Lemon Cookie Cups Recipe

Bright, zesty, and almost too cute to eat, these Lemon Cookie Cups are the ultimate crowd-pleasing dessert for any season. Imagine biting into a soft sugar cookie, filled with tangy lemon curd and topped with clouds of whipped cream—it’s a bite-sized burst of sunshine in every mouthful! Whether you’re bringing a plate to a party or treating yourself to a mid-afternoon pick-me-up, these Lemon Cookie Cups are cheerful, irresistible, and oh-so-easy to whip up, making them a dessert you’ll come back to all year long.

this Recipe

Ingredients You’ll Need

• For the Cookie Cups:

  • 1 package (16.5 oz) refrigerated sugar cookie dough
  • 1 cup lemon curd (store-bought or homemade)

  For the Whipped Cream:

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract
  • Optional: lemon zest or fresh berries for garnish

How to Make Lemon Cookie Cups

Step 1: Prepare the Cookie Cup Base

First, preheat your oven to 350°F and generously grease a mini muffin tin. Slice your sugar cookie dough into 24 even pieces, then roll each into a ball—don’t stress about perfection! Drop one dough ball into each muffin cup, pressing down slightly in the center to create a cozy little well that will eventually cradle your luscious lemon curd filling.

Step 2: Bake and Shape

Slide your tin into the oven and bake for 10 to 12 minutes, until the edges are set and just turning golden. As soon as they emerge from the oven, gently press down the centers with the back of a spoon to reinforce that classic cookie cup shape. This little step makes all the difference for holding in those tart, creamy centers later!

Step 3: Cool and Remove

Let the cookie cups cool completely in the pan—this helps them set up so you can pop them out without breaking. Once cool, carefully lift them out and set them on a rack or serving tray, ready for the next magical layer.

Step 4: Add the Lemon Curd Filling

Spoon about 1 tablespoon of lemon curd into each waiting cookie cup. Don’t worry if things get a bit messy; a little overflow just adds to their handmade charm! This is where your Lemon Cookie Cups get their signature zing and bright yellow hue.

Step 5: Whip Up the Cream

In a medium bowl, combine the heavy whipping cream with powdered sugar and vanilla extract. Whip until you achieve stiff peaks—peek for those soft ridges that stay standing. This luscious whipped topping is the creamy finishing touch that balances the tartness of lemon.

Step 6: Assemble and Garnish

Either pipe or spoon a generous swirl of whipped cream onto each lemon-filled cup. If you’re feeling fancy, finish them off with a pinch of lemon zest or a few fresh berries. Serve your Lemon Cookie Cups right away for a fresh delight, or chill until you’re ready to wow your guests.

How to Serve Lemon Cookie Cups

Garnishes

Topping your Lemon Cookie Cups can be as casual or creative as you like! A sprinkle of lemon zest gives a beautiful splash of color and an extra punch of citrus. Or, try a few fresh blueberries, raspberries, or sliced strawberries for color contrast and a pop of sweet-tart flavor. For something special, a light dusting of powdered sugar always feels celebratory.

Side Dishes

If you’re serving these at a gathering or afternoon tea, pair your Lemon Cookie Cups with a bowl of mixed berries, a fresh fruit salad, or even a handful of buttery shortbread for textural contrast. They’re lovely alongside hot tea, iced coffee, or a sparkling lemonade to echo their tangy profile.

Creative Ways to Present

For parties, pile your Lemon Cookie Cups high on a tiered dessert stand for a playful, inviting look. Individual servings in cupcake wrappers add instant elegance and keep things tidy for finger-food spreads. You can also nestle them in mini paper liners with a berry on top for a pop of color at showers, brunches, or picnics. However you present them, they’re destined to be the most eye-catching sweet on the table!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extra Lemon Cookie Cups, store them in an airtight container in the refrigerator. This keeps the whipped cream stable and the cookie base pleasantly soft. They’ll stay delicious for up to three days—just be sure to keep the lemon curd filling protected from absorbing fridge odors by sealing them well.

Freezing

To freeze, assemble just the cookie cups without the lemon curd or whipped cream. Freeze the unfilled cups in a tightly sealed container for up to one month. When ready to serve, thaw them at room temperature, then fill with lemon curd and whipped cream—this ensures the freshest taste and the perfect texture in every bite.

Reheating

There’s no need to reheat Lemon Cookie Cups, since they’re best enjoyed chilled or at room temperature. If your cookie cups have been refrigerated, let them sit out for 10 to 15 minutes before serving to take off the chill. This brings the flavors into perfect balance and keeps the whipped cream soft and luscious.

FAQs

Can I use homemade sugar cookie dough?

Absolutely! If you have a favorite sugar cookie recipe, go for it. Just make sure to portion the dough evenly so each cup bakes consistently. You’ll get the same delicious results with a bit more home-baked personality.

What’s the best way to remove the cookie cups from the muffin tin?

Let the cookie cups cool completely in the pan, then gently twist or lift them out with a butter knife or small offset spatula. If your pan is well-greased, they should pop out easily without crumbling.

Can I make Lemon Cookie Cups ahead of time?

Definitely! You can bake the cookie cups a day ahead and store them (unfilled) in an airtight container. Fill and garnish with lemon curd and whipped cream just before serving for the freshest taste and prettiest presentation.

What other fillings can I use?

Lemon curd is the classic, but you can easily swap in lime or orange curd for a citrus twist, or even try a dollop of berry jam, chocolate ganache, or mascarpone cream for a different flavor profile. The cookie cups are a perfect canvas for your creativity!

Can I double or halve this recipe?

Yes, this recipe scales beautifully! Double it for a party platter or halve it for a small family dessert. Just adjust your muffin tin and baking times as needed, and you’ll be all set.

Final Thoughts

If you’re ready to wow your family and friends with minimal effort and maximum flavor, give these Lemon Cookie Cups a try. Every bite is a sweet-tart, creamy surprise wrapped in a buttery cookie shell—and they’re so simple to make, you might just find yourself making them on repeat!

Lemon Cookie Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 12 reviews

• Author: Kimberly
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookie cups
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Delight in these delightful Lemon Cookie Cups that are a perfect blend of sweet and tangy flavors. These mini treats are made with a sugar cookie base, filled with luscious lemon curd, and topped with fluffy whipped cream.

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Ingredients

For the Cookie Cups:

• 1 package (16.5 oz) refrigerated sugar cookie dough
• 1 cup lemon curd (store-bought or homemade)

For the Whipped Cream:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• Optional: lemon zest or fresh berries for garnish

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Instructions

1. Preheat the Oven: Preheat the oven to 350°F and grease a mini muffin tin.
2. Prepare the Cookie Cups: Slice the cookie dough, place in muffin cups, and bake until golden.
3. Fill with Lemon Curd: Add lemon curd to cooled cookie cups.
4. Whip the Cream: Whip heavy cream with sugar and vanilla until stiff.
5. Assemble: Top each cup with whipped cream and garnish.
6. Serve: Enjoy immediately or chill before serving.

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Notes

• Homemade lemon curd adds freshness, but store-bought works well.
• Cups can be made a day ahead and assembled before serving.