Lemonade Pie Cookies Recipe
Lemonade Pie Cookies combine the refreshing taste of lemonade with a soft, sweet cookie crust for an easy and tasty spring treat. With just a few simple ingredients, including refrigerated cookie dough and lemonade concentrate, this recipe is perfect for quick, delicious desserts.
Servings: 24 Cookies
Calories: 41kcal
Equipment
- Muffin Tin
- Mini Tart Shaper
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
Serving: 1g | Calories: 41kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 15mg | Sugar: 6g