If you're a fan of lemon bars but looking for a new twist, then these Mouthwatering Lemon Bar Cookie Cups are a must-try! They offer all the tangy goodness of traditional lemon bars, but in a fun, bite-sized form that's perfect for snacking, parties, or just satisfying that citrus craving. The buttery cookie base combined with the zesty lemon filling creates a delightful combination that’s both refreshing and indulgent.
Ingredients
For the Cookie Cups:
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
For the Lemon Filling:
2 large eggs
¾ cup granulated sugar
2 tablespoon all-purpose flour
¼ cup fresh lemon juice (about 2 lemons)
1 teaspoon lemon zest
Powdered sugar (for dusting)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Make the Cookie Cups:
Preheat the oven to 350°F (175°C). Grease a mini muffin tin or line with paper liners.
Make the Dough:
In a large bowl, cream together the butter and sugar until light and fluffy. I like to use an electric mixer for this part—it makes it quicker and easier.
Beat in the egg and vanilla extract until well combined.
Gradually mix in the flour, baking powder, and salt until the dough forms. You’ll know it’s ready when it’s soft but holds its shape.
Shape the Cups:
Roll small balls of dough, about 1 inch in size, and press them into the mini muffin tin, shaping them into cup-like molds. I usually use my fingers to press down the dough and make sure the sides go up the tin.
Bake the Cookie Cups:
Bake for 8–10 minutes, or until the edges are lightly golden. While they’re still warm, use the back of a spoon or a small glass to press down the centers and create a deeper cup. Let the cookie cups cool in the tin.
Make the Lemon Filling:
In a bowl, whisk together the eggs, sugar, flour, lemon juice, and lemon zest until smooth.
Fill the Cups:
Spoon the lemon mixture into the cooled cookie cups, filling them nearly to the top. Be careful not to overfill, as the filling will set while baking.
Bake Again:
Return the tray to the oven and bake for another 8–10 minutes, or until the filling is set but still slightly soft in the center.
Finishing Touch:
Let the cookie cups cool completely before removing them from the tin.
Dust with powdered sugar before serving.
Servings and Timing
This recipe yields about 24 mini cookie cups, making it perfect for a crowd or a smaller group of friends and family. It takes about 20 minutes of active prep time, with a total of 20 minutes of baking time. Overall, it takes about 40 minutes to make these delicious treats from start to finish!
Variations
Add a burst of flavor: If I want to make these lemon bar cookie cups even more exciting, I might add a pinch of sea salt to the lemon filling for an extra punch of flavor.
Change up the base: For a twist on the classic cookie, try using almond flour or coconut flour for a gluten-free version.
Berry goodness: Add fresh raspberries or blueberries to the lemon filling before baking for a fruity variation.
Storage/Reheating
These lemon bar cookie cups are best enjoyed fresh, but I can store them in an airtight container in the refrigerator for up to 3 days. To keep them fresh, be sure to let them cool completely before storing. If I need to reheat them, I simply pop them in the microwave for a few seconds to warm them up without compromising the filling.
FAQs
How do I know when the lemon filling is set?
The lemon filling should be slightly soft in the center but fully set around the edges. A gentle wobble is a good sign that they are ready.
Can I freeze these lemon bar cookie cups?
Yes! If I want to prepare them in advance, I can freeze the baked cookie cups (without powdered sugar) in an airtight container for up to 2 months. Just thaw them in the refrigerator and dust with powdered sugar before serving.
Can I use bottled lemon juice instead of fresh lemons?
I recommend using fresh lemon juice for the best flavor, but bottled lemon juice can be substituted if necessary.
Can I make these cookie cups ahead of time?
Absolutely! I can make them a day ahead and store them in the fridge. They stay fresh and delicious, so they’re perfect for making in advance for a party or gathering.
How do I get the cookie cups to hold their shape?
Be sure to press the dough into the mini muffin tin and press down the centers right after baking while the cookies are still warm. This ensures that they will hold their shape and create a nice cup for the filling.
Conclusion
These lemon bar cookie cups are the perfect combination of tangy and sweet with a buttery cookie base that’s sure to become a favorite treat. Whether you’re making them for a special occasion or just a sweet snack, they’re always a crowd-pleaser. I love how easy they are to make and how fun they are to serve—everyone will enjoy this twist on a classic dessert.
Recipe:
Mouthwatering Lemon Bar Cookie Cups
- Total Time: 40 minutes
- Yield: 24 mini cookie cups
- Diet: Vegetarian
Description
These Lemon Bar Cookie Cups are a delightful twist on traditional lemon bars, combining a buttery, melt-in-your-mouth cookie base with a tangy, refreshing lemon filling. Perfect for parties, gatherings, or a sweet treat anytime, these bite-sized desserts are a crowd favorite. Enjoy the perfect balance of sweet and tart in a fun, portable form!
Ingredients
For the Cookie Cups:
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 ¼ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
For the Lemon Filling:
2 large eggs
¾ cup granulated sugar
2 tbsp all-purpose flour
¼ cup fresh lemon juice (about 2 lemons)
1 tsp lemon zest
Powdered sugar (for dusting)
Instructions
-
Make the Cookie Cups:
- Preheat the oven to 350°F (175°C). Grease a mini muffin tin or line with paper liners.
-
Make the Dough:
- In a large bowl, cream together the butter and sugar until light and fluffy using an electric mixer.
- Beat in the egg and vanilla extract until well combined.
- Gradually mix in the flour, baking powder, and salt until the dough forms. It should be soft but hold its shape.
-
Shape the Cups:
- Roll small balls of dough, about 1 inch in size, and press them into the mini muffin tin to create cup-like molds.
- Bake for 8–10 minutes, or until the edges are lightly golden.
- While still warm, press down the centers to form a deeper cup. Allow the cookie cups to cool in the tin.
-
Make the Lemon Filling:
- Whisk together the eggs, sugar, flour, lemon juice, and lemon zest in a bowl until smooth.
-
Fill the Cups:
- Spoon the lemon mixture into the cooled cookie cups, filling them nearly to the top (don’t overfill as the filling will set while baking).
- Bake again for 8–10 minutes, or until the filling is set but slightly soft in the center.
-
Finishing Touch:
- Let the cookie cups cool completely before removing them from the tin.
- Dust with powdered sugar before serving.
Notes
These lemon bar cookie cups are best enjoyed fresh but can be stored in the fridge for up to 3 days. Reheat in the microwave for a few seconds to warm them without compromising the filling.
For an exciting twist, add fresh berries like raspberries or blueberries to the lemon filling before baking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack, Party Treat
- Method: Baking
- Cuisine: American, Bakery
Nutrition
- Serving Size: 24 mini cookie cups
