Simple Lemon Cream Pie Cookies Recipe That Melts In Your Mouth

Sweet summer memories often spark unexpected dessert magic when you stumble upon a lemon cream pie cookies recipe that feels like sunshine baked into delicate treats.

Memories of grandma’s kitchen dance through classic flavor combinations.

Zesty citrus notes blend seamlessly with rich, creamy textures that promise pure indulgence.

Delicate cookies capture the essence of a beloved pie in bite-sized perfection.

Whispers of tangy lemon intermingle with smooth, silky cream for a sensational experience.

Crisp edges and soft centers create a textural symphony you won’t be able to resist.

Each morsel brings a delightful twist that will make you want to bake another batch immediately.

Why Lemon Cream Pie Cookies Stand Out

• Bite-Sized Crowd-Pleaser: Mini muffin tin cookies offer adorable, portable treats that are ideal for parties, potlucks, and family gatherings where guests can enjoy a lemony sweet bite.
• Versatile Dessert Delight: Combine the tangy brightness of lemon with a creamy filling, creating a unique dessert that bridges the gap between cookies and pie, satisfying multiple dessert cravings in one compact treat.
• Make-Ahead Magic: Prep these cookies in advance and store in the refrigerator, making them a convenient dessert option for busy hosts who want to impress without last-minute stress.

Lemon Cream Pie Cookies Ingredient List

• Flour: A soft, fine ingredient for the cookie structure.
• Sugar: Sweet crystals that make the cookie delightful.
• Butter: Rich and creamy base for tender texture.
• Egg: Binding agent for the cookie dough.
• Vanilla: Warm flavor enhancer.
• Sour Cream: Adds moisture and tanginess.

• Salt: Flavor balancer.
• Baking Soda: Helps cookies rise and become light.

• Lemon Pudding Mix: Tart and smooth base for cream filling.
• Milk: Liquid that helps create creamy consistency.
• Whipped Topping: Fluffy and light cream component.

• Non-Stick Cooking Spray: Helps prevent sticking in muffin tin.
• Lemon Zest: Bright citrus garnish for extra flavor.

How To Bake Lemon Cream Pie Cookies

Step 1: Warm Up The Oven

Crank the oven to a cozy 325°F.

Give your mini muffin tin a quick spritz of non-stick cooking spray to ensure nothing sticks.

Step 2: Whip Up The Cookie Dough

• Sugar
• Butter

Mix until creamy and smooth.

Crack in an egg and splash of vanilla, stirring until combined.

• Sour cream
• Salt
• Baking soda

Gradually mix in flour until the dough looks silky and uniform.

Step 3: Form And Bake Cookie Shells

Scoop a tablespoon of dough into each muffin cup.

Pop the tin into the preheated oven and bake for 17-18 minutes.

Once done, let them cool briefly, then gently press down the center of each cookie to create a cozy well.

Step 4: Craft The Lemon Cream Filling

Whisk together lemon pudding mix and milk until smooth.

Gently fold in whipped topping.

Transfer the dreamy mixture to a pastry bag and chill in the refrigerator.

Step 5: Fill And Garnish

Pipe the luscious lemon cream into each cookie cup.

Sprinkle some fresh lemon zest on top for a bright, citrusy finish.

Step 6: Chill And Serve

Store these delightful treats in the refrigerator.

They’re most delicious when enjoyed within 8-12 hours of assembling.

Tips For Lemon Cream Pie Cookies

• Gently create wells in warm cookies using the back of a rounded spoon or your thumb to get a clean, uniform indentation without breaking the delicate cookie base.
• Refrigerate lemon cream filling for at least 30 minutes before piping to help it set and maintain a stable, creamy texture when filling cookie cups.
• Ensure butter, egg, and sour cream are at room temperature to achieve a smoother, more consistent cookie dough that blends easily.
• Coat mini muffin tin thoroughly but lightly to prevent cookies from sticking and ensure easy removal without damaging delicate edges.
• Prepare cookie bases and lemon cream filling separately up to a day in advance, then assemble just before serving to maintain maximum freshness and texture.

Save And Serve Lemon Cream Pie Cookies Later

• Store cookies in an airtight container within the refrigerator for 3-4 days. Keep layers separated with parchment paper to prevent sticking.
• Carefully place cookies in a freezer-safe container, separating layers with wax paper. Freeze up to 2 weeks for maximum freshness.
• Remove frozen cookies and let sit at room temperature for 15-20 minutes before serving. Avoid direct microwave heating to maintain texture.
• Gently dust with fresh lemon zest after reheating to restore vibrant flavor and appearance.

Lemon Cream Pie Cookies Best Pairings

• Refresh with Chilled Citrus Mocktail: Craft a zesty lemon spritzer using fresh lemon juice, sparkling water, mint leaves, and a touch of honey to complement the pie cookie's bright, tangy flavor profile.
• Pair with Creamy Lavender Tea: Brew a delicate lavender-infused white tea that offers a soothing, floral background to balance the cookie's sharp lemon cream, creating a harmonious taste experience.
• Complement with Light Vanilla Yogurt: Serve a small dollop of smooth, cold vanilla yogurt alongside the cookies to enhance their creamy texture and provide a subtle, cool counterpoint to the citrus intensity.
• Match with Almond Biscotti: Select crisp, lightly toasted almond biscotti as a crunchy companion that adds textural contrast and a nutty undertone to the delicate lemon cream cookies.

More Flavor Twists for Lemon Cream Pie Cookies

• Gluten-Free Lemon Cream Pie Cookies: Replace all-purpose flour with a gluten-free flour blend, ensuring the same texture and taste for those with gluten sensitivities.
• Vegan Zesty Lemon Cookies: Swap butter with coconut oil, use a flax egg instead of chicken egg, and choose dairy-free whipped topping to create a plant-based version of the classic treat.
• Low-Sugar Citrus Bite: Substitute regular sugar with stevia or monk fruit sweetener, and use sugar-free lemon pudding mix to reduce overall sugar content while maintaining the bright lemon flavor.
• Dairy-Free Lemon Cream Mini Cups: Replace sour cream with coconut yogurt, use almond milk for the pudding, and select a dairy-free whipped topping to accommodate lactose-intolerant individuals.

FAQs

• How do I prevent the cookie cups from sticking to the pan?

Thoroughly spray the mini muffin tin with non-stick cooking spray before adding the dough. This ensures easy removal and maintains the cookie’s shape.

• Can I make the cookie dough ahead of time?

Yes, you can prepare the cookie dough in advance and refrigerate it for up to 24 hours before baking. Just bring it to room temperature before scooping into the muffin tin.

• What if I don't have a pastry bag for filling?

Use a zip-top bag with a corner snipped off as an alternative. Simply fill the bag with lemon cream and pipe it into the cooled cookie cups.

• Is there a way to make the lemon flavor more intense?

Add a teaspoon of lemon extract to the pudding mixture or increase the amount of lemon zest for a stronger citrus taste. This will enhance the overall lemon profile of the cookies.

Lemon Cream Pie Cookies Recipe

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4.7 from 31 reviews

• Total Time: 43 minutes
• Yield: 12 1x

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Description

Lemon cream pie cookies offer a delightful fusion of zesty citrus and sweet comfort. Creamy lemon filling nestled between buttery, crumbly cookies creates a perfect balance of tangy and rich flavors you’ll absolutely adore.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup butter, softened
• 1/2 cup milk

Baking and Binding Ingredients:

• 1 egg
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/3 cup sour cream

Filling and Topping Ingredients:

• 1 box (3.4 ounces/96 grams) lemon flavored instant pudding
• 1 tub (8 ounces/226 grams) whipped topping
• Lemon zest for garnish

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Instructions

1. Prepare an oven-safe mini muffin tin by generously coating with non-stick spray and heating the oven to 325°F.
2. Create a smooth cookie base by thoroughly blending sugar and softened butter until creamy, then incorporate egg and vanilla extract.
3. Mix in sour cream, salt, and baking soda until fully integrated, then carefully fold in flour until a uniform dough forms.
4. Distribute one tablespoon of dough into each muffin cavity, ensuring even placement.
5. Bake the cookie cups for 17-18 minutes, achieving a light golden appearance around the edges.
6. After removing from the oven, allow cookies to cool for several minutes, then gently create an indentation in the center of each using the back of a spoon.
7. Prepare the lemon cream filling by whisking pudding mix with milk until completely smooth.
8. Gently fold whipped topping into the lemon mixture, creating a light and airy cream.
9. Transfer the lemon cream to a piping bag and refrigerate to slightly firm the consistency.
10. Carefully pipe the chilled lemon cream into each cookie cup, filling to the brim.
11. Enhance presentation by delicately sprinkling fresh lemon zest over the filled cookies.
12. Refrigerate immediately and consume within 8-12 hours for optimal taste and texture.

Notes

• Choose mini muffin tins with non-stick surface or generously grease to prevent sticking and ensure easy cookie removal.
• Allow cookie cups to cool slightly before creating wells, preventing crumbling and maintaining structural integrity.
• Chill lemon cream filling before piping to help it set and maintain a firmer consistency for better presentation.
• For a lighter version, substitute full-fat ingredients with low-fat alternatives like reduced-fat butter and light whipped topping without compromising taste.

• Prep Time: 25 minutes
• Cook Time: 17-18 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 196
• Sugar: 12 g
• Sodium: 98 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 0.5 g
• Protein: 2 g
• Cholesterol: 30 mg