These Lemon Daisy Cookie Cups are a fun treat! With a buttery cookie base and bright, zesty lemon filling, they are perfect for a sunny day or a cheerful gathering.
Honestly, who can resist a cute cookie that looks like a flower? I love making these for parties, and they disappear fast. It’s always a hit when I bring them out! 🌼
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the cookies. If you prefer gluten-free, a 1:1 gluten-free flour blend works well in this recipe without altering the taste much.
Cornstarch: Cornstarch helps give the cookies a tender crumb. If you don’t have cornstarch, you can use an equal amount of additional all-purpose flour, but it may alter the texture a bit.
Unsalted Butter: I love using unsalted butter for better control over the saltiness. If you need a dairy-free option, coconut oil or a vegan butter can be good substitutes. Just ensure they are softened to room temperature.
Lemon Curd: This is the star filling! If you’re short on time, store-bought lemon curd is fine. You can also swap it with lime curd or even raspberry jam for a different flavor twist.
Powdered Sugar: This is optional for dusting, but it adds a lovely finish. If you’re avoiding sugar, a sugar substitute like powdered stevia works as well.
How Can I Shape the Cookie Cups Like a Flower?
Shaping the dough into flower cookie cups is fun! Here’s how to do it right so they look beautiful:
- When you scoop the dough, make sure to roll them into ball shapes before pressing them into the muffin pan. This allows for even cooking.
- As you press the dough into the muffin cups, keep the edges higher than the middle to form that flower shape.
- Use your fingers to create ‘petals’ by pinching the dough outwards along the sides. Aim for some variation in height for a more natural look.
- Create a small crater in the center by pushing it down lightly with your thumb. This is where the lemon curd will go after baking.
Taking your time with shaping will give amazing results, making these cookie cups look as delectable as they taste!
How to Make Lemon Daisy Cookie Cups
Ingredients You’ll Need:
For the Cookie Cups:
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 cup unsalted butter, room temperature
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Filling:
- 1/4 cup lemon curd
Optional Topping:
- Powdered sugar (for dusting)
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare and 12-15 minutes to bake. Make sure to allow an additional 5 minutes for cooling in the pan and some time for cooling on the wire rack before filling your cookie cups. In total, you’ll need about 45 minutes to enjoy these sweet treats!
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, lightly grease a 12-cup muffin pan to make it easier to remove the cookie cups later.
2. Mix the Dry Ingredients:
In a mixing bowl, combine the flour, cornstarch, and salt. Stir these ingredients together well and set the bowl aside for now.
3. Cream the Butter and Sugar:
In another bowl, take the softened butter and beat it together with the granulated sugar using a hand mixer or whisk. Beat for about 2-3 minutes until the mixture becomes light and fluffy.
4. Combine Wet Ingredients:
Add the egg yolk and vanilla extract to the butter and sugar mixture. Mix until everything is well combined and smooth.
5. Form the Dough:
Gradually add the dry ingredients from the first bowl into the wet mixture. Stir gently until just combined to form a soft dough. Don’t overmix!
6. Shape the Cookie Cups:
Scoop small amounts of dough and roll them into little balls. Press each ball into a muffin cup, making sure to shape the dough into a flower-like shape with the edges rising above the rim of the cup.
7. Create Flower Petals:
Use your fingers to gently shape the dough into flower petals and create a small crater in the center of each cookie cup to hold the lemon curd later.
8. Bake the Cookie Cups:
Place the muffin pan in the preheated oven and bake for about 12-15 minutes. Keep an eye on them, and look for lightly golden edges!
9. Cool Down:
Once baked, remove the muffin pan from the oven and let your cookie cups cool in the pan for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely.
10. Fill with Lemon Curd:
After they’re cooled, fill each cookie cup with the lemon curd, allowing it to overflow slightly in the center for a lovely look.
11. Optional Dusting:
If you want, give your cookie cups a light dusting of powdered sugar just before serving. This adds a sweet touch!
12. Enjoy!
Now it’s time to dig in! Enjoy your delicious Lemon Daisy Cookie Cups that are perfect for any occasion or just as a treat. Happy baking!
Can I Substitute the Butter with Another Fat?
Absolutely! You can use coconut oil or vegetable shortening as substitutes for unsalted butter. Just ensure that they are in a similar softened state for the best texture. If you’re using coconut oil, make sure it’s not too warm to avoid making the dough greasy.
What If I Don’t Have Cornstarch?
No worries! You can replace cornstarch with an equal amount of all-purpose flour. This change may slightly alter the texture, making the cookie cups a bit denser, but they will still be delicious.
Can I Make These Cookie Cups in Advance?
Yes, you can! You can prepare the cookie cups ahead of time and store them in an airtight container at room temperature for up to 3 days before filling with lemon curd. Just fill them just before serving to keep them fresh.
How Should I Store Leftover Cookie Cups?
Store any leftover filled cookie cups in an airtight container in the refrigerator for up to 2 days. Let them sit at room temperature for about 10-15 minutes before serving to enjoy the creamy lemon curd at its best!
