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
Scale
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
