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 1/4 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

For the Lemon Filling:

2 large eggs

3/4 cup granulated sugar

2 tbsp all-purpose flour

1/4 cup fresh lemon juice (about 2 lemons)

1 tsp lemon zest

Powdered sugar (for dusting)

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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