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Lemon Cream Pie Cookies Recipe

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3.8 from 21 reviews

These Lemon Cream Pie Cookies combine the crisp texture of graham cracker cookies with a tangy, creamy lemon filling topped with whipped cream and a fresh lemon wedge. Perfect for a refreshing dessert or a special treat to brighten any occasion.

Ingredients

Graham Cracker Cookies

  • 1/2 cup Unsalted Butter (1 stick, room temperature)
  • 6 tablespoons Brown Sugar
  • 1/3 cup Granulated Sugar
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cups All Purpose Flour
  • 1 cup Graham Cracker Cookie Crumbs (divided: 3/4 cup and 1/4 cup)
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Baking Soda

Lemon Cream Filling

  • 6 oz Cream Cheese (1 block, room temperature)
  • 5 oz Sweetened Condensed Milk
  • 1/4 cup Fresh Lemon Juice
  • 1 tablespoon Fresh Lemon Zest
  • 1/2 cup Whipped Cream
  • 10 Lemon Wedges/Slices (for garnish)

Instructions

  1. Preheat Oven: Set the oven to 350°F (175°C) and line a cookie sheet with parchment paper for easy cleanup and non-stick baking.
  2. Cream Butter and Sugars: In a large mixing bowl, beat together the unsalted butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined, about 2 to 3 minutes.
  3. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter and sugar mixture, mixing thoroughly to combine all wet ingredients.
  4. Add Dry Ingredients: Gradually add the all-purpose flour, 3/4 cup of graham cracker crumbs, baking powder, salt, and baking soda into the wet ingredients. Mix until a thick cookie dough forms.
  5. Form Cookie Dough Balls: Divide the dough into 8 to 10 equal portions, each about 3 to 4 tablespoons in size, and roll each portion into a round ball.
  6. Coat with Graham Cracker Crumbs: Roll each dough ball in the remaining 1/4 cup of graham cracker crumbs until fully coated, then place them at least 3 to 4 inches apart on the prepared cookie sheet, limiting to 6 cookies per sheet for adequate spacing.
  7. Create Indents: Using the back of a tablespoon, press a slight indent into the top of 6 cookie dough balls on the baking sheet to prepare for filling.
  8. First Bake: Bake the cookies for 10 minutes in the preheated oven. After 10 minutes, remove and press the indent again with the tablespoon, gently enlarging it slightly beyond the spoon’s base.
  9. Second Bake: Return the cookies to the oven and bake for an additional 2 to 3 minutes until lightly golden and set on top.
  10. Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
  11. Prepare Lemon Cream Filling: In a large bowl, beat the cream cheese until smooth. Add the sweetened condensed milk, fresh lemon juice, and lemon zest; mix with a hand mixer until smooth and creamy.
  12. Fill Cookies: Spoon the lemon cream mixture evenly into the indents of the completely cooled cookies.
  13. Garnish: Top each filled cookie with a dollop of whipped cream and a fresh lemon wedge for a decorative finish.
  14. Chill: Place the assembled cookies in the refrigerator to chill for at least 1 hour to set the filling and enhance flavors before serving.

Notes

  • Room temperature butter and cream cheese ensure smooth mixing and better texture.
  • Use fresh lemon juice and zest for the best vibrant flavor.
  • Cookies can be stored in the refrigerator for up to 3 days.
  • Be gentle when pressing the indents to avoid flattening the cookie dough balls too much.
  • If desired, substitute graham cracker crumbs with finely crushed digestive biscuits for a similar flavor profile.

Find it online: https://justsosavory.com/lemon-cream-pie-cookies-recipe/