential for clean presentation and proper texture.
- Bottled key lime juice works well if fresh key limes aren’t available.
- Avoid overbaking; the cookies should remain soft once cooled.
Serving Suggestions
Serve these cookies chilled for the best flavor and texture. They pair well with iced coffee, fresh berries, or a light dessert spread. Ideal for summer gatherings, brunch desserts, or citrus-themed dessert trays.
Storage
Store the cookies in an airtight container in the refrigerator for up to 3 days. Because of the cream cheese filling, they should remain chilled until serving. Freezing after filling is not recommended.
Copycat Crumbl Key Lime Cookies
Equipment
Ingredients
For the cookie base
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ cups graham crackers crushed, divided
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
For the topping
- 5 ounces cream cheese softened
- 1/3 cup sweetened condensed milk
- 1/4 cup key lime juice
- 1 tablespoon key lime zest or regular lime zest
Optional toppings
- whipped topping
- key lime slices
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Cream the butter, granulated sugar, and brown sugar until smooth.
- Add the egg and vanilla extract and mix well, scraping the sides as needed.
- Add the flour, 1 cup crushed graham crackers, salt, baking soda, and baking powder. Mix until combined.
- Scoop the dough with a 2-tablespoon ice cream scoop, then roll it in the remaining graham crackers, and place on baking sheets.
- Press a shallow indent into each cookie.
- Bake for 10 minutes. Remove, deepen the indent with a ½ cup measuring scoop, and bake 2–4 minutes more. Cool completely.
- Beat cream cheese and sweetened condensed milk until smooth. Add key lime juice and zest and mix until combined.
- Pipe filling into the cooled cookies and refrigerate for 2 hours before serving.
Notes
Chef Jenn’s Tips
- Fully softened cream cheese ensures a smooth, lump-free filling.
- Chilling is essential for clean presentation and proper texture.
- Bottled key lime juice works well if fresh key limes aren’t available.
- Avoid overbaking; the cookies should remain soft once cooled.