Lemon Bar Cookie Cups

I know it’s not officially summer until I’ve got a lemon dessert on the counter. There’s just something about that bright, sunny flavor that makes any day feel special. After years of baking (and a few lemon curd disasters!), I’ve perfected these Lemon Bar Cookie Cups.

They’re my go-to for potlucks because they combine the best parts of a soft sugar cookie and a tangy lemon bar into one perfect, handheld bite. Trust me, once you try them, you’ll be hooked.

Table of Contents

Why You’ll Love These Lemon Bar Cookie Cups

Oh my gosh, these little cups of sunshine check all the boxes! Here’s why they’ve become my most-requested treat:

• Two desserts in one: All the buttery cookie goodness meets that luscious lemon curd you crave
• No fancy equipment needed: Just a bowl, spoon, and mini muffin tin (I’ve made these in a pinch with a regular spoon when my mixer broke!)
• That perfect sweet-tart balance: The zest in the topping gives that extra citrus punch that makes people go “Wow!”
• Party-perfect portions: No slicing or plates needed – just grab and go (though warning: people always come back for seconds)
• Faster than traditional lemon bars: No waiting hours for them to set up – we’re eating in under an hour!

Ingredients for Lemon Bar Cookie Cups

Grab these simple ingredients; you probably have most in your pantry already! I’ve divided everything into three parts so you can prep like a pro.

For the Cookie Dough:

• 2 3/4 cups all-purpose flour (spooned and leveled – don’t pack it!)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, softened (about 2 sticks – I leave mine out overnight)
• 1 1/4 cups granulated sugar
• 1 large egg (room temperature blends better)
• 1 teaspoon vanilla extract (the real stuff makes a difference!)

For the Lemon Curd Filling:

• 6 tablespoons unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs + 2 large egg yolks (save those whites for omelets!)
• 2/3 cup lemon juice (about 3-4 lemons – see my fresh vs bottled notes below)

For the Topping:

• Lemon zest from 1 lemon (use a microplane for the fluffiest zest)
• 2 tablespoons powdered sugar (for that pretty snow-dusted look)

Ingredient Notes & Substitutions

Fresh lemon juice gives the brightest flavor, but bottled works in a pinch – just add an extra teaspoon of zest. For gluten-free, I’ve had great results with 1:1 gluten-free flour blends. If you’re out of unsalted butter, use salted but reduce added salt by 1/4 teaspoon. The dough will be soft – that’s perfect!

How to Make Lemon Bar Cookie Cups

Okay, let’s get baking! I’ll walk you through each step – it’s easier than you think, and oh-so-worth-it when you taste that first lemony bite.

Preparing the Cookie Dough

First, grab your big mixing bowl and cream that butter and sugar together until it’s light and fluffy. This takes about 2-3 minutes with a hand mixer – you’ll know it’s ready when the mixture turns pale yellow. Scrape down the sides, then add the egg and vanilla, mixing just until combined. Now slowly add your dry ingredients (I do it in 3 batches) until you’ve got a soft dough that holds together when you pinch it. If it feels too sticky, pop it in the fridge for 15 minutes – but honestly, I usually skip this step because I’m impatient!

Baking the Cookie Cups

Preheat your oven to 350°F (175°C) and get your mini muffin tin ready. Roll dough into 1-inch balls – I use a small cookie scoop for perfect portions. Press each ball into the muffin cups (no need to grease if your pan’s nonstick). Bake for 10-12 minutes until the edges just start turning golden. Here’s the magic trick: as soon as they come out of the oven, use the back of a teaspoon to gently press down the centers to make little wells. They’ll puff up slightly but hold their shape beautifully as they cool.

Making the Lemon Curd

While the cookies cool, let’s make that luscious filling. In a saucepan, cream the butter and sugar, then whisk in the eggs and yolks until smooth. Pour in the lemon juice and turn the heat to medium. Now the important part – stir constantly with a wooden spoon for about 10 minutes until it thickens to pudding consistency. Don’t walk away – curd can go from perfect to scrambled eggs in seconds! Once it coats the back of your spoon, take it off the heat and let it cool slightly – it’ll thicken more as it sits.

Assembling the Lemon Bar Cookie Cups

Patience is key here – let those cookie cups cool completely in the pan before filling! Otherwise, they’ll get soggy (learned that the hard way). Spoon or pipe the cooled lemon curd into each little cup, stopping just below the rim. A quick chill in the fridge (30 minutes) sets everything perfectly. Right before serving, zest a lemon over the top and dust with powdered sugar for that picture-perfect finish. Now try not to eat them all at once – I dare you!

Tips for Perfect Lemon Bar Cookie Cups

After making these dozens of times (and yes, messing up plenty along the way!), here are my hard-earned secrets:

• Room temp ingredients matter: Cold butter won’t cream properly, and chilly eggs make curd lumpy
• Press those cookie cups FAST: You’ve got about 30 seconds after they come out of the oven before they set
• Stir like your life depends on it: Lemon curd needs constant attention – no multitasking!
• Zest before juicing: Trying to zest a squeezed lemon is like wrestling a wet fish
• The fridge is your friend: Chilling the assembled cups for 30 minutes makes them sturdy enough to pop out cleanly

Serving & Storing Lemon Bar Cookie Cups

These little lemon delights are best served slightly chilled, which makes them the ultimate refreshing treat. I love pairing them with a cup of hot tea or iced coffee – the citrusy zing complements both so well! For parties, I arrange them on a tiered tray with fresh lemon slices as garnish. They always disappear fast!

As for storage, keep them in an airtight container in the fridge. They’ll stay perfect for up to 3 days – though let’s be real, they never last that long in my house! If you need to stack them, place a sheet of parchment paper between layers to keep the powdered sugar from smudging. Pro tip: let them sit at room temperature for 10 minutes before serving – it brings out the flavors even more!

Lemon Bar Cookie Cups Nutritional Info

Okay, let’s keep it real – these aren’t health food, but everything in moderation, right? Here’s the scoop on what you’re biting into (because let’s face it, we all peek at the numbers sometimes!).

Per cookie cup (about 1/24th of the recipe):

• Calories: ~120 kcal (totally worth it!)
• Sugar: 10g (that’s the sweet spot between tart and sweet)
• Fat: 6g (thank that glorious butter for the perfect texture)
• Protein: 2g (eggs doing their thing)
• Carbs: 15g (mostly from that dreamy cookie base)

Now, here’s my baking truth bomb: these numbers can wiggle a bit depending on your exact ingredients. Different flour brands, butter fat content, and even how big you make your cookie cups will tweak things. But honestly? When you’re biting into that perfect balance of buttery cookie and tangy lemon, I promise you won’t be doing math!

FAQ About Lemon Bar Cookie Cups

Share Your Lemon Bar Cookie Cups

I’d love to hear how your lemon bar cookie cups turn out! Did you stick with the classic lemon or try a lime twist? Maybe you added your own special touch – I’m always looking for new ideas! Snap a photo of your masterpiece and tell me all about it. Did they disappear at your party faster than you could say “lemon”? Or maybe you have a question I didn’t cover – don’t be shy! Your baking adventures inspire me to keep experimenting in the kitchen. Can’t wait to see what you create!

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