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!
Prep: Get started by preheating the oven to 325° F. Then, liberally spray a mini muffin tin with non-stick cooking spray.
Cookie dough: 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.
Assemble: 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!
Notes
Fresh, citrus flavor, these Lemon Curd Cookies are made with a sugar cookie crust and filled with a delicious lemon curd. These incredibly tasty cookie cups are perfect for weeknight treats, family parties or any other occasion that calls for treats!