Lemon Sugar Cookie Cups With Pie Filling
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Lemon Sugar Cookie Cups are tasty little bites of sugar cookies 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.
Table of contents
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 when served cold straight from the refrigerator.
🔑 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 tin, 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 and 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.
If using regular paper cupcake liners, be sure to spray them with nonstick cooking spray so that the cookie cups won’t stick.
🔑 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 make it 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 top of some cookie cups may cave in slightly and this is okay.
The more fully they are baked, the less they will cave in.
If the sugar cookie crust doesn’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 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 center of each cookie cup.
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 chill the cookies and then top them with a little bit of whipped cream.
So many options to consider with these lemony cookies!
😋 Variations and Additions
When it comes to making Lemon Sugar Cookie Cups, there are countless variations and additions that can enhance the flavor and texture of these delicious treats.
Adding blueberry pie filling on top of the lemon provides a burst of sweetness and tanginess that perfectly complements the zesty lemon flavor.
For those who enjoy a more classic flavor, incorporating strawberry flavor into the cookie cups creates a subtle and refreshing taste that is sure to satisfy any sweet tooth.
Another way to switch things up is to add different types of pie fillings into the mix.
Using cherry pie filling adds a rich and decadent element to the cookie cups.
It’s like mini cherry pies in a sugar cookie pie crust.
Apple pie filling provides a more subtle sweetness and crisp texture to the sugar cookie crust.
You could also drizzle a simple glaze over the top instead of sprinkling with powdered sugar.
Overall, the possibilities are endless when it comes to customizing this Lemon Sugar Cookie Cups recipe with your favorite fruits and fillings!
📌 Get the Printable Recipe for Lemon Sugar Cookie Cups with Pie Filling
Save this Lemon Cookie Cups recipe to your favorite Lemon Desserts board or your Cookie Cups board.
Lemon Sugar Cookie Cups
Ingredients
- 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
Directions
- 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.
Notes
Equipment
Nutrition Facts
⭐ Leave a comment and rating below — it helps other readers!
👩🍳 Did you make any changes or substitutions?
I’d love to hear how it turned out in your kitchen.
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These were wonderful will be making them often for our card group.
Can you freeze these cookies?
Yes! You can freeze them.
Can I use lemon curd?
Hi Tracy, you can definitely use lemon curd in this recipe!
They are so delicious and so easy to make. Lemon is my weakness. I’m trying cherry next and then strawberry after that.
Hi Kim, I’m so glad you like the Lemon Sugar Cookie Cups recipe! These tasty little treats are perfect no matter what flavor you make!
Can you freeze these?
Yes! These cookies freeze well
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
Yes! You can use the Shirriff’s lemon pie filling in this recipe. Let me know if you like the cookies!