2‑Ingredient Lemon Cookie Cups – Bright, Easy & Irresistible
Introduction
These Lemon Cookie Cups are sunshine in bite‑sized form. With just two pantry staples—sugar cookie dough and lemon pie filling—you’ll have a zesty, cheerful dessert that looks fancy but takes almost no effort. Perfect for Easter brunch, Mother’s Day, or any spring celebration.
Why You’ll Love This Recipe
Effortless: Only two ingredients plus optional powdered sugar.
Adorable presentation: Mini muffin cups make them party‑ready.
Tangy & sweet: Lemon filling balances the buttery cookie base.
Quick bake: Ready in under 30 minutes.
Ingredients
1 package Pillsbury Sugar Cookie Dough (break‑and‑bake style)
1 can lemon pie filling
Optional: powdered sugar for dusting
Step‑by‑Step Instructions
Step 1: Prep
Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin.
Step 2: Dough
Place one square of cookie dough into each muffin slot. No need to flatten.
Step 3: Bake
Bake 12–14 minutes until edges are golden.
Step 4: Create Cups
While warm, press centers down with a spoon or shot glass to form wells.
Step 5: Cool
Let set in pan 10 minutes, then transfer to wire rack.
Step 6: Fill
Spoon lemon pie filling into each cookie cup.
Step 7: Serve
Dust with powdered sugar before serving.
Tips & Tricks
Extra zest: Add fresh lemon zest to filling for brightness.
Make ahead: Bake cups a day early, fill before serving.
Storage: Keep refrigerated if filled; unfilled cups store at room temp.
Presentation: Garnish with tiny mint leaves or candied lemon peel.
Variations
Berry Lemon Cups: Top with fresh raspberries or blueberries.
Coconut Lemon Cups: Sprinkle toasted coconut over filling.
Chocolate Lemon Cups: Drizzle with white chocolate.
Mini Cheesecake Cups: Swap lemon filling for cream cheese frosting.
Serving Ideas
Arrange on a tiered dessert stand for brunch.
Pair with iced tea or sparkling lemonade.
Serve alongside fruit salad for a light dessert spread.
Package in mini cupcake liners for gifting.
FAQs
Q: Can I use homemade cookie dough?
Yes, any sugar cookie dough works.
Q: Can I swap the filling?
Absolutely—try key lime, raspberry, or custard.
Q: Do they need refrigeration?
Yes, once filled with lemon pie filling, store in fridge.
Recipe Details
Prep Time: 10 minutes
Bake Time: 12–14 minutes
Total Time: ~25 minutes
Yield: ~24 cookie cups
Final Thoughts
These 2‑Ingredient Lemon Cookie Cups are bright, tangy, and effortless—a cheerful dessert that looks impressive but takes minutes to make.