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Lemon Cookie Cups with Cream Cheese Lemon Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 69 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These delightful Lemon Cookie Cups are a perfect blend of zesty citrus flavor and creamy sweetness, baked into tender cookie shells filled with a luscious lemon cream cheese filling. Ideal for parties or a light dessert, they offer a refreshing twist on classic cookies with a creamy lemon curd center and an optional whipped cream topping for extra indulgence.

Ingredients

For the Cookie Cups

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon

For the Lemon Filling

  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 cup lemon curd
  • 1 teaspoon lemon juice

Optional Topping

  • Whipped cream
  • Additional lemon zest or lemon slices for garnish

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a mini muffin tin to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt; set aside these dry ingredients.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and well combined.
  4. Add Wet Ingredients: Incorporate the egg, vanilla extract, and lemon zest into the butter and sugar mixture, mixing thoroughly until smooth.
  5. Combine Dry and Wet: Gradually add the dry flour mixture to the wet ingredients, stirring until a cookie dough forms.
  6. Form Cookie Cups: Scoop approximately one tablespoon of dough into each muffin cup, then press down gently with your fingers to shape small cup-like shells.
  7. Bake: Place the muffin tin in the oven and bake for 10 to 12 minutes, or until the edges of the cookie cups turn a light golden brown. Let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare Lemon Filling: While the cookie cups cool, beat together the softened cream cheese and powdered sugar in a bowl until smooth and creamy.
  9. Add Lemon Curd and Juice: Mix the lemon curd and lemon juice into the cream cheese mixture until fully combined and smooth.
  10. Fill Cookie Cups: Once the cookie cups are completely cooled, spoon the lemon filling into each cup, spreading it evenly inside.
  11. Add Toppings (Optional): Top each filled cookie cup with a dollop of whipped cream and garnish with extra lemon zest or thin lemon slices for presentation and added flavor.
  12. Serve: Serve these refreshing lemon cookie cups chilled or at room temperature for the best taste experience.

Notes

  • You can substitute lemon curd with homemade curd if preferred.
  • Make sure the cream cheese is softened for easier mixing and a smoother filling.
  • To prevent sticking, greasing or lining the mini muffin tin with silicone liners works well.
  • For extra lemon flavor, a bit of fresh lemon juice can be added to the dough if desired.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • If you want a dairy-free option, substitute cream cheese and butter with vegan alternatives.

Find it online: https://slsrecipes.com/lemon-cookie-cups-with-cream-cheese-lemon-filling-recipe/