Delicious Strawberry Lemon Cookie Cups

Strawberry Lemon Cookie Cups

Prep Time 15 minutes
Cook Time 13 minutes
Total Time 18 minutes
Servings 24 Cookie Cups
Author Erin


  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 pound 2 sticks unsalted butter, softened
  • 1 cup sugar plus 1/4 cup for topping cookies
  • 1 large egg
  • 2 teaspoons grated lemon peel
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons lemon extract or 15 drops lemon essential oil
  • Topping Ingredients
  • 1 container 8 oz frozen whipped topping, thawed
  • 1 box 4-serving size strawberry-flavored gelatin (jello)


  1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Spray 24 mini muffin cups with cooking spray.
  2. Mix together flour, baking powder, and salt in a medium bowl; set aside
  3. With an electric mixer, cream the butter and 1 cup sugar until light and fluffy, about 3 minutes at medium speed.
  4. Add egg, vanilla extract, grated lemon peel, and lemon extract or lemon essential oil. Beat until well combined, about 30 more seconds. Add flour mixture and beat at a low speed until just combined, about 30 seconds more.
  5. Shape tablespoonfuls of dough into balls; place 1 ball in each muffin cup. Sprinkle each cookie ball with the tiny bit of remaining sugar.
  6. Bake, reversing the positions of the cookie cups halfway through baking time, until edges of the cookies are pale golden, 10 - 11 minutes.
  7. Remove cookies from oven. Gently press small spoon into center of each baked cookie to make shape of cup. Cool in pan 10 minutes.
  8. Remove cookie cups from muffin cups; place on cooling rack. Cool completely.
  9. For topping, add dry flavored gelatin to fully-thawed whipped topping; stir with whisk until well combined. Fill food-storage plastic bag or pastry bag with strawberry topping.
  10. If using plastic bag, cut hole in 1 bottom corner of bag; pipe topping into center of each cooled cookie cup. Serve immediately.