Description
These Lemon Cookie Cups are delightful bite-sized treats featuring a buttery lemon-flavored cookie base filled with a creamy lemon curd and cream cheese mixture. Perfect for spring and summer gatherings, they combine tangy citrus notes with a rich, smooth filling for a refreshing dessert that’s easy to make and sure to impress.
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 Oven and Prepare Pan: Preheat the 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 all-purpose flour, baking powder, and salt. Set aside to combine evenly.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps with texture.
- Add Egg, Vanilla, and Lemon Zest: Incorporate the egg, vanilla extract, and lemon zest into the butter mixture, mixing until fully combined for a fragrant base.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until a soft dough forms.
- Form Cookie Cups: Scoop about a tablespoon of dough into each muffin cup, pressing down gently with your fingers to shape a small cup that will hold the filling.
- Bake: Place the muffin tin in the preheated oven and bake for 10 to 12 minutes, or until the cookie cups are lightly golden around the edges. Remove and let them cool in the pan for 5 minutes.
- Cool Completely: Transfer the cookie cups to a wire rack and allow them to cool completely to prevent the filling from melting.
- Prepare Lemon Filling: In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Add Lemon Curd and Juice: Mix in the lemon curd and lemon juice to the cream cheese mixture until well combined and smooth.
- Fill Cookie Cups: Spoon the lemon filling into each cooled cookie cup and spread it evenly, creating a delightful tart center.
- Optional Topping and Serve: Optionally, top each filled cookie cup with whipped cream and garnish with extra lemon zest or thin lemon slices. Serve chilled or at room temperature and enjoy!
Notes
- Ensure the cookie cups are completely cooled before adding the lemon filling to keep the filling from melting.
- You can prepare the cookie cups a day ahead and store them in an airtight container.
- Use fresh lemon zest for the best citrus flavor in the dough.
- For a dairy-free variation, substitute cream cheese and butter with plant-based alternatives.
- The mini muffin tin works best, but you can experiment with other small silicone molds or cupcake pans.
