Lemon Sugar Cookie Cups With Pie Filling: A Zesty Dessert Delight

Lemon desserts are a refreshing and tangy treat that brings a burst of sunshine to your taste buds. If you love desserts using lemon pie filling, you’ll adore these Lemon Sugar Cookie Cups With Pie Filling. These delightful mini treats combine the buttery goodness of sugar cookies with the sweet and tart flavor of lemon pie filling. Whether you’re looking for lemon-filled sugar cookies, mini lemon bar bitesou sugar cookie lemon tarts, this recipe is a perfect combination of textures and flavors.

Pourquoi Vous allez adorer Cette Recette

Ces lemon sugar cookie cups are:

• Easy to make – Perfect for beginners and experienced bakers alike.
• Perfect for any occasion – Great for parties, gatherings, or a personal treat.
• Polyvalent – Can be customized with different cookie cup filling ideas.
• Bright and flavorful – The zesty lemon flavor balances beautifully with the sweet sugar cookie base.

Les ingrédients dont Vous aurez Besoin

For the sugar cookie cups:

• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• 1 gros œuf
• 1 ½ teaspoons vanilla extract
• 2 ½ tasses de farine tout usage
• 1 cuillère à café de poudre à pâte
• ½ teaspoon salt

For the lemon pie filling:

• 1 cup lemon pie filling (store-bought or homemade)
• 1 teaspoon lemon zest (optional, for extra flavor)

For the topping (optional):

• Powdered sugar for dusting
• Whipped cream or cream cheese frosting
• Fresh berries (such as raspberries or blueberries)
• Crushed graham crackers for extra crunch

How to Make Lemon Sugar Cookie Cups

Étape 1: Préparer la Pâte

1. Preheat your oven to 350°F (175°C). Grease a mini muffin tin with nonstick spray.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the egg and vanilla extract, mixing until well incorporated.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.

Step 2: Shape the Cookie Cups

1. Scoop about 1 tablespoon of dough into each greased mini muffin cup.
2. Use your fingers or the back of a spoon to press the dough down and form a well in the center.
3. Bake for 10-12 minutes, or until the edges are lightly golden.
4. Once out of the oven, immediately use the back of a spoon to gently reshape the wells if they puffed up during baking.
5. Let the cookie cups cool in the tin for about 5 minutes before transferring them to a wire rack.

Step 3: Fill with Lemon Pie Filling

1. Spoon or pipe about a teaspoon of lemon pie filling into each cookie cup.
2. If desired, sprinkle some lemon zest on top for an extra burst of citrus flavor.

Step 4: Add Toppings (Optional)

• Dust with powdered sugar for a simple, elegant look.
• Top with a dollop of whipped cream or cream cheese frosting.
• Garnish with fresh berries or crushed graham crackers.

Variations & Substitutions

Looking to experiment? Here are some creative ways to modify this recipe:

• Different Pie Fillings – Not in the mood for lemon? Try using raspberry, blueberry, or key lime pie filling.
• Chocolate Drizzle – Add a drizzle of white or dark chocolate for an extra touch of indulgence.
• Graham Cracker Crust – Mix crushed graham crackers with melted butter and press them into the mini muffin tin for a crunchy base.
• Cream Cheese Filling – Blend lemon pie filling with softened cream cheese for a richer, tangier filling.

Tips for Perfect Cookie Cups

• Chill the dough – If your dough is too soft, chill it for 20 minutes before baking.
• Use a tart shaper – A tart shaper or small spoon can help create the perfect well in your cookie cups.
• Prenez de l'avance – You can prepare the sugar cookie cups in advance and store them in an airtight container until you’re ready to fill them.
• Don’t overfill – Too much filling can cause spillage, so keep it to about a teaspoon per cookie cup.

What to Serve with Lemon Sugar Cookie Cups

Pair these sugar cookie lemon tarts with:

• A hot cup of tea or coffee
• Vanilla ice cream for an indulgent dessert
• A fresh fruit salad to balance the sweetness
• A glass of chilled lemonade for a full citrus experience

Storage & Make-Ahead Instructions

• Magasin: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Freeze: Freeze unfilled cookie cups for up to 2 months, then thaw and fill when ready to serve.
• Prenez de l'avance: You can bake the cookie cups a day in advance and add the lemon filling just before serving to keep them fresh.

More Uses for Pie Filling

If you have leftover lemon pie filling, here are a few other delicious ways to use it:

• Lemon dip for cookies – Serve as a dip with shortbread or vanilla wafers.
• Lemon parfaits – Layer with whipped cream and crushed cookies for a quick dessert.
• Lemon-stuffed crepes – Fill crepes with lemon pie filling and top with powdered sugar.
• Lemon cheesecake topping – Use it as a topping for classic cheesecake.
• Breakfast spread – Spread over toast, pancakes, or waffles for a morning treat.

Réflexions Finales

Ces Lemon Sugar Cookie Cups With Pie Filling are a must-try for any lemon dessert lover. With a buttery sugar cookie base and a luscious lemon filling, they’re the perfect mini lemon bar bites for any occasion. Whether you’re making them for a party, gifting them to a friend, or just treating yourself, they’re sure to be a hit!

Have fun baking and enjoy these delightful lemon-filled sugar cookies!