Creamy Lemon Sugar Cookie Cups

There’s something undeniably comforting about a sweet treat that combines the zesty brightness of lemon with the rich creaminess of a classic dessert. That’s where my passion for Creamy Lemon Sugar Cookie Cups comes from! These delightful little cups remind me of sunny spring days, where the sun shines brightly and everything seems possible. I love making these for gatherings and family get-togethers, where their refreshing flavor and adorable presentation steal the show. Imagine biting into a soft, chewy cookie cup filled with a luscious lemon cream and topped with fresh fruit—it’s pure bliss in every bite!

Essential Ingredients for Creamy Lemon Sugar Cookie Cups

The ingredients for Creamy Lemon Sugar Cookie Cups are carefully chosen to create a delicious blend of flavors and textures. Each component plays a crucial role in making this dessert a standout. The combination of fresh lemons, creamy yogurt, and sweet sugar results in a dessert that is truly unforgettable.

• 2/3 cup Shortening – Adds a rich texture to the cookie dough, helping it to stay soft and tender.
• 1 cup Granulated Sugar – Sweetens the cookie cups and balances the tartness of the lemon filling.
• 2 large Eggs – Provide structure and moisture to the cookie dough.
• 1/3 cup Milk – Helps to bring the dough together, ensuring a smooth consistency.
• 1 teaspoon Vanilla Extract – Adds a lovely depth of flavor that complements the lemon.
• 3 cups All-Purpose Flour – Forms the base of the cookie cups, giving them their structure.
• 2 teaspoons Baking Powder – Helps the cookie cups rise, creating a light and airy texture.
• 1 teaspoon Salt – Enhances the flavors of the other ingredients.
• 1 cup Granulated Sugar – A second dose of sweetness, ensuring these are perfectly sugary.
• 3 Tablespoons + 1 ½ teaspoons Cornstarch – Aids in creating a tender cookie texture.
• 1 cup Milk – Another layer of moisture for the filling.
• 1/2 cup Fresh Lemon Juice – The star of the show, providing that bright, tart flavor.
• 3 large Egg Yolks – Enrich the filling, making it creamy and smooth.
• 1/4 cup Butter – Adds richness and flavor to the lemon filling.
• Zest of One Lemon – Enhances the lemon flavor in the filling, adding a fragrant citrus aroma.
• 3/4 cup Greek Yogurt – Contributes creaminess and a slight tang to the filling.
• Fresh Fruit for Topping – Provides a burst of color and additional flavor, making the dessert visually appealing.

How to Prepare Creamy Lemon Sugar Cookie Cups

Making Creamy Lemon Sugar Cookie Cups is a delightful process that fills your kitchen with sweet, citrusy scents. You’ll love creating these beautiful cookie cups that are perfect for any occasion. Just follow these steps to bring this recipe to life!

1. Start by creaming together the shortening and granulated sugar in a medium-sized bowl. Beat them together until the mixture is light and fluffy. This will take about 2 to 3 minutes, and it’s crucial for creating a tender cookie base.
2. Add the eggs, milk, and vanilla extract to the creamed mixture. Mix until everything is well incorporated. You should have a smooth, creamy mixture that’s slightly thick.
3. In a separate large bowl, combine the dry ingredients: all-purpose flour, baking powder, and salt. Whisk them together to ensure there are no lumps.
4. Slowly mix the dry ingredients into the wet mixture. Stir gently until you form a large dough ball. Don’t overmix; you want to keep the mixture tender.
5. Once your dough is formed, wrap it in plastic wrap and refrigerate for at least 30 minutes, or overnight if you can. Chilling the dough helps it maintain its shape while baking.
6. When you’re ready to bake, preheat your oven to 350 degrees F and grease a standard-sized muffin tin thoroughly. This step is key to ensuring your cookie cups come out easily.
7. Roll the chilled dough into 1-inch balls. Pat them gently in your hand to flatten slightly. You want to create little discs that will fit into your muffin tin.
8. Place each dough disc into the greased muffin tin. Press the dough down flat and up along the sides, creating a cup shape. Aim for a thickness of at least 1/4 inch.
9. Continue this process with the remaining dough. Once all the cups are formed, bake them in the oven for about 8 to 10 minutes. Watch carefully, as baking times can vary.
10. If you find that your cups have lost their shape, remove them from the oven at 8 minutes. Use a small spoon to gently press down the centers and reshape the sides, then return to the oven for an additional 3 minutes.
11. Once baked, remove the cookie cups from the oven and let them cool for a few minutes. Use a knife to trace along the edges to loosen them, then carefully remove them onto a wire rack to cool completely.
12. While the cookie cups are cooling, prepare the lemon filling. In a large saucepan, combine granulated sugar and cornstarch. Whisk in milk and fresh lemon juice until smooth.
13. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. This usually takes about 5 to 7 minutes.
14. Once bubbling, reduce the heat to low and cook for another 2 minutes. This allows the flavors to meld beautifully.
15. To temper the egg yolks, add a spoonful of the hot mixture into the yolks and stir. Repeat this process two or three times to gently raise the temperature of the yolks without cooking them.
16. Pour the tempered yolk mixture back into the saucepan, stirring continuously. Bring the mixture to a gentle boil and cook for an additional 2 minutes, then remove from heat.
17. Add in the butter and lemon zest, stirring until the butter has melted and is fully incorporated.
18. Let the filling cool before stirring in the Greek yogurt until smooth.
19. Spoon a heaping tablespoon of the lemon filling into each cooled cookie cup. It’s tempting to overfill, but a spoonful will do nicely!
20. Refrigerate the filled cookie cups for at least 30 minutes before topping them with fresh fruit. This helps the filling set up perfectly.

Making Adjustments

While the Creamy Lemon Sugar Cookie Cups recipe is fantastic as it is, there are a few ways to make adjustments based on your preferences or dietary needs!

• Storage: Store leftover cookie cups in an airtight container in the refrigerator for up to three days. The cookie cups will stay fresh and delicious during this time.
• Freezing: You can freeze the unfilled cookie cups for up to three months. Thaw them in the refrigerator before adding the filling.
• Pairing: These cookie cups pair beautifully with a cup of tea or coffee, making them perfect for a midday snack or dessert.
• Fruit Variations: Feel free to top the cookie cups with your favorite fruits, such as berries, kiwi, or mango for a colorful presentation.
• Flavor Twists: Experiment with different citrus juices or add a hint of coconut to the filling for a tropical twist!

How to Enjoy Creamy Lemon Sugar Cookie Cups

• Perfect for Gatherings: Creamy Lemon Sugar Cookie Cups are ideal for parties or family celebrations. Their bite-sized nature makes them easy to grab and enjoy!
• Seasonal Treat: These desserts are particularly delightful in spring, taking advantage of fresh lemons and seasonal fruits.
• Pair with Beverages: They pair wonderfully with sweet iced tea, lemonade, or a refreshing spritzer.
• Creative Serving: Consider serving them on a beautiful platter with a variety of fruits for a stunning dessert display.
• Storage Tips: If you have leftovers, make sure to store them in the refrigerator to maintain their freshness and flavor.

FAQ

Conclusion

Creamy Lemon Sugar Cookie Cups truly stand out as a delightful dessert that combines the joy of baking with the freshness of lemons. Their unique presentation and refreshing flavor make them a go-to treat for any occasion. I encourage you to try making these at home; you’ll love how simple and rewarding they are!

Creamy Lemon Sugar Cookie Cups

The ultimate treat for lemon lovers! Creamy Lemon Sugar Cookie Cups combine sweet, soft cookie cups with a tangy lemon filling for a refreshing dessert. Perfect for parties or just a special treat at home!

Print Recipe Pin Recipe

Prep Time 1 hour hr 20 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 15 servings

Course: Desserts

Cuisine: American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

• 2/3 cup Shortening
• 1 cup Granulated Sugar
• 2 large Eggs
• 1/3 cup Milk
• 1 teaspoon Vanilla Extract
• 3 cups All-Purpose Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Salt
• 1 cup Granulated Sugar
• 3 Tablespoon Cornstarch
• 1 cup Milk
• 1/2 cup Fresh Lemon Juice
• 3 large Egg Yolks
• 1/4 cup Butter
• 1 Zest Lemon
• 3/4 cup Greek Yogurt
• 1 cup Fresh Fruit for Topping

Equipment

• Muffin Tin

Method

 

1. 1. Start by creaming together the shortening and granulated sugar in a medium-sized bowl. Beat them together until the mixture is light and fluffy. This will take about 2 to 3 minutes, and it’s crucial for creating a tender cookie base.
2. 2. Add the eggs, milk, and vanilla extract to the creamed mixture. Mix until everything is well incorporated. You should have a smooth, creamy mixture that’s slightly thick.
3. 3. In a separate large bowl, combine the dry ingredients: all-purpose flour, baking powder, and salt. Whisk them together to ensure there are no lumps.
4. 4. Slowly mix the dry ingredients into the wet mixture. Stir gently until you form a large dough ball. Don’t overmix; you want to keep the mixture tender.
5. 5. Once your dough is formed, wrap it in plastic wrap and refrigerate for at least 30 minutes, or overnight if you can. Chilling the dough helps it maintain its shape while baking.
6. 6. When you’re ready to bake, preheat your oven to 350 degrees F and grease a standard-sized muffin tin thoroughly. This step is key to ensuring your cookie cups come out easily.
7. 7. Roll the chilled dough into 1-inch balls. Pat them gently in your hand to flatten slightly. You want to create little discs that will fit into your muffin tin.
8. 8. Place each dough disc into the greased muffin tin. Press the dough down flat and up along the sides, creating a cup shape. Aim for a thickness of at least 1/4 inch.
9. 9. Continue this process with the remaining dough. Once all the cups are formed, bake them in the oven for about 8 to 10 minutes. Watch carefully, as baking times can vary.
10. 10. If you find that your cups have lost their shape, remove them from the oven at 8 minutes. Use a small spoon to gently press down the centers and reshape the sides, then return to the oven for an additional 3 minutes.
11. 11. Once baked, remove the cookie cups from the oven and let them cool for a few minutes. Use a knife to trace along the edges to loosen them, then carefully remove them onto a wire rack to cool completely.
12. 12. While the cookie cups are cooling, prepare the lemon filling. In a large saucepan, combine granulated sugar and cornstarch. Whisk in milk and fresh lemon juice until smooth.
13. 13. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. This usually takes about 5 to 7 minutes.
14. 14. Once bubbling, reduce the heat to low and cook for another 2 minutes. This allows the flavors to meld beautifully.
15. 15. To temper the egg yolks, add a spoonful of the hot mixture into the yolks and stir. Repeat this process two or three times to gently raise the temperature of the yolks without cooking them.
16. 16. Pour the tempered yolk mixture back into the saucepan, stirring continuously. Bring the mixture to a gentle boil and cook for an additional 2 minutes, then remove from heat.
17. 17. Add in the butter and lemon zest, stirring until the butter has melted and is fully incorporated.
18. 18. Let the filling cool before stirring in the Greek yogurt until smooth.
19. 19. Spoon a heaping tablespoon of the lemon filling into each cooled cookie cup. It’s tempting to overfill, but a spoonful will do nicely!
20. 20. Refrigerate the filled cookie cups for at least 30 minutes before topping them with fresh fruit. This helps the filling set up perfectly.

Notes

• Tip 1: Store leftover cookie cups in an airtight container in the refrigerator for up to three days.
• Tip 2: You can freeze the unfilled cookie cups for up to three months.
• Tip 3: These cookie cups pair beautifully with a cup of tea or coffee.
• Tip 4: Feel free to top the cookie cups with your favorite fruits.
• Tip 5: Experiment with different citrus juices or add a hint of coconut to the filling.

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Meet Carmen Rhoades

Precision is key to a perfect feast, and I apply that rigor to everything I do here. I am deeply involved in measuring, timing, and refining the techniques behind our recipes. I have cooked this dish multiple times, troubleshooting every step so that your experience in the kitchen is seamless and successful.