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:
- Preheat Oven – Preheat oven to 350°F (175°C). Grease a mini muffin tin.
- Cream Butter & Sugar – In a large bowl, beat butter and sugar until light and fluffy.
- Add Egg & Vanilla – Mix in the egg and vanilla extract.
- Combine Dry Ingredients – In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, stirring until combined.
- 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.
- 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:
- Mix Ingredients – In a small bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolk until smooth.
- 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.
- 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.