Lemon Cream Pie Cookies are a classic, easy dessert that is perfect for any occasion. The lemon cream filling is sweet and tangy, while the cookie dough base is soft and chewy. These cookies are always a crowd pleaser!

Lemon cream cheese pie is a classic dessert that is easy to make and has a delicious lemon flavor. Read more in detail here: lemon cream cheese pie.

Lemon cream pie cookies are a delectable way to experience the flavors of a lemon cream pie without having to deal with the pie shell. These lemon cookie cups are quick and simple to prepare, and the lemon cookie recipe yields enough to feed a crowd.


These lemon-filled cookies are a delicious way to enjoy a bite-sized lemon pie without the mess of meringue. They’re a wonderful alternative to pie since you don’t have to worry about attempting to create a flawless pie crust, and you also avoid all of the dishes that come with slicing and serving a whole pie (an amazing extra tidbit I thought you’d like).


How to Make Lemon-Filled Cookies

Instead of using a baking sheet, a small muffin pan is used to make these lemon cream pie cookie cups. This is what gives the cup its form, which is required to retain the filling.

To make sure that the cookie dough in each muffin cup is the same quantity, use a cookie scoop. This ensures that the lemon cream cookies cook at the same rate and are uniform in appearance.

To assist pipe the lemon cream into the cookie cups, use a pastry bag or a sandwich bag with the corner cut off.


Is it possible to prepare lemon cream cookies ahead of time?

Lemon cream cookies may be made ahead of time. The cookie cups may be prepared ahead of time and kept separately, while the filling can be made ahead of time and stored separately. If you make the cookies more than 12 hours ahead of time, they may get soggy.

1632465527_520_LEMON-CREAM-PIE-COOKIESWhat is the best way to preserve lemon cream cookies?

Lemon cream cookies that have already been filled and assembled should be kept in the fridge in an airtight container or on a plastic wrap-covered presentation plate. You’ll want to maintain it in a single layer so that stacking doesn’t ruin the tops.

Ingredients for Cookies with Lemon Cream

For the cookie cups, you’ll need the following ingredients.

a cup of sugar

-1/2 cup butter, softened

-1 egg

1632465528_978_LEMON-CREAM-PIE-COOKIES-1 teaspoon vanilla extract

a third of a cup of sour cream

-1/2 teaspoon of salt

-half a teaspoon of baking soda

-2 tablespoons flour


Here are the ingredients for the lemon cream filling:

1 3.4 oz package instant pudding with lemon flavor

1/2 gallon of milk

1 whipped topping tub (8 oz)

zest of a lemon

1632465530_544_LEMON-CREAM-PIE-COOKIESLemon Cream Pie Cookies: A Step-by-Step Guide

Preheat the oven to 325°F and coat a small muffin pan with nonstick cooking spray. Cream the sugar and butter together with a hand mixer. Mix in the egg and vanilla extract once more. Combine the sour cream, salt, and baking soda in a mixing bowl. Mix in the flour until it is completely smooth.

1 TBSP dough, scooped into each muffin cup I use a cookie scoop since it speeds up the process and ensures that all of the cookies are consistent. There will be enough dough to create 24 cookie cups plus another 6 cookies. These extra cookies may be baked on a baking sheet.

Preheat the oven to 180°F and bake for 17-18 minutes. After taking the cookies out of the oven, set them aside for 1-2 minutes. Using non-stick spray, coat the round side of a 1 tsp measuring spoon. To make a well, press down into the middle of each cookie. Allow them to cool fully; if you need to speed things up, place the pan in the freezer for 20 minutes.


While the cookies are cooling, prepare the lemon cream pie that will be used to fill them.

Combine the dry pudding mix and milk in a mixing bowl. Stir in the whipped topping until it is completely blended. Fill a pastry bag or a ziplock bag with the filling and chill until the cookies are completely cold.

Remove the cookies from the muffin pan—I just slid the tip of a knife down one edge of the tin and they popped right out. Fill each cup halfway with lemon cream and garnish with lemon zest.

Refrigerate any leftovers. Up to 8-12 hours ahead of time, cookies may be fully prepared and constructed. If you have time, prepare the cookies and lemon cream ahead of time, then assemble shortly before serving.



Lemon Cream Cookies

Lemon cream pie cookies are a delectable way to experience the flavors of a lemon cream pie without having to deal with the pie shell. These lemon cookie cups are quick and simple to prepare, and the lemon cookie recipe yields enough to feed a crowd.

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Cookies as a course

American cuisine


Lemon Meringue Cookies are a classic, easy to make dessert that is very simple to prepare. They are made with fresh lemons and meringue cookies. Reference: lemon meringue cookies with fresh lemons.

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