Triple Lemon Cookie Cups
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Updated September 18, 2017
Betty Crocker Cookies
pouch (17.5 oz.) Betty Crocker™ Cookie Mix Sugar
Lemon Cheesecake Frosting
blocks (8 oz.) cream cheese, softened
oz. frozen whipped topping, thawed
Preheat oven to 350°F. Grease inside of 18 muffin cups. Mix together cookie mix and butter. Stir in egg, lemon juice and lemon zest. Spoon 2 tablespoons of dough into each muffin cup. Press dough into a thin layer on the bottom and 3/4 of the way up the sides of each cup. Freeze for 15 minutes.
Bake for 10 minutes, then remove from oven and press puffed dough down into a thin layer. Return to oven for 4-6 minutes until the cookies are golden brown and baked through in the center. Remove from oven and cool in pan for 10 minutes, then remove cookie cups from pan and set on a cooling rack to cool completely.
Meanwhile, beat cream cheese until light and fluffy. Add powdered sugar and lemon curd and beat to combine. Beat in whipped topping. Spoon into a pastry bag fitted with a large star tip. Pipe a big swirl into each cooled cookie cup. Drizzle, pipe or spoon lemon curd over top.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- My husband took a bite of one of these Triple Lemon Cookie Cups and (with a big smile on his face) told me he’d happily eat one every single day!If you’re a fan of lemon, you’re going to love these individually-sized desserts too!Each sugar cookie cup is flavored with lemon juice and zest and topped with a big swirl of lemon cheesecake mousse. To really bring home the lemon flavor, some curd is swirled, piped, or dolloped on top. Be generous if you like it super tart!