Description
These Mouthwatering Lemon Bar Cookie Cups combine a buttery sugar cookie base with a tangy, creamy lemon filling, baked to perfection in a convenient muffin tin. Perfect for springtime gatherings or anytime you’re craving a bright, citrusy dessert in a mini portion.
Ingredients
Scale
For the sugar cookie base:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the lemon filling:
- 1 (14 oz) can sweetened condensed milk
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 large egg yolk
Optional topping:
- Powdered sugar for dusting
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin to prevent sticking.
- Make the sugar cookie dough: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until you have a soft dough.
- Form cookie cups: Roll the cookie dough into 1 1/2-inch balls. Press each ball firmly into the bottom and slightly up the sides of each muffin cup to create a cup shape that will hold the filling.
- Prepare the lemon filling: In a medium bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolk until the mixture is smooth and well combined.
- Fill cookie cups: Spoon about 1 1/2 tablespoons of the lemon filling into each cookie dough cup, distributing evenly.
- Bake: Place the muffin tin in the preheated oven and bake for 15–18 minutes, until the edges of the cookie cups turn lightly golden and the lemon filling is set but still slightly wobbly in the center.
- Cool: Allow the cookie cups to cool in the muffin tin for 10–15 minutes to firm up before carefully removing them to a wire rack to cool completely.
- Serve: Optionally, dust the cooled lemon bar cookie cups with powdered sugar before serving for a pretty finishing touch.
Notes
- For an extra burst of citrus flavor, try adding a bit of orange zest to the lemon filling.
- These lemon bar cookie cups freeze well; store them in an airtight container in the freezer for up to 2 months and thaw before serving.
