Lemon Sugar Cookie Cups with Strawberry Frosting

Lemon Sugar Cookie Cups with Strawberry Frosting are just about the cutest Easter sweet you could make.


For the Cookie Cups:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup WHOLESOME Organic Cane Sugar
  • zest of one medium lemon
  • 1/2 cup unsalted butter, room temperature
  • 1 egg
  • 2 tablespoons milk
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon lemon extract

For the Frosting:

    • 1 12.5-ounce container of WHOLESOME Organic Wild White Strawberry Frosting
    • 1 teaspoon freshly squeezed lemon juice
    • 1 tablespoon strawberry puree, optional


  1. Preheat oven to 400 degrees F. Spray a 24-cup mini muffin tin with nonstick cooking spray.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. In a small bowl, combine the sugar and lemon zest and mix with your fingertips until the sugar is fragrant.
  4. In a separate large mixing bowl, beat the butter and lemon sugar on medium speed until fluffy.
  5. In a small bowl, whisk together the egg, milk, and extracts. Add the egg mixture to the butter mixture and mix until combined.
  6. With the mixer on low speed, gradually add in the flour mixture until just incorporated.
  7. Scoop balls of dough with a tablespoon and place one dough ball into each cup of the prepared mini muffin tin.
  8. Bake in the preheated oven for 10-12 minutes.
  9. Allow cookie cups to cool for about 2 minutes. Gently press a round teaspoon measuring spoon into each cookie cup to create a small indentation.
  10. Let the cookies cool for 5 minutes in the pan before removing to finish cooling on a rack.
  11. Once the cookie cups have cooled completely, pipe or spread the frosting onto each cookie cup.
  12. If desired, top with a bit of WHOLESOME Organic Cane Sugar for a little sparkle.

Source : allrecipes.Com

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