LEMON RASPBERRY COOKIE CUPS
These little cookie cups pack a lot of lemon and raspberry flavor in every delicious bite.
Provided by Sweet as Sugar Cookies
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h20m
Yield 36
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 36 mini muffin cups.
- Combine sugar and 2 tablespoons plus 1 teaspoon lemon zest in a bowl. Rub sugar and lemon zest with your fingers until sugar is moist and fragrant. Add butter and beat with an electric mixer until creamy. Add egg and beat well. Mix in flour, baking soda, and salt until incorporated.
- Fill each mini muffin cup 3/4 full of dough.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
- Use a spoon to flatten any cookie cups that have risen over the rim of the tins. Make a well in the center of the warm cookie cups with your finger or a small spoon. Chill cookie cups, still in the tins, for 30 to 60 minutes.
- Meanwhile, beat cream cheese and butter together until smooth. Add lemon juice and zest. Beat in powdered sugar until frosting is fluffy.
- Remove cold cookie cups from the tins. Spoon 1/2 teaspoon raspberry jam into each one. Pipe frosting on top of the jam to cover it completely. Add a dot of raspberry jam to the center for a pretty presentation, if desired.
Nutrition Facts : Calories 139.8 calories, Carbohydrate 18.4 g, Cholesterol 23.8 mg, Fat 7.1 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 4.4 g, Sodium 79.4 mg, Sugar 12.1 g
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Shakib Eric
[email protected]These were the perfect dessert for a summer party. They were light and refreshing, and everyone loved them.
Pluto Burns
[email protected]I made these cookie cups for a bake sale and they sold out in minutes! Everyone loved them.
Vanessa Bailey
[email protected]These cookie cups were a bit too crumbly for my taste.
Rubel Miah
[email protected]I used fresh raspberries in my cookie cups and they turned out amazing. I highly recommend using fresh fruit if you can.
Eyman Cise
[email protected]These were a bit more work than I expected, but they were definitely worth it. The cookie cups were crispy and the raspberry filling was creamy and delicious.
Yawar Ali
[email protected]I'm not a huge fan of lemon desserts, but these cookie cups were surprisingly good. The raspberry filling really helped to balance out the tartness of the lemon.
Aitizzo Pal
[email protected]These were so easy to make and they turned out so cute! I love the way the raspberry filling peeks out of the cookie cups.
jani jutt
[email protected]I thought the raspberry filling was a bit too sweet, but overall these were still a good dessert.
Mdshamim690 Meshamim690
[email protected]The cookie cups were a bit too dry for my taste.
Logan Subramoney
[email protected]I made these for a party and they were a huge hit! Everyone loved them.
Carlos Caporal
[email protected]Easy to make and delicious!
Angel Lettie Ngondo
[email protected]These lemon raspberry cookie cups were a delightful treat! The combination of tangy lemon and sweet raspberry was perfect, and the cookie cups were the perfect vessel for holding the filling. I will definitely be making these again.