These light and refreshing lemon cookie cups are the ultimate treat for anyone who loves a combination of sweet and tart flavors. With a soft, buttery base and a creamy, zesty lemon filling, they are the perfect balance of tangy and sweet. Whether for a special occasion or a casual snack, these lemon cookie cups are sure to impress everyone who tastes them.
Why You’ll Love This Recipe
I love this recipe because it brings together two of my favorite things: a buttery cookie base and a tangy lemon filling. The cookie cups themselves are soft, melt-in-your-mouth delicious, while the creamy lemon filling adds that perfect citrusy kick. The best part? The whipped cream topping and extra lemon zest give these little treats a refreshing pop of flavor that makes every bite feel indulgent yet light. Whether served at a party or as a simple dessert for yourself, these lemon cookie cups will quickly become a favorite.
Ingredients
For the 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
For the lemon filling:
8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 cup lemon curd
1 teaspoon lemon juice
Whipped cream (optional, for topping)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
Add the egg, vanilla extract, and lemon zest to the butter mixture and mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Scoop a tablespoon of dough into each muffin cup, pressing down to form a small cup shape with your fingers.
Bake for 10-12 minutes, or until the cookie cups are lightly golden around the edges. Let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
While the cookie cups are cooling, prepare the lemon filling: In a mixing bowl, beat the cream cheese and powdered sugar together until smooth.
Add the lemon curd and lemon juice to the cream cheese mixture, and mix until well combined.
Once the cookie cups are fully cooled, spoon the lemon filling into each cup and spread it evenly.
Optionally, top with a dollop of whipped cream and garnish with additional lemon zest or lemon slices.
Serve chilled or at room temperature, and enjoy!
Servings and Timing
Servings: 12 cookie cups
Prep time: 20 minutes
Cooking time: 12 minutes
Total time: 30 minutes
Storage/Reheating
These lemon cookie cups can be stored in an airtight container in the refrigerator for up to 3-4 days. I recommend enjoying them chilled for the best taste and texture, but they can also be served at room temperature. If you’d like to make them in advance, simply prepare the cookie cups and store them separately from the lemon filling. When ready to serve, spoon in the filling and top with whipped cream.
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FAQs
How long do the cookie cups stay fresh?
These cookie cups will stay fresh in the refrigerator for about 3-4 days, but I find they’re best enjoyed within 2 days to preserve the texture.
Can I use store-bought lemon curd for the filling?
Yes, absolutely! Store-bought lemon curd is a great time-saver, and it will still give you that zesty lemon flavor needed for the filling.
Can I make these in advance?
You can prepare the cookie cups a day ahead of time and store them in an airtight container. Just fill them with the lemon filling and add any whipped cream right before serving.
What can I use instead of cream cheese?
If you don’t have cream cheese on hand, mascarpone cheese is a great alternative. It has a similar creamy texture and slightly milder flavor.
Can I make these gluten-free?
Yes, you can! Simply swap out the all-purpose flour for a 1-to-1 gluten-free flour blend, and you’re good to go.
Conclusion
Lemon cookie cups are the perfect treat to satisfy any sweet tooth while giving you that refreshing citrusy punch. The soft cookie base, creamy lemon filling, and optional whipped cream topping make them a delightful dessert for any occasion. Plus, they are so easy to prepare in just 30 minutes! Whether served chilled or at room temperature, these cookie cups are sure to be a crowd-pleaser. Enjoy!
📖 Recipe:
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Lemon Cookie Cups
- Total Time: 30 minutes
- Yield: 12 cookie cups
- Diet: Vegetarian
Description
These refreshing lemon cookie cups combine a buttery, soft cookie base with a tangy, creamy lemon filling. Perfect for any occasion, these treats offer the ideal balance of sweet and tart, topped with a dollop of whipped cream and extra lemon zest. Easy to make and ready in just 30 minutes, these lemon desserts will become a favorite for anyone who loves citrus flavors. Perfect for parties, casual snacks, or as a light indulgence, these lemon treats will impress guests and family alike.
Ingredients
For the 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
For the lemon filling:
8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 cup lemon curd
1 teaspoon lemon juice
Whipped cream (optional, for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the egg, vanilla extract, and lemon zest to the butter mixture and mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Scoop a tablespoon of dough into each muffin cup, pressing down to form a small cup shape with your fingers.
- Bake for 10-12 minutes, or until the cookie cups are lightly golden around the edges. Let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cookie cups are cooling, prepare the lemon filling: In a mixing bowl, beat the cream cheese and powdered sugar together until smooth.
- Add the lemon curd and lemon juice to the cream cheese mixture, and mix until well combined.
- Once the cookie cups are completely cooled, spoon the lemon filling into each cup and spread evenly.
- Optionally, top with whipped cream and garnish with additional lemon zest or lemon slices.
- Serve chilled or at room temperature, and enjoy!
Notes
For a quicker option, use store-bought lemon curd.
To make these gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend.
These can be made a day ahead; store the cookie cups separately from the lemon filling and assemble just before serving.
Mascarpone cheese is a great alternative to cream cheese for a milder taste.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Enjoy chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cookie cups
- Calories: 170 kcal
