If you’re craving the zesty sweetness of key lime pie but want it in a convenient finger food, this key lime pie cookies recipe is about to become your new favorite! These Summer cookies are everything you love about a slice of creamy, citrusy key lime pie – all wrapped in the chewy comfort of a homemade Crumbl inspired cookie.
Ideal for summer parties, backyard BBQs, or anytime you want a refreshing sweet treat, these key lime cookies are full of flavor, bursting with tropical vibes and a guaranteed crowd pleaser.
Why You’ll Love This Key Lime Pie Cookies Recipe
Crumbl Cookie Vibes: With a soft graham cracker cookie base, a swirl of dreamy cream cheese frosting, and a dollop of tangy key lime curd, each bite of these key lime cookies delivers the perfect balance of sweet, tart, and buttery goodness. Think Crumbl Key Lime Pie Cookie, but made right in your own kitchen – with no special trip required!
Lime Curd Filling: Unlike most Crumbl cookie copycat recipes, mine have a delicious lime curd center for an extra sweet lime flavor that lifts the the creamy frosting (and makes them super pretty!).
Fun + Impressive, Yet Easy To Make: Despite looking gourmet, these cookies come together with ease. With clear instructions and easy-to-find ingredients, even beginner bakers can create a frosted cookie that looks and tastes like it came from the popular bakery. It’s a dessert that’s not overly sweet, making it a perfect summer party treat.
Key Lime Pie Cookie Ingredients
To make key lime cookies you’ll need the following ingredients. A complete list of ingredients and quantities can be found in the recipe card below.
Note the following regarding some of the ingredients:
- Graham Cracker Crumbs: Buy crumbs in bulk or crush whole graham crackers in a food processor. You will need around 5-6 full graham cracker sheets.
- Key Limes: Smaller and sweeter than regular limes, key limes are the main ingredient in this recipe. If you can’t find them in your grocery store, you can buy key lime juice online, or sub regular limes.
- Lime Zest: Key limes are so small that it can be frustrating trying to zest them – so I tend to use regular lime zest instead.
- Brown Sugar: This gives the cookies a deep caramelized flavor.
Ingredient Substitutions
- Key Limes: If you can’t find fresh key limes or key lime juice, you can also use regular limes. The flavor will be different if you use regular limes, but the cookies will still taste amazing.
How To Make Key Lime Cookies
Here’s a quick overview of how to make homemade key lime cookies. This recipe will make around 16-18 cookies.
For the full recipe and ingredient list, scroll down to the printable recipe card.
Before you start, pre-heat the oven to 350℉ (175℃) and line a large cookie sheet with parchment paper.
Step 1: Make The Cookie Base. In a large bowl add the flour, graham cracker crumbs, salt, cinnamon and baking soda. Whisk to combine and set aside.
In a large mixing bowl cream the butter and brown sugar until light and fluffy. Beat in the egg, vanilla and honey. Mix until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix.
The dough should be soft and slightly sticky. You can add a little milk (1-2 tablespoons) if the mixture is dry, but don’t add too much or it will be difficult to roll into balls.
Step 2: Bake The Cookies. Roll the dough into balls (about 2 tablespoons of mixture for each cookie). Coat the dough balls in the extra graham cracker crumbs then place on the baking sheet.
Spread the cookies about 2 inches about to allow for spread, then flatten each ball a little in the centre.
Bake for 9-11 minutes, or until the edges are golden. The centers will still be a little soft. Allow the cookies to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
While the cookies are baking you can get started on the lime curd.
Step 3: Prepare The Lime Curd. In a medium saucepan whisk the egg yolks, key lime juice, sugar, and salt.
Place the saucepan over a medium-low heat and stirring continuously, cook the mixture for 6-8 minutes – or until the mixture has thickened slightly and coats the back of a spoon.
Remove from the heat and strain the curd through a fine mesh strainer into a bowl. Whisk in the butter and lime zest and set aside to cool completely.
Step 4: Prepare The Frosting. In a medium bowl beat the cream cheese until smooth. Then add the softened butter and whisk until creamy.
Turn the speed down and add the powdered sugar, 1/3 cup at a time. Beat until combined and light and fluffy. Stir in the vanilla extract and a pinch of salt and set aside.
Step 5: Assemble The Cookies. When the cookies and the lime curd are completely cool it’s time to assemble. Pipe or spread a generous amount of the cream cheese frosting on top of each cookie.
Using a small spoon, make a small well in the centre of the frosting and add 1 teaspoon of lime curd to the centre.
Serve as is or garnish with an extra sprinkle of lime zest.
Recipe Tips For Success
- Room temperature ingredients: Ensure the butter, cream cheese and eggs are at room temperature before using in the recipe.
- Use fine crumbs: If you are crushing whole graham crackers, ensure they are crushed to a fine crumb – you don’t want large chunks of graham crackers in your cookies.
- Don’t assemble when warm: Wait till both the cookies and lime curd have cooled completely before frosting. Otherwise the frosting is likely to slide right off your cookies.
How To Store Key Lime Cookies
Store frosted cookies in an airtight container (in a single layer) in the fridge for up to 3 days.
You can also prepare all the components (baked cookies, cream cheese frosting and lime curd) and store separately in the fridge until needed up to 3 days prior. Then simply bring everything to room temperature and assemble.
I don’t recommend freezing these cookies.
More Key Lime Recipes
- These key lime pie bars are so easy to make.
- Key lime cheesecake cups are perfect for Summer desserts.
- Everyone will love these refreshing key lime popsicles.
Or find more cookie and snacks recipes here.
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Homemade Key Lime Pie Cookies
Equipment
Ingredients
FOR THE BASE COOKIE
- 1½ cups all purpose flour
- ½ cup graham cracker crumbs
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- ¼ cup graham cracker crumbs extra, for rolling
FOR THE KEY LIME CURD
- 2 large egg yolks room temperature
- ½ cup key lime juice
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 2 tablespoons unsalted butter cubed
- 1 teaspoon lime zest
FOR THE CREAM CHEESE FROSTING
- 8 ounces cream cheese softened
- ¼ cup salted butter softened
- 1 cup powdered sugar
Instructions
FOR THE COOKIES
- Preheat the oven to 350℉ (175℃). Line a large baking sheet with parchment paper or a silicone mat.
- In a medium bowl add the flour, graham cracker crumbs, baking soda, cinnamon, and salt. Whisk to combine and set aside.
- In a large mixing bowl, using a stand or handheld mixer, cream together the softened butter and brown sugar until light and fluffy (3-4 minutes).
- Beat in the egg, vanilla extract, and honey, and beat until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be soft and slightly sticky. If it feels too dry, add 1-2 tablespoons of milk to bring it together.
- Roll the dough into balls (about 2 tablespoons). Place the extra graham cracker crumbs in a shallow bowl or plate and roll each dough ball in the crumbs until fully coated.
- Place the rolled dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten them slightly with the back of a spoon or your fingers.
- Bake for 9-11 minutes, or until the edges are golden but the centres still soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
FOR THE KEY LIME CURD
- While the cookies are baking, add the egg yolks, lime juice, sugar, and salt to a medium saucepan. Whisk to combine.
- Place the saucepan over a medium-low heat. Cook for 6-8 minutes, stirring continuously, until the mixture thickens and can coat the back of a spoon. Do not boil.
- Remove the saucepan from the heat, strain the lime curd through a fine mesh strainer into a bowl, then whisk in the butter and lime zest until melted and glossy. Set aside to cool completely.
FOR THE CREAM CHEESE FROSTING
- In a medium bowl, beat the cream cheese until smooth and then add the butter. Whisk until smooth and combined. With the mixer speed on low, gradually add the powdered sugar, 1/3 cup at a time, beating until fluffy.
- Stir in the vanilla extract and a pinch of salt. Set aside.
ASSEMBLING THE COOKIES
- Once the cookies and lime curd are completely cooled, pipe or spread a generous layer of the cream cheese frosting on top of each cookie.
- Using a small spoon, make a well in the center of the frosting, then fill the well with a dollop of key lime curd (about 1 teaspoon per cookie).
- Garnish with a little extra lime zest or a small slice of lime (optional) and serve!
- Store leftover frosted cookies in an airtight container in the fridge for up to 3 days.
Notes
- If purchasing whole graham crackers, you’ll need around 6-7 full graham crackers to make enough cracker crumbs. Use a food processor to make the fine crumbs.
- Bottled or fresh key lime juice can be used in this recipe.
- Regular lime juice can be used instead of key lime juice.
- Lime zest and sliced lime garnish is optional.
- To make ahead, bake the cookies and store unfrosted in an airtight container. You can also prepare the lime curd and frosting ahead of time and store separately in the fridge for up to 3 days. Then all you need to do is assemble the cookies on the day you need them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
