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
