Detailed Directions and Instructions
Prepare the Cookie Dough
In a mixing bowl, whisk together 2¾ cups of flour, 1 teaspoon of baking soda, and ½ teaspoon of baking powder until well combined. In a separate bowl, cream together 1 cup of softened butter and 1¼ cups of sugar until the mixture is fluffy. Add in 1 egg and 1 teaspoon of vanilla extract, mixing until fully incorporated. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Bake the Cookie Cups
Preheat your oven to 350°F (175°C). Shape the prepared cookie dough into small balls and place them into a greased mini muffin tin, leaving some space in between. Bake in the preheated oven for about 12-15 minutes or until the edges turn golden brown. Once removed from the oven, immediately press the center of each cookie ball down with a small spoon or your finger to create a cup shape. Allow them to cool completely in the tin.
Make the Lemon Curd
In a saucepan, cream together 6 tablespoons of softened butter and 1 cup of sugar until smooth. Whisk in 2 whole eggs and 2 yolks until well blended, followed by ⅔ cup of lemon juice. Cook this mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency. Remove from heat and let it cool slightly.
Assemble
Once the cookie cups have cooled, fill each with the prepared lemon curd, ensuring an even distribution. Chill the filled cookie cups in the refrigerator for at least 30 minutes. Before serving, sprinkle the tops with lemon zest from 1 lemon and dust with 2 tablespoons of powdered sugar for an elegant finish.
Notes
Storage
These cookie cups can be stored in an airtight container in the refrigerator for up to 3 days.
Serving Size
This recipe yields approximately 24 cookie cups, with each serving containing around 120 kcal.
Variations
Experiment with the lemon curd by adding a bit of lemon zest into the curd mixture for extra flavor, or consider using different citrus juices for a twist on the classic lemon flavor.
