Go Back
–+ servings
Lemon Sugar Cookie Cups With Pie Filling

Lemon Sugar Cookie Cups With Pie Filling for Sweet Moments

Delight in these Lemon Sugar Cookie Cups With Pie Filling, a quick and charming treat perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 38
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Cups
  • 1 pack Pillsbury Ready To Bake Refrigerated Sugar Cookie Dough Convenient for a sweet and sturdy base.
  • optional tablespoon Powdered Sugar For dusting.
For the Filling
  • 1 can Duncan Hines Wilderness Lemon Creme Pie Filling Tangy filling complementing the cookie cups.

Equipment

  • mini muffin pan
  • Parchment paper or mini cupcake liners

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Line 24 mini muffin cups with parchment paper or mini cupcake liners.
  3. Take the cookie dough and break it into 24 equal pieces, placing one in each muffin cup.
  4. Bake the filled muffin pan for 14-20 minutes until light golden brown.
  5. Create gentle indentations in the center of each cookie cup after cooling for 5 minutes.
  6. Fill each indentation with the lemon pie filling from a piping bag.
  7. Allow to cool completely and dust with powdered sugar before serving.

Nutrition

Serving: 1cookieCalories: 38kcalCarbohydrates: 5gProtein: 0.5gFat: 2gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 40mgPotassium: 25mgSugar: 3gVitamin A: 100IUCalcium: 5mgIron: 0.1mg

Notes

Store in an airtight container for up to 1 week in the fridge or freeze for later enjoyment.

Tried this recipe?

Let us know how it was!