Lemon Cookie Cups Recipe
Bright, zesty, and impossibly adorable, Lemon Cookie Cups are the sort of treat that delivers sunshine by the bite! Imagine tender sugar cookie shells filled with a luscious swirl of lemon curd and a creamy frosting cloud, each one topped with fluffy whipped cream and a sprinkle of lemon zest. These bite-sized desserts are perfect for parties, family gatherings, or simply indulging yourself any day of the week. They’re easy to prepare, combine simple store-bought shortcuts with a splash of homemade flair, and always leave everyone asking for the recipe!
Ingredients You’ll Need
These Lemon Cookie Cups come together with just a handful of accessible ingredients, each one adding its own charm to the finished dessert. Don’t skip or substitute unless you have to—every piece brings flavor, texture, or that little pop of color that makes these mini desserts sparkle!
- Sugar Cookie Dough: The base and vessel for our cookie cups, this brings sweet flavor and soft texture; using pre-made dough keeps things quick and fuss-free.
- Lemon Curd: The star of the show! Lemon curd gives these cookie cups their tangy center and beautiful golden color. Store-bought or homemade both work perfectly.
- Cream Cheese: Softened and blended, cream cheese makes the topping lusciously creamy with just the right amount of tang to balance the sweetness.
- Powdered Sugar: This fine sugar sweetens the cream cheese mixture and keeps it irresistibly smooth.
- Vanilla Extract: Vanilla rounds out the flavors in the creamy topping, making everything taste a touch more homemade.
- Whipped Cream: For that light and airy finishing touch on each Lemon Cookie Cup—store-bought or freshly whipped both shine here.
- Lemon Zest: Adds a fragrant, bright burst of citrus aroma and a cheerful pop of color to your finished treats.
How to Make Lemon Cookie Cups
Step 1: Prepare Your Mini Muffin Tin
Start by preheating your oven to 350°F (175°C). Give your mini muffin tin a generous greasing with nonstick spray or butter—this will make releasing the cookie cups a breeze later. You’ll need 24 mini muffin wells for this recipe, so if you have a smaller tin, just bake in batches!
Step 2: Shape the Cookie Cups
Open up your package of refrigerated sugar cookie dough and cut it into 24 even pieces (a bench scraper or sharp knife works wonders here). Roll each piece into a ball and gently press them into the bottom and up the sides of each muffin cup, creating little dough “bowls” just waiting for filling. Be sure to cover the sides well—this helps them hold shape as they bake.
Step 3: Bake to Golden Perfection
Slide the tin into your preheated oven and bake for 10–12 minutes, or until the edges are just turning golden. Remove from the oven and, while still warm, gently press down the center of each cup with the back of a teaspoon to create a deeper well for the lemon curd. Then let the Lemon Cookie Cups cool completely in the pan—patience is key here, so they don’t crumble as you take them out.
Step 4: Create the Cream Cheese Topping
While the cookie cups cool, grab a medium bowl and beat together the softened cream cheese, powdered sugar, and vanilla extract. Mix until silky smooth and creamy—no lumps allowed! This dreamy topping will be generously dolloped over the lemon curd layer, so make sure it’s perfectly blended.
Step 5: Fill and Garnish
Once the cookie shells are cool and carefully removed from the pan, it’s showtime. Spoon about 1 teaspoon of lemon curd into each cup, spreading it gently with the back of your spoon. Pipe, dollop, or spread the cream cheese mixture over the lemon layer—a piping bag or zip-top bag with the corner snipped makes for a pretty swirl! Top with a billowy puff of whipped cream and finish with fresh lemon zest. Chill the Lemon Cookie Cups until ready to serve, and bask in the anticipation!
How to Serve Lemon Cookie Cups
Garnishes
The finishing touches really make these Lemon Cookie Cups pop! A swirl of real whipped cream on each cup adds an airy, luxurious feel, while a sprinkle of lemon zest gives visual pizzazz and a zippy citrus note. For a touch of elegance, you could even use tiny edible flowers or a dusting of extra powdered sugar right before serving.
Side Dishes
These cookie cups shine solo but pair well with a bowl of fresh berries, a fruit salad, or even a refreshing iced tea. Their bright lemon flavor complements rich, creamy desserts, so offer alongside chocolate mousse, coffee, or even a platter of other mini sweets for a memorable dessert spread.
Creative Ways to Present
Arrange Lemon Cookie Cups on a tiered dessert tray for tea parties, tuck each one into colorful mini cupcake liners for easy grab-and-go at showers, or personalize with lettered toothpick flags for special occasions. Displaying them on a cake stand at the center of your table makes them look as festive as they taste!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extra Lemon Cookie Cups, pop them in an airtight container and refrigerate. They’ll stay fresh and flavorful for about 3 days—just keep them chilled so the cream cheese topping holds its shape.
Freezing
You can freeze the baked cookie shells (before filling) for up to 2 months! Wrap them tightly in plastic wrap and tuck into a zip-top freezer bag. When you’re ready to assemble, let them thaw at room temperature, then add the lemon curd and toppings fresh for the best texture and taste.
Reheating
There’s no real need to reheat filled Lemon Cookie Cups, but if you want to enjoy the shells a bit warm, they can be gently heated in a low oven before adding the filling. Just be sure they cool completely before assembling to keep the cream cheese topping from melting.
FAQs
Can I use homemade sugar cookie dough?
Absolutely! If you have a favorite family sugar cookie recipe, go ahead and use it—the dough just needs to be sturdy enough to hold a cup shape after baking. Homemade dough only adds to that personal touch.
Is it possible to make these gluten-free?
Yes, simply swap in your preferred gluten-free sugar cookie dough. Double-check your store-bought lemon curd and toppings to ensure they are gluten-free as well, and you’re good to go!
How far in advance can I assemble Lemon Cookie Cups?
It’s best to assemble them the same day you plan to serve them, but you can prep and fill up to 24 hours ahead. Wait until right before serving to garnish with whipped cream and zest so they look their freshest!
What’s the best way to transport these to a party?
Arrange Lemon Cookie Cups in a single layer in a flat container with a tight-fitting lid. If stacking, separate each layer with wax paper to prevent sticking and keep the garnishes intact. Chill until you’re ready to go!
Can I substitute other curds or fillings?
Definitely! While lemon curd is classic, try orange curd, raspberry preserves, or even chocolate ganache for a twist. Just keep the proportions the same, and have fun experimenting with your favorite flavors.
Final Thoughts
If you’re dreaming of a dessert that’s easy to make, visually stunning, and bursting with bright citrus flavor, look no further than these Lemon Cookie Cups. Give them a try for your next gathering or whenever you want to treat yourself—you deserve a little bite of lemony joy!
Print
Lemon Cookie Cups Recipe
- Total Time: 27 minutes plus cooling
- Yield: 24 cookie cups 1x
- Diet: Vegetarian
Description
Delight your taste buds with these delightful Lemon Cookie Cups. A perfect combination of sweet and tangy flavors in a bite-sized treat that’s sure to impress!
Ingredients
For the Cookie Cups:
- 1 package refrigerated sugar cookie dough (16 oz)
For the Filling:
- 1 cup lemon curd
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Whipped cream
- Lemon zest
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 350°F (175°C) and grease a mini muffin tin.
- Shape the cookie dough: Cut cookie dough into 24 equal pieces and press each into the muffin cups to form shells.
- Bake the shells: Bake for 10–12 minutes until golden, then press down centers with a spoon to create cups.
- Prepare the filling: Beat cream cheese, powdered sugar, and vanilla until smooth.
- Fill the cups: Spoon lemon curd into each cup, top with cream cheese mixture.
- Garnish and chill: Top with whipped cream, lemon zest, and chill before serving.
Notes
- You can make homemade sugar cookie dough and lemon curd if desired.
- For a shortcut, use store-bought lemon curd and pre-made whipped topping.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 120
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
