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
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 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.
