Description
Delightful Lemon Cookie Cups bring zesty citrus magic to classic dessert lovers. Creamy lemon filling nestled in buttery cookie shells creates a perfect balance of sweet and tangy flavors you’ll crave.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
Dairy and Binding Ingredients:
- 1 large egg
- 4 ounces (113 grams) cream cheese, softened
- ¼ cup powdered sugar
Flavoring and Finishing Ingredients:
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup lemon curd (store-bought or homemade)
- 1 teaspoon lemon zest
- Powdered sugar (for dusting)
- Lemon zest or small lemon slices
Instructions
- Warm the oven to a moderate temperature and prepare a mini muffin tray by lightly coating each cavity with a thin layer of cooking spray or butter.
- In a spacious mixing bowl, thoroughly blend softened butter with granulated sugar until the mixture becomes airy and pale, creating a smooth consistency.
- Incorporate a single egg and pure vanilla extract into the butter-sugar mixture, stirring until completely integrated and the texture remains uniform.
- In a separate vessel, carefully sift together flour, leavening agent, and a pinch of mineral salt, ensuring no lumps remain in the dry ingredients.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring with deliberate motions until a malleable dough emerges that holds its shape without crumbling.
- Using a small scoop or tablespoon, distribute the dough evenly across the mini muffin cavities, pressing softly into the center to create a delicate depression that will later cradle the filling.
- Place the tray in the preheated oven and bake until the edges transform into a delicate golden hue, indicating the cookies have reached perfect doneness. Immediately after removing from the oven, use a rounded utensil to reshape the centers, creating a more pronounced cup-like indentation.
- Allow the cookie vessels to rest in the pan for a brief cooling period, then carefully transfer to a wire cooling rack, permitting them to reach room temperature and firm up completely.
Notes
- Swap butter for coconut oil to create a dairy-free version that’s just as delicious and tender.
- Use almond flour instead of all-purpose flour to transform these cookies into a gluten-free treat that’s light and crispy.
- Create a zesty twist by adding fresh lemon zest directly into the cookie dough for an extra burst of citrusy flavor that brightens the entire dessert.
- To prevent sticking, generously grease the mini muffin pan with cooking spray or use silicone liners for effortless cookie cup removal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 240
- Sugar: 18 g
- Sodium: 25 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 70 mg