Delicious Strawberry Lemon Cookie Cups
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Strawberry Lemon Cookie Cups

If you love the taste of strawberry and lemon, you have to try these Strawberry Lemon Cookie Cups. With just a few simple ingredients, you can enjoy a sweet bite of sugar cookie and fluffy filling in a tiny cookie cup.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 13 minutes
0 minutes
Total Time 28 minutes
Servings 24 Cookie Cups
Calories 142kcal
Author Erin Henry

Ingredients

  • 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)

Instructions

  • Adjust oven rack to lower middle position and heat oven to 375 degrees. Spray 24 mini muffin cups with cooking spray.
  • Mix together flour, baking powder, and salt in a medium bowl; set aside
  • With an electric mixer, cream the butter and 1 cup sugar until light and fluffy, about 3 minutes at medium speed.
  • 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.
  • Shape tablespoonfuls of dough into balls; place 1 ball in each muffin cup. Sprinkle each cookie ball with the tiny bit of remaining sugar.
  • Bake, reversing the positions of the cookie cups halfway through baking time, until edges of the cookies are pale golden, 10 - 11 minutes.
  • Remove cookies from oven. Gently press small spoon into center of each baked cookie to make shape of cup. Cool in pan 10 minutes.
  • Remove cookie cups from muffin cups; place on cooling rack. Cool completely.
  • 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.
  • If using plastic bag, cut hole in 1 bottom corner of bag; pipe topping into center of each cooled cookie cup. Serve immediately.

Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator.
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Nutrition

Calories: 142kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 53mg | Potassium: 33mg | Fiber: 1g | Sugar: 8g | Vitamin A: 4.9% | Vitamin C: 0.3% | Calcium: 1.2% | Iron: 2.9%