Lemon Raspberry Cookie Cups

I love, love, love lemony treats. I love them as much as chocolatey ones, maybe even more. In fact, if I had a lemon tree in my backyard, I'd be one super happy person. Just imagine an unlimited supply of lemon curd, lemon bars, lemon cookies, mmmm.


Speaking of lemony cookies, my love for all things lemony meant that I absolutely had to make a lemon cookie cup. Lemon goes really well with raspberries and, since I had a jar of raspberry jam from another cookie cup experiment, I decided to put a dollop of it into these cookie cups. Then, for extra lemony goodness, I topped the cups off with some lemon cream cheese frosting.


One bite, one bite and ohhhh I can't describe how delicious this truly was. It fulfilled all my lemony dreams and that bit of raspberry jam added just the right contrast. I cannot keep my hands off of this one and it was torture to hold off long enough to take pictures of them, cause goodness knows I wanted to eat them all right then and there. If you're a lemon lover, then these are the cookie cups for you. Just make sure you make a big batch.


Lemon Raspberry Cookie Cups (created by Sweet as Sugar Cookies)

1 c. unsalted butter, softened
1 1/2 c. sugar
2 Tbsp. + 1 tsp. lemon zest
1 egg
1 tsp. baking soda
1/2 tsp. salt
2 1/4 c. all-purpose flour

6 Tbsp. raspberry jam

Lemon Cream Cheese Frosting:

4 oz. cream cheese, softened (you can use 1/3 less fat)
2 Tbsp. butter, softened
2 tsp. lemon juice
1 tsp. lemon zest
1/2 c. powdered sugar

For the cookie cups:

Rub the lemon zest into the sugar with your fingers until sugar is moist and fragrant. Cream the lemon sugar with the butter. Add the egg and beat well. Mix in the baking soda, salt, and flour until incorporated.

Grease mini muffin tins. Fill each muffin cup 3/4 full with batter. Bake at 350F for 12-15 min. until a toothpick comes out clean. If the cookie cups have risen over the muffin cups, use a spoon to flatten them down slightly to make them level with the tin. While still warm, make a well in the center of each cookie cup with your finger or a small spoon. Chill the tins in the fridge for 30-60 min. before removing the cookie cups.

For the frosting:

Beat the cream cheese with the butter until smooth. Add the lemon zest and lemon juice. Beat in the powdered sugar until fluffy.

For the assembly:

After the cookie cups have chilled, remove from the tins. Spoon in 1/2 tsp. of raspberry jam into each cookie cup. Pipe in the frosting on top of the raspberry jam to cover it completely. If desired, add a dot of raspberry jam to the frosting in the center of each cookie cups to make it look pretty.

Makes 36 cookie cups