Lemon Cream Pie Cookies

5 from 2 votes

Lemon Cream Pie Cookies have buttery sugar cookie base, then filled with lemon pudding and a whipped topping mixture. Finished with fresh lemon zest, they’re the perfect sweet and tangy treat!

Prep Time10

Cook Time18

Cooling Time15

Total Time43

Course: Cookies, Dessert

Cuisine: American

Keyword: Lemon Cream Pie Cookies

Servings: cookies

Calories: 117kcal

Author: Jessica & Nellie

Ingredients

1 cup sugar
½ cup butter softened
1 egg
1 tsp vanilla extract
⅓ cup sour cream
½ tsp baking soda
2 cups flour

Lemon Cream Filling

3.4 oz box lemon flavored instant pudding
½ cup milk
8 oz tub of whipped topping or Cool Whip
lemon zest

Instructions

Preheat oven to 325 degrees F. Liberally spray a mini muffin tin with non-stick cooking spray.
Using a hand mixer, cream the sugar and butter. Add the egg and vanilla extract, mix again. Then add the sour cream, salt, and baking soda. Add in the flour and beat until smooth.
Scoop out 1 TBSP of dough into each muffin cup, using a cookie scoop for ease. You'll have enough dough to make 24 cookie cups, plus about 6 more cookies. I just baked these additional cookies like normal on a cookie sheet.
Place the cookies in the preheated oven and bake for 17-18 minutes. Let the cookies stand for 1-2 minutes after taking them out of the oven. Spray the round side of a 1 tsp measuring spoon with non-stick spray and press down into the center of each cookie to create a well. Let them cool completely- if you need to hurry this process, feel free to stick the pan in the freezer for 20 minutes.
Whisk the box of dry pudding mix and the milk until smooth. Add in the whipped topping and stir gently until combined. Transfer the filling to a pastry bag or a ziplocked bag and store in the fridge until the cookies are fully cool.
Take cookies out of muffin tin- I just slide the tip of a knife down 1 side and they popped right out. Pipe the lemon cream into each cup and top with lemon zest. Serve & enjoy!

Notes

These lemon cream cookies will stay fresh for up to 5 days if stored in an airtight container in the refrigerator.

For longer storage, place just the cookie cups in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving. Add the lemon filling after they've been defrosted and you're ready to serve them.

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