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.