Description
These delightful Lemon Cookie Cups combine zesty lemon flavor with a soft, buttery cookie base and a creamy lemon filling, making them a perfect handheld dessert for any occasion. Baked in mini muffin tins, they offer a beautiful presentation and a delicious balance of sweet and tart.
Ingredients
Scale
Cookie Cups
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Lemon Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup lemon curd
- 1 teaspoon lemon juice
Topping (Optional)
- Whipped cream
- Additional lemon zest or lemon slices for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a mini muffin tin to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt; then set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and lemon zest to the butter mixture until fully combined and smooth.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing just until a dough forms without overworking it.
- Shape Cookie Cups: Using a tablespoon, scoop the dough into each muffin cup. Press down gently with your fingers to form a small cup shape that will hold the lemon filling.
- Bake: Bake the cookie cups for 10-12 minutes or until they are lightly golden around the edges. Allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Lemon Filling: While the cookie cups cool, beat the cream cheese and powdered sugar together in a bowl until smooth and creamy.
- Add Lemon Components: Mix in the lemon curd and lemon juice to the cream cheese mixture until everything is well combined and smooth.
- Fill Cookie Cups: Once the cookie cups are fully cooled, spoon the lemon filling into each cup and spread evenly with the back of a spoon.
- Add Optional Topping: Optionally, top each filled cookie cup with a dollop of whipped cream and garnish with extra lemon zest or a thin lemon slice for an elegant finish.
- Serve: Serve the lemon cookie cups chilled or at room temperature, and enjoy this refreshing and tangy treat!
Notes
- Ensure the butter and cream cheese are softened to room temperature to achieve a smooth batter and filling.
- Pressing the dough gently to form cups helps prevent cracking during baking.
- These cookie cups can be stored in an airtight container in the refrigerator for up to 3 days.
- For a more intense lemon flavor, add extra lemon zest in the filling or sprinkle some on top before serving.
- Whipped cream topping is optional but adds a nice light contrast to the tangy lemon filling.
