These Easy Lemon Cookie Cups are a delightful bite-sized dessert with a soft, buttery cookie base and a tangy, creamy lemon filling. They are simple to make using cookie dough, lemon curd, or a homemade lemon filling. Perfect for spring gatherings, baby showers, or whenever you crave a zesty sweet treat!
Why You’ll Love This Recipe
- Bright and Refreshing – Bursting with fresh lemon flavor.
- Super Easy to Make – Uses pre-made cookie dough or a simple homemade version.
- Perfectly Bite-Sized – Great for parties, brunches, or afternoon tea.
- Customizable – Add different fillings, toppings, or even a dusting of powdered sugar.
- Kid-Friendly – Fun to bake and eat with the whole family.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookie Cups:
- Sugar cookie dough (homemade or store-bought)
- Lemon zest (for extra flavor)
For the Lemon Filling:
- Lemon curd (store-bought or homemade)
- Cream cheese (optional, for a creamy filling)
- Powdered sugar (for garnish)
Optional Toppings:
- Whipped cream
- Fresh lemon zest
- White chocolate drizzle
- Berries (strawberries, raspberries, or blueberries)
Directions
Make the Cookie Cups:
- Preheat Oven – Set to 350°F (175°C) and grease a mini muffin tin.
- Prepare Cookie Dough – If using homemade dough, mix butter, sugar, egg, vanilla, flour, and baking powder. Stir in lemon zest.
- Shape Dough – Roll dough into small balls and press into mini muffin cups, creating a small well in the center.
- Bake – Bake for 10-12 minutes until golden brown.
- Cool & Shape – Let cool slightly, then press the centers down again if needed to create space for the filling.
Make the Lemon Filling:
- Fill with Lemon Curd – Spoon lemon curd into the cooled cookie cups.
- Optional Creamy Filling – Mix lemon curd with cream cheese for a tangier, richer filling.
Garnish & Serve:
- Decorate – Top with whipped cream, lemon zest, or berries.
- Enjoy! – Serve immediately or refrigerate for later.
Servings and Timing
- Servings: 24 mini cookie cups
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
Variations
- Lemon Meringue Cookie Cups – Add a toasted meringue topping instead of whipped cream.
- Gluten-Free Option – Use gluten-free cookie dough.
- Berry Lemon Cups – Add a spoonful of berry compote with the lemon curd.
- Chocolate Lemon Cups – Drizzle with melted white or dark chocolate.
- Keto Version – Use almond flour cookie dough and sugar-free lemon curd.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps fresh for up to 5 days.
- Freezing: Freeze unfrosted cookie cups for up to 2 months. Thaw before filling.
FAQs
Can I use store-bought cookie dough?
Yes! Premade sugar cookie dough makes this recipe even easier.
How do I make homemade lemon curd?
Simmer lemon juice, sugar, butter, and eggs over low heat, stirring until thickened.
Can I make these ahead of time?
Yes! Bake the cookie cups in advance and fill them just before serving.
How do I keep the cookie cups from getting soggy?
Add the lemon filling right before serving to keep them crisp.
Can I use a different cookie base?
Yes! Shortbread or graham cracker cookie dough also works well.
What’s the best way to fill the cookie cups?
Use a piping bag or a small spoon for a neat, even fill.
Can I make these larger?
Yes! Use a regular muffin tin for bigger cookie cups, adjusting baking time.
Do I need to refrigerate leftovers?
Yes, especially if using a dairy-based filling.
Can I use lemon pudding instead of lemon curd?
Yes! Lemon pudding creates a creamier filling option.
How do I get a stronger lemon flavor?
Add extra lemon zest to the cookie dough or filling.
Conclusion
These Easy Lemon Cookie Cups are a delicious, zesty treat that’s perfect for any occasion. With their buttery cookie base and tangy lemon filling, they’re both refreshing and indulgent. Try them today and enjoy a bright, citrusy dessert in every bite!
Description
These Lemon Cookie Cups are made with a soft, buttery cookie base and filled with a creamy, zesty lemon filling. They’re the perfect spring or summer dessert, great for parties, tea time, or whenever you’re craving a citrusy treat!
For the Cookie Cups:
For the Lemon Filling:
For Garnish:
Make the Cookie Cups:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a mini muffin pan (24-cup size).
- Cream Butter & Sugar: In a bowl, beat the butter and sugar together until light and fluffy.
- Add Egg & Vanilla: Mix in the egg and vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Shape the Cookie Cups: Scoop about 1 tablespoon of dough into each mini muffin cup. Press down gently to create a slight indent in the center.
- Bake: Bake for 10-12 minutes, or until lightly golden. Remove from the oven and immediately press the centers down using a small spoon or tart shaper. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Lemon Filling:
- Mix Filling: In a bowl, beat the softened cream cheese, powdered sugar, and lemon zest until smooth. Gently fold in the lemon curd.
Assemble the Cookie Cups:
- Fill the Cups: Spoon or pipe the lemon filling into each cooled cookie cup.
- Garnish & Serve: Dust with powdered sugar and top with extra lemon zest or a tiny lemon slice.
Notes
- Shortcut Option: Use pre-made sugar cookie dough for a quick version.
- Make it Extra Lemony: Add ½ teaspoon lemon extract to the cookie dough.
- Storage: Store in an airtight container in the fridge for up to 5 days.