Lemon Raspberry Cookie Cups

If you’re new to this 12 Days series…this is Year nine for us! That is a lot of freaking cookies, friends. Around year six, Jeff got a little miffed that we had never, not once, included his favorite “flavor” of cookies — lemon. I love a good lemon cookie too, but they’re just not very Christmas-y. But, because we love him, the kids and I started doing one lemon cookie each season.

This year did not disappoint and it was actually my idea! We tucked some lemon curd and raspberry jam into a lemon-scented sugar cookie cup and then dusted it with powdered sugar. It’s such a refreshing change from all the chocolate, caramel and cinnamon happening in our house! These taste even better than they look — and they are one of the prettiest cookies of the series.

You can make the cookie cups ahead of time and freeze them; then just fill the day of serving. It makes for super easy party prep!

Lemon Raspberry Cookie Cups

1 1/2 cups white sugar
2 tablespoons + 1 teaspoon lemon zest
1 cup unsalted butter, softened
1 egg
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

6 tablespoons seedless raspberry jam
6 tablespoons lemon curd?
Dusting of powdered sugar?

Preheat the oven to 350 degrees F (175 degrees C). Grease 36 mini muffin cups.

In your main mixing bowl, combine sugar and lemon zest in a bowl. Rub sugar and lemon zest with your fingers until sugar is moist and fragrant. Add butter and beat with an electric mixer until creamy. Add egg and beat well. Mix in flour, baking soda, and salt until incorporated.

Fill each mini muffin cup 3/4 full of dough. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.

Use a spoon to flatten any cookie cups that have risen over the rim of the tins. Use the handle of a wooden (or kitchen) spoon to make a well in the center of the warm cookie cups. Chill cookie cups (try not doing this?), still in the tins, for 30 to 60 minutes.

Remove cold cookie cups from the tins. Spoon 1/2 teaspoon raspberry jam into each one. Spoon a 1/2 teaspoon of lemon curd over the top. Dust with powdered sugar before serving.

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