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A plate of six cookies, each topped with a dollop of white cream and a lime slice, rests on a marble surface, accompanied by halved limes and a bottle of milk.

Crumbl Copycat Key Lime Cookies

Mandy Applegate
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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Prep Time 30 minutes
Cook Time 14 minutes
Chill time 2 hours
Total Time 2 hours 44 minutes
Course Dessert
Cuisine American
Servings 10 cookies
Calories 358 kcal

Equipment

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

Optional toppings

  • Whipped topping
  • Key lime slices

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 the flour, 1 cup crushed graham crackers, salt, baking soda, and baking powder. Mix until the dough comes together, scraping the bowl as needed.
  • Scoop the 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 the 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.

Notes

  • Make sure the cream cheese is fully softened before you begin, or the filling will turn out lumpy.
  • Do not skip the two-hour chill. The filling needs time to set so the cookies hold their shape.

Nutrition

Serving: 1 cookieCalories: 358kcalCarbohydrates: 47gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 59mgSodium: 348mgPotassium: 125mgFiber: 1gSugar: 25gVitamin A: 529IUVitamin C: 2mgCalcium: 79mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword Crumbl copycat key lime cookies, Crumbl key lime cookies, Easy Crumbl copycat key lime cookie recipe
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