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Easy Lemon Cookie Cups Recipe

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 24 mini cookie cups 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Lemon Cookie Cups are made with a soft, buttery cookie base and filled with a creamy, zesty lemon filling. They’re the perfect spring or summer dessert, great for parties, tea time, or whenever you’re craving a citrusy treat!

Ingredients

Units Scale

For the Cookie Cups:

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

For the Lemon Filling:

  • 1/2 cup lemon curd (store-bought or homemade)
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon lemon zest

For Garnish:

 

  • Powdered sugar (for dusting)
  • Lemon zest or small lemon slices

Instructions

Make the Cookie Cups:

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a mini muffin pan (24-cup size).
  2. Cream Butter & Sugar: In a bowl, beat the butter and sugar together until light and fluffy.
  3. Add Egg & Vanilla: Mix in the egg and vanilla extract.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
  6. Shape the Cookie Cups: Scoop about 1 tablespoon of dough into each mini muffin cup. Press down gently to create a slight indent in the center.
  7. Bake: Bake for 10-12 minutes, or until lightly golden. Remove from the oven and immediately press the centers down using a small spoon or tart shaper. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Lemon Filling:

  1. Mix Filling: In a bowl, beat the softened cream cheese, powdered sugar, and lemon zest until smooth. Gently fold in the lemon curd.

Assemble the Cookie Cups:

  1. Fill the Cups: Spoon or pipe the lemon filling into each cooled cookie cup.
  2. Garnish & Serve: Dust with powdered sugar and top with extra lemon zest or a tiny lemon slice.

Notes

  • Shortcut Option: Use pre-made sugar cookie dough for a quick version.
  • Make it Extra Lemony: Add ½ teaspoon lemon extract to the cookie dough.
  • Storage: Store in an airtight container in the fridge for up to 5 days.

Find it online: https://recipe.ukfinda.com/easy-lemon-cookie-cups-recipe/