If you’re looking for a bright, bite-sized dessert that always brings a little sunshine to the table, Lemon Cookie Cups are the way to go! These treats feature buttery sugar cookie cups filled with luscious lemon curd and a swirl of creamy cheesecake topping, finished with a cheerful garnish of fresh berries or mint. They come together quickly with just a handful of ingredients and deliver serious wow factor both in taste and appearance. Whether you’re making them for a party, a family treat, or simply to satisfy that lemon craving, these Lemon Cookie Cups promise sweet-tart tang in every single bite!
Ingredients You’ll Need
What’s magical about Lemon Cookie Cups is how a few simple ingredients join forces to create something truly irresistible. Each component plays its part in balancing sweetness, creaminess, and citrus zing—resulting in a delightful dessert that’s as easy to make as it is to eat!
- Sugar Cookie Dough (1 package, 16.5 ounces): The ready-to-bake dough forms the perfect buttery, golden cup base in minutes, making prep a breeze.
- Lemon Curd (1 cup): This sweet-tart filling is the star of the show; use homemade or store-bought for that irresistible punch of real lemon flavor.
- Cream Cheese (4 ounces, softened): Creamy and tangy, it creates a luscious topping that perfectly balances the bright lemony center.
- Powdered Sugar (1/4 cup): This adds a gentle sweetness to the cream cheese topping while keeping the texture ultra smooth.
- Lemon Zest (1 teaspoon): Brings in an extra layer of fresh lemon aroma and flavor, elevating each bite.
- Fresh Berries or Mint (for garnish, optional): These offer a colorful pop and a hint of freshness, making each Lemon Cookie Cup look as good as it tastes.
How to Make Lemon Cookie Cups
Step 1: Prepare and Shape the Cookie Cups
Start by preheating your oven to 350°F (175°C) and lightly greasing a mini muffin tin. Divide the sugar cookie dough into 24 equal pieces (it helps to use a knife or bench scraper for even sizing), then roll each one into a ball and nestle them into the muffin cups. Using either your thumb or the rounded back of a teaspoon, press a deep indentation into the center of each dough ball—this is where the lemony magic will happen later!
Step 2: Bake Until Golden
Pop the muffin tin into the oven and bake the dough balls for 10–12 minutes, or until the edges start to turn a light golden color. This ensures a soft, chewy cookie texture with just enough crispness to hold up to the filling.
Step 3: Reinforce the Cup Shape
When you pull the muffin tin from the oven, the centers may have puffed up a little. Act fast: while the cookies are still hot and soft, press the centers down again (your trusty teaspoon works great here) to reinforce that cup shape for filling. Let the cookie cups cool in the pan for about 10 minutes so they set up enough to remove easily.
Step 4: Cool and Remove from Tin
Gently lift each cookie cup out and transfer to a wire rack to cool completely. This step is key—adding filling to warm cookie cups can lead to a melty mess, so don’t rush!
Step 5: Make the Cream Cheese Topping
While the cups are cooling, use a small bowl to beat together the softened cream cheese, powdered sugar, and lemon zest until you get a light, smooth, and fluffy topping. A hand mixer works beautifully for this, but you can also use plenty of elbow grease and a sturdy spatula.
Step 6: Fill the Cups
Spoon or pipe a little lemon curd into each cookie cup, filling them about three-quarters full. Top with a generous swirl or dollop of the lemon-zested cream cheese mixture. If you enjoy that “bakery finish,” a piping bag fitted with a star tip is a fun touch!
Step 7: Garnish and Chill
Adorn your Lemon Cookie Cups with a berry, a mint sprig, or both for an extra-bright finish. Pop them in the fridge to chill and let the flavors meld—you can serve them cool for even more refreshing contrast.
How to Serve Lemon Cookie Cups
Garnishes
The final flourish is what truly makes Lemon Cookie Cups stand out on any dessert platter. Fresh raspberries, blueberries, or even slices of strawberry add a burst of color and a hint of tart freshness. For a herbal note, poke in a small mint leaf or a twist of extra lemon zest. These pretty touches make every bite feel like a mini celebration!
Side Dishes
Pair these sunny treats with a light fruit salad, a pitcher of iced tea, or mini glasses of sparkling lemonade. Their tangy-sweetness complements both fruity and creamy flavors, so they also play well alongside other desserts like vanilla bean panna cotta or a scoop of berry sorbet.
Creative Ways to Present
For special occasions, try arranging Lemon Cookie Cups in a pretty circle on a cake stand, or nestle them among spring flowers for the ultimate tea party effect. Hosting a picnic? Slide them into festive paper liners so they’re easy to grab and go. You might also arrange them on a tiered tray with alternating berries for a rainbow-inspired look!
Make Ahead and Storage
Storing Leftovers
Lemon Cookie Cups hold up beautifully in the fridge for up to three days. Simply store them in an airtight container to keep them fresh. They’re a perfect make-ahead dessert for entertaining or just for treating yourself throughout the week!
Freezing
Want to stock up for future cravings? Freeze the unfilled cookie cups once cooled—they’ll last up to two months. When you’re ready, let them thaw at room temperature, then fill and garnish before serving for peak freshness and texture.
Reheating
While these are best enjoyed chilled, if your cookie cups feel a touch firm after refrigeration, a very short zap in the microwave (just 5–7 seconds) softens them slightly. Avoid reheating filled cups for too long, as the cream cheese and lemon curd are happiest when cool.
FAQs
Can I use homemade sugar cookie dough instead of store-bought?
Yes! If you have a favorite sugar cookie recipe, feel free to swap it in. Just be sure to chill the dough slightly so it’s easy to handle and press into the tin for those classic Lemon Cookie Cups shapes.
What kind of lemon curd works best?
Store-bought lemon curd is wonderfully convenient and consistent, but if you’re feeling ambitious, homemade curd brings a personal touch and even more vibrant citrus flavor. Either works—just make sure it’s thick and spoonable!
How do I prevent the cookie cups from sticking to the pan?
A good spritz of nonstick spray or a light coating of butter in your mini muffin tin does wonders. If you’re worried, mini muffin liners are a reliable backup and make for easy removal and serving.
Can I make Lemon Cookie Cups gluten-free?
Absolutely! Look for a gluten-free sugar cookie dough at the grocery store, or use your own gluten-free recipe. Everything else in the recipe is already naturally gluten-free.
What’s the best way to pipe the cream cheese topping?
For that bakery-style look, transfer the cream cheese mixture to a piping bag fitted with a star or round tip and pipe onto the lemon curd layer. No piping bag? Just spoon and swirl it on—the rustic homemade look is just as lovely!
Final Thoughts
Lemon Cookie Cups are one of those recipes I return to over and over, and they’re always met with big smiles and empty plates. Give them a try the next time you want to bring a burst of citrusy joy to your gathering—you’ll be surprised how quickly they disappear!
Print
Lemon Cookie Cups Recipe
- Total Time: 1 hour (including cooling)
- Yield: 24 cookie cups 1x
- Diet: Vegetarian
Description
These Lemon Cookie Cups are a delightful treat with a burst of citrus flavor in every bite. The sweet sugar cookie cups are filled with creamy lemon curd and a tangy cream cheese mixture, creating a perfect balance of sweet and tart. Topped with fresh berries or mint, these mini desserts are not only delicious but also visually appealing.
Ingredients
For the Cookie Cups:
- 1 package (16.5 ounces) refrigerated sugar cookie dough
For the Filling:
- 1 cup lemon curd
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest
- Fresh berries or mint for garnish (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and lightly grease a mini muffin tin.
- Shape the Cookie Cups: Cut the sugar cookie dough into 24 equal pieces, roll into balls, and place in the muffin cups. Press an indentation into each ball.
- Bake: Bake for 10-12 minutes until lightly golden. Remove and press the centers again. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Filling: In a small bowl, beat cream cheese, powdered sugar, and lemon zest until smooth.
- Fill and Garnish: Spoon or pipe lemon curd into each cookie cup, top with the cream cheese mixture. Garnish with berries or mint.
- Chill: Chill until ready to serve.
Notes
- Store cookie cups in an airtight container in the refrigerator for up to 3 days.
- You can use homemade or store-bought lemon curd.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 140
- Sugar: 12g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
