Gluten-Free Triple Lemon Cookie Cups
Buttery sugar cookie cups filled with tangy lemon cream cheese mousse and topped with lemon curd create an impressive dessert that balances sweet and tart flavors. The cookie base provides a tender, crumbly foundation while the airy filling delivers bright citrus notes. Perfect for spring gatherings, brunch parties, or whenever you want individual portions that look bakery-professional. The triple lemon elements - zest in the cookies, curd in the filling, and curd drizzle on top - ensure bold lemon flavor in every bite.
Ingredients
- 1 pouch Betty Crocker Sugar Cookie Mix, 17.5 ozhomemade sugar cookie dough1:1gluten-free
use gluten-free flour blend
- ½ cup butter, softened
- 1 large egg
- 1 teaspoon lemon juice
- lemon zest, from 1 lemon
- 2 blocks cream cheese, 8 oz, softened
- ½ cup powdered sugar
- 1 cup lemon curd
- 8 oz frozen whipped topping, thawed
- ½ cup lemon curd
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Grease inside of 18 muffin cups
- 3
Mix together cookie mix and butter
- 4
Stir in egg, lemon juice and lemon zest
- 5
Spoon 2 tablespoons of dough into each muffin cup
- 6
Press dough into a thin layer on the bottom and 3/4 of the way up the sides of each cup
- 7
Freeze for 15 minutes
- 8
Bake for 10 minutes
- 9
Remove from oven and press puffed dough down into a thin layer
- 10
Return to oven for 4-6 minutes until the cookies are golden brown and baked through in the center
- 11
Remove from oven and cool in pan for 10 minutes
- 12
Remove cookie cups from pan and set on a cooling rack to cool completely
- 13
Beat cream cheese until light and fluffy
- 14
Add powdered sugar and lemon curd and beat to combine
- 15
Beat in whipped topping
- 16
Spoon into a pastry bag fitted with a large star tip
- 17
Pipe a big swirl into each cooled cookie cup
- 18
Drizzle, pipe or spoon lemon curd over top
Tips
Press cookie dough firmly into muffin cups to prevent shrinking during baking
Freeze the shaped dough before baking to help maintain the cup shape
Use a pastry bag with star tip for professional-looking swirled filling
Good to Know
refrigerate up to 3 days in covered container
cookie cups can be baked 1 day ahead, store covered at room temperature
serve chilled for best texture and flavor
Common Mistakes
press dough firmly to avoid collapsed cups
freeze shaped dough to prevent spreading
do not overbake or cookies become too crispy
Substitutions
Gluten-Free Swaps
use gluten-free flour blend
General Alternatives
whip 1 cup heavy cream with 2 tbsp sugar
FAQ
Can I make these without a pastry bag?
Yes, you can spoon the filling into the cups and smooth with a knife, though piping creates a more attractive presentation.
How long do these keep in the refrigerator?
Store covered in refrigerator for up to 3 days. The cookie cups may soften slightly over time.
Can I freeze the assembled cookie cups?
Yes, freeze assembled cups for up to 1 month. Thaw in refrigerator before serving.