Lemon Cookie Cups
There’s something magical about a bite-sized dessert that bursts with flavor, and these Lemon Cookie Cups are exactly that. Imagine a soft, buttery cookie shell filled with luscious, tangy lemon curd—pure bliss in every bite! They’re the perfect combination of sweet and citrusy, with a texture that’s both crisp and melt-in-your-mouth soft.
Trust me, these little treats will become your new obsession. They’re easy to make, fun to eat, and look absolutely stunning on any dessert table. Whether you’re a lemon lover or just someone who appreciates a good homemade treat, you’re in for something special!
Why You’ll Love Lemon Cookie Cups
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for afternoon tea, birthday parties, or just a sweet snack. These cookie cups fit any occasion.
Budget-Friendly: Made with simple, affordable ingredients you probably already have in your pantry.
Quick and Easy: Minimal effort, maximum reward. The dough comes together quickly, and the lemon curd is a breeze.
Customizable: Want a different filling? Swap out the lemon curd for raspberry jam, chocolate ganache, or vanilla cream.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients
Ingredients in Lemon Cookie Cups
Here’s the magic of these cookie cups—it’s made with just a few pantry staples, but the result is so much more than the sum of its parts. Let’s break it down:
Cookie Dough: The foundation of these treats! Soft, buttery, and just sweet enough to complement the tart lemon filling.
Butter: Gives the cookies their rich flavor and melt-in-your-mouth texture.
Sugar: Adds sweetness and helps the cookies bake up with a slight crispness.
Eggs: Essential for structure and richness.
Flour: The base that holds everything together.
Baking Powder: A little lift for the perfect texture.
Vanilla Extract: Adds warmth and depth of flavor.
Lemon Curd: The star of the show! Bright, tangy, and silky smooth, it adds the perfect zing to every bite.
Powdered Sugar: A final dusting adds sweetness and makes them look bakery-perfect.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to the right temperature. This ensures even baking and gives your cookie cups the perfect texture.
Prepare the Dough: In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs and vanilla, mixing until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
Form the Cups: Roll the dough into small balls and press them into a greased mini muffin tin, shaping them into little cups.
Bake to Perfection: Bake until the edges are lightly golden. The centers will still be soft but will firm up as they cool.
Fill with Lemon Curd: Once cooled, spoon a generous amount of lemon curd into each cookie cup.
Final Touches: Dust with powdered sugar for a beautiful finish.
Serve and Enjoy: These are best enjoyed fresh, but they also store well for a few days.
Nutrition Facts
Servings: 12
Calories per serving: 180
Preparation Time
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
How to Serve Lemon Cookie Cups
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Enjoy with a hot cup of tea or coffee.
- Pair with fresh berries for an extra burst of flavor.
- Add a drizzle of white chocolate for an elegant touch.
- Serve as part of a dessert platter for special occasions.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Chill the dough before baking for a better texture.
- Use homemade lemon curd if possible—it makes a big difference in flavor.
- Make ahead by baking the cookie cups in advance and filling them just before serving.
- Store in an airtight container to keep them fresh.
- Experiment with flavors—try adding a touch of almond extract to the dough.
FAQ
Can I use store-bought lemon curd? Yes! Store-bought lemon curd works great, but homemade takes these cookie cups to the next level.
Can I freeze these cookie cups? Absolutely! Freeze them without the filling, then add the lemon curd after thawing.
How long do these cookie cups stay fresh? They last about 3-4 days in an airtight container at room temperature.
Can I use a different filling? Yes! Try chocolate ganache, raspberry jam, or even a cream cheese filling.
Do I need to refrigerate them? If filled with lemon curd, yes. Otherwise, they can be stored at room temperature.
Can I make these gluten-free? Yes! Just substitute a good gluten-free flour blend.
What can I use instead of powdered sugar for topping? Try a drizzle of honey or a sprinkle of crushed nuts.
Can I make mini versions? Yes! Just use a smaller muffin tin and adjust the baking time.
Why are my cookie cups too hard? You may have overbaked them. Take them out when they’re just lightly golden.
Can I make these dairy-free? Yes! Use dairy-free butter and a dairy-free lemon curd alternative.
Conclusion
Lemon Cookie Cups are the perfect bite-sized treats—sweet, tangy, and irresistibly delicious. Whether you’re baking them for a party, a family gathering, or just to satisfy your sweet tooth, they’re sure to be a hit. With their buttery cookie base and zesty lemon filling, they strike the perfect balance of flavors. Give them a try, and you’ll see why these little delights are impossible to resist!
PrintLemon Cookie Cups
Lemon Cookie Cups are bite-sized treats featuring soft, buttery sugar cookie shells filled with a tangy and creamy lemon curd. These mini desserts are perfect for spring, summer gatherings, or anytime you crave a sweet and zesty treat!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookie cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookie Cups:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Lemon Filling:
- 1/2 cup lemon juice (freshly squeezed)
- 1 tbsp lemon zest
- 1/2 cup granulated sugar
- 2 large eggs
- 3 tbsp unsalted butter, melted
- 1 tbsp cornstarch (for thickening, optional)
For Garnish:
- Powdered sugar, for dusting
- Whipped cream (optional)
- Lemon zest or slices (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin tin.
- In a large bowl, beat butter and sugar until light and fluffy. Add egg and vanilla extract, mixing until combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until a dough forms.
- Roll dough into 1-inch balls and place each into the mini muffin tin. Press gently in the center with a spoon or your thumb to create a well.
- Bake for 10-12 minutes or until edges are lightly golden. Allow to cool in the pan for 5 minutes, then transfer to a wire rack.
- While cookies cool, prepare the lemon filling: In a saucepan over medium heat, whisk together lemon juice, zest, sugar, eggs, and melted butter. Stir continuously until thickened (about 5 minutes). For a smoother consistency, strain the curd through a sieve.
- Spoon or pipe the lemon curd into the cookie cups.
- Let cool completely, then garnish with powdered sugar, whipped cream, or lemon zest.
- Serve and enjoy!
Notes
- If you prefer a shortcut, use store-bought lemon curd instead of homemade.
- The cookie cups can be stored in an airtight container in the fridge for up to 3 days.
- For a softer texture, remove cookies from the oven slightly underbaked and let them cool in the pan.
Nutrition
- Serving Size: 1 cookie cup
- Calories: ~120
- Sugar: 8g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
