Description
These Lemon Bar Cookie Cups combine a buttery, soft cookie crust with a tangy, creamy lemon filling for a delightful handheld dessert. Perfectly baked in a muffin tin, they offer the classic lemon bar flavors in a fun and easy-to-serve form, topped with a light dusting of powdered sugar.
Ingredients
Scale
Cookie Crust
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Lemon Filling
- 2 large eggs
- 3/4 cup granulated sugar
- 1 tbsp all-purpose flour
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
Topping
- Powdered sugar (for dusting)
Instructions
- Prepare the Cookie Crust: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with cupcake liners to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, ensuring a smooth base for the cookie dough.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until they are fully incorporated, which helps bind the dough and adds flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture while mixing, until a soft dough forms.
- Shape the Cookie Cups: Divide the cookie dough evenly among the muffin cups. Press the dough firmly into the bottom and slightly up the sides of each cup to create a thick shell that will hold the lemon filling.
- Bake the Cookie Cups: Bake the cookie cups for 8-10 minutes or until their edges turn a light golden color. Remove from the oven and gently press the center of each cup with the back of a spoon to maintain the cup shape. Let them cool slightly before adding filling.
- Prepare Lemon Filling: In a medium bowl, whisk together the eggs, granulated sugar, flour, fresh lemon juice, and lemon zest until the mixture is smooth and well combined.
- Fill and Bake Again: Pour the lemon filling into each cookie cup, filling almost to the top. Return the filled cups to the oven and bake for an additional 12-15 minutes or until the filling is set and the cookie edges are golden brown.
- Cool and Serve: Allow the Lemon Bar Cookie Cups to cool completely in the muffin tin to firm up. Once cooled, remove them carefully and dust the tops with powdered sugar for a sweet, decorative finish.
Notes
- Ensure the butter is softened to room temperature for easier creaming with sugars.
- Fresh lemon juice and zest provide the best flavor for the lemon filling.
- If you prefer thicker lemon fillings, slightly reduce the lemon juice or add a touch more flour for thicker consistency.
- Store leftover cookie cups in an airtight container in the refrigerator for up to 3 days.
- Allow the cookie cups to cool fully before removing from the tin to prevent breakage.
