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Lemon Bar Cookie Cups: A Deliciously Tangy Dessert Recipe

  • Total Time: 62 minutes
  • Yield: 24 cookie cups 1x

Description

Tangy and sweet lemon filling nestled in buttery, homemade cookie cups. These are the perfect bite-sized dessert for any occasion!

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 cup lemon juice, freshly squeezed (from about 3–4 lemons)
  • 2 tablespoons lemon zest (from about 3–4 lemons)
  • Powdered sugar, for dusting (optional)

Instructions

  1. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy (3-5 minutes).
  2. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt.
  4. Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Chill Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  6. Preheat and Prep: Preheat oven to 350°F (175°C). Grease a 24-cup mini muffin tin.
  7. Shape Cups: Roll the chilled dough into small balls (about 1 inch in diameter). Place each ball into a mini muffin cup and press evenly into the bottom and up the sides to form a cup shape.
  8. Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown.
  9. Cool: Remove from oven and let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
  10. Whisk Eggs and Sugar: In a medium bowl, whisk together the eggs and granulated sugar until light and pale (2-3 minutes).
  11. Add Dry Ingredients: Whisk in the all-purpose flour and baking powder until well combined.
  12. Add Lemon: Stir in the lemon juice and lemon zest until well combined.
  13. Strain (Optional): For an extra smooth filling, strain the mixture through a fine-mesh sieve.
  14. Fill Cups: Carefully pour the lemon filling into the cooled cookie cups, filling each cup almost to the top.
  15. Bake: Bake in the preheated oven for 15-20 minutes, or until the filling is set and no longer jiggles.
  16. Cool Completely: Remove from oven and let the lemon bar cookie cups cool completely in the tin before transferring to a wire rack.
  17. Chill (Optional): Chill the cookie cups in the refrigerator for at least 30 minutes after they have cooled to room temperature.
  18. Dust (Optional): Dust with powdered sugar before serving.

Notes

  • Use room temperature ingredients for smoother batter and filling.
  • Don’t overmix the cookie dough.
  • Use fresh lemon juice and zest for the best flavor.
  • Cool completely before removing from the muffin tin.
  • Storage: Store in an airtight container in the refrigerator for up to 3 days.
  • Variations:
    • Add fresh berries to the lemon filling before baking.
    • Use gluten-free all-purpose flour for a gluten-free version.
    • Press the cookie dough into a 9×13 inch baking dish for a larger lemon bar.
    • Try using lime or orange juice and zest instead of lemon.
  • Prep Time: 30 minutes
  • Cook Time: 32 minutes

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Find it online: https://sweetbananachef.com/lemon-bar-cookie-cups/