Lemon Pie Cookies

These Lemon Pie Cookies are the perfect combination of soft, bakery loft house style cookie but with flavors and texture of a lemon pie. Rolled in crunchy cookies and and topped with a luscious, creamy lemon pie-inspired topping. You won’t be able to stop at just one bite!

Perfect for spring baking, Easter desserts, or Mother’s Day, these cookies are simple to make but feel elevated enough to impress.

Why You’ll Love These Lemon Pie Cookie

These Lemon Pie Cookies are soft, thick, bakery-style cookies with a tender crumb and bright, real lemon flavor from both zest and fresh juice. Each cookie is topped with a creamy lemon pie-inspired topping that truly takes them over the top, giving you that perfect balance of rich and refreshing. Made with simple, approachable ingredients, they’re easy to pull together but feel elevated enough for any occasion, whether you’re baking for a spring gathering, brunch, or gifting to friends and family.

Ingredients You’ll Need to Make these Lemon Cookies

For the Lemon Cookies

• 2 ½ cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 8 tablespoons (½ cup) unsalted butter, room temp
• 1 cup granulated sugar
• 2–3 tablespoons lemon zest (about 2 lemons)
• 2 ½ tablespoons sour cream
• 1 large egg + 1 egg yolk, room temp
• 2 tablespoons fresh lemon juice
• 10 Golden Oreos or lemon graham crackers (I used the Simple Mills brand), roughly crushed

For the Lemon Pie Topping

• 1 packet lemon instant pudding
• 1 (8 oz) block cream cheese or mascarpone
• ½ cup confectioners sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• ¾ cup whipping cream

How to Make Lemon Pie Cookies

1- Whisk dry ingredients: In a medium bowl, whisk together 2 ½  cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoons baking soda, and 1/2 teaspoons kosher salt. Set aside.

2- Zest into sugar: Add 2 tablespoons lemon zest to 1 cups granulated sugar and rub together with your fingers for 30 seconds until the sugar is fragrant and slightly damp. This releases the lemon oils and is the key to bright flavor throughout the cookie.

3- Cream butter and sugar: Using a hand or stand mixer with the paddle attachment, cream 8 tablespoons unsalted butter, room temp and the lemon sugar together on medium-high for 2-3 minutes until light and fluffy.

4- Add wet ingredients: Add 2 ½  tablespoons sour cream and mix on medium-low until combined. Add 1 large egg + 1 egg yolk, room temp one at a time, then mix in 3 tablespoons fresh lemon juice . Scrape down the bowl and mix once more.

5- Add dry ingredients and mix on low until just combined. Do not overmix — the dough should be thick and tacky. Cover and refrigerate for 30 minutes. 

6- Crush the Golden Oreos or Lemon Graham crackers. While the dough chills, roughly crush 10 pieces Golden Oreos, roughly crushed into chunky pieces into chunky pieces — aim for pieces about the size of a pea or slightly larger. Too fine and you lose the crunch. Spread out on a flat plate or small sheet pan and set aside.

7- Preheat and roll: After 20  minutes of chilling, preheat oven to 350°F and line a large baking sheet with parchment. Once dough is fully chilled, use a cookie scoop and roll into the golden oreo pieces. Lightly flatten the top with your palm and place on the baking sheet 2 inches apart. Bake 4-5 cookies at a time, keeping remaining dough in the fridge between batches.

8- Bake: Bake for 11-13 minutes until the edges are just set and pale. The centers will look slightly underdone. When the cookies come out of the oven and are still warm, use the back of a spoon

Make the Lemon Pie Topping

1. Prepare the lemon pudding according to package instructions.
2. Beat cream cheese and powdered sugar until light and fluffy.
3. Add lemon juice, zest, and whipping cream. Whip until soft peaks form. Fold in half of the prepared lemon pudding until smooth and creamy.

How To Assemble the Cookies

Once cookies are completely cooled:

• Spoon or pipe the lemon topping into the center
• Garnish with extra lemon zest or a Golden Oreo piece

Serve immediately or refrigerate until ready to serve.

Tips for the Best Lemon Cookies

• Don’t skip rubbing the zest into sugar, this is what gives you bold lemon flavor
• Chill the dough for 30 minutes to prevent spreading
• Slightly underbake for that soft, bakery-style center
• Use fresh lemon juice for the best flavor
• Keep topping chilled if making ahead

Serving Ideas

These cookies are perfect for:

• Spring brunch spreads
• Easter dessert tables
• Mother’s Day treats
• Baby or bridal showers

Serve chilled for a more “pie-like” experience or at room temp for a softer texture.

Storage Tips

• Store cookies (with topping) in the fridge for up to 3 days
• Store cookies and topping separately for best texture

Frequently Asked Questions

Can I make these ahead of time?

Yes! Bake the cookies a day ahead and store the topping separately. Assemble before serving.

Can I use bottled lemon juice?

Fresh is highly recommended for the best flavor, but bottled will work in a pinch.

Can I freeze the cookies?

You can freeze the cookie dough. Add topping fresh after thawing.

What can I use instead of Golden Oreos?

Graham crackers work great, or even vanilla wafers for a similar texture. We tested this recipe with Lemon Crackers by Simple Mills and those worked great.

These Lemon Pie Cookies are the perfect balance of bright citrus, soft texture, and creamy indulgence. They feel like a bakery-level dessert, but are simple enough to make at home, exactly the kind of recipe you’ll come back to all spring and summer long.

Lemon Pie Cookies

These Lemon Pie Cookies are a soft, thick, bakery-style lemon cookies topped with a creamy lemon pie filling.

Print Recipe Pin Recipe

Servings 12

Ingredients

  

Lemon Cookies

• 2 ½ cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoons baking soda
• ½ teaspoons kosher salt
• 1/2 cup unsalted butter, room temp
• 1 cups granulated sugar
• 2-3 tablespoons lemon zest about 2 lemons
• 2 ½ tablespoons sour cream
• 1 large egg + 1 egg yolk room temp
• 2 tablespoons fresh lemon juice
• 10 pieces Golden Oreos or lemon graham crackers roughly crushed into chunky pieces

Pie Topping:

• 1 packet of Lemon Instant Pudding
• 1 8oz block of cream cheese or mascarpone
• ½ cup confectioners sugar
• 2 tablespoons of lemon juice
• 1 teaspoon lemon zest
• 3/4 cup of whipping cream

Instructions

 

Lemon Cookies

• Whisk dry ingredients: In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoons baking soda, and 1/2 teaspoons kosher salt. Set aside.
• Zest into sugar: Add 2 tablespoons lemon zest to 1 cups granulated sugar and rub together with your fingers for 30 seconds until the sugar is fragrant and slightly damp. This releases the lemon oils and is the key to bright flavor throughout the cookie.
• Cream butter and sugar: Using a hand or stand mixer with the paddle attachment, cream 8 tablespoons unsalted butter, room temp and the lemon sugar together on medium-high for 2-3 minutes until light and fluffy.
• Add wet ingredients: Add 2 ½ tablespoons sour cream and mix on medium-low until combined. Add 1 large egg + 1 egg yolk, room temp one at a time, then mix in 3 tablespoons fresh lemon juice . Scrape down the bowl and mix once more.
• Add dry ingredients and mix on low until just combined. Do not overmix — the dough should be thick and tacky. Cover and refrigerate for 30 minutes.
• Crush the Golden Oreos or Lemon Graham crackers. While the dough chills, roughly crush 10 pieces Golden Oreos, roughly crushed into chunky pieces into chunky pieces — aim for pieces about the size of a pea or slightly larger. Too fine and you lose the crunch. Spread out on a flat plate or small sheet pan and set aside.
• Preheat and roll: After 20 minutes of chilling, preheat oven to 350°F and line a large baking sheet with parchment. Once dough is fully chilled, use a cookie scoop and roll into the golden oreo pieces. Lightly flatten the top with your palm and place on the baking sheet 2 inches apart. Bake 4-5 cookies at a time, keeping remaining dough in the fridge between batches.
• Bake: Bake for 11-13 minutes until the edges are just set and pale. The centers will look slightly underdone. When the cookies come out of the oven and are still warm, use the back of a spoon or bottom of a mason jar to create a small crater for the frosting to sit. Rest on the pan for 3 minutes then transfer to a wire rack to cool completely.
• Top and serve: Once completely cooled, spoon or pipe your lemon pudding topping onto each cookie. Finish with extra lemon zest or a small Golden Oreo piece on top for presentation. Serve immediately or refrigerate until ready to serve.

Lemon Pie Filling:

• Make the instant pudding according to the package instructions
• In a hand held mixer or stand mixer, beat the cream cheese and confectioners sugar until light and fluffy. Add the lemon juice, lemon zest, and whipping cream and whip until soft peaks form.
• Fold in half of the lemon instant pudding into the whipped cream cheese mixture.