Easy Lemon Cookie Cup Recipe

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

  1. Preheat oven to 350°F (175°C). Grease a mini muffin tin.
  2. Mix dry ingredients – In a bowl, whisk together flour, baking powder, and salt.
  3. Cream butter and sugar – Beat softened butter and granulated sugar until light and fluffy.
  4. Add wet ingredients – Mix in the egg, vanilla extract, and lemon zest.
  5. Combine – Gradually add dry ingredients, mixing until just combined.
  6. Form dough balls – Roll dough into small balls and place in the muffin tin.
  7. Shape cups – Use a teaspoon or your thumb to press a small indentation in the center of each ball.
  8. 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

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

Step 3: Decorate & Serve

  1. Optional toppings – Dust with powdered sugar, pipe whipped cream on top, or drizzle with white chocolate.
  2. 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

Easy Lemon Cookie Cup Recipe
Easy Lemon Cookie Cup Recipe 11 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!

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!

Print
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Easy Lemon Cookie Cup Recipe

Easy Lemon Cookie Cup Recipe

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 24 mini cookie cups 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Easy Lemon Cookie Cups are made with a soft sugar cookie base and a zesty lemon filling. They’re simple to make, bursting with lemon flavor, and perfect for parties, brunch, or a light dessert!


Ingredients

Units Scale

For the Cookie Cups:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt

For the Lemon Filling:

  • 1/2 cup (120ml) sweetened condensed milk
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tsp lemon zest
  • 1 large egg yolk

(Optional: Powdered sugar for dusting or whipped cream for topping!)


Instructions

For the Cookie Cups:

  1. Preheat Oven – Preheat oven to 350°F (175°C). Grease a mini muffin tin.
  2. Cream Butter & Sugar – In a large bowl, beat butter and sugar until light and fluffy.
  3. Add Egg & Vanilla – Mix in the egg and vanilla extract.
  4. Combine Dry Ingredients – In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, stirring until combined.
  5. Form Cookie Cups – Roll dough into 1-inch balls and press each ball into a mini muffin cup, pressing down to create a small indentation.
  6. Bake – Bake for 8–10 minutes, or until lightly golden. Immediately use the back of a spoon to press the centers down to create a cup shape. Let cool completely.

For the Lemon Filling:

  1. Mix Ingredients – In a small bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolk until smooth.
  2. Fill & Bake – Spoon the lemon filling into the cooled cookie cups. Bake at 350°F (175°C) for 5–7 minutes until the filling is just set.
  3. Cool & Serve – Let cool completely before removing from the muffin tin. Dust with powdered sugar or top with whipped cream if desired.

Notes

  • For extra lemon flavor, add a bit more lemon zest to the cookie dough.
  • Short on time? Use store-bought sugar cookie dough instead!
  • Store in an airtight container in the fridge for up to 4 days.

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