If you’re on the hunt for a bright, tangy treat that’s as delightful to look at as it is to eat, you’re going to adore this Lemon Bar Cookie Cups Recipe. These little beauties combine a buttery, tender cookie base with a luscious, lemony filling that just melts in your mouth. Perfectly portioned as mini desserts, they’re a refreshing way to satisfy your sweet tooth while packing a burst of citrusy cheer. Trust me, once you try making and tasting these, they’ll become your go-to for every special occasion or just a sunny day pick-me-up.
Ingredients You’ll Need
Every ingredient in this Lemon Bar Cookie Cups Recipe plays a starring role, coming together effortlessly for a perfect balance of flavors and textures. From the rich butter that gives the base its tender crumb to the fresh lemon juice and zest that brighten everything up, these ingredients are simple yet essential for making magic happen in your kitchen.
- Unsalted butter, 1 cup: Softened for easy creaming, it provides richness and tenderness to the cookie cups.
- Granulated sugar, 1 cup: Adds sweetness and helps achieve a light, fluffy texture when creamed with butter.
- Large eggs, 2: Bind everything together while contributing to the structure and moisture.
- Vanilla extract, 2 teaspoons: Enhances the overall flavor with a warm, sweet aroma that complements the lemon.
- All-purpose flour, 2 ½ cups: Forms the sturdy but tender cookie crust essential for holding the lemon filling.
- Baking powder, ½ teaspoon: Gives a gentle rise to keep the cookie cup light, not dense.
- Salt, ½ teaspoon: Balances sweetness and elevates flavor complexity.
- Sweetened condensed milk, 1 can (14 oz): Creates the smooth, creamy lemon filling with a sweet richness.
- Fresh lemon juice, ½ cup: Provides the unmistakable tartness that defines lemon desserts.
- Lemon zest, 1 tablespoon: Adds an extra punch of citrusy fragrance and taste.
- Powdered sugar, for dusting: A delicate finishing touch that looks beautiful and adds an extra hint of sweetness.
How to Make Lemon Bar Cookie Cups Recipe
Step 1: Prepare the Oven and Tin
Start by preheating your oven to 350°F (175°C) and lightly greasing a 24-cup mini muffin tin. This step is key for ensuring your cookie cups release easily after baking without sticking, maintaining their perfect shape.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. This process traps air, which contributes to the tender texture of your cookie base.
Step 3: Add Eggs and Vanilla
Next, mix in the eggs one at a time, followed by the vanilla extract. Be sure everything combines evenly for a smooth batter that works beautifully with the dry ingredients.
Step 4: Combine Dry Ingredients and Form Dough
In a separate bowl, whisk the all-purpose flour, baking powder, and salt. Gradually add this mixture to your wet ingredients, stirring just until a soft dough forms. Overmixing here can toughen your cookies, so gentle is the way to go!
Step 5: Shape the Cookie Cups
Using about 1 tablespoon of dough per cup, press the dough into each mini muffin cup. Make sure to press the dough slightly up the sides, creating a small well that will hold your luscious lemon filling.
Step 6: Mix and Add the Lemon Filling
In another bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until smooth and creamy. Spoon this bright filling into each dough-lined cup, leaving a bit of space at the top to avoid overflow during baking.
Step 7: Bake to Perfection
Bake for 12 to 15 minutes, until the edges turn a beautiful golden color and the centers are just set. Avoid overbaking to keep that signature creamy lemon center intact.
Step 8: Cool and Dust
Let the cookie cups cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, sprinkle powdered sugar on top to add a pretty finish and hint of sweetness.
How to Serve Lemon Bar Cookie Cups Recipe
Garnishes
A sprinkle of powdered sugar is classic, but for a little extra flair, try adding some thin lemon slices or a fresh mint leaf on top. These touches not only elevate the look but also introduce a nice contrast in flavor and texture that’s sure to impress your guests.
Side Dishes
These mini lemon bar cookie cups shine on their own, but pairing them with a scoop of vanilla ice cream or a dollop of whipped cream can take your dessert experience to the next level. A fresh berry salad on the side also complements the tartness perfectly.
Creative Ways to Present
Serve these cookie cups arranged beautifully on a rustic wooden tray or in delicate paper liners with colorful patterns. They’re also fantastic as individual party favors, wrapped in cellophane with a ribbon, making them a sweet token for any celebration.
Make Ahead and Storage
Storing Leftovers
Keep your leftover lemon bar cookie cups fresh by storing them in an airtight container at room temperature for up to 3 days. This helps retain their soft texture and tangy flavor without drying out.
Freezing
If you want to save these treats for longer, freeze them in a single layer on a baking sheet before transferring to a freezer-safe container. They’ll keep well for up to one month. Thaw at room temperature before serving to enjoy that perfect balance of cookie and lemon filling.
Reheating
For a warm experience, gently reheat your lemon bar cookie cups in the oven at 300°F for about 5 minutes or until just warmed through. Avoid the microwave as it can make the texture less ideal.
FAQs
Can I use lime instead of lemon in this recipe?
Absolutely! Swapping lemon juice and zest for lime will create a delightful twist on the original recipe, giving your cookie cups a fresh, tangy lime flavor that’s just as irresistible.
Do I need to grease the muffin tin for this recipe?
Yes, lightly greasing the mini muffin tin helps prevent sticking and ensures your cookie cups release easily after baking, preserving their shape and appearance.
Can I make these cookie cups gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Keep an eye on texture, as the dough may be slightly different but will still yield delicious results.
How long can I store these cookie cups refrigerated?
Stored in an airtight container, your lemon bar cookie cups will stay fresh in the fridge for up to a week, maintaining their delightful flavor and moist texture.
Can I double the recipe? Will it affect baking time?
Doubling the ingredients works great if you need more servings. Just make sure to bake the cookie cups in batches rather than all at once, as overcrowding the oven can affect baking time and evenness.
Final Thoughts
There’s nothing quite like the joy of biting into a lemon bar cookie cup with that perfect harmony of buttery crust and tangy lemon filling. This Lemon Bar Cookie Cups Recipe is a total crowd-pleaser that’s easy to make and incredibly satisfying. I can’t wait for you to try it out and share these sunny little treasures with your favorite people. Baking these is truly a bright spot in any day!
Print
Lemon Bar Cookie Cups Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 mini cookie cups
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Lemon Bar Cookie Cups are a delightful twist on classic lemon bars, featuring a buttery cookie base filled with a tangy lemon custard. These mini desserts are perfect for parties or a refreshing treat anytime, combining a crisp, golden crust with a smooth, luscious lemon filling, finished with a dusting of powdered sugar.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Lemon Filling
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
Topping
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin to prevent sticking.
- Make Cookie Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs and vanilla extract, mixing thoroughly to combine all ingredients evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until a soft dough forms.
- Form Cookie Cups: Scoop about 1 tablespoon of dough into each mini muffin cup. Press the dough down firmly and push it slightly up the sides to create a small well that will hold the lemon filling.
- Prepare Lemon Filling: In another bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until the mixture is smooth and uniform.
- Fill and Bake: Spoon the lemon filling evenly into each dough cup, filling nearly to the top. Bake for 12–15 minutes, or until the edges are golden and the centers are just set.
- Cool and Serve: Let the cookie cups cool in the pan for 10 minutes before carefully transferring them to a wire rack to cool completely. Once cooled, dust the tops with powdered sugar before serving.
Notes
- Store cookie cups in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a flavor twist, substitute lime juice for lemon juice in the filling.
