Go Back
Lemon Sugar Cookie Cups with Strawberry Frosting

Lemon Sugar Cookie Cups with Strawberry Frosting

Lemon Sugar Cookie Cups with Strawberry Frosting are bright, buttery, and irresistibly cute. These mini cookie cups pair a citrus scented lemon sugar base with creamy strawberry frosting for a crunchy edge and tender center. They are an easy make ahead treat for brunch or parties, and their handheld size makes them perfect for sharing. Try them for a simple, festive dessert that always impresses.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Course Desserts
Cuisine American
Servings 24 cookie cups
Calories 150 kcal

Equipment

  • 24 cup mini muffin tin
  • Mixing Bowls
  • Measuring Spoons
  • Spoon or tablespoon scoop
  • Piping bag or spatula
  • Cooling rack

Ingredients
  

  • 2 cups all-purpose flour Provide structure and bulk to the cookie dough, absorbing fats and liquids to create a tender crumb; whisk or sift to remove lumps and ensure even distribution for consistent texture.
  • 1 1/2 teaspoons baking powder Act as a leavening agent to introduce lightness and lift, helping cookies rise slightly during baking; measure accurately to avoid overly dense or overly puffed results.
  • 1/2 teaspoons salt Balance flavors and enhance overall taste while controlling gluten development; dissolves into the dough to contribute subtle seasoning without overpowering sweetness.
  • 1 cup WHOLESOME Organic Cane Sugar Sweeten the dough while contributing to tenderness and subtle caramelization at the edges; cream thoroughly with butter to incorporate air and ensure even sweetness throughout.
  • zest of one medium lemon Add bright citrus aroma and natural lemon oil to boost flavor intensity; zest finely to avoid bitter pith and distribute evenly throughout the batter.
  • 1/2 cup unsalted butter room temperature Provide richness and moisture, contributing to tender texture and improved mouthfeel; soften to room temperature for proper creaming with sugar and better incorporation into the dough.
  • 1 egg Bind the ingredients together and add moisture, enriching flavor and aiding in structure formation; beat lightly before adding to ensure even mixing and consistent texture.
  • 2 tablespoons milk Adjust dough consistency for easier mixing and slightly moisten the crumb for a softer cookie; choose room temperature milk for smooth integration without causing curdling.
  • 1 1/2 teaspoons vanilla extract Enhance the overall flavor profile with warm, familiar notes that round out the sweetness; measure precisely to avoid overwhelming the citrus and strawberry accents.
  • 1/2 teaspoon lemon extract Intensify lemon flavor without adding extra acidity or liquid, providing concentrated citrus aroma; use sparingly to prevent an artificial or overly strong taste.
  • 1 12.5-ounce container of WHOLESOME Organic Wild White Strawberry Frosting Deliver ready-made sweet strawberry flavor and creamy texture for topping, simplifying frosting preparation while ensuring consistent taste; spread or pipe after cookies have fully cooled for best results.
  • 1 teaspoon freshly squeezed lemon juice Brighten flavor with fresh acidity and enhance the lemon notes from the zest; stir into frosting or dough sparingly to maintain balance and avoid curdling dairy.
  • 1 tablespoon strawberry puree optional Increase strawberry intensity and deepen color for the frosting if desired, offering a fresh-fruit note; blend smoothly and strain if necessary to remove seeds for a silky topping.

Instructions
 

  • Preheat oven to 400 degrees F. Spray a 24-cup mini muffin tin with nonstick cooking spray.: As the oven warms, you will notice a faint dry warmth in the kitchen and the tin will be protected so the cookie cups release easily. Preheating ensures immediate oven spring, which helps the cups rise and then set into the indentation shape. A common error is placing the tray into a not fully heated oven, which can cause uneven baking and flatter cups.
  • In a large bowl, whisk together the flour, baking powder, and salt.: You will see the pale flour transform as the white of the baking powder flecks through, and the mixture will smell clean and neutral. Sifting or whisking ensures even distribution so each cookie rises uniformly. Skipping this can leave pockets of leavening and result in uneven texture.
  • In a small bowl, combine the sugar and lemon zest and mix with your fingertips until the sugar is fragrant.: As you rub the zest into the sugar , the air will brighten with citrus perfume, a clear sign the oils are released. This technique intensifies lemon flavor far more than just adding zest alone. Rubbing too roughly can bruise the zest and bring bitterness, so be gentle.
  • In a separate large mixing bowl, beat the butter and lemon sugar on medium speed until fluffy.: The butter will lighten in color and take on an airy texture, emitting a sweet, citrusy aroma. This creaming traps air that encourages a tender crumb and slight rise. Overbeating can cause the mixture to become too soft and lead to spreading in the oven.
  • In a small bowl, whisk together the egg, milk, and extracts. Add the egg mixture to the butter mixture and mix until combined.: When combined, the batter will look glossy and smooth, with a cohesive texture that spreads less and holds shape. The sound will be a soft hum from the mixer rather than a heavy thump. If you combine cold eggs with warm butter, the mixture can seize, so bring ingredients closer to similar temperatures.
  • With the mixer on low speed, gradually add in the flour mixture until just incorporated.: Adding the dry ingredients slowly prevents overworking, keeping the crumb tender and preventing gluten from tightening. The dough will become thicker and slightly tacky, a sign you're near the right point. Mixing too long at this stage develops gluten, making the cookie tough.
  • Scoop balls of dough with a tablespoon and place one dough ball into each cup of the prepared mini muffin tin.: You will see uniform little mounds that bake into even cups, and the dough should feel slightly firm but pliable. Using a spoon-sized scoop keeps results consistent so baking times remain reliable. Packing the dough too tightly can prevent proper spread and result in dense cups.
  • Bake in the preheated oven for 10-12 minutes.: In the oven you will hear a faint settling sound and see the edges gain a very light golden tint while centers stay pale, indicating proper doneness. The aroma will shift from raw dough to baked cookie, fragrant with lemon. Overbaking will dry them and make forming cups difficult.
  • Allow cookie cups to cool for about 2 minutes. Gently press a round teaspoon measuring spoon into each cookie cup to create a small indentation.: The warm cookies are malleable, and pressing creates the little well for frosting, releasing a warm, buttery scent. A gentle press gives a smooth cup edge; pressing too deeply or while they are hot will crack the sides. Wait too long and the dough firms up, making indentation harder.
  • Let the cookies cool for 5 minutes in the pan before removing to finish cooling on a rack.: The brief rest helps the cups set, reducing the chance of breakage when you remove them. As they cool on a rack the underside will lose heat and the texture becomes pleasantly tender. Removing them too early risks tearing, while leaving them too long in the pan can trap steam and soften edges.
  • Once the cookie cups have cooled completely, pipe or spread the frosting onto each cookie cup.: The moment you add the frosting , the cookie transforms, adding creamy texture and strawberry scent. Use a piping bag for neat wells or a small spoon for a rustic look. If the frosting is too stiff, warming it briefly helps, but overheating will make it too runny to hold shape.
  • If desired, top with a bit of WHOLESOME Organic Cane Sugar for a little sparkle.: A final sprinkle adds texture and a subtle crunch that contrasts the smooth frosting . The sparkle catches light and makes the cookies feel special. Adding too much sugar can overwhelm the balance, so a light dusting is ideal.

Notes

  • Use a piping bag to create neat, consistent frosting wells for a polished presentation.
  • Slightly warm the frosting if it seems too firm, a few seconds in a warm water bath will make spreading easier without making it runny.
  • Try the optional strawberry puree swirled into the frosting for a fresher fruit note and pretty marbling on top.
  • Lightly chill the dough for 10 to 15 minutes if your kitchen is warm to control spreading and maintain cup shape.
  • Use a flexible mini spatula to ease removal from the tin, it protects the cookie edges and preserves the cup.
Keyword lemon cookie cups, Lemon Sugar Cookies, mini cookie cups recipe, strawberry frosting cookies