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.
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Servings: 24 cookie cups
Calories: 38kcal
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
If using a tube of store-bought cookie dough, place about 1 tablespoon of dough into each lined mini muffin cup.
You may also substitute your own sugar cookie recipe.
Serve cold or room temperature.
Equipment
Nutrition Facts
Serving: 1 g | Calories: 38 kcal | Carbohydrates: 8 g | Fat: 1 g | Sodium: 14 mg | Sugar: 6 g
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