Lemon Sugar Cookie Cups

A soft sugar cookie base with lemon filling makes an easy refreshing bite size treat for Spring time!

Pillsbury Sugar Cookie Cups with Lemon

Speaking of cosmetically perfect, I highly recommend using liners in your muffin pan when you make these Lemon Sugar Cookie Cups . I’ve tried making them with non-stick spray instead several times and the cookies don’t come out clean.

If you like cookie cups as much as I do, then you’ll probably like these Peanut Butter S’mores Cookie Cups , Valentine Peanut Butter Cookie Cups , Gnome Cookie Cups , and 2-Ingredient Peanut Butter Cup Cookies!

• Peanut Butter S’mores Cookie Cups
• Valentine Peanut Butter Cookie Cups
• Gnome Cookie Cups
• 2-Ingredient Peanut Butter Cup Cookies!

What You’ll Need

24 count Pillsbury Sugar Cookie Dough

1 (21 oz) can Lemon Pie Filling

Raspberries for Garnish, Optional

How to Make Lemon Sugar Cookie Cups

Preheat oven to 350 degrees. Line a 24 cup mini-muffin pan with liners.

Let cookie dough sit at room temperature for 5-10 minutes.

Roll into balls and distribute into liners.

Bake for 14-15 minutes.

Remove from oven and immediately press the back of a 1 tsp measuring spoon into the centers of the cookie cups.

Let cool.

Once cooled, put dollops of lemon pie filling into the center of each cookie.

Garnish with raspberries and/or powdered sugar if desired.

You Might Also Like

Liners – I have tried making these using non-stick spread instead of the liners and it was a mess. The cookies don’t come out clean. I highly recommend using liners.

• Lemon Poppy Seed Bread
• Strawberry Lemonade
• Vegan Lemon Blueberry Bread
• Lemon Cheesecake Bars
• Lemon Meltaway Cookies
• Blueberry Infused Lemon Water

More Cookie Cups

• 2-Ingredient Peanut Butter Cup Christmas Cookies
• Valentine Peanut Butter Cookie Cups
• Gnome Cookie Cups
• 2-Ingredient Peanut Butter Cup Cookies
• Peanut Butter S’mores Cookie Cups