Delicious Lemon Bar Cookie Cups (Print Version)
# Ingredients:
→ For the Cookie Cups
01 -
1 cup unsalted butter, softened
02 -
1 cup granulated sugar
03 -
1 large egg
04 -
1 teaspoon vanilla extract
05 -
2 ½ cups all-purpose flour
06 -
½ teaspoon baking powder
07 -
¼ teaspoon salt
→ For the Lemon Filling
08 -
¾ cup granulated sugar
09 -
2 large eggs
10 -
¼ cup fresh lemon juice (about 2 lemons)
11 -
1 teaspoon lemon zest
12 -
2 tablespoons all-purpose flour
→ Optional Garnishes
13 -
Powdered sugar (for dusting)
14 -
Lemon zest or curls
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
Spoon the lemon filling into the cooled cookie cups, filling each well to the top.
05 -
Dust the cookie cups with powdered sugar and garnish with additional lemon zest, if desired. Serve immediately or chill for a refreshing treat.
# Notes:
01 -
Store the cookie cups in an airtight container in the refrigerator for up to 5 days.
02 -
For added flavor, mix a pinch of salt into the lemon filling to enhance the citrus tang.
03 -
Try swapping lemon juice with lime or orange juice for a fun twist!