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Lemon Bar Cookie Cups

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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

  1. Preheat the Oven:Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or mini muffin tin for smaller bites.
  2. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or mini muffin tin for smaller bites.
  3. 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.
  4. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  5. Beat in the egg and vanilla extract until well combined.
  6. In a separate bowl, whisk together the flour, baking powder, and salt.
  7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  8. 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.
  9. 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.
  10. 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.
  11. Let the cookie cups cool in the pan while you prepare the lemon filling.
  12. Prepare the Lemon Filling:In a medium bowl, whisk together the lemon juice, lemon zest, granulated sugar, eggs, and flour until smooth.
  13. In a medium bowl, whisk together the lemon juice, lemon zest, granulated sugar, eggs, and flour until smooth.
  14. 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.
  15. Pour the lemon filling into each cookie cup, filling just below the rim.
  16. Bake for an additional 10-12 minutes, or until the filling is set.
  17. Cool and Serve:Let the lemon bar cookie cups cool completely in the pan. Dust with powdered sugar before serving.
  18. 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.

Find it online: https://cosycookery.com/lemon-bar-cookie-cups/