Ah, the joy of spring! As the flowers bloom and the sun begins to shine, what better way to celebrate than with a delightful treat like Lemon Cream Pie Cookies? These charming little cookies are not just a feast for the eyes; they burst with bright, zesty flavors that bring a smile to your face. Their soft, cookie cups cradle a luscious lemon cream filling, making them a perfect dessert for any occasion. Whether you’re hosting a cheerful gathering or simply indulging yourself, these cookies are sure to brighten your day.
Making these cookies is also a wonderful way to introduce the vibrant flavor of lemon into your baking repertoire. The balance of sweetness from the cookie combined with the tangy lemon cream is pure magic. With just a few simple ingredients, you transform ordinary pantry staples into a delightful treat that feels special. The best part? They are surprisingly easy to make, so you can whip them up quickly and enjoy the fruits of your labor!
Finally, there’s something undeniably delightful about sharing homemade treats with family and friends. These Lemon Cream Pie Cookies not only look inviting but also invite everyone to come together and enjoy something sweet. Imagine presenting these little delights at your next brunch, picnic, or family gathering. The smiles and compliments you receive will surely make the effort worthwhile.
How to Make Lemon Cream Pie Cookies
Ingredients:
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
1 (3.4 oz) box lemon flavored instant pudding
1/2 cup milk
1 (8-oz) tub whipped topping
Lemon zest for garnish
Directions:
Preheat your oven to a cozy 325°F, and don’t forget to spray a mini muffin tin with non-stick cooking spray to make things easier later. In a mixing bowl, cream together the sugar and softened butter until it’s fluffy and light. Add in the egg and vanilla, whisking it all together just until combined.
Next, fold in the sour cream, salt, and baking soda—what a mix of flavors! Gradually add the flour and stir until the dough is smooth and well mixed. Now it’s time to scoop! Take a tablespoon of this lovely dough and drop it into each muffin cup, filling them just right. Bake them in the oven for 17-18 minutes until they’re lightly golden. Once done, let them cool for a bit, then gently press down in the center of each cookie to create a lovely well for your filling.
For the star of the show, the lemon cream filling, whisk together the lemon pudding mix and milk until it’s nice and smooth. Then, fold in the whipped topping to give it that airy texture! Transfer this luscious filling into a pastry bag for easy filling. Chill it until it’s time to fill those delightful cookie cups. Once chilled, fill each cookie with the lemon cream and finish with a sprinkle of lemon zest. These cookies are best served fresh but can be stored in the refrigerator to maintain their delightful consistency.
How to Serve Lemon Cream Pie Cookies
Serving Lemon Cream Pie Cookies is an event in itself! First, arrange them beautifully on a serving platter. A colorful presentation can make them even more enticing. You might even consider garnishing your platter with some fresh lemon slices or mint leaves for that extra flair. They are a perfect addition to a spring tea party or brunch spread!
When it comes to enjoying these cookies, they pair wonderfully with a nice cup of tea or refreshing lemonade. The zesty lemon flavor will complement your drink of choice beautifully. Be sure to let your guests know to savor the experience and take a moment to appreciate the wonderful mix of textures—the soft cookie and the creamy filling are truly delightful.
Lastly, these cookies can also be a great gift for friends and family. Pack them in a cute box or tin, and they will surely brighten someone’s day. Homemade treats show that you care, and everyone loves a surprise snack! Just make sure they are chilled if you’re transporting them, to keep that filling nice and firm.
Additional Tips:
- Use fresh lemon zest for a punch of flavor!
- If you don’t have a pastry bag, a zip-lock bag with the corner snipped off works just as well.
- Store any leftovers in an airtight container in the refrigerator.
Nutrition Facts:
Each cookie contains approximately 117 calories. They are light but oh so satisfying! Perfect for a treat without going overboard.
FAQ Section
Can I use a regular muffin tin instead of a mini muffin tin?
Yes, you certainly can! Just be mindful that the baking time may need to be adjusted.
How long can I store these cookies?
They are best enjoyed within 8-12 hours of assembly but can be stored in the refrigerator for a couple of days.
Can I use different flavors of pudding?
Absolutely! Feel free to experiment with different pudding flavors to create your own delightful combinations.
Lemon Cream Pie Cookies
Enjoy these little bites of sunshine, and let your baking bring joy to your table!
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Lemon Cream Pie Cookies
Ingredients
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
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 your oven to a cozy 325°F, and don’t forget to spray a mini muffin tin with non-stick cooking spray to make things easier later. In a mixing bowl, cream together the sugar and softened butter until it’s fluffy and light. Add in the egg and vanilla, whisking it all together just until combined.
Next, fold in the sour cream, salt, and baking soda—what a mix of flavors! Gradually add the flour and stir until the dough is smooth and well mixed. Now it’s time to scoop! Take a tablespoon of this lovely dough and drop it into each muffin cup, filling them just right. Bake them in the oven for 17-18 minutes until they’re lightly golden. Once done, let them cool for a bit, then gently press down in the center of each cookie to create a lovely well for your filling.
For the star of the show, the lemon cream filling, whisk together the lemon pudding mix and milk until it’s nice and smooth. Then, fold in the whipped topping to give it that airy texture! Transfer this luscious filling into a pastry bag for easy filling. Chill it until it’s time to fill those delightful cookie cups. Once chilled, fill each cookie with the lemon cream and finish with a sprinkle of lemon zest. These cookies are best served fresh but can be stored in the refrigerator to maintain their delightful consistency.
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