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Lemon Bar Cookie Cups

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  • Author: Stephanie
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 cookie cups 1x
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

Description

These Lemon Bar Cookie Cups feature a buttery sugar cookie crust filled with a tangy lemon filling. They’re the perfect combination of sweet and tart, served in cute, bite-sized cups that are ideal for parties or a refreshing treat anytime!

Ingredients

Units Scale

For the Cookie Cups:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt

For the Lemon Filling:

  • 1/2 cup (120ml) fresh lemon juice (about 2-3 lemons)
  • 1 tbsp lemon zest
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1/4 cup (30g) all-purpose flour
  • Powdered sugar, for dusting

Instructions

  • Preheat the Oven:

    • Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or mini muffin tin for smaller bites.

  • Make the Cookie Cups:

    • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
    • Beat in the egg and vanilla extract until well combined.
    • In a separate bowl, whisk together the flour, baking powder, and salt.
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

  • Shape and Bake the Cookie Cups:

    • Roll the dough into 1-inch balls and press each ball into the bottom and up the sides of each muffin cup, forming a well in the center.
    • Bake for 10-12 minutes, or until the edges are lightly golden. If the centers puff up during baking, press them down gently with the back of a spoon to reshape the wells.
    • Let the cookie cups cool in the pan while you prepare the lemon filling.

  • Prepare the Lemon Filling:

    • In a medium bowl, whisk together the lemon juice, lemon zest, granulated sugar, eggs, and flour until smooth.

  • Fill and Bake Again:

    • Pour the lemon filling into each cookie cup, filling just below the rim.
    • Bake for an additional 10-12 minutes, or until the filling is set.

  • Cool and Serve:

    • Let the lemon bar cookie cups cool completely in the pan. Dust with powdered sugar before serving.

Notes

 

  • Add extra flavor: Add 1/4 tsp of almond extract to the cookie dough for a subtle almond twist.
  • Make it festive: Top with a raspberry or small mint leaf for decoration.
  • Storage: Store in an airtight container in the refrigerator for up to 3 days.

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