Lemon Cookie Cups

Photo by Stephanie Knewasser

From the kitchen of Erica Buttacavoli


In mixer:

1 c butter, softened (2 sticks)

1 1/4 c sugar

Cream well.


1 egg

1 tsp vanilla or 1 Tbsp imitation vanilla


2 3/4 c flour

1 tsp baking soda

1/2 tsp baking powder

Mix just until incorporated.

Grease a mini muffin pan.

Roll dough into balls.

Put one ball in each muffin cup.

Use a tart shaper to make an indent in each cookie.

Bake @ 375, 8 minutes or until golden.

The cookies will puff. Use the tart shaper again to reshape.

Let cool 5 minutes.

Remove cookies from muffin pan.


Lemon Curd Filling

In a mixer:

6 Tbsp butter, softened

1 c sugar


2 eggs

2 egg yolks

Mix well.


2/3 c fresh squeezed lemon juice

Transfer curd to a pan.

Cook over medium-low heat, whisking constantly until smooth & thickened, about 5 minutes.

Transfer curd from the pot to a bowl so it’ll stop cooking.

If not serving immediately, store cooled cookies in a sealed container at room temp., cooled curd in a sealed container in the refrigerator.

When ready to serve, put a spoonful of curd in each cookie cup.

Garnish with lemon zest and dusting of confectioner sugar.


  • These freeze great (unfilled)! Make filling when you thaw cookie cups. Also good with other fruit fillings.
  • I make these small, skip the indent before baking, and use a measuring spoon to make the indent after they come out of the oven. -Stephanie
  • Erica made these for the 2022 cookie exchange.