The world of baking can be a delightful adventure, especially when you discover a recipe as charming as Lemon Cream Cookie Cups. Imagine a buttery cookie forming the perfect little vessel, ready to cradle a luscious cream filling bursting with vibrant lemon flavor. Whether you’re planning a summer barbecue, a baby shower, or a cozy brunch with friends, these cookie cups are bound to impress. The combination of zesty lemon and rich cream cheese creates a refreshing experience that dances on your taste buds. So, roll up your sleeves, gather your ingredients, and let’s embark on a fun baking journey that will fill your kitchen with sweet citrusy aromas and create smiles around the table.
Why This Recipe Works
The combination of rich cream cheese and bright lemon zest in these Lemon Cream Cookie Cups creates a delightful balance of flavors. The buttery cookie base serves as the perfect canvas for the tangy lemon filling, ensuring each bite is a melt-in-your-mouth experience. This recipe utilizes simple techniques with a touch of elegance, making it accessible for all skill levels while impressively sophisticated for any gathering.
Why You’ll Love This Lemon Cream Cookie Cups
These Lemon Cream Cookie Cups are not only scrumptious but also remarkably versatile. Perfect for summer barbecues, baby showers, or brunches, they will delight friends and family with their refreshing flavor and charming presentation. Whether you’re a seasoned baker or a novice in the kitchen, you’ll find joy in making and sharing these delightful treats.
Ingredients
- 1 cup butter, room temperature
- 2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- 1¼ cups heavy whipping cream
- 16 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1/3 cup lemon juice (about 2-3 lemons)
- 2 tablespoons lemon zest
- 3 cups whipped cream
- 1/2 pound strawberries, quartered
Creaming the Butter and Sugar
Using a stand mixer, beat together the room temperature butter and sugar with the paddle attachment until the mixture is light and fluffy—this should take about 3-5 minutes. This step is crucial for creating a tender cookie texture. You really want that airy, fluffy feel, as it adds to the overall melt-in-your-mouth goodness.
Adding the Eggs and Flavor
Incorporate the eggs one at a time, mixing on low speed and scraping down the bowl between additions. Then, blend in the vanilla extract and salt to enhance the flavors of the cookie base. Each addition makes the mixture smoother, and you’ll start to notice that wonderful sweet aroma filling your kitchen.
Combining Dry Ingredients
In a separate large bowl, whisk together the baking powder, baking soda, and flour. This ensures that the leavening agents are evenly distributed, preventing any dense spots in your cookies. Well-mixed dry ingredients are key for a consistent bake.
Merging Wet and Dry Mixtures
Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Here, it’s crucial to avoid over-mixing, which can make the cookies tough. You want that soft dough to form, ensuring delightful cookie cups.
Forming Cookie Cups
Using a small ice cream scoop or spoon, form 1-inch balls of dough and place them in a greased mini muffin tin. Ensure they have enough space in the tin for spreading, so you won’t run into any crowded cookie cups.
Baking to Perfection
Bake in a preheated oven at 350°F for 7-8 minutes, or until the edges are lightly golden. It’s that golden hue that tells you they’re ready. Once baked, let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Allowing them to cool slowly helps maintain their shape.
Whipping the Cream
In a stand mixer or with a hand mixer, whip the heavy cream until stiff peaks form. This is essential for creating a light and airy texture in the filling that interacts beautifully with the buttery cookie base.
Preparing the Lemon Cream Filling
In the same mixing bowl, beat the room temperature cream cheese with the paddle attachment until fluffy. Gradually add the powdered sugar, vanilla extract, lemon juice, and lemon zest. Mixing all of that on low speed first helps to avoid a sugary cloud—a small yet vital tip! Increase the speed to make it light and fluffy. Finally, gently fold the whipped cream into this mixture, which lightens it up even further.
Assembling the Cookie Cups
Spoon about 1 tablespoon of the lemon cream filling into each cookie cup, aiming to fill them to the brim for that luscious look. The bright cream against the cookie base makes a beautiful visual, and your mouth will surely water at this stage.
Chilling for Flavor
Cover the filled cookie cups with plastic wrap and refrigerate for about 2 hours, or preferably overnight. This chilling time lets the flavors meld beautifully, enhancing that zesty lemonyumminess you want.
Topping the Cookie Cups
When ready to serve, pipe additional whipped cream on top of each lemon cream filling and garnish with quartered strawberries for a fresh pop of flavor. It’s not just about taste; the presentation adds to the experience, making every bite visually appealing.
Serving Suggestions
These cookie cups are perfect for summer gatherings, brunches, or as a sweet treat alongside afternoon tea. They’re also delightful as a festive dessert at family celebrations. Think of them as the finishing touch to any social event, capturing the essence of joy in every bite.
Tips for Success
- Ensure your butter and cream cheese are at room temperature for a smooth mixture.
- Whip the heavy cream just until stiff peaks form to maintain its structure when folded into the filling.
- For a lighter cookie, consider using a combination of all-purpose flour and almond flour.
Variations
- Substitute the lemon juice with lime juice for a fun twist.
- Add a touch of lavender to the cream filling for an aromatic experience.
- Mix in some blueberries or raspberries for added fruitiness and color. Your creativity here can lead to new delights.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, it’s recommended to consume them within the first couple of days. They will maintain their flavor and texture, ready to brighten up another day.
Pairing Ideas
These cookie cups pair wonderfully with iced tea, lemonade, or a light Chardonnay for a refreshing dessert experience. They also complement beautifully with a scoop of vanilla ice cream or a berry compote. Each pairing enhances the existing flavors and creates a refreshing taste experience.
FAQs
1. Can I make these cookie cups ahead of time?
Yes! You can prepare the cookie cups and the lemon cream filling the day before. Just assemble and refrigerate overnight.
2. Is there a gluten-free option?
You can use a gluten-free 1:1 baking flour as a substitute for all-purpose flour to make these cookie cups gluten-free.
3. How long can I store the cookie cups?
They can be stored in an airtight container in the refrigerator for up to 3 days.
4. Can I freeze these cookie cups?
Yes, you can freeze the baked cookie cups without filling. Add the lemon cream filling when you’re ready to serve.
5. What can I use as a substitute for heavy cream?
You may use a coconut whipped cream or a non-dairy cream substitute, although the texture and flavor may vary slightly.
These Lemon Cream Cookie Cups are a joyful blend of delightful flavors and charming presentation. Easy to make yet impressive enough for any occasion, they embody the spirit of sunshine in every bite. Whether served at a gathering or as a sweet treat at home, they promise to elevate your baking repertoire and bring smiles to everyone who enjoys them. Enjoy the delightful combination of tangy lemon, creamy filling, and soft cookie base that makes these cups an unforgettable dessert!
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Lemon Cream Cookie Cups
These Lemon Cream Cookie Cups combine a buttery cookie base with a tangy lemon cream filling, making them an impressive treat for any occasion.
- Total Time: 28 minutes
- Yield: 24 cookie cups 1x
Ingredients
- 1 cup butter, room temperature
- 2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- 1¼ cups heavy whipping cream
- 16 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1/3 cup lemon juice (about 2–3 lemons)
- 2 tablespoons lemon zest
- 3 cups whipped cream
- 1/2 pound strawberries, quartered
Instructions
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla and salt.
- Whisk together baking powder, baking soda, and flour in a separate bowl.
- Gradually combine dry and wet mixtures until just mixed.
- Form 1-inch balls and place in greased mini muffin tin.
- Bake at 350°F for 7-8 minutes; cool in tin for 5 minutes.
- Whip heavy cream until stiff peaks form.
- Beat cream cheese, then add powdered sugar, vanilla, lemon juice, and zest.
- Fold in whipped cream.
- Fill cookie cups with lemon cream and chill for 2 hours.
- Top with whipped cream and strawberries before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure butter and cream cheese are at room temperature for smooth mixing.
Whip cream just until stiff peaks form to keep its structure.
Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 18
- Sodium: 180
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 40
