Lemon Sugar Cookie Cups with Pie Filling
These Lemon Sugar Cookie Cups are the perfect bite-sized treat to brighten up any occasion. Featuring a buttery sugar cookie base filled with a sweet and tangy lemon crème pie filling, they are easy to make yet irresistibly delicious. Whether you’re serving them at a party or indulging in them for a quick dessert, these cookie cups will be a hit with lemon lovers everywhere!
Ingredients:
- 1 package (16 oz) Pillsbury Ready To Bake Refrigerated Sugar Cookie Dough (24 count)
- 1 can Duncan Hines Wilderness Lemon Crème Pie Filling
- Powdered sugar (optional)
Directions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and line 24 mini muffin cups with parchment paper liners to prevent sticking and ensure easy removal.
2. Prepare the Cookie Cups:
Break apart the sugar cookie dough and place one piece into each lined mini muffin cup. The dough will spread and rise, creating the perfect cup shape as it bakes.
3. Bake to Perfection:
Bake the cookie cups for 14-20 minutes, or until they are lightly browned and completely set. Be sure not to underbake; the cookie cups should hold their shape without collapsing.
4. Create the Indentation:
Immediately after removing the cookie cups from the oven, use the back of a spoon to press an indentation into the top of each cookie cup. This creates space for the lemon filling.
5. Add the Lemon Filling:
Fill a zip-top plastic bag with the lemon crème pie filling. Snip off the tip of the bag, and pipe the filling into each cookie cup’s indentation, creating a delightful contrast between the sweet cookie and the tart filling.
6. Cool and Finish:
Allow the lemon cookie cups to cool completely before serving. If desired, sprinkle them with powdered sugar for a beautiful finishing touch.
Quick Tips:
- Customize the Filling: While lemon is a perfect complement to the sugar cookie base, you can swap it out with other flavors like raspberry or blueberry pie filling for a fun twist.
- Easy Decoration: For extra flair, add a small dollop of whipped cream or a fresh berry on top of each cookie cup.
- Make Ahead: These cookie cups can be baked and filled ahead of time, making them a convenient option for parties and gatherings.
Recipe Details:
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Calories: 110 kcal per cookie cup
- Servings: 24 cookie cups
These Lemon Sugar Cookie Cups are a bright and cheerful dessert that combines the rich, buttery flavor of sugar cookies with the zesty tang of lemon crème. Simple to make and fun to eat, they’re sure to become a favorite for any dessert lover.
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Lemon Sugar Cookie Cups With Pie Filling
- Total Time: 30 minutes
- Yield: 24 1x
Description
Lemon Sugar Cookie Cups with Pie Filling are the perfect treat for any occasion. These bite-sized desserts combine the sweet, buttery goodness of sugar cookies with a zesty lemon crème pie filling, creating a delightful balance of flavors. The smooth lemon filling inside each cup adds a burst of refreshing citrus, while a dusting of powdered sugar gives them a touch of elegance.
Ingredients
1 pkg (16 oz) Pillsbury Ready To Bake Refrigerated Sugar Cookie Dough (24 count)
1 can Duncan Hines Wilderness Lemon Crème Pie Filling
Powdered sugar (optional)
Instructions
Preheat your oven to 350°F (175°C). Line 24 mini muffin cups with parchment paper liners.
Break apart the sugar cookie dough and place one piece into each lined mini muffin cup.
Bake for 14-20 minutes, until the cookie cups are lightly browned and completely set. Be sure not to underbake.
Immediately after removing from the oven, use the back of a spoon to press an indentation into the top of each cookie cup.
Fill a zip-top plastic bag with the lemon crème pie filling, snip off the tip, and pipe the filling into each cookie cup’s indentation.
Allow the lemon cookie cups to cool completely.
If desired, sprinkle with powdered sugar for a finishing touch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 110