Easy Lemon Cookie Cups (Print Version)
# Ingredients:
→ Cookie Cups
01 -
1 cup unsalted butter, softened
02 -
3/4 cup granulated sugar
03 -
1 large egg
04 -
1 teaspoon vanilla extract
05 -
2 cups all-purpose flour
06 -
1/2 teaspoon baking powder
07 -
1/4 teaspoon salt
→ Lemon Filling
08 -
1/2 cup lemon curd
09 -
4 oz cream cheese, softened
10 -
1/4 cup powdered sugar
11 -
1 teaspoon lemon zest
→ Garnish
12 -
Powdered sugar for dusting
13 -
Lemon zest or small lemon slices
# Instructions:
01 -
Preheat your oven to 175°C (350°F). Grease a 24-cup mini muffin pan.
02 -
In a bowl, beat the softened butter and granulated sugar together until light and fluffy.
03 -
Mix in the egg and vanilla extract until well combined.
04 -
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
05 -
Gradually add the dry mixture to the wet ingredients and mix until a soft dough forms.
06 -
Scoop about 1 tablespoon of dough into each mini muffin cup. Press down gently to create a slight indent in the center. Bake for 10-12 minutes, or until lightly golden.
07 -
Remove the pan from the oven and immediately press the centers of the cookie cups down using a small spoon or tart shaper. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 -
In a bowl, beat the softened cream cheese, powdered sugar, and lemon zest until smooth. Gently fold in the lemon curd.
09 -
Spoon or pipe the lemon filling into the cooled cookie cups.
10 -
Dust the cookie cups with powdered sugar and top with extra lemon zest or tiny lemon slices before serving.
# Notes:
01 -
For a quicker option, use pre-made sugar cookie dough.
02 -
To enhance the lemon flavor, consider adding 1/2 teaspoon of lemon extract to the cookie dough.
03 -
Store the cookie cups in an airtight container in the refrigerator for up to 5 days.