Lemon Sugar Cookie Cups Recipe - Food Fanatic

Lemon Sugar Cookie Cups Recipe

    36 Servings


For the Cookies:
  • 1/2 cup Unsalted Butter
  • 6 tablespoons Vegetable Oil
  • 1/2 cup Granulated Sugar, plus 2 tablespoons
  • 6 tablespoons Powdered Sugar
  • 1 tablespoon Water
  • 1 large Egg
  • 1/2 teaspoon Pure Vanilla Extract
  • 2 3/4 cups All-Purpose Flour
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Baking Soda
  • 1/4 teaspoon Cream Of Tartar
For the Filling:
  • 1 1/4 cups Lemon Curd


  1. Preheat the oven to 350°F.
  2. Cream together the butter, oil, sugar, powdered sugar, water, eggs and vanilla until smooth and well combined.
  3. In a large bowl, whisk together the flour, salt, baking soda and cream of tartar.
  4. Add the dry ingredients to the butter mixture 1 cup at a time, mixing after each addition, until all of the dry ingredients have been incorporated into the dough.
  5. Roll the dough into 1 tablespoon sized balls and place them in the lightly greased cups of a mini muffin tin.
  6. Use the rounded bottom of a 1/2 tablespoon sized measuring spoon to press a well in the middle of each cookie.
  7. Bake the cookies for 9-10 minutes, or until they are lightly browned on the edges.
  8. Remove them from the oven and re-press the well in the cookies while they are still warm.
  9. Let them cool completely in the muffin tin, then use the tip of a sharp knife to pop them out of the tin.
  10. Fill the wells in the cookie cups with 1/2 tablespoon of lemon curd.
  11. Store the cookie cups in an airtight container in the refrigerator and serve chilled. The cookies also freeze well for up to 3 months.



Use Stacey’s lemon curd recipe!

Lemon sugar cookie cups photo
Source: Adapted from my Swig Sugar Cookies.