Bright, tangy Lemon Curd Cookies made with a buttery cookie crust and filled with lemon curd! These flavorful homemade cookie cups are perfect for lemon lovers!
Making cookies from scratch can be effortless, these cookie cups call for basic kitchen staple ingredients and about 30 minutes of your time. Be sure to see below for our easy lemon curd recipe that is so simple to whip together, it makes an incredibly fresh addition to these cookies!
WHY YOU’LL LOVE THIS EASY COOKIE RECIPE
- Basic kitchen ingredients. We use very common household ingredients to make these cookies, like flour, baking powder, butter and sugar. There is a very good chance that you already have most of the ingredients needed for this recipe in your home already.
- They are easy to make. These lemon cookie cups are so simple to make. They are much less work than traditional cookies because there’s no dough chilling, no scooping or shaping, and the dough comes together quickly too.
- So simple to serve. These cookie cups with lemon curd are made for single serving already, perfect for parties or events. This makes it easy to share and helps to ensure everyone gets the same-sized portion.
Lemon Cookie Cup Ingredients
Sugar: To make the cookies sweet and chewy, add in 1 cup of sugar.
Butter: Using ½ cup of butter, softened, will create wonderfully rich tasting treats.
Egg: Add 1 egg to the dough to help bind the ingredients together well.
Extracts: You need 1 teaspoon of vanilla extract and ½ teaspoon of almond extract to add lovely flavor to the cookie dough.
Sour cream: To help make the cookies extra moist, add in ⅓ cup of sour cream.
Baking soda: Use ½ teaspoon of baking soda so the cookies puff up nicely as they bake.
Flour: For the structure and base of these cookies, add in 2 cups of flour.
Lemon Curd topping
Lemon curd: For amazing taste and texture, you will need 4 ounces of lemon curd.
Whipped cream: To top off these tasty treats, add some whipped cream as a garnish.
How to make Lemon Curd Cookie Cups
Get started by preheating the oven to 325° F. Then, liberally spray a mini muffin tin with non-stick cooking spray.
Next, using a hand mixer, cream together the sugar and butter. Then add in the egg and vanilla extract, mix again, and add the sour cream, salt and baking soda. Lastly, add in the flour and beat until smooth.
Proceed to scoop out 1 tablespoon of dough into each muffin cup. I use a cookie scoop, it makes this process so fast and I love that all the cookies are uniform size. You should have enough dough to make 24 cookie cups, plus about 6 more cookies. I baked these additional cookies like normal on a cookie sheet.
Bake & shape
Place the cookie cups in the preheated oven and bake for 17-18 minutes. Be sure to let the cookies stand for 1-2 minutes after taking them out of the oven.
Spray the round side of a 1 teaspoon measuring spoon with non-stick spray then press down into the center of each cookie to create a well. Let them cool completely, if you need to hurry this process, feel free to stick the pan in the freezer for 20 minutes.
Then take the cookies out of the muffin tin, I just slid the tip of a knife down 1 side and they popped right out.
Now, spoon about 2 teaspoons of lemon curd into each cookie cup. If serving immediately, you can top with a dollop of whipped cream. If not, cookies can be completely made and assembled up to 24 hours ahead of time and stored in an airtight container in the fridge. Top with cream just prior to serving.
Serve and enjoy!
Can you make homemade Lemon Curd instead?
Yes, we love making our own lemon curd! The process is easy and you’ll need about 4 lemons. See pictures and instructions showing how to make lemon curd here.
How long should I let these cookies cool?
Cookies are best left to cool on the baking sheet they’re cooked on for 3-4 minutes, then you can transfer them to a cooling rack to cool further. This way, they don’t fall apart as cookies are pretty soft still when they’re pulled out of the oven. After a couple minutes on a cooling rack, cooking are usually cool enough to eat! Warm cookies are the best!
HOW LONG ARE LEMON COOKIE CUPS GOOD FOR?
These cookie cups can be kept covered in the fridge for up to 4 days. I recommend eating them within 2 to 3 days for the best tasting results as the cookies will soften and possibly become soggy after a few days thanks to the moisture in the lemon curd.
HOW DO YOU SOFTEN BUTTER?
I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.
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Fresh, citrus flavored Lemon Curd Cookies are made with a soft cookie crust and then filled with tangy lemon curd! These amazing homemade cookie cups are perfect for the lemon lovers out there!