Lemon Sugar Cookie Cups

But I recently discovered how easy it is to make homemade lemon curd – both on the stovetop and in the Instant Pot – and now I’m wondering why on earth I’ve taken so long to start making it.  My freezer is currently filled with jars of homemade lemon curd, so I’m using it in everything I can think of.

I always bake with unsalted butter. This makes it easier to manage the salt content in the recipe. If you prefer salted butter I would recommend reducing the added salt in the recipe to 1/4 teaspoon.  There is approximately 1/4 teaspoon of salt in half a cup of salted butter.

Lemon Sugar Cookie Cups Recipe
 Embed  30 m   10 m   36 Servings


For the Cookies:
1/2 cup Unsalted Butter
6 tablespoons Vegetable Oil
1/2 cup Granulated Sugar, plus 2 tablespoons
6 tablespoons Powdered Sugar
1 tablespoon Water
1 large Egg
1/2 teaspoon Pure Vanilla Extract
2 3/4 cups All-Purpose Flour
1/2 teaspoon Salt
1/4 teaspoon Baking Soda
1/4 teaspoon Cream Of Tartar
For the Filling:
1 1/4 cups Lemon Curd


Preheat the oven to 350°F.
Cream together the butter, oil, sugar, powdered sugar, water, eggs and vanilla until smooth and well combined.
In a large bowl, whisk together the flour, salt, baking soda and cream of tartar.
Add the dry ingredients to the butter mixture 1 cup at a time, mixing after each addition, until all of the dry ingredients have been incorporated into the dough.
Roll the dough into 1 tablespoon sized balls and place them in the lightly greased cups of a mini muffin tin.
Use the rounded bottom of a 1/2 tablespoon sized measuring spoon to press a well in the middle of each cookie.
Bake the cookies for 9-10 minutes, or until they are lightly browned on the edges.
Remove them from the oven and re-press the well in the cookies while they are still warm.
Let them cool completely in the muffin tin, then use the tip of a sharp knife to pop them out of the tin.
Fill the wells in the cookie cups with 1/2 tablespoon of lemon curd.
Store the cookie cups in an airtight container in the refrigerator and serve chilled. The cookies also freeze well for up to 3 months.

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