If you’re on the hunt for a dessert that’s bursting with bright citrus flavor and just the right amount of sweetness, these Lemon Cookie Cups with Lemon Cream Filling Recipe are an absolute must-try. Perfectly tender cookie shells cradle a luxuriously creamy lemon filling that strikes the ideal balance between tangy and sweet. Each bite delivers a sunshine-filled pop of lemon that feels both refreshing and indulgent, making these delightful treats a standout at any gathering or simply as a cheerful pick-me-up. Trust me, once you try this recipe, Lemon Cookie Cups with Lemon Cream Filling Recipe will become one of your go-to favorites for a light, yet satisfying dessert.
Ingredients You’ll Need
The magic of these Lemon Cookie Cups with Lemon Cream Filling Recipe lies in their simple, everyday ingredients, each playing a crucial role in building the perfect taste, texture, and bright appearance of the final dessert.
- All-purpose flour (1 1/2 cups): The foundation that gives structure to the cookie cups without overpowering the flavor.
- Baking powder (1/2 teaspoon): Helps the cookies rise just enough to create a delicate cup shape.
- Salt (1/4 teaspoon): Enhances all the other flavors and balances sweetness wonderfully.
- Unsalted butter, softened (1/2 cup): Adds richness and keeps the cookie cups tender and buttery.
- Granulated sugar (1/2 cup): Sweetens the cookies and helps achieve a light, fluffy texture.
- Large egg (1): Binds ingredients together and adds moisture to the dough.
- Vanilla extract (1 teaspoon): Brings depth to the flavor, complementing the lemon notes perfectly.
- Lemon zest (Zest of 1 lemon): Packs an aromatic, fresh burst of lemon right into the cookie dough.
- Cream cheese, softened (8 oz): Creates a smooth and tangy base for the luscious lemon cream filling.
- Powdered sugar (1/4 cup): Sweetens the filling delicately without a grainy texture.
- Lemon curd (1/2 cup): Imparts a rich, concentrated lemon flavor essential for the cream filling.
- Lemon juice (1 teaspoon): Adds freshness and bright acidity to balance the sweetness of the filling.
- Whipped cream (optional): A light and fluffy topping that adds an extra layer of indulgence.
How to Make Lemon Cookie Cups with Lemon Cream Filling Recipe
Step 1: Prepare the cookie dough base
Start by preheating your oven to 350°F (175°C). Grease a mini muffin tin to ensure the cookie cups come out effortlessly once baked. This first step sets the stage for perfectly baked cookie cups that hold their shape beautifully.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This creates a well-combined dry base that will evenly distribute rising agents and seasoning throughout the dough for consistent texture and flavor.
Step 3: Cream butter and sugar
Using a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step is key in creating a tender cookie that isn’t too dense, as it incorporates air into the dough.
Step 4: Add egg, vanilla, and lemon zest
Mix in the egg, vanilla extract, and lemon zest until fully combined. The egg provides structure and moisture while the vanilla and zest infuse the cookie dough with enticing aromas and bright citrus flavor.
Step 5: Combine wet and dry ingredients
Gradually add the dry flour mixture to the wet ingredients, mixing just until a dough forms. Avoid overmixing to keep the cookie cups tender and soft rather than tough or chewy.
Step 6: Shape and bake the cookie cups
Scoop roughly a tablespoon of dough into each muffin cup, then press down gently with your fingers to shape a small cup with raised edges. Bake the cookie cups for 10 to 12 minutes, until they’re lightly golden around the edges. After baking, let them cool in the pan for five minutes before moving them to a wire rack to cool completely.
Step 7: Make the luscious lemon cream filling
While the cookie cups cool, whip up the filling by beating cream cheese and powdered sugar in a bowl until smooth and creamy. Add the lemon curd and lemon juice, blending until well mixed. This filling is what gives these cookies that dreamy, zesty creaminess that keeps everyone coming back for another bite.
Step 8: Fill and finish the cookie cups
Once the cookie cups are fully cooled, spoon the lemon filling into each one, spreading it evenly. For an extra touch of elegance, top them with a dollop of whipped cream and a sprinkle of lemon zest or a thin lemon slice if you like. These final touches add texture and a fresh pop of color that make the Lemon Cookie Cups with Lemon Cream Filling Recipe as pretty as they are delicious.
How to Serve Lemon Cookie Cups with Lemon Cream Filling Recipe
Garnishes
Adding garnishes like fresh lemon zest, thin lemon slices, or a light dusting of powdered sugar can enhance both the look and flavor of these cookie cups. Whipped cream on top adds a cloudlike softness that pairs beautifully with the tangy lemon filling. Garnishes are your chance to get creative and personalize each treat for a lovely presentation.
Side Dishes
These Lemon Cookie Cups with Lemon Cream Filling Recipe shine on their own but can also be paired with light salads or fresh fruit bowls to create a balanced dessert experience. They’re perfect after a summery meal or alongside a fragrant cup of tea or coffee to round out an afternoon gathering.
Creative Ways to Present
Try serving these cookie cups on a tiered dessert stand for a fancy tea party vibe or arrange them neatly on a colorful platter garnished with fresh mint leaves and edible flowers for a fresh, spring feel. Individual clear cups filled with a cookie cup and a spoon make a charming grab-and-go dessert option for celebrations or parties.
Make Ahead and Storage
Storing Leftovers
You can keep leftover cookie cups in an airtight container in the refrigerator for up to 3 days. This helps maintain the freshness of the lemon cream filling and keeps the cookie cups from becoming too soft or stale. Always store them chilled as the cream filling benefits from cooler temperatures.
Freezing
If you want to prepare in advance, freeze the baked, cooled cookie shells separately in a single layer on a tray, then transfer to a freezer-safe bag for up to a month. Freeze the lemon filling in an airtight container as well. When ready to serve, thaw both, then fill the cookie cups fresh to maintain the best texture and flavor.
Reheating
Since these treats are best enjoyed chilled or at room temperature, reheating is not recommended. If the cookie cups have been refrigerated, simply let them sit out for 10-15 minutes before serving to soften the filling slightly and enhance flavors.
FAQs
Can I use a different citrus instead of lemon?
Absolutely! While lemon provides that classic zesty brightness, you can experiment with lime or orange zest and curd for a unique twist. Just keep in mind the flavor intensity may vary, so adjust sweetness accordingly.
Are these cookie cups gluten-free friendly?
The recipe calls for all-purpose flour, but you can try substituting a gluten-free flour blend that’s suitable for baking. It might require slight adjustments in texture, but it’s a great option for those with gluten sensitivities.
Can I make the cookie cups larger?
Yes, you can use a regular muffin tin instead of a mini one. Just increase the baking time accordingly and be sure to press the dough firmly to keep the cup shape as they bake. Larger cookie cups make for a more substantial dessert portion.
How long does it take to make these Lemon Cookie Cups with Lemon Cream Filling Recipe?
The entire process, from mixing the dough to filling the baked cups, generally takes around 30 minutes, making it a relatively quick and impressive dessert option for any occasion.
What if I don’t have lemon curd on hand?
If lemon curd isn’t available, you can make a quick homemade version with lemon juice, sugar, eggs, and butter or substitute with extra lemon zest and juice combined with a bit of honey or gelatin to thicken. The filling may be less creamy but still delicious.
Final Thoughts
There’s something truly special about the combination of buttery cookie cups filled with that creamy, tangy lemon goodness, and this Lemon Cookie Cups with Lemon Cream Filling Recipe captures that perfectly. They’re easy to make, visually stunning, and bursting with flavor—ideal for impressing friends, brightening up dessert tables, or simply treating yourself. I hope you give this recipe a try and discover how effortlessly delightful lemon desserts can be!
Print
Lemon Cookie Cups with Lemon Cream Filling Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 mini cookie cups
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Lemon Cookie Cups are delightful mini treats featuring a buttery, soft cookie base baked in a muffin tin and filled with a smooth, tangy lemon cream cheese filling. These bite-sized desserts balance sweet and tart flavors perfectly, making them ideal for parties, gatherings, or a refreshing snack. Topped optionally with whipped cream and a hint of lemon zest, they offer a charming and light dessert experience that’s easy to prepare in just 30 minutes.
Ingredients
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 muffin tin: 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 this mixture aside.
- 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, ensuring a smooth texture.
- Add egg, vanilla, and lemon zest: Beat in the egg, vanilla extract, and lemon zest until fully combined with the creamed butter and sugar mixture.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until a dough forms. Avoid overmixing to keep the cookies tender.
- Scoop and shape dough: Using a tablespoon, scoop dough into each muffin cup. Press the dough down and slightly up the edges to form a small cup shape, which will hold the lemon filling.
- Bake cookie cups: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove and let the cups cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare lemon filling: While the cookie cups cool, beat the softened cream cheese and powdered sugar in a mixing bowl until smooth and creamy.
- Add lemon curd and juice: Mix lemon curd and fresh lemon juice into the cream cheese mixture until fully blended, creating a tangy and smooth lemon filling.
- Fill cookie cups: Spoon the lemon filling into each completely cooled cookie cup, spreading evenly to fill the hollow centers.
- Add optional toppings: If desired, top each filled cookie cup with a dollop of whipped cream and garnish with additional lemon zest or a small lemon slice for an extra burst of citrus flavor and elegant presentation.
- Serve and enjoy: Serve the lemon cookie cups chilled or at room temperature. These make a refreshing, crowd-pleasing dessert perfect for any occasion.
Notes
- Ensure the butter and cream cheese are softened to room temperature for easier mixing and a smoother texture.
- Use fresh lemon zest and juice to maximize bright citrus flavor in both the cookies and filling.
- The cookie cups can be baked ahead and stored in an airtight container at room temperature for up to 2 days; fill just before serving.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- To make the recipe dairy-free, use vegan butter and dairy-free cream cheese alternatives.
- Adjust sweetness by adding more or less powdered sugar in the filling based on your preference.
