Caramel Crumbl Copycat Key Lime Cookies bring a fresh citrus twist to Southern baking. These soft, graham-crusted cookies hold a creamy, tangy filling that melts in your mouth. They remind me of lazy afternoons when the kitchen smelled like sunshine and dessert was worth the wait.
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I love making these for friends and family because they always bring smiles. The recipe is simple enough for a weekday treat, but it’s special enough for a Sunday gathering. Every bite feels like a little taste of home.
A Southern food classic
Growing up, Southern desserts weren’t just about sweetness; they were about making moments last. My grandmother used to keep a tin of cookies on her counter, always ready for guests. I learned early that good hospitality often came in the form of something freshly baked.
Key lime pie was her warm-weather favorite, but sometimes she’d switch it up and make cookies with that same fresh, tangy flavor. We’d sit on the porch, sip sweet tea, and enjoy the way the tart lime blended with the buttery base. I never forgot that balance.
Ingredients
How to make Crumbl Copycat Key Lime Cookies
You start by making the buttery cookie base and coating it with crushed graham crackers for that signature crunch. Once the cookies bake halfway, you press the center a little deeper so they can hold a generous spoonful of filling.
The filling comes together easily with cream cheese, sweetened condensed milk, and fresh key lime juice for a bold citrus kick. After piping the filling into the cooled cookies, you chill them until set. Add a swirl of whipped cream and a lime slice for a bakery-style finish.
Serving suggestions
Serve these cookies chilled on a big platter, just like you would at a church potluck or family picnic. They pair perfectly with iced tea or a scoop of homemade vanilla ice cream. You could also serve them alongside fresh berries for a colorful dessert table. For a real Southern touch, enjoy them on the porch with friends as the sun goes down.
Storage tips
Keep leftover cookies in an airtight container in the fridge to maintain the creamy texture. They’ll stay fresh for up to three days. If you need to stack them, place parchment paper between layers to prevent sticking. To enjoy later, let them sit at room temperature for a few minutes before serving.
Southern farewell
These Crumbl Copycat Key Lime Cookies hold a special place in my heart because they bring together two things I love; Southern hospitality and a little citrus brightness. Every time I make them, I think of porch swings, warm laughter, and my grandmother’s knack for making people feel at home. I hope you give them a try and share them with your favorite people.
Caramel Crumbl Copycat Key Lime Cookies
Equipment
- Stand mixer with paddle attachment
- Mixing bowls
- Baking Sheets
- Parchment Paper
- Ice Cream Scoop
- Measuring Cups and Spoons
- Piping Bag
Ingredients
For the cookie base
- ½ cup unsalted butter
- ½ cup sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 ½ cup flour
- 1 ½ cup 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
- Whipped topping optional
- Key lime slices optional
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set them aside.
- In a stand mixer with the paddle attachment, beat the softened butter, sugar, and brown sugar until smooth.
- Mix in the egg and vanilla until fully combined.
- Add flour, 1 cup crushed graham crackers, salt, baking soda, and baking powder. Mix until the dough comes together, scraping the bowl as needed.
- Scoop dough with an ice cream scoop, then roll each ball in the remaining crushed graham crackers. Place them on the prepared baking sheets.
- Use the back of a tablespoon to press a small indent in the center of each dough ball.
- Bake for 10 minutes. Remove from the oven and use the bottom of a ½ cup measuring cup to press the centers deeper. Return to the oven for 2–4 more minutes, until the centers are set.
- Let the cookies cool on the baking sheet before adding the filling.
- In a stand mixer, beat softened cream cheese and sweetened condensed milk until smooth. Mix in the key lime juice and zest until combined.
- Transfer filling to a piping bag, snip the tip, and pipe into the center of each cooled cookie.
- Refrigerate for at least 2 hours or until the filling is set. Top with whipped cream and a lime slice if desired.
