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Copycat Crumbl Key Lime Pie Cookies

These Copycat Crumbl Key Lime Pie Cookies taste just like a slice of pie, but in cookie form. They are so easy to make and even better than the real deal!

Copycat Crumbl Key Lime Pie Cookies

Key lime pie is a classic dessert. But why wait until you can get your hands on that first slice when you can make cookies better yet a copycat version of Crumbl Cookies.

We’ve recently got a Crumbl Cookies in my small town and had to run over there the day they were open to give them a try. Came home with a variety pack of cookies for the whole family to try and were hooked with each first bite. The key lime pie cookies were my absolute favorite so you know I had to brainstorm how to make a copycat version of them.

It took me several tries but I think I nailed it with this copycat recipe. These cookies are perfect for when you want something sweet and tart, or if you just want to impress your friends with an absolute dream of a cookie. Give this recipe a try and let me know what you think!

How to make Crumbl Key Lime Pie Cookies

Recipe Tips

  • Use real butter, not margarine or shortening.
  • If you don’t have or can’t find key lime juice, you can substitute for lime juice. They taste will be a bit different and not as tart.
  • Don’t have graham cracker crust? Can use regular graham crackers, just make sure they are finely crushed. A food processor works good in doing so.
  • Store leftovers in the fridge in an airtight container for up to four days. To freeze: put in an airtight container and store in freezer for up to one month. Allow to thaw overnight in the fridge before consuming.


Graham Cracker Cookie Ingredients

1 ½ cups unsalted sweet cream butter, softened
¾ cup sugar
1 ½ cups brown sugar
2 large eggs
1 tablespoon pure vanilla extract
4 cups flour
3 cups graham cracker crumbs
2 teaspoon baking soda
1 teaspoon kosher salt

Key Lime Frosting Ingredients

2 cups unsalted sweet cream butter, softened
4 cups powdered sugar
4 tablespoon heavy whipping cream
1 tablespoon key lime juice
3 tablespoon key lime zest
1 large piping bag with round tips
½ cup graham cracker crust, finely crushed

How to Make Key Lime Pie Cookies

Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.

Make the Cookie Dough

Using a standing mixer, beat the butter, sugar, brown sugar, eggs, and vanilla until it is combined, smooth and fluffy.

In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda and salt until combined.

Gradually add and mix the dry ingredients into the wet ingredients. Continue to beat until a dough has formed.

Scoop out 16 equally portions of dough rolling each one into a ball with your hands.

Place cookie balls onto prepared cookie sheets and lightly press down to flatten a bit. Bake for 15 minutes or until lightly golden brown.

Allow cookies to cool completely before frosting.

Make the Frosting

Using a standing mixer, beat the butter, powdered sugar, heavy whipping cream, key lime juice and zest until combined, smooth and fluffy but holds peak.

Decorate the Cookies

Spoon the frosting into a clean piping bag.

Start at the center of the and pipe a thick spiral of frosting until you reach the edge of the cookie.

Sprinkle some finely crushed graham cracker crust over top and allow the frosting to firm up. Top with a dollop of whipped cream and a lime wedge for garnish.

More Copycat Dessert Recipes

Copycat Crumbl Key Lime Pie Cookies

Copycat Crumbl Key Lime Pie Cookies

Yield: Makes 16 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

These Copycat Crumbl Key Lime Pie Cookies taste just like a slice of pie, but in cookie form. They are so easy to make and even better than the real deal!

Ingredients

Cookie Ingredients

  • 1 ½ cups unsalted sweet cream butter, softened
  • ¾ cup sugar
  • 1 ½ cups brown sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 4 cups flour
  • 3 cups graham cracker crumbs
  • 2 teaspoon baking soda
  • 1 teaspoon kosher salt

Frosting Ingredients

  • 2 cups unsalted sweet cream butter, softened
  • 4 cups powdered sugar
  • 4 tablespoon heavy whipping cream
  • 1 tablespoon key lime juice
  • 3 tablespoon key lime zest
  • 1 large piping bag with round tips
  • ½ cup graham cracker crust

Instructions

    1. Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
    2. Using a standing mixer, beat the butter, sugar, brown sugar, eggs, and vanilla until it is combined, smooth and fluffy.
    3. In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda and salt until combined.
    4. Gradually add and mix the dry ingredients into the wet ingredients. Continue to beat until a dough has formed.
    5. Scoop out 16 equally portions of dough rolling each one into a ball with your hands.
    6. Place cookie balls onto prepared cookie sheets and lightly press down to flatten a bit. Bake for 15 minutes or until lightly golden brown.
    7. Allow cookies to cool completely before frosting.
    8. To make the frosting: Using a standing mixer, beat the butter, powdered sugar, heavy whipping cream, key lime juice and zest until combined, smooth and fluffy but holds peak.
    9. Spoon the frosting into a clean piping bag.
    10. Start at the center of the and pipe a thick spiral of frosting until you reach the edge of the cookie.
    11. Sprinkle some finely crushed graham cracker crust over top and allow the frosting to firm up.
    12. Top with a dollop of whipped cream and a lime wedge for garnish.

Notes

Recipe Tips

  • Use real butter, not margarine or shortening (and definitely not vegetable oil).
  • If you don't have or can't find key lime juice, you can substitute for lime juice. They taste will be a bit different and not as tart.
  • Don't have graham cracker crust? Can use regular graham crackers, just make sure they are finely crushed. A food processor works good in doing so.
  • Store leftovers in the fridge in an airtight container for up to four days. To freeze: put in an airtight container and store in freezer for up to one month. Allow to thaw overnight in the fridge before consuming.

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