These little cookie cups pack a lot of lemon and raspberry flavor in every delicious bite.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Lemon Cream Cheese Frosting:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease 36 mini muffin cups.

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  • 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.

Cook's Note:

You can use cream cheese with 1/3 less fat in the frosting.

Nutrition Facts

140 calories; 7.1 g total fat; 24 mg cholesterol; 79 mg sodium. 18.4 g carbohydrates; 1.3 g protein; Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
07/07/2019
I am hosting a brunch and thought these would make a great end to the meal. They were easy to make and came out beautiful. They are just right not too sweet and perfect for a dessert bite with no cutting plates or silverware needed. I m so glad I made these and will certainly be making them often. I can t wait to try some different flavor combinations too. The bottom cookie cup is perfect to experiment with different fillings. Thank you for sharing. Read More
(7)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/07/2019
I am hosting a brunch and thought these would make a great end to the meal. They were easy to make and came out beautiful. They are just right not too sweet and perfect for a dessert bite with no cutting plates or silverware needed. I m so glad I made these and will certainly be making them often. I can t wait to try some different flavor combinations too. The bottom cookie cup is perfect to experiment with different fillings. Thank you for sharing. Read More
(7)
Rating: 5 stars
07/07/2019
I am hosting a brunch and thought these would make a great end to the meal. They were easy to make and came out beautiful. They are just right not too sweet and perfect for a dessert bite with no cutting plates or silverware needed. I m so glad I made these and will certainly be making them often. I can t wait to try some different flavor combinations too. The bottom cookie cup is perfect to experiment with different fillings. Thank you for sharing. Read More
(7)
Rating: 4 stars
07/14/2019
Cookies came out delicious! Next time I will omit chilling them. It did nothing for them except make them hard. Used two pans metal and the other silicone. They went in at the same and out at the same time but the metal pan over cooked them slightly. Will use the silicone muffin pan only next time. Also had to add some extra powdered sugar to the frosting following the recipe it was too thin and tasted bitter. Adding an extra 1/2 cup balanced it all out. Read More
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Rating: 5 stars
07/15/2019
This recipe is great. I did however change it a bit. I only added 1 1/4 cup of sugar and it turned out great. My family loved it. Read More