These Lemon Cream Pie Cookies take your favorite cream pie and turn it into a delicious chewy cookie, with a buttery graham cracker base, smooth lemon cream filling, and of course a dollop of whipped cream on top. They’re refreshing, sweet, tangy, and have extra graham cracker flavor, which is the best part in my opinion!
These cookies are my newest obsession! They taste just like a slice of lemon cream pie, but in cookie form. They look impressive enough for a party or baby shower, but they’re easy enough to make anytime your craving something lemony.
I’m crazy about lemon desserts all year long and these are such a fun one to add to the mix. If you love lemon as much as I do, make sure you try our Lemon Cream Wafers, Blueberry Lemon Cheesecake Bars, or our Lemon Sorbet, all three are going to be some of your new summer time favorites.
The Graham Cracker cookie base on these is similar to the one I used in my Raspberry Cheesecake Cookies, it gives the classic pie flavor, while staying soft and chewy. The lemon cream topping is silky, and rich, not too tart, and of course no bake so you can just spoon it on top of the cookies. Plus we’ve got actual whipped cream on top to give these the final *chefs kiss* touch.
Why You’ll Love these Cookies
- Fresh Flavor: All the freshness of a classic lemon cream pie, in a hand held cookie form. The flavors are fresh, citrusy, and light!
- Bakery Style Cookies: These are a soft and thick cookie, that is inspired by a She Who Must not be Named Cookie company. They’ve got the thickness, the size, and the look. With an even better flavor, and way less cost per cookie.
- Beautiful Presentation: They’re so pretty to look at, and look so nice displayed out on a table. The dollop of whipped cream and lemon slice on top make them look extra nice!
Ingredients Needed
This is a quick overview of some of the ingredients you’ll need for this Lemon Cream Pie Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted Butter: This provides a rich flavor to the cookie base
- Sugars: We’re using both granulated sugar and brown sugar.
- Graham Crackers: I like using Honey Maid Graham crackers for the best flavor. We’re adding crumbs to thicken and flavor the cookie base, and rolling them into the crumbs for extra flavor and texture too.
- Fresh Lemons: We will need lemon juice and lemon zest. Fresh is always best.
- Sweetened Condensed Milk: This adds sweetness to the filling, balances the tartness of the lemons, and gives the classic cream pie flavor. Make sure to get a can of Sweetened Condensed Milk and not Evaporated Milk!
- Cream Cheese: Because this is a no bake filling, we’re skipping the eggs and using a block of cream cheese to thicken the mixture instead.
- Whipping Cream: We can’t skip the dollop of whipped cream on top, you’ll whip this up with powdered sugar and vanilla, or you can use canned whipped cream, or cool whip if you want.
How to Make Lemon Cream Pie Cookies
Step 1: Make the Cookie Dough. Cream the butter and sugars together until they are light and fluffy. Add in the egg and vanilla extract and mix until just combined. Then add in the flour, graham cracker crumbs, baking powder, salt and baking soda. Mix together until you have a soft cookie dough.
Step 2: Form the Cookie Dough Balls. Scoop the cookie dough in 8 to 10 large cookie dough balls, about 3 to 4 TBS of dough each (Mine were about 62g of dough each). Roll them into balls then roll the balls into a small ball of graham cracker crumbs.
Step 3: Bake the Cookies. Place the cookie dough balls onto a lined baking sheet and press the bottom of a TBS measuring spoon into the dough. Bake the cookies for about 10 minutes, then use the bottom of the tablespoon to press the center of the cookies back down again. Bake for 2 to 3 additional minutes until the cookie is golden and the top looks set. Let the cookies cool completely.
Step 4: Make the Lemon Cream Filling. Beat the cream cheese with a hand mixer in a bowl until smooth. Add the condensed milk, lemon juice, and lemon zest and beat until combined and smooth. Refrigerate if not needed right away.
Step 5: Make the Whipped Cream. Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Step 6: Assemble the Cookies. Spread the lemon cream filling, or pipe it into the middle of the cooled cookies. Top each cookie with a dollop or start of whipped cream. Garnish with a lemon wedge, and additional lemon zest if desired. Enjoy immediately, or chill for 2 hours in the fridge then serve.
Tips and Tricks:
- Room Temperature Ingredients: Make sure the butter, egg, and cream cheese are softened so they mix into the cookie dough and filling smoothly (especially the cream cheese) without any lumps.
- Cool Cookies Completely: The cookies need to be completely cooled before you fill them with the cream pie filling, otherwise the filling will melt and won’t set back up again nicely.
- Key Lime Version: These Cookies are my twist on Crumbl’s Key Lime Pie cookies because I love lemon desserts even more than lime! If you love key lime, make the recipe the same but sub the lemon juice for fresh key lime juice, and the zest for lime zest.
- Smaller Cookies: Instead of baking 10 large cookies, you can make 20 smaller cookies instead. The smaller cookies will only need to bake for about 7 to 9 minutes, so watch them the last couple of minutes.
Storage Instructions
Because the lemon cream filling, the cookies will need to be stored in the fridge. Store them in an airtight container in the fridge for up to 4 days. You can also store the cookies and filling separately, in that case the cookies can be stored at room temperature, and the filling in the fridge.
The cookies can also be frozen, I recommend freezing them flat on a cookie sheet for a few hours until solid, then you can transfer them to a freezer safe container and freeze for up to 2 months. Let them thaw in the fridge overnight, then you can enjoy!
These Lemon Cream Pie Cookies are such a fun twist on the classic pie. With a buttery graham cracker inspired crust, creamy lemon filling, and whipped cream topping. They’re refreshing, and perfect for a spring brunch, summer BBQ, or anytime you’re craving lemon!
More Crumbl Inspired Favorites
- Raspberry Cheesecake Cookies Crumbl
- Better than Sex Cookies
- Crumbl Cookie Confetti Cake
- Dirt Cake Cookie
- Coconut Lime Cookies
- Caramel Apple Cookies // Best Christmas Desserts
If you make this Lemon Cream Pie Cookies Recipe please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
Lemon Cream Pie Cookies
Ingredients
For the Graham Cracker Cookies:
- 1/2 cup Unsalted Butter (1 Stick, room temperature)
- 6 TBS Brown Sugar
- 1/3 cup Granulated Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 1/2 cup All Purpose Flour
- 1 cup Graham Cracker Cookie Crumbs (Divided)
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 tsp Baking Soda
For the Lemon Cream Filling:
- 6 oz Cream Cheese (1 block, room temperature)
- 5 oz Sweetened Condensed Milk
- 1/4 cup Fresh Lemon Juice
- 1 TBS Fresh Lemon Zest
For the Toppings:
- 1/2 cup Whipped Cream
- 10 Lemon Wedges/Slice
Instructions
For the Graham Cracker Cookies:
- Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper, and set it aside.
- Cream the butter, brown sugar, and granulated sugar in a large mixing bowl until combined, and light and fluffy, about 2 to 3 minutes. 1/2 cup Unsalted Butter, 6 TBS Brown Sugar, 1/3 cup Granulated Sugar
- Add in the egg, and vanilla extract and mix until combined. 1 Large Egg. 1 tsp Vanilla Extract
- Add in the dry ingredients; flour, 3/4 cup of the graham cracker crumbs, baking powder, salt, and baking soda and mix until you have a thick cookie dough. 1 1/2 cup All Purpose Flour, 1 cup Graham Cracker Cookie Crumbs (3/4 cup) 1/2 tsp Baking Powder, 1/2 tsp Salt , 1/4 tsp Baking Soda
- Portion the dough into 8 to 10 equal portions, about 3 to 4 TBS each, and roll them into round balls.
- Roll the balls of cookie dough into the remaining 1/4 cup of the graham cracker crumbs, and place them on the prepared cookie sheet, at least 3 to 4 inches apart. (Only 6 cookies per sheet).
- Place 6 of the cookie dough balls onto the prepared baking sheet, and use the back of a TBS spoon to press a slight indent into the top of the balls.
- Bake the cookies for 10 minutes, and then use the same measuring spoon to press the indent back into the cookie, moving it around a bit so its bigger than the bottom of the spoon.
- Place the cookies back in the oven and bake them for another 2 to 3 minutes or until the cookies are lightly golden and the tops are set.
- Remove the cookies from the oven and let them cool on the cookie sheet for 10 minutes, then transfer them to a wire rack to cool completely.
For the Lemon Cream Filling:
- Add the cream cheese to a large bowl and mix until its totally smooth. 6 oz Cream Cheese,
- Add in the Sweetened Condensed Milk, Lemon Juice, and Lemon Zest. Beat with a hand mixer until totally smooth. 5 oz Sweetened Condensed Milk , 1/4 cup Fresh Lemon Juice, 1 TBS Fresh Lemon Zest
- Spoon the mixture evenly into the prepared and cooled cookies.
- Top each cookie with a dollop of whipped cream, and a little lemon wedge. 1/2 cup Whipped Cream, 10 Lemon Wedges/Slice
- Place the cookies in the fridge to chill for at least 1 hour, then enjoy!
Notes
- Room Temperature Ingredients: Make sure the butter, egg, and cream cheese are softened so they mix into the cookie dough and filling smoothly (especially the cream cheese) without any lumps.
- Cool Cookies Completely: The cookies need to be completely cooled before you fill them with the cream pie filling, otherwise the filling will melt and won’t set back up again nicely.
- Key Lime Version: These Cookies are my twist on Crumbl’s Key Lime Pie cookies because I love lemon desserts even more than lime! If you love key lime, make the recipe the same but sub the lemon juice for fresh key lime juice, and the zest for lime zest.
- Smaller Cookies: Instead of baking 10 large cookies, you can make 20 smaller cookies instead. The smaller cookies will only need to bake for about 7 to 9 minutes, so watch them the last couple of minutes.
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