The Cookie That Tastes Like Pie!
If you love key lime pie, just wait until you try these Key Lime Pie Cookies! They’re soft graham cracker cookies topped with a creamy, tangy key lime filling—and they taste just like a slice of key lime pie in cookie form. Even better? They’re a Crumbl copycat, so you can make them right at home.
- 1 cup (2 sticks) unsalted butter, (at room temperature)
- ⅔ cup granulated white sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2½ cups all purpose flour
- 2 cups graham cracker crumbs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup graham cracker crumbs
- 8 ounces cream cheese, (at room temperature)
- ⅔ cup sweetened condensed milk
- ¼ cup key lime juice
- 2 teaspoons lime zest
- ¼ cup powdered sugar
- lime wedges and whipped cream
- Preheat the oven to 350℉, and line two baking sheets with parchment paper.
- In a large bowl, use a hand mixer to combine the butter and sugars. Then add the egg and vanilla, and mix until combined. Add the flour, 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, and then roll in the remaining graham cracker crumbs. Place 6 on each baking sheet. Gently flatten into a hockey puck shape. Bake for 11 to 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.
- In a large bowl, use a hand mixer to combine the cream cheese, sweetened condensed milk, lime juice and 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. Keep cookies stored in the refrigerator.
These cookies are rich, citrusy, and perfectly balanced between sweet and tart. They’re ideal for spring and summer baking, parties, or anytime you’re craving something bright and fresh.
What are key limes?
Key limes are a small, round citrus fruit known for their thin skin, intense aroma, and tart, slightly floral flavor. They’re more acidic and fragrant than regular (Persian) limes, which is what gives classic key lime desserts like key lime cheesecake their signature bright taste. You’ll most often find fresh key limes in grocery stores during late fall through spring, especially in the produce section near other citrus fruits. Because they’re tiny and contain very little juice, many cooks opt for bottled key lime juice, which is widely available year-round and works beautifully in baking and desserts when fresh key limes aren’t in season. I use Nellie and Joe’s brand key lime juice, which you can find in your market’s juice aisle.
Graham Cracker Cookies
Salt: Balances sweetness
Toppings
Whipped cream and lime wedges: Pretty and extra delicious.
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, use a hand mixer to combine the butter and sugars. Add the eggs and vanilla and mix until combined.
Add the flour, graham cracker crumbs, salt, baking soda, and baking powder. Mix until fully combined.
Use a large scoop to create 15 equally sized dough balls. Roll into smooth balls, then roll in the remaining graham cracker crumbs. Place 6 on each baking sheet and gently flatten into hockey puck shapes.
Bake 11 to 13 minutes. Remove from oven and use the bottom of a measuring cup to gently press an indent into the center of each cookie. Let cookies cool completely.
Make the Filling
In a large bowl, use a hand mixer to combine cream cheese, sweetened condensed milk, lime juice, lime zest, and powdered sugar until smooth.
Spread filling into the center of each cookie. Chill at least 30 minutes.
Top with whipped cream and a lime wedge before serving.
Recipe Tips
Use fresh lime zest for the brightest flavor.
Don’t overbake—the cookies should be pale and soft.
Store cookies in the refrigerator in a covered container for up to 4 days.
Why You’ll Love These Cookies
They taste just like key lime pie!
There is a soft graham cracker cookie base.
There is a creamy, tangy lime filling.
These are Crumbl-inspired bakery-style cookies, which means they are as amazing as frosted sugar cookies or Mrs. Fields.
It’s the perfect cookie for warm-weather baking.
If you’re a key lime pie fan, these cookies are a must-bake. Bright, creamy, and totally irresistible—don’t be surprised if they disappear fast. Bookmark this one for spring and summer baking. It’s the kind of recipe you’ll want to make again and again. If you’re a lover of all things lime, you’ll want to try our Lime Meltaway cookie recipe too!
Fun Facts about Key Lime Pie:
The annual Key Lime Festival is held every July 4th weekend in Key West, Florida.
Key limes are more tart and aromatic than classic Persian limes.
You can use regular limes to make a key lime pie, but you won’t get that same tasty flavor.
If you order a slice of key lime pie and the filling is green, the restaurant (or home baker) likely added a bit of green food coloring to the filling. The filling of a key lime pie is yellow because of the egg yolks. And key lime juice is a pale yellow color too.
Key lime pie is the official pie of the state of Florida.
