By Bring Say hello to spring with these Lemon Cream Pie Cookies! A zesty lemon filling nestled in a soft cookie cup, topped with a sprinkle of lemon zest. to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Say hello to spring with these Lemon Cream Pie Cookies! A zesty lemon filling nestled in a soft cookie cup, topped with a sprinkle of lemon zest. captures the essence of desserts|cookies & biscuits while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Say hello to spring with these Lemon Cream Pie Cookies! A zesty lemon filling nestled in a soft cookie cup, topped with a sprinkle of lemon zest. becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
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
PREPARATION STEPS
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 | Cooking Time: 18 minutes | Total Time: 38 minutes + chilling
Kcal: 117 per serving | Servings: 24 cookies
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
