Fresh lemon cream and berries sits on top of a delectable lemon sugar cookie crust! The entire family will love these triple berry lemon cookie cups!
It is amazing how much more I can get done during a three day weekend. With the extra day, I had time to relax with no traveling, no work and plenty of beautiful weather. I started a new book on my summer reading list, planted some more flowers in my garden and made plenty of tasty treats, including these Triple Berry Lemon Cookie Cups that I am sharing with you today.
The plan for these cookie cups originally started as an idea to make a batch of mini pies. I’m not sure why, but summer is my favorite time of the year to make pie. It brings back memories of when my grandmother would make strawberry rhubarb pies with fresh rhubarb from her garden. Summer pies are always colorful, flavorful and fresh. But, the day I decided to make these cookie cups, I was craving something a little sweeter and that could be eaten easily without a fork. So I made lemon sugar cookies, filled them with creamy lemon filling and topped them off with fresh berries.
Citrus and berries are two of the best complimentary flavors. The combination of lemon and berries is like taking a bite out of summer, with the refreshing hint of lemon and the sweet, juicy flavor of the berries.
Triple Berry Lemon Cookies Cups are an easy yet impressive treat! They are perfect for serving at a summer picnic because they are individual servings that both kids and adults will love. Keep them chilled until just prior to serving. You can use whatever type of berries you like. I used blueberries, strawberries and raspberries, but fresh blackberries would also work well.
Triple Berry Lemon Cookie Cups
For the cookie cups:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon lemon zest
For the lemon filling:
- 1 8-ounce package cream cheese
- 1/2 cup sugar
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 1/2 cups mixed berries
To make the cookie cups:
- Preheat oven to 350 degrees. Spray 12 standard size muffin cups with nonstick cooking spray. In a medium bowl, combine flour, salt and baking soda; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Add egg, vanilla and lemon zest; mix until combined. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until incorporated.
- Using a 1 1/2 inch cookie scoop, scoop dough into muffin tin, dividing the dough evenly among cups. Press cookie dough into bottom of cup and press about 1/2 way up the sides of each cup, forming a cup shape. Bake for 10 to 12 minutes, or until edges are golden.
- Remove from oven. Using the back of an ice cream scoop or tablespoon, press down on the center of each cookie to form a cup. Allow to cool completely.
To make lemon filling:
- In a bowl of an electric mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth. Add sugar, lemon zest and lemon juice and beat until smooth, about 2 to 3 minutes. Using a pastry bag or spoon, fill cookie cups with filling. Top with mixed berries. Serve immediately
Looks delicious I’m so trying this! But I’m abit confused in the baking steps you mentioned in step 2, cream together butter and sugar until light and fluffy and then again for filling step 1, beat cream cheese at medium speed until smooth. Are you using the cream cheese in both steps or is it just cream for the step 2????
The butter and sugar are used in step 2 for the cookie cups. Mixing them together is essentially “creaming” them together. The consistency will be light and fluffy. The cream cheese is only used when making the lemon filling. Enjoy!
Thank you. Also with the filling it say add the sugar and lemon zest.. how much sugar and lemon zest for the filling? Same amount as the base? And would I matter if I didnt have a paddle beater? How should I do it because I dnt have a paddle one?
The measurements and instructions are listed on the recipe card. The amounts for the filling are listed under “for the lemon filling.” You can use any type of mixer. A stand mixer is preferred for consistency, but you can use a handheld mixer, if needed too. Enjoy!
If I put the cookie batter into an 8×8 pan to bake, how long would it take and at what temperature should I bake it?
Try baking at 350 degrees F for 20 minutes, or until completely set. I would start checking it around 15-20 minutes though to see if it’s baked through.
this is lovely! the cream cheese is perfect. how long do you think i can store it in the fridge?
You can store in the fridge for up to 2 days. Enjoy!
Una delicia de postre y super facil, gracias por compartir. Hize una pequeña variacion y use avena en lugar de harina normal y el sabor es muy bueno. 🙂