Get ready for summer with these strawberry lemon sugar cookie cups! Tender sugar cookie dough is baked in a cupcake tin, then the centers are pressed down while still warm and filled with a bright, sweet-tart strawberry lemon curd for a refreshing, handheld dessert.
I’d been thinking about this combo for months and finally made it happen. The strawberry lemon curd surprised me — the flavor is bright and balanced, and the color is utterly gorgeous. Fresh strawberry puree and lemon juice give the curd its lively taste, while egg yolks and a bit of butter create a silky texture.
These cookie cups are best stored in the refrigerator. The shortening and cornstarch in the cookie dough keep the cookies tender even when chilled — no one wants rock-hard cookies. If you plan to serve them at a gathering, they can sit at room temperature for about two hours before returning to the fridge.
Note: the curd will thicken as it cools in the fridge. The photos were taken right after piping the curd into the warm cookie cups, so the filling appears looser. If you fill them and chill overnight, expect a firmer, spoonable curd.
I really love these cookie cups and want to try more variations — cheesecake-filled cups or a s’mores version sound amazing. If you have ideas or preferences, share them in the comments. I’m always open to suggestions and inspired to try new fillings.
When an idea gets stuck in my head I have to make it. Writing ideas down helps me remember them, but if one sticks without a note, you can bet I’m determined to bring it to life.
Strawberry Lemon Sugar Cookie Cups
Pin Recipe
Ingredients
Strawberry Lemon Curd
- 1 cup granulated sugar
- 2 T. cornstarch
- pinch of salt
- 3/4 cup fresh strawberry puree
- 1/4 cup fresh lemon juice
- 3 egg yolks
- 2 T. butter, cold
- 1/2 tsp. strawberry extract
Sugar Cookie Cups
- 3/4 cup butter, room temperature
- 1/4 cup shortening
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 2 +1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. cornstarch
Instructions
Curd
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In a medium saucepan, whisk together the sugar, cornstarch, and a pinch of salt to distribute the cornstarch and avoid lumps.
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Stir in the strawberry puree and lemon juice until combined.
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Place the pan over medium heat and bring to a boil, then allow it to boil for 2 minutes.
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Whisk the egg yolks in a small bowl. Temper the yolks by whisking in about 1/2 cup of the hot strawberry mixture, then immediately pour the tempered yolks back into the saucepan while whisking constantly.
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Return the curd to a boil and simmer, stirring frequently, for about 5 minutes until thickened.
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Remove from heat and strain the curd through a fine-mesh sieve into a bowl to remove any cooked egg bits.
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Press plastic wrap directly onto the surface of the curd to prevent a skin from forming, then chill until cold.
Cookies
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Preheat the oven to 350°F (175°C). Spray a cupcake tin with nonstick spray.
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In a large bowl, beat the butter, shortening, and sugar on medium until combined.
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Add the eggs and vanilla, beating until incorporated.
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With the mixer on low, add the flour, baking powder, salt, and cornstarch until most of the flour is mixed in. Increase to medium and finish mixing until the dough is fully incorporated.
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Use a medium cookie scoop to portion dough into each cupcake cavity.
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Bake 22–24 minutes or until set.
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Remove the pan from the oven and, while the cookies are still hot, press the center of each cookie down with a medicine cup or spoon to form a well.
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Cool completely, then invert the pan and tap gently to release the cookie cups.
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Transfer the chilled curd to a sandwich bag, snip a corner, and pipe or spoon the curd into each cookie cup. Serve immediately or refrigerate.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)