My husband took a bite of one of these Triple Lemon Cookie Cups and (with a big smile on his face) told me he’d happily eat one every single day!
If you’re a fan of lemon, you’re going to love these individually-sized desserts too!
Each sugar cookie cup is flavored with lemon juice and zest and topped with a big swirl of lemon cheesecake mousse. To really bring home the lemon flavor, some curd is swirled, piped, or dolloped on top. Be generous if you like it super tart!
The cookie cups are made using Betty Crocker® Sugar Cookie Mix flavored with the zest of a lemon and some freshly squeezed lemon juice.
To make the cookies into cups, scoop out 2 tablespoons of dough and press it into a thin layer over the bottom and 3/4 of the way up the sides of 18 muffin cups.
Pop the pans in the freezer for 15 minutes. The chill will help the cups keep their shape while baking.
Bake for 10 minutes, then remove and use the handle of a wooden spoon to press the puffed dough into a thin layer.
Bake for another 4-6 minutes until the cookies are baked through.
Remove the cookies from the oven and allow them to cool for 10 minutes, then pull them out of the pan, set on a cooling rack and cool completely.
Whip up the lemon cheesecake mousse and spoon it into a pastry bag fitted with a large star tip. Pipe big swirls of the mousse into the lemon cookie cups.
Pipe, drizzle, or spoon lemon curd over top of the mousse and they are ready to serve.