Welcome spring with these delightful Lemon Cream Pie Cookies! Each soft cookie cup holds a creamy, zesty lemon filling, bringing a burst of brightness to your dessert table. With a sprinkle of lemon zest, these charming cookies are perfect for a fresh and cheerful treat.
Ingredients:
For the Cookie Cups:
- 1 cup sugar
- ½ cup butter, softened
- 1 egg
- 1 tsp vanilla extract
- ⅓ cup sour cream
- ½ tsp salt
- ½ tsp baking soda
- 2 cups flour
For the Lemon Cream Filling:
- 1 (3.4 oz) box lemon-flavored instant pudding mix
- ½ cup milk
- 1 (8 oz) tub whipped topping
- Lemon zest, for garnish
Instructions:
- Prepare the Cookie Cups:
Preheat oven to 325°F (163°C). Lightly spray a mini muffin tin with non-stick cooking spray. In a mixing bowl, cream together the sugar and butter until light and fluffy. Add egg and vanilla, then mix in sour cream, salt, and baking soda. Gradually add flour, mixing until smooth. - Bake the Cookie Cups:
Scoop 1 tablespoon of dough into each muffin cup. Bake for 17-18 minutes, until golden. Let cool slightly, then press down the center of each cookie to create a well. - Make the Lemon Cream Filling:
Whisk together the lemon pudding mix and milk until smooth. Fold in the whipped topping and transfer to a pastry bag. Chill until ready to use. - Assemble the Cookies:
Fill each cookie cup with lemon cream and garnish with a sprinkle of lemon zest. Store in the refrigerator, and enjoy within 8-12 hours of assembly for the freshest taste.
These Lemon Cream Pie Cookies are a sweet way to celebrate the season, each bite offering a refreshing burst of lemon perfect for springtime!
Print🍋 Springtime Lemon Cream Pie Cookies 🌼
Welcome spring with these delightful Lemon Cream Pie Cookies! Each soft cookie cup holds a creamy, zesty lemon filling, bringing a burst of brightness to your dessert table. With a sprinkle of lemon zest, these charming cookies are perfect for a fresh and cheerful treat.
Ingredients
For the Cookie Cups:
- 1 cup sugar
- ½ cup butter, softened
- 1 egg
- 1 tsp vanilla extract
- ⅓ cup sour cream
- ½ tsp salt
- ½ tsp baking soda
- 2 cups flour
For the Lemon Cream Filling:
- 1 (3.4 oz) box lemon-flavored instant pudding mix
- ½ cup milk
- 1 (8 oz) tub whipped topping
- Lemon zest, for garnish
Instructions
- Prepare the Cookie Cups:
Preheat oven to 325°F (163°C). Lightly spray a mini muffin tin with non-stick cooking spray. In a mixing bowl, cream together the sugar and butter until light and fluffy. Add egg and vanilla, then mix in sour cream, salt, and baking soda. Gradually add flour, mixing until smooth. - Bake the Cookie Cups:
Scoop 1 tablespoon of dough into each muffin cup. Bake for 17-18 minutes, until golden. Let cool slightly, then press down the center of each cookie to create a well. - Make the Lemon Cream Filling:
Whisk together the lemon pudding mix and milk until smooth. Fold in the whipped topping and transfer to a pastry bag. Chill until ready to use. - Assemble the Cookies:
Fill each cookie cup with lemon cream and garnish with a sprinkle of lemon zest. Store in the refrigerator, and enjoy within 8-12 hours of assembly for the freshest taste.
Notes
These Lemon Cream Pie Cookies are a sweet way to celebrate the season, each bite offering a refreshing burst of lemon perfect for springtime!