Description
Lemon Cream Pie Cookies blend the tangy zest of lemon with the creamy sweetness of pie filling, all nestled within a soft, buttery cookie cup. This recipe offers a unique twist on traditional lemon cream pie, transforming it into a portable, bite-sized dessert that’s perfect for sharing. Whether you’re looking for a refreshing summer treat, a light dessert for a tea party, or a special addition to your holiday cookie lineup
Ingredients
For the Cookie Cups:
1 cup sugar
1/2 cup butter, softened
1 egg
1 tsp. vanilla
1/3 cup sour cream
1/2 tsp salt
1/2 tsp baking soda
2 cups flour
For the Lemon Cream Filling:
1 (3.4 oz) box lemon flavored instant pudding
1/2 cup milk
1 (8-oz) tub whipped topping
Lemon zest for garnish
Instructions
Preheat oven to 325°F. Spray a mini muffin tin with non-stick cooking spray.
Cream together sugar and butter. Add egg and vanilla, mix well. Incorporate sour cream, salt, and baking soda. Gradually add flour until smooth.
Scoop 1 TBSP of dough into each muffin cup. Bake for 17-18 minutes. Let cool slightly, then press down the center of each cookie to create a well.
For the filling, whisk together lemon pudding mix and milk. Fold in whipped topping. Transfer to a pastry bag and chill until ready to use.
Fill each cookie cup with lemon cream and garnish with lemon zest.
Store in the refrigerator. Best served within 8-12 hours of assembly.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 117 per serving