If you’re hoping to brighten up your dessert table with something irresistibly cheerful, Lemon Cookie Cups are absolute magic in bite-sized form! Each one delivers a tender, buttery cookie with a pop of zesty lemon and a creamy curd center that practically sparkles on your tongue. They’re easy to make, jaw-droppingly cute, and ideal for sharing (or, honestly, keeping all to yourself). With their sunny color and vibrant flavor, these Lemon Cookie Cups turn any ordinary day into a mini celebration.
Ingredients You’ll Need
Making Lemon Cookie Cups is delightfully straightforward and requires only a handful of everyday ingredients. Each one plays a starring role—whether it’s building the melt-away cookie base, brightening up the citrus flavor, or delivering that impossible-to-resist lemony filling.
- All-purpose flour: The backbone of the cookie cups, giving them structure while keeping them nice and tender.
- Baking powder: Adds just enough lift to keep the cookies light but still sturdy enough to cradle the curd.
- Salt: A pinch balances the sweetness and really makes the lemon shine.
- Unsalted butter: Softened butter creates a rich, buttery texture and flavor in every bite.
- Granulated sugar: Sweetens the dough and helps it brown to a beautiful golden edge.
- Egg: Binds everything together and adds a bit of richness to the dough.
- Vanilla extract: Just a teaspoon brings warmth and harmony to the lemony notes.
- Lemon zest: Not just for flavor—it brings the whole cookie to life with a burst of freshness!
- Lemon curd: The luscious, tangy heart of each cup; store-bought or homemade both work perfectly.
- Powdered sugar (optional): A light dusting makes the cups look extra-special and bakery-worthy.
How to Make Lemon Cookie Cups
Step 1: Prepare Your Pan and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lightly greasing a mini muffin pan. In a small bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures the leavening and seasoning are evenly distributed throughout the cookie base, setting you up for perfect Lemon Cookie Cups every time.
Step 2: Cream the Butter and Sugar
In a separate large mixing bowl, cream the softened unsalted butter with the granulated sugar until it’s pale, light, and fluffy. This process builds air into the dough, promising a cookie cup that’s soft yet sturdy!
Step 3: Add Egg, Vanilla, and Lemon Zest
Beat the egg into the butter-and-sugar mixture, then stir in the vanilla extract and fresh lemon zest. The zest wakes up the dough with a fresh, lemony aroma that hints at the tangy surprise inside each cup.
Step 4: Combine Wet and Dry Ingredients
Gradually add the flour mixture to your wet ingredients, stirring until everything is just combined. You don’t want to overmix—just stop as soon as the flour vanishes to keep your Lemon Cookie Cups soft and tender.
Step 5: Shape and Bake the Cookie Cups
Scoop about one tablespoon of dough into each mini muffin cup, pressing gently with your thumb or the back of a spoon to form a shallow well. Pop the pan into your preheated oven and bake for 10 to 12 minutes, just until the edges are turning a light golden color.
Step 6: Reshape and Cool the Cups
When they’re fresh from the oven, use the back of a spoon or a small tart press to gently re-shape the centers of each cup if needed. This gives you the perfect spot to tuck in that sweet-tart lemon curd. Let the cups cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.
Step 7: Fill with Lemon Curd and Dust
Once completely cooled, spoon about a teaspoon of lemon curd into each cookie cup. If you’re feeling fancy (and why not?), finish with a dusting of powdered sugar. Your Lemon Cookie Cups are officially ready for their close-up!
How to Serve Lemon Cookie Cups
Garnishes
Get creative with garnishes to make your Lemon Cookie Cups extra eye-catching! Try placing a fresh raspberry or a petite mint leaf atop each one. A tiny swirl of whipped cream or a sprinkle of extra lemon zest can also add a gourmet touch, making these minis truly sparkle on your dessert platter.
Side Dishes
While Lemon Cookie Cups steal the spotlight, they’re delightful paired with fresh fruit salads (think berries or kiwi), or alongside a chilled glass of iced tea or lemonade for a refreshing finish. If you’re making dessert platters, they mix beautifully with other bite-sized treats for a colorful, inviting spread.
Creative Ways to Present
For a playful twist, serve Lemon Cookie Cups in mini cupcake liners or arrange them on a tiered stand at tea parties or showers. Stack them in a pretty mason jar, tied with a ribbon, for a thoughtful homemade gift. You can even float a tiny edible flower on each one for a showstopping look that guests will remember.
Make Ahead and Storage
Storing Leftovers
Save any extra Lemon Cookie Cups by placing them in a single layer in an airtight container. Store at room temperature for up to two days, or in the refrigerator for up to five days. It’s best to add the lemon curd just before serving for the freshest flavor and texture.
Freezing
To freeze, bake and cool the cookie cups (without the curd). Layer with parchment paper in a freezer-safe container and freeze for up to two months. When you’re ready to enjoy, thaw at room temperature, then fill with luscious lemon curd for instant sunshine.
Reheating
If you’d like to refresh your Lemon Cookie Cups, warm empty cups very gently in a 300°F oven for a few minutes to restore a just-baked feel. Fill with lemon curd after reheating. Avoid heating cups that have already been filled, as the curd may separate.
FAQs
Can I make Lemon Cookie Cups ahead of time?
Absolutely! You can bake the cookie cups in advance and store them unfrosted, then simply fill with lemon curd right before serving. This trick keeps them fresh and perfectly crisp for your gathering.
Can I use homemade lemon curd?
Definitely—homemade lemon curd is fantastic if you have time. It gives an extra burst of fresh, tangy flavor. Store-bought options work just as well and make prep even simpler.
What if I don’t have a mini muffin pan?
A mini muffin pan gives the cups their perfect size and shape, but you can try using a regular muffin tin for slightly larger cookie cups. Just add a bit more dough per cup, and increase the baking time a few minutes.
Are these suitable for people with food allergies?
These Lemon Cookie Cups contain wheat, egg, and dairy, so they’re not suitable for gluten-free, egg-free, or dairy-free diets. You might be able to experiment with alternatives, but the texture may vary.
Can I add other flavors to the dough?
Yes! A touch of almond extract or a pinch of ground ginger can add a new dimension to the cookies. Just be sure the new flavors complement the lemon curd center.
Final Thoughts
There’s something so joyful about sharing a tray of Lemon Cookie Cups—each one is a burst of sunshine that brings out smiles in any crowd. If you adore citrus desserts or simply want a new, fun treat to bake, don’t hesitate to give these a try. You might just find yourself making them on repeat year-round!
Print
Lemon Cookie Cups Recipe
- Total Time: 27 minutes
- Yield: 24 mini cookie cups 1x
- Diet: Vegetarian
Description
These delightful Lemon Cookie Cups are perfect bite-sized treats with a burst of citrusy flavor from lemon curd, making them a light and refreshing dessert option.
Ingredients
Dry Ingredients:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 cup lemon curd (store-bought or homemade)
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a mini muffin pan.
- Prepare the dry ingredients: In a small bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and sugar: In a separate bowl, cream the butter and sugar until light and fluffy.
- Add wet ingredients: Beat in the egg, vanilla extract, and lemon zest.
- Combine the mixtures: Gradually mix in the dry ingredients until just combined.
- Form the cookie cups: Scoop about 1 tablespoon of dough into each muffin cup and press it slightly to form a shallow well.
- Bake: Bake for 10 to 12 minutes, or until the edges are lightly golden.
- Reshape the wells: Remove from the oven and reshape the center wells gently.
- Cool and fill: Cool in the pan, then fill each cookie cup with lemon curd.
- Final touch: Dust with powdered sugar if desired and serve.
Notes
- You can make the cookie cups ahead and fill them just before serving.
- Try adding a raspberry or small dollop of whipped cream on top for presentation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 100
- Sugar: 6 g
- Sodium: 40 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
