Lemon Cookie Cups

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Hi everyone! It’s Emma from Crafting{E}! I’m excited to be back sharing these delicious Lemon Cookie Cups. Where I live we are having some AWESOME spring weather, but I understand that a lot of the country isn’t experiencing this! These cookie cups are a great way to bring a little spring into your home!


I am a lover of easy recipes and these cookie cups fit the bill! They are simply sugar cookies formed in cup shapes and filled with lemon icing! I even used a sugar cookie mix to cut down the work involved, but they are still delicious!


YUM!! Another thing about these cookie cups is that you can change them up for different holidays. I have a memories from when I was a younger of filling these cookie cups with jelly beans for Easter and Reese’s Butter Cups for a special treat


Lemon Cookie Cups
  • Cookies:
  • Betty Crocker sugar cookie mix pouch
  • 1 stick butter
  • 1 egg
  • Frosting:
  • 3 oz cream cheese, softened
  • ¼ c butter, softened
  • ¼ tsp lemon extract
  • 2 cups powdered sugar
  • lemon for garnish
  1. Combine sugar cookie mix, butter and egg and mix until incorporated.
  2. Place approximately ¼ cup cookie dough in well greased muffin tins.
  3. Press down gently by hand until dough is flat and smooth against the edges of the muffin tin cups.
  4. Bake at 350 for 10-12 minutes.
  5. Let cool on cooling rack for 10 minutes before removing.
  6. While the cookies cool completely, make the frosting. Combine softened cream cheese and butter in mixer and beat unit blended. Add powdered sugar and lemon extract and beat again.
  7. When cookie cups are completely cooled, fill with frosting and garnish to your liking.

These would be perfect for spring or Easter!  Check out these other Easter related posts:

Fun Easter Activities to Try Out This Year

Fun Easter Activities to Try This Year


  1. says

    these cookie cups flopped for me. they didn’t get done in the middle. I flatted them out on a cookie sheet and hopefully have huge lemon cookies.

  2. Clariece says

    could you do it on the backside of the muffin pan? Meaning instead of Pressing them to the inside you would mold them over the outside of the muffin pan.

    • says

      That would probably work, however I’ve never tried that before so I can’t tell you for sure. Let me know if it works if you try it out!


    • says

      If you are using a regular muffin pan then it makes 12-18 but if you are using a mini muffin tin it makes 3 dozen. Hope that helps!


  3. Heather says

    This recipe looks so good! My entire family isn’t a fan of lemon. Any suggestions on different flavors for the icing?
    Thank you!!!

    • Terri says

      Its a simple frosting recipe. For a mild flavored cookie. ..you could use any extract…..raspberry..almond…mint……root beer orange…..

    • says

      Hi Heather!
      Just like Terri was saying you can pretty much make the frosting any flavor you want! However my personal favorite variation of these cookies involves actually putting Reese’s cups in the centers of the cookies. You do them the same way as you do with the icing but instead press a Reese’s cup into the center of the cookie a couple minutes after you take the cookies out of the oven!

      Let me know what you decide… I would love to know how they turn out!


  4. Renee says

    Do you use a mini muffin tin? And if you fill them with jelly beans do you use an icing? I don’t imagine you would but just wondering. My sons scout troop is holding a bake sale, these would be a good addition.

    • says

      I usually use a mini muffin tin but for these lemon cookie cups I used a normal sized one so they were HUGE, but you can do either! (if you use the mini one just don’t bake them for as long). Usually when I make them with jelly beans I use icing and them sprinkle the jelly beans on top. Im sure either way would work though.

      Good luck with the bake sale!!