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