Lemon Cream Pie Cookies

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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!

Prep Time20

Cook Time12

Chilling Time1

Total Time1 32

Course: Dessert

Cuisine: American

Keyword: crumbl, crumbl copycat, Graham Cracker Cookies, Lemon, lemon cream pie cookies

Servings: Cookies

Calories: 405kcal

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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