Lemon Sugar Cookie Cups are tasty little bites of sugar cookies that are filled with luscious lemon pie filling. Nobody will know that this easy recipe uses refrigerated sugar cookie dough and lemon pie filling. Your lemon-loving guests will approve of this semi-homemade lemon cookie recipe.
Lemons have been on my mind quite a lot lately.
From lemon pies to lemon delight to lemon cookies, we’ve got something for every lemon fan out there.
These Lemon Cookie Cups are especially delicious served cold straight from the refrigerator.
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Key to Success #1 – Use Parchment Liners
We’re baking these pretty lemon cookie cups in mini muffin cups and filling the cups with lemon creme pie filling.
To make it easier to remove the cookies from the muffin pan, line the muffin cups with mini cupcake liners.
I highly recommend the parchment paper liners because you do not need to add any additional grease or oil.
The PaperChef Mini Cupcake Liners are a great option for these Lemon Cookie Cups.
I also use them when I make our favorite Peanut Butter Cup Cookies.
If you want to dress up your cookie cups by using a decorative mini liner, you can bake the cookies in the parchment liners then place the cookie cup in the liner into a decorative liner.
This trick works really well with cupcakes too.
It also allows your liners to stay bright and not get grease-soaked before you serve your treats.
To see this technique in action, look at our Lemon Poppy Seed Muffins recipe post.
Key to Success #2 – Don’t Underbake the Cookies
When baking these bright and delicious Lemon Sugar Cookie Cups, make sure that the sugar cookie dough is fully cooked through.
The cookie dough will take longer to cook than normal because we’re making them in mini muffin cups.
We’re using the same amount of cookie dough as normal, but the cookies are contained in the small area of a mini muffin cup.
Since the cookies don’t have any room to spread out, they will take longer to fully cook.
When the cookies are fully cooked, the tops will be lightly browned and the tops will be set.
Remove the muffin pan from the oven and set it aside to let the cookies cool for a few minutes.
The tops of the cookies may cave in slightly and this is okay. The more fully they are cooked, the less they will cave in.
If the cookie cups don’t cave in enough, you can use the back of a spoon to create a small crater in the top to allow room to add the lemon pie filling.
Key to Success #3 – Pipe the Lemon Pie Filling Into the Cups
Here’s a great hack to get the lemon pie filling into the cookie cups.
First, spoon the lemon creme pie filling into a quart-sized zip-top baggie.
Next, snip the tip off the end of the baggie to form a piping tip.
Finally, pipe the lemon pie filling into the indention in the sugar cookie cups.
Be sure to fill the lemon pie filling slightly higher than the top of the cookie cups to allow for some settling.
If desired, you can top with a sprinkle of powdered sugar.
The sugar will melt into the pie filling, but it will look pretty on the rim of the sugar cookie cups.
You could also refrigerate the cookies and then top them with a little bit of whipped cream.
So many options to consider with these lemony cookies!
Save this Lemon Cookie Cups recipe to your favorite Lemon Desserts board or your Cookie Cups board.
Lemon Sugar Cookie Cups
Lemon Sugar Cookie Cups are tasty little bites of sugar cookies that are filled with luscious lemon pie filling.
Nobody will know that this easy recipe uses refrigerated sugar cookie dough and lemon pie filling.
Your lemon-loving guests will approve of this semi-homemade lemon cookie recipe.
- 1 pkg (16 oz) Pillsbury Ready To Bake Refrigerated Sugar Cookie Dough, 24 ct.
- 1 can Duncan Hines Wilderness Lemon Creme Pie Filling
- powdered sugar (optional)
- Preheat oven to 350 degrees F. Line 24 mini muffin cups with parchment paper liners.
- Break apart cookie dough and place 1 piece into each lined mini muffin cup.
- Bake 14-20 minutes until cookie cups are light brown and completely set. Do not underbake.
- Immediately remove from the oven and use the back of a spoon to create an indention in the top of each cookie cup.
- Spoon the lemon creme pie filling into a zip-top plastic baggie. Snip off the tip and use the bag to pipe the pie filling into the indention in each cookie cup.
- Allow lemon cookie cups to cool completely.
- Sprinkle with powdered sugar, if desired.
If using a tube of sugar cookie dough, place about 1 tablespoon of dough into each lined mini muffin cup.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 38Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 14mgCarbohydrates: 8gFiber: 0gSugar: 6gProtein: 0g
Nutrition Information Provided For Educational and Informational Purposes Only.
Wednesday 29th of March 2023
your recipe looks yummy. I am in Canada and I have not seen the Lemon Cream by Duncan Hines. Can you use sherriff's lemon pie filling. I think I have the package mix you cook first. Thanks
Wednesday 29th of March 2023
Yes! You can use the Shirriff’s lemon pie filling in this recipe. Let me know if you like the cookies!