Zesty Sweet Lemon Cookie Cups Recipe for Sunshine Snacking

Dessert enthusiasts light up when they discover these delectable sweet lemon cookie cups that blend tangy citrus with buttery richness.

Crisp edges and soft centers create a delightful texture that melts in your mouth.

The bright lemon zest infuses each bite with a refreshing zing that dances across your palate.

These charming little treats come together effortlessly with simple ingredients found in most kitchens.

Perfect for afternoon tea or as a delightful end to a summer meal, these cookie cups promise to impress.

Serve them chilled for an extra burst of lemony freshness that will have everyone asking for seconds.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: 240 kcal

Servings: 12

Ingredients for Easy Lemon Cookie Cups

• All-Purpose Flour: Provides structure and classic cookie texture, choose unbleached for richer flavor.
• Baking Powder: Creates soft, light rise in cookies, ensure it's fresh for best results.
• Salt: Enhances overall sweetness and balances flavors, use fine table salt for even distribution.

• Butter: Brings rich, creamy foundation, select unsalted for precise flavor control.
• Granulated Sugar: Delivers sweetness and helps cookies achieve golden edges, opt for pure cane sugar.
• Egg: Binds ingredients and adds moisture, use room temperature for smoother mixing.
• Vanilla Extract: Adds depth and warmth, choose pure extract over imitation for authentic taste.

• Lemon Zest: Introduces bright, citrusy punch, select firm, vibrant lemons with smooth skin.
• Powdered Sugar: Creates smooth, delicate topping, sift to prevent clumping.

Tools to Shape and Bake Lemon Cookie Cups

• Electric mixer: Essential for creaming butter and sugar smoothly.
• Mini muffin pan (24-cup): Creates perfect bite-sized cookie cups.
• Mixing bowls (2): One for wet ingredients, another for dry ingredients.
• Measuring cups and spoons: Ensures precise ingredient quantities.
• Small spoon or tart shaper: Helps create indentations in baked cookie cups.
• Wire cooling rack: Allows cookies to cool evenly and prevent soggy bottoms.
• Whisk: Helps mix dry ingredients thoroughly.
• Spatula: Assists in scraping and mixing ingredients.

How to Make Lemon Cookie Cups With Soft Centers

• Warm Up the Oven

Crank your oven to a toasty 350F and grab a mini muffin pan. Give it a quick spray of cooking oil to keep those cookie cups from sticking.

• Create Creamy Base

Grab your mixer and whip butter and sugar into a dreamy, fluffy cloud. Crack in an egg and splash of vanilla, blending until everything looks smooth and happy.

• Mix Magic Powder

In another bowl, dance together flour, baking powder, and a pinch of salt. Gently fold this dry mix into your creamy butter mixture until a soft dough emerges.

• Shape Cookie Wonderlands

Scoop tiny dollops of dough into each muffin cup. Use your fingers to press a gentle indent in the center, creating little cookie homes waiting to be filled.

• Bake and Transform

Pop the pan into the oven for 10-12 minutes. When they turn golden and gorgeous, pull them out. Immediately press the centers down with a spoon to create perfect cup shapes. Let them cool for a few minutes in the pan, then transfer to a wire rack to finish cooling.

Frosting and Fruit Options for Cookie Cups

• Gently press the centers down right after baking while they're still warm to create a perfect cup shape without cracking.
• Swap regular flour with a 1: 1 gluten-free baking blend to make the recipe suitable for those with gluten sensitivities.
• Prepare the cookie dough in advance and refrigerate for up to 3 days, or freeze for up to 2 weeks for quick and easy baking later.
• Experiment with different extracts like almond or orange instead of vanilla, or add lemon zest to enhance the citrus flavor profile of the cookies.
• Fill the cooled cookie cups with various options like lemon curd, chocolate ganache, cream cheese frosting, or fresh berries for a delightful dessert variation.

Serve Lemon Cookie Cups at Brunches or Picnics

• Zesty Lemon Drizzle Delight: Drizzle a tangy homemade lemon glaze over each cookie cup for an extra burst of citrusy flavor that'll make taste buds dance.
• Party Perfect Mini Treats: Arrange these cute cookie cups on a decorative platter for elegant dessert tables at bridal showers, baby showers, or afternoon tea parties.
• Creamy Filling Surprise: Pipe a dollop of lemon-infused mascarpone cream or vanilla custard into the center of each cooled cookie cup for a delightful creamy surprise that elevates the dessert from simple to spectacular.
• Ice Cream Companion: Serve these cookie cups alongside a scoop of lemon sorbet or vanilla ice cream for a refreshing summer dessert that combines crisp cookie texture with cool, smooth creaminess.

Store These Cookies to Keep the Texture Right

• Let cookie cups cool completely on wire rack to maintain crisp texture and prevent sogginess.
• Store in airtight container layered with parchment paper between each cookie cup; keeps fresh up to 5 days.
• Wrap individually in plastic wrap, then place in freezer-safe container. Freeze for 2-3 months without losing quality or taste.
• Prepare dough ahead and refrigerate for 24 hours before baking, which enhances flavor depth and allows convenient scheduling.

Sweet Lemon Cookie Cups Recipe

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4.8 from 39 reviews

• Total Time: 30 minutes
• Yield: 13 1x

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Description

Delightful lemon cookie cups invite sunshine onto dessert plates with zesty charm. Creamy filling nestled in buttery cookie shells promises sweet satisfaction you’ll savor to the last delectable bite.

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Ingredients

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• 1 cup (226 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 2 cups (240 g) all-purpose flour
• 4 oz (113 g) cream cheese, softened
• 1 large egg
• ½ cup (120 ml) lemon curd
• ¼ cup (30 g) powdered sugar
• 1 tsp vanilla extract
• 1 tsp lemon zest
• ½ tsp baking powder
• ¼ tsp salt
• Powdered sugar (for dusting)
• Lemon zest or small lemon slices (for garnish)

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Instructions

1. Thermal Preparation: Calibrate oven to 350F (175C) and coat mini muffin pan with non-stick spray to ensure seamless extraction.
2. Butter Transformation: Whip butter and sugar in a mixing vessel until achieving a cloud-like, aerated consistency with maximum volume and lightness.
3. Liquid Integration: Incorporate egg and vanilla essence into the butter mixture, blending until uniformly combined and creating a silky emulsion.
4. Dry Component Assembly: Sift flour, baking powder, and salt together in a separate container, ensuring even distribution of leavening agents.
5. Dough Formation: Gradually fold dry ingredients into wet mixture, gently stirring until a soft, cohesive dough materializes without overmixing.
6. Molding Process: Distribute dough evenly across muffin cavities, gently depressing centers to create cup-like indentations using fingertips or specialized baking tool.
7. Thermal Transformation: Position pan in preheated oven, baking until edges acquire a delicate golden hue (10-12 minutes). Immediately upon removal, delicately redefine cup centers using a compact utensil. Allow brief cooling within pan before transferring to wire cooling surface for complete temperature stabilization.

Notes

• Generously grease the mini muffin pan or use non-stick cooking spray to ensure easy cookie cup removal without breaking.
• Use the back of a rounded teaspoon or a tart shaper to gently press centers while cookies are still warm, creating a clean cup shape without cracking the delicate dough.
• Avoid overmixing the dough, which can make cookies tough; mix just until ingredients are combined to maintain a soft, tender texture.
• Allow butter to soften at room temperature for even mixing, but not too soft to prevent spreading during baking.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 150
• Sugar: 10 g
• Sodium: 100 mg
• Fat: 6 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 0.5 g
• Protein: 2 g
• Cholesterol: 30 mg