Lemon Bar Cookie Cups are a delightful twist on the classic lemon bar, combining the tangy brightness of lemon with the buttery crunch of a cookie base. These bite-sized treats are perfect for parties, holidays, or whenever you crave a citrusy dessert.
Why You’ll Love This Recipe
- Bursting with flavor: The tart lemon filling perfectly complements the sweet, buttery cookie base.
- Easy to make: With simple ingredients and straightforward steps, this recipe is great for bakers of all levels.
- Perfect for any occasion: Whether it’s a casual get-together or a special event, these cookie cups are sure to impress.
- Portable and mess-free: Unlike traditional lemon bars, these cookie cups are individually portioned and easy to handle.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Unsalted butter
- Eggs
- Lemon juice
- Lemon zest
- Baking powder
- Powdered sugar
Directions
- Prepare the oven and muffin tin: Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- Make the cookie base: In a mixing bowl, combine flour, sugar, and butter until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of each muffin cup.
- Bake the base: Place the muffin tin in the oven and bake for about 8-10 minutes, or until lightly golden.
- Prepare the lemon filling: In another bowl, whisk together eggs, sugar, lemon juice, lemon zest, and baking powder until smooth.
- Fill the cookie cups: Pour the lemon mixture over the pre-baked cookie bases, filling each cup almost to the top.
- Bake again: Return the tin to the oven and bake for an additional 12-15 minutes, or until the filling is set.
- Cool and garnish: Allow the cookie cups to cool completely, then dust with powdered sugar before serving.
Servings and Timing
- Servings: Makes about 24 cookie cups.
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
Variations
- Gluten-free version: Use a gluten-free all-purpose flour substitute.
- Vegan option: Replace butter with vegan butter and use a plant-based egg substitute.
- Add berries: Incorporate fresh raspberries or blueberries into the filling for added texture and flavor.
- Lime twist: Substitute lime juice and zest for a tangy lime variation.
Storage/Reheating
- Storage: Store the cookie cups in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 7 days.
- Freezing: Freeze in a single layer in an airtight container for up to 2 months. Thaw at room temperature before serving.
- Reheating: Serve these cookie cups at room temperature; no reheating is needed.
FAQs
What is the best way to zest a lemon?
Use a microplane grater or a fine grater for the best results. Be sure to only grate the yellow part of the peel, avoiding the bitter white pith.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but bottled juice can work in a pinch.
Can I double this recipe?
Yes, you can easily double the recipe. Use two mini muffin tins or bake in batches.
Can I use a regular muffin tin instead of a mini tin?
Yes, but the baking time may need to be increased slightly. Keep an eye on the cookie cups as they bake.
How do I know when the filling is set?
The filling should be slightly firm to the touch and no longer jiggle when shaken.
Can I make these cookie cups ahead of time?
Yes, these can be made a day or two in advance. Store them in an airtight container.
How do I prevent the cookie base from sticking to the pan?
Grease the muffin tin thoroughly or use non-stick baking spray to ensure easy removal.
Can I make this recipe without a muffin tin?
You could use small ramekins, but the texture and shape may vary. A muffin tin is ideal.
Are these cookie cups overly sweet?
No, the tangy lemon filling balances the sweetness of the cookie base beautifully.
Can I add a topping?
Absolutely! A dollop of whipped cream or a sprinkle of candied lemon zest makes a lovely garnish.
Conclusion
Mouthwatering Lemon Bar Cookie Cups are a crowd-pleasing dessert that combines the best of both worlds: the zesty tang of lemon bars and the portability of cookies. Easy to make and versatile with variations, these treats are sure to become a favorite in your recipe collection. Try them out today and experience the perfect balance of sweet and tart in every bite!
PrintMouthwatering Lemon Bar Cookie Cups
These Lemon Bar Cookie Cups combine the sweet, buttery flavor of sugar cookie dough with the tangy, luscious lemon filling of classic lemon bars. Bite-sized and bursting with bright citrus flavor, they’re perfect for parties, desserts, or a zesty treat any time of year!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookie cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- For the Cookie Cups:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- For the Lemon Filling:
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- 2 tablespoons all-purpose flour
- Optional Garnishes:
- Powdered sugar (for dusting)
- Lemon zest or curls
Instructions
- Prepare the Cookie Cups:
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the egg and vanilla extract, mixing well.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Roll 1-inch balls of dough and press each into the prepared mini muffin tin, creating a well in the center with your thumb or a small spoon.
- Bake the Cookie Cups:
- Bake for 10–12 minutes, or until the edges are lightly golden. Remove from the oven and use a small spoon to gently reshape the wells, if needed. Let the cookie cups cool completely in the tin before removing.
- Prepare the Lemon Filling:
- In a small saucepan, whisk together the sugar, eggs, lemon juice, lemon zest, and flour over medium heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5–7 minutes. Remove from heat and let cool slightly.
- Assemble the Cookie Cups:
- Spoon the lemon filling into the cooled cookie cups, filling each well to the top.
- Serve and Garnish:
- Dust the cookie cups with powdered sugar and garnish with additional lemon zest, if desired. Serve immediately or chill for a refreshing treat.
Notes
- Store the cookie cups in an airtight container in the refrigerator for up to 5 days.
- For added flavor, mix a pinch of salt into the lemon filling to enhance the citrus tang.
- Try swapping lemon juice with lime or orange juice for a fun twist!