These Easy Lemon Cookie Cups are a bright, citrusy treat with a crisp sugar cookie base and a creamy lemon filling. Perfect for spring, summer, or any time you crave a zesty dessert, these bite-sized delights are simple to make and bursting with fresh lemon flavor!

Why You’ll Love This Recipe

Bright & Refreshing – A perfect balance of sweet and tangy lemon flavor.
Simple to Make – Uses basic ingredients with minimal prep time.
Perfectly Bite-Sized – Great for parties, afternoon tea, or quick desserts.
Customizable Fillings – Try lemon curd, cheesecake, or whipped cream inside!
Make-Ahead Friendly – Can be prepped in advance for convenience.

Ingredients

Easy Lemon Cookie Cup Recipe 10 These Easy Lemon Cookie Cups are a bright, citrusy treat with a crisp sugar cookie base and a creamy lemon filling. Perfect for spring, summer, or any time you crave a zesty dessert, these bite-sized delights are simple to make and bursting with fresh lemon flavor!

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookie Cups:

All-purpose flour
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Egg
Vanilla extract
Lemon zest

For the Lemon Filling:

Lemon juice (freshly squeezed)
Lemon zest
Sweetened condensed milk
Egg yolks

Optional Toppings:

Powdered sugar
Whipped cream
Fresh lemon slices
White chocolate drizzle

Directions

Step 1: Make the Cookie Cups

Preheat oven to 350°F (175°C). Grease a mini muffin tin.
Mix dry ingredients – In a bowl, whisk together flour, baking powder, and salt.
Cream butter and sugar – Beat softened butter and granulated sugar until light and fluffy.
Add wet ingredients – Mix in the egg, vanilla extract, and lemon zest.
Combine – Gradually add dry ingredients, mixing until just combined.
Form dough balls – Roll dough into small balls and place in the muffin tin.
Shape cups – Use a teaspoon or your thumb to press a small indentation in the center of each ball.
Bake – Bake for 10-12 minutes or until lightly golden. Let cool slightly before pressing the centers down again if needed.

Step 2: Make the Lemon Filling

Whisk ingredients – In a bowl, whisk together lemon juice, lemon zest, sweetened condensed milk, and egg yolks.
Fill the cookie cups – Spoon lemon filling into each cookie cup.
Bake again – Return to the oven for 5-7 minutes until the filling is set.
Cool completely – Let the cookie cups cool before removing them from the tin.

Step 3: Decorate & Serve

Optional toppings – Dust with powdered sugar, pipe whipped cream on top, or drizzle with white chocolate.
Enjoy! Serve immediately or refrigerate for a chilled treat.

Servings and Timing

Servings: 24 mini cookie cups
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 35-40 minutes

Variations

Lemon Cheesecake Cups – Mix cream cheese with lemon curd for a cheesecake-style filling.
Gluten-Free Option – Use a gluten-free 1:1 baking flour.
Lemon & Raspberry – Add a fresh raspberry to the center before baking for extra flavor.
Chocolate Twist – Add white chocolate chips to the cookie dough for a sweet contrast.
Meringue Topping – Pipe a small amount of meringue on top and toast with a kitchen torch.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 2 days.
Refrigeration: Keeps fresh in the fridge for up to 5 days.
Freezing: Freeze for up to 2 months. Thaw in the fridge before serving.
Reheating: Enjoy chilled or let sit at room temperature for 10 minutes before serving.

FAQs

Can I use store-bought cookie dough?

Yes! Premade sugar cookie dough works great for a quicker version.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is best for flavor, but bottled works in a pinch.

Why did my cookie cups collapse in the middle?

That’s normal! Press the centers down again after baking to create a perfect cup shape.

Can I make these ahead of time?

Yes! Store them in the fridge and serve chilled or at room temperature.

Can I use a different filling?

Absolutely! Try chocolate ganache, vanilla pudding, or fruit preserves.

How do I prevent the cookie cups from sticking?

Grease the muffin tin well or use a non-stick silicone pan for easy removal.

What’s the best way to zest a lemon?

Use a fine grater or microplane to avoid the bitter white pith.

Can I make these as larger cookie cups?

Yes! Use a regular muffin tin and adjust the baking time accordingly.

How do I get a stronger lemon flavor?

Add more zest or a teaspoon of lemon extract to the filling for extra zing.

Can I substitute condensed milk?

For a dairy-free version, try coconut condensed milk.

Conclusion

These Easy Lemon Cookie Cups are the perfect blend of sweet and tangy, making them an irresistible dessert for any occasion. Whether you’re hosting a party or just treating yourself, these bite-sized lemon treats are sure to be a hit. Try them today and enjoy a burst of citrusy goodness in every bite!

Easy Lemon Cookie Cup Recipe