I love these Lemon Cookie Cups—a soft sugar cookie base shaped like miniature cups, filled with tangy lemon curd, and chilled until set. Each bite is bright, buttery, and refreshingly citrus-forward.

Lemon Cookie Cups

Why I’ll Love This Recipe

I’m drawn to these cookie cups because they combine classic sugar cookie flavor with sharp lemon curd in a playful, portable format. They’re easy to bake, handle beautifully in mini muffin tins, and look elegant without fuss. I find them perfect for parties or as a cheerful treat any time I want something sweet and zesty.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sugar cookie dough (butter, sugar, lemon zest, eggs, vanilla, flour, baking powder, baking soda, salt)
Lemon zest and juice (for dough and curd)
Eggs (for dough and homemade lemon curd)
Butter (for cookie base and curd)
Sugar (granulated for dough, granulated or powdered for curd)
Baking powder and baking soda
Salt

Directions

I prepare the sugar cookie dough by creaming butter, sugar, and lemon zest until fluffy, then mixing in eggs and vanilla. I stir in flour, baking soda, baking powder, and salt until just combined, careful not to over-mix.
I scoop cookie dough into each cavity of a mini muffin tin, pressing gently to form small wells.
I bake at approximately 350 °F for 9–12 minutes, until the cups are golden around the edges.
While cookies bake, I whisk together butter, sugar, eggs (or just yolks), lemon juice, and zest in a saucepan and gently cook until thickened to make lemon curd. I let it cool.
Once cookies have cooled slightly, I remove them from the pan and pipe or spoon lemon curd into each mini well.
I chill the filled cups until the curd sets, and just before serving I typically dust them with powdered sugar.

Servings and timing

Prep time: about 15–20 minutes (including making curd)
Cook time: 9–12 minutes for cookie cups plus a few minutes for curd
Chill time: at least 30 minutes for lemon curd to set
Total time: about 1 hour including chilling
Yield: Approximately 24 mini cookie cups

Variations

I sometimes use store-bought lemon curd to save time.
I’ve experimented with cream cheese lemon filling by blending lemon curd with whipped cream cheese before piping it in.
I embellish the top with fresh berries or lemon zest for a pop of color.

Storage/reheating

I store the cookie cups in the refrigerator in an airtight container for up to 1 week.
I find freezing them works well too—freeze cooled cookie cups (without curd), then add lemon curd after thawing if desired.
No reheating necessary—serve chilled or at room temperature.

FAQs

Can I use store-bought lemon curd instead of making it?

Yes—I often use high-quality store-bought curd for convenience. It pairs perfectly with the buttery cookie base.

Why use a mini muffin tin for shaping?

Pressing dough into a mini muffin tin creates a perfectly sized cup with high sides ideal for holding filling—much prettier and sturdier than thumbprint-style wells.

Do I need to chill the curd-filled cups?

Yes—the curd needs at least 30 minutes in the fridge to firm up, so it doesn’t run when you bite into the cup.

How long will they keep?

They stay fresh in the fridge for up to one week. Freezing is a good option for the cookie base alone, then add curd once thawed.

Can I fill them with something other than lemon curd?

Absolutely—I sometimes fill with cream cheese lemon mousse or even chocolate ganache for a different flavor twist.

Conclusion

I adore making these Lemon Cookie Cups—they strike that perfect balance between buttery cookie and zesty citrus filling, all in an adorable handheld form. They’re festive, easy to make, and always get compliments. I hope you enjoy baking (and eating) them as much as I do!