These easy lemon cookie cups are soft, chewy, and filled with bright lemon flavor, making them a perfect citrusy treat for any occasion.

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Preheat oven to 350°F (175°C) and lightly grease a mini muffin tin with non-stick cooking spray.
Divide the sugar cookie dough into 24 equal portions and roll each into a ball.
Place each ball into the prepared muffin tin and gently press down to form a cup shape.
Bake for 10-12 minutes, or until the edges are golden brown.
Remove from oven and immediately press the center of each cookie with a spoon to maintain the cup shape. Allow to cool completely in the pan.
In a small bowl, mix lemon curd, lemon zest, and lemon juice until smooth.
Spoon about 1 tsp of lemon mixture into each cooled cookie cup.
Dust with powdered sugar if desired before serving.