These Lemon Bar Cookie Cups feature a buttery sugar cookie crust filled with a tangy lemon filling. They’re the perfect combination of sweet and tart, served in cute, bite-sized cups that are ideal for parties or a refreshing treat anytime!
Lemon Bar Cookie Cups
These Lemon Bar Cookie Cups feature a buttery sugar cookie crust filled with a tangy lemon filling. They’re the perfect combination of sweet and tart, served in cute, bite-sized cups that are ideal for parties or a refreshing treat anytime!
Ingredients
Scale
- 1/2cup(115g) unsalted butter, softened
- 1/2cup(100g) granulated sugar
- 1large egg
- 1 tspvanilla extract
- 1 1/4cups(160g) all-purpose flour
- 1/2 tspbaking powder
- 1/4 tspsalt
- 1/2cup(120ml) fresh lemon juice (about 2–3 lemons)
- 1 tbsplemon zest
- 1/2cup(100g) granulated sugar
- 2large eggs
- 1/4cup(30g) all-purpose flour
- Powdered sugar, for dusting
Instructions
- Preheat the Oven:Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or mini muffin tin for smaller bites.
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or mini muffin tin for smaller bites.
- Make the Cookie Cups:In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.Beat in the egg and vanilla extract until well combined.In a separate bowl, whisk together the flour, baking powder, and salt.Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Shape and Bake the Cookie Cups:Roll the dough into 1-inch balls and press each ball into the bottom and up the sides of each muffin cup, forming a well in the center.Bake for 10-12 minutes, or until the edges are lightly golden. If the centers puff up during baking, press them down gently with the back of a spoon to reshape the wells.Let the cookie cups cool in the pan while you prepare the lemon filling.
- Roll the dough into 1-inch balls and press each ball into the bottom and up the sides of each muffin cup, forming a well in the center.
- Bake for 10-12 minutes, or until the edges are lightly golden. If the centers puff up during baking, press them down gently with the back of a spoon to reshape the wells.
- Let the cookie cups cool in the pan while you prepare the lemon filling.
- Prepare the Lemon Filling:In a medium bowl, whisk together the lemon juice, lemon zest, granulated sugar, eggs, and flour until smooth.
- In a medium bowl, whisk together the lemon juice, lemon zest, granulated sugar, eggs, and flour until smooth.
- Fill and Bake Again:Pour the lemon filling into each cookie cup, filling just below the rim.Bake for an additional 10-12 minutes, or until the filling is set.
- Pour the lemon filling into each cookie cup, filling just below the rim.
- Bake for an additional 10-12 minutes, or until the filling is set.
- Cool and Serve:Let the lemon bar cookie cups cool completely in the pan. Dust with powdered sugar before serving.
- Let the lemon bar cookie cups cool completely in the pan. Dust with powdered sugar before serving.
Notes
Add extra flavor:Add 1/4 tsp of almond extract to the cookie dough for a subtle almond twist.
Make it festive:Top with a raspberry or small mint leaf for decoration.
Storage:Store in an airtight container in the refrigerator for up to 3 days.
