Creamy Lemonade Pie Cookies Recipe – Easy Lemon Pies
This easy recipe for lemonade pie cookies will get you creamy and dreamy lemony bites in no time. Using simple ingredients, this recipe takes a much-needed shortcut for many of us who need sweet treats in a jiffy.
A sprinkle of sunshine and a few warmish days have me craving light and lemony treats. The creamy lemon filling in the golden brown sugar cookie crusts makes these lemonade pie cookies a perfect dessert choice for spring and summer gatherings.
Lemonade Pie Cookie with a Sugar Cookies Crust
Delicious lemon desserts just scream spring to me, making them a favorite to serve around Easter and other warmer weather events. There’s something about that zesty brightness of lemon that makes me smile.
These lemonade pie cookies are a welcome addition to the series of pie cookie recipes on this blog. They join peach pie cookies, cherry pie cookies, blueberry pie cookies, key lime pie cookies, apple pie cookies, and even more to come. Pie lovers will soon be able to find their favorite pie turned into a cookie in an easy, time-saving recipe.
Reasons to Love Lemonade Pie Cookies
- Quick and easy: Using packaged cookie dough means less prep time.
- Perfectly lemony: The combo of lemonade concentrate and lemon zest creates the ideal sweet and tangy flavor.
- Versatile: Great for Easter, summer picnics, or any day you need a burst of sunshine.
- Mini Madness: Traditional lemonade pie lovers will get a kick out of seeing their favorite pie in cookie form.
Lemonade Pie Cookies Ingredients
Here’s what you need to make this easy lemon cookies recipe. The measurements are in the recipe card below.
- Refrigerated break and bake cookie dough
- Whipped topping, thawed
- Sweetened condensed milk
- Frozen lemonade concentrate, undiluted and thawed
- Lemon, sliced and quartered
Creamy Lemon Pie Cookies Directions
Get Started: Preheat your oven to 350°F. Take two regular-size (12 cup) muffin tins and coat them with nonstick cooking spray to prevent sticking.
Shape the Cookie Crust: Take your refrigerated break and bake cookie dough and roll each piece into a ball. Place each ball into a slot on the muffin tin.
Then, either with a tart shaper dipped in flour or the back of a spoon, gently press the dough down into the tin and up the sides to form a crust.
Be gentle to avoid making the bottom too thin, and aim to create a slight edge around the sides.
Bake to Perfection: Once all the tins are filled, place them into the oven and bake for 10-13 minutes. You’re looking for a golden-brown finish.
After baking, take them out and gently press down the center of each cookie to form a more pronounced divot. Allow them to cool completely in the pan before transferring them to a wire rack.
Make the Filling: While the crusts cool, mix the Cool Whip, sweetened condensed milk, and lemonade concentrate in a mixing bowl.
Blend them well and then chill the mixture in the refrigerator for about an hour.
Assemble the Cookies: When you’re ready to serve, fill each cooled cookie crust with the lemonade filling mixture.
Use a spoon to make this easier and ensure a generous amount of creamy filling in each one. Garnish each cookie with a quarter slice of lemon for that extra zesty touch.
Storage Tips: If you have any cookies left over, keep them covered in the refrigerator.
Load up a Lemony Dessert Table
Serve these Lemonade Pie Cookies with other lemon treats for a full-on citrus blast. Try them with a Lemon Oreo Trifle for creamy layers, Lemon Oreo Truffles for fun mini bites, or Lemonade Popsicles to cool off. Each one of these recipes is a reader-favorite once spring rolls around.
Recipes Swaps and Variations
- Cookie Dough: Swap the break and bake cookie dough for homemade sugar cookie dough if you prefer a from-scratch approach.
- Whipped Topping: Use homemade whipped cream for a richer flavor.
- Lemonade Concentrate: Try pink lemonade concentrate for a fun color twist and slightly different flavor. This gives you pink lemonade pie cookies.
- Lemon Zest: Add extra zest to the lemon pie filling for a more intense lemon flavor.
- Fruits: Top with different fruits like raspberries or blueberries for added color and taste.
- Crust: Test it out with graham cracker or shortbread cookie crusts in place of sugar cookie dough for a different flavor and texture.
Kitchen Tools Needed
It’s best to have this equipment to make these lemonade pie cookies a quick and easy dessert.
- 2 regular size (12 cup) muffin tins
- Nonstick cooking spray
- Tart shaper or back of a spoon
- Mixing bowl
- Wire rack for cooling
Storage
Any leftover pie cookies can be stored in the refrigerator in an airtight container for up to a week.
Recipe Notes and FAQ
Can I make these cookies ahead of time?
Yes. It’s best to bake the cookie crusts and store them at room temperature for up to 2 days. Mix the filling and keep it in the fridge until you’re ready to assemble the pie cookies.
I have extra lemonade concentrate. Any suggestions?
Use any leftover lemonade concentrate to make a refreshing drink or freeze into popsicles for a cool treat on hot summer days.
My filling is too runny. What can I do?
Make sure the filling is well chilled before adding it to the cookies. If it’s still too runny, whip it a bit longer or add a little more whipped topping to thicken it up.
Lemonade Pie Cookies Recipe
Equipment
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Ingredients
- 16 oz break and bake sugar cookies
- 4 oz whipped topping 4 oz whipped topping, thawed
- ⅔ cup sweetened condensed milk
- ⅓ cup frozen lemonade concentrate undiluted and thawed
- 1 lemon sliced and quartered
Instructions
- Preheat oven to 350°F. Grease 2 regular size (12 cup) muffin tins with nonstick cooking spray.
- Roll each sugar cookie into a ball and place into the muffin tin. Using a tart shaper dipped in flour, or the back of a spoon, gently press the dough into the pan and onto the sides, ensuring the sides are higher than the bottom to create an edge on the crust.16 oz break and bake sugar cookies
- Bake for 10-13 minutes or until golden brown. Remove from oven and gently press the crust with a tart shaper or back of spoon to make the divot in the center more pronounced. Let cool completely before removing from pan and placing onto a wire rack.
- In a mixing bowl, combine whipped topping, sweetened condensed milk, and lemonade concentrate. Mix well and refrigerate for 1 hour.4 oz whipped topping, ⅔ cup sweetened condensed milk, ⅓ cup frozen lemonade concentrate
- When ready to serve, spoon filling into each cookie pie crust. Top with a slice of lemon.1 lemon
- Store any leftover pie cookies covered in the refrigerator.
Nutrition
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