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Triple Lemon Cookie Cups

  • Prep 20 min
  • Total 60 min
  • Servings 18

Cookie cups filled with a big swirl of lemon cheesecake frosting and topped with lemon curd. MORE + LESS -

Hungry Happenings Hungry Happenings
September 20, 2016

Ingredients

1
(17.5 oz.) pouch Betty Crocker™ Sugar Cookie Mix
1/2
cup butter, softened
1
large egg
1
teaspoon lemon juice
Zest from 1 lemon

Lemon Cheesecake Frosting:

2
(8 oz.) blocks cream cheese, softened
1/2
cup powdered sugar
1
cup lemon curd
8
oz. frozen whipped topping, thawed

Topping:

1/2
cup lemon curd

Steps

Hide Images
  • 1
    Preheat oven to 350ºF. Grease inside of 18 muffin cups. Mix together cookie mix and butter. Stir in egg, lemon juice and lemon zest. Spoon 2 tablespoons of dough into each muffin cup. Press dough into a thin layer on the bottom and 3/4 of the way up the sides of each cup. Freeze for 15 minutes.
  • 2
    Bake for 10 minutes, then remove from oven and press puffed dough down into a thin layer. Return to oven for 4-6 minutes until the cookies are golden brown and baked through in the center. Remove from oven and cool in pan for 10 minutes, then remove cookie cups from pan and set on a cooling rack to cool completely.
  • 3
    Meanwhile, beat cream cheese until light and fluffy. Add powdered sugar and lemon curd and beat to combine. Beat in whipped topping. Spoon into a pastry bag fitted with a large star tip. Pipe a big swirl into each cooled cookie cup. Drizzle, pipe or spoon lemon curd over top.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
11g
56%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
230mg
9%
Potassium
60mg
2%
Total Carbohydrate
40g
13%
Dietary Fiber
0g
0%
Sugars
19g
Protein
3g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • 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.

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