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 minutesminutes
Cook Time 13 minutesminutes
0 minutesminutes
Total Time 28 minutesminutes
Servings 24Cookie Cups
Calories 142kcal
Equipment
mini muffin pans
medium mixing bowl
Electric Mixer
Mixing spoon or spatula
cooling rack
Ingredients
2cupsflour
1teaspoonbaking powder
½teaspoonsalt
½pound2 sticks unsalted butter, softened
1cupwhite granulated sugarplus ¼ cup for topping cookies
1large egg
2teaspoonsgrated lemon peel
2teaspoonspure vanilla extract
1 ½teaspoonslemon extract or 15 drops lemon essential oil
Adjust oven rack to lower-middle position, and heat oven to 375 degrees F. 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 granulated 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 one ball in each muffin cup. Sprinkle each cookie ball with a tiny bit of remaining sugar.
Bake, reversing the positions of the cookie cups halfway through the baking time until the edges of the cookies are pale golden, 10 - 11 minutes.
Remove cookies from the oven. Gently press a small spoon into the center of each baked cookie to make the shape of a cup. Cool in pan for 10 minutes.
Remove cookie cups from muffin cups; place on a cooling rack. Cool completely.
For the filling, add dry flavored gelatin to fully-thawed whipped topping; stir with a whisk until well combined. Fill food-storage plastic bag or pastry bag with strawberry topping.
If using a plastic bag, cut hole in 1 bottom corner of bag; pipe topping into center of each cooled cookie cup. Serve immediately.
Notes
Grease the mini cupcake pan generously, so the cookie cups come out with ease.
Make sure the whipped topping is fully thawed before combining it with the gelatin. And let the topping sit for a few minutes to allow the gelatin to set before piping into the cookie cups.
These cookie cups can be made ahead and stored in the refrigerator, but bring them back to room temperature before filling and serving.
If you were in a pinch, store-bought sugar cookie dough would work for these Strawberry Lemon Cookie Cups, but we think it's way better with homemade.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!