Lemon Bar Cookie Cups Recipe

Introduction

These Lemon Bar Cookie Cups combine the buttery goodness of sugar cookie dough with a tangy lemon filling, creating a delightful handheld treat. Perfect for gatherings or a refreshing snack, they offer the best of both worlds in one bite-sized dessert.

Ingredients

• 17.5 ounces sugar cookie mix
• ½ cup butter, softened
• 1 egg
• 6 tablespoons butter
• 1 cup granulated sugar
• 4 egg yolks
• ⅔ cup lemon juice
• 1 ½ tablespoons lemon zest
• 3 tablespoons powdered sugar

Instructions

1. Step 1: Preheat your oven and generously spray each cup of a mini muffin tin with non-stick spray.
2. Step 2: In a bowl, combine the sugar cookie mix, ½ cup softened butter, and 1 egg. Mix with a handheld mixer or by hand until a thick dough forms.
3. Step 3: Use a small cookie scoop to portion a mound of dough into each muffin cup. Press the dough down slightly with your fingers to create a level top.
4. Step 4: Bake for 9–11 minutes. Remove from the oven and immediately run a knife around each cookie to loosen. Use a tart shaper or similar tool to create an indentation in the center of each cookie.
5. Step 5: Let the cookies cool, then bake any remaining dough in the same way.
6. Step 6: For the lemon filling, melt 6 tablespoons butter in a medium saucepan over medium heat. Stir in granulated sugar until combined.
7. Step 7: Add the 4 egg yolks and mix well. Stir in lemon juice and lemon zest, whisking until the mixture is smooth and thickens slightly.
8. Step 8: Pour the lemon filling onto a cookie sheet, spreading it out evenly to cool quickly.
9. Step 9: Once cooled, spoon about a teaspoon of the lemon filling into each cookie cup.
10. Step 10: Refrigerate the filled cookie cups for at least 30 minutes before serving. Sprinkle with powdered sugar and additional lemon zest as a garnish.

Tips & Variations

• For a more intense lemon flavor, add extra lemon zest to the filling or sprinkle some on top before serving.
• Use fresh lemon juice for the best taste; bottled lemon juice can be less vibrant.
• Try substituting part of the lemon juice with lime juice for a different citrus twist.
• If you don’t have a tart shaper, the back of a small spoon works well to create the indentation in the cookie cups.

Storage

Store leftover Lemon Bar Cookie Cups in an airtight container in the refrigerator for up to 4 days. To enjoy, serve chilled or let them come to room temperature. Avoid freezing as the texture of the lemon filling may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie dough instead of sugar cookie dough?

Yes, other types of cookie dough can work, but sugar cookie dough provides the right balance of texture and sweetness that complements the lemon filling best.

How do I know when the lemon filling is thick enough?

The filling is ready when it becomes smooth and thick enough to coat the back of a spoon without running off quickly. Gentle whisking over medium heat helps achieve the right consistency.

Lemon Bar Cookie Cups Recipe

Print Recipe

★★★★★

4.6 from 72 reviews

These Lemon Bar Cookie Cups combine the buttery goodness of sugar cookie cups with a tangy, smooth lemon filling. Perfectly sized for bite-sized indulgence, these delightful treats offer a crisp cookie base with a luscious lemon curd topping, dusted with powdered sugar and fresh lemon zest for a refreshing burst of flavor.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 11 minutes (per batch)
• Total Time: 1 hour
• Yield: About 24 mini cookie cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Sugar Cookie Cups

• 17.5 ounces sugar cookie mix
• ½ cup (1 stick) butter, softened
• 1 egg

Lemon Filling

• 6 Tablespoons butter
• 1 cup granulated sugar
• 4 egg yolks
• ⅔ cup lemon juice (freshly squeezed)
• 1 ½ Tablespoons lemon zest
• 3 Tablespoons powdered sugar, for dusting

Instructions

1. Prepare the sugar cookie dough: Combine the sugar cookie mix, softened butter (½ cup), and egg using a hand mixer or mix by hand until a thick dough forms.
2. Form cookie cups: Generously spray each cup of a mini muffin tin with non-stick spray. Using a small cookie scoop, place a mound of dough into each cup. Press the dough gently to flatten the top slightly, creating an even surface.
3. Bake the cookie cups: Bake the dough in the mini muffin tin at 350°F (175°C) for 9-11 minutes. Remove the pan from the oven and immediately run a knife around the edges of each cookie to loosen them.
4. Create the indentation: While the cookies are still warm, use a tart shaper or a similar tool to press an indentation into the center of each cookie, forming a shallow cup.
5. Cool the cookie cups: Allow the cookies to cool in the pan, then bake any remaining dough following the same process.
6. Make the lemon filling: In a medium saucepan, cream together 6 tablespoons of butter and 1 cup sugar. Add the 4 egg yolks and mix until well combined. Stir in the lemon juice and lemon zest, then place the pan over medium heat. Whisk constantly until the mixture becomes smooth and thickens into a curd-like consistency.
7. Cool the filling: Pour the lemon filling onto a cookie sheet and spread evenly to cool quickly and prevent overcooking.
8. Assemble the cups: Once the lemon filling has cooled, spoon about a teaspoon of filling into each sugar cookie cup.
9. Chill and serve: Refrigerate the assembled lemon bar cookie cups for at least 30 minutes to set. Before serving, sprinkle with powdered sugar and a little fresh lemon zest for extra brightness.
10. Storage: Store any leftover cookie cups in an airtight container in the refrigerator for up to 4 days to maintain freshness.

Notes

• Make sure to press the indentation into the cookie cups while they are still warm to avoid cracking.
• Freshly squeezed lemon juice is recommended for the best flavor in the lemon filling.
• You can use pre-made sugar cookie dough if you prefer, adjusting quantities accordingly.
• For easier removal, cool the cookie cups in the pan for a few minutes before attempting to remove.
• Adjust sugar quantities in the lemon filling to your taste if you prefer a less sweet or more tart filling.

Keywords: lemon bar cookie cups, lemon curd cookie cups, bite-sized lemon dessert, mini lemon bars, sugar cookie cups