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

Name: Lemon Cookie Cups
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 ½ tsp vanilla extract; 2 ½ cups all-purpose flour; ½ tsp baking powder; ¼ tsp salt; ½ cup lemon juice (freshly squeezed); 1 tbsp lemon zest; ½ cup granulated sugar; 2 large eggs; 3 tbsp unsalted butter, melted; 1 tbsp cornstarch (for thickening, optional); Powdered sugar, for dusting; Whipped cream (optional); Lemon zest or slices (optional)

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!

Lemon Cookie Cups

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Author: Grace Sullivan
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

Print Recipe

Description

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!

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.