Creamy Lemon-Berry Cookie Cups

Creamy Lemon-Berry Cookie Cups
45 min.
30
194kcal

Suggestions


Indulge your sweet tooth with these delightful Creamy Lemon-Berry Cookie Cups, a perfect dessert that combines the zesty brightness of lemon with the luscious sweetness of berries. Ready in just 45 minutes, this recipe yields 30 charming mini treats that are sure to impress your family and friends at any gathering.

Imagine sinking your teeth into a soft, buttery cookie cup, filled with a luscious layer of strawberry jam and topped with a creamy, dreamy frosting that features a hint of lemon zest. The combination of flavors and textures creates a delightful experience that will leave everyone craving more. Plus, the addition of chopped macadamia nuts adds a satisfying crunch that perfectly complements the creamy filling.

Whether you're hosting a party, celebrating a special occasion, or simply treating yourself to something sweet, these cookie cups are the ideal choice. They are not only visually appealing but also incredibly easy to make, allowing you to whip up a batch in no time. With just a few simple ingredients and minimal effort, you can create a dessert that looks and tastes like it came from a gourmet bakery.

So, gather your ingredients and get ready to impress with these Creamy Lemon-Berry Cookie Cups. They are sure to become a favorite in your dessert repertoire!

Ingredients

  • 17.5 oz sugar cookie mix 
  • 0.5 cup butter softened
  •  eggs 
  • 0.5 cup macadamia nuts chopped
  • teaspoons strawberry jam 
  • oz cream cheese softened
  • 12 oz fluffy frosting white
  • teaspoon lemon zest grated
  • 0.3 teaspoon vanilla 
  • 0.5 cup cup heavy whipping cream 
  • serving macadamia nuts grated chopped

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • hand mixer
  • wooden spoon
  • muffin liners

Directions

  1. Heat oven to 350°F. Spray 30 mini muffin cups with cooking spray.
  2. In large bowl, mix cookie cup ingredients. Drop 1 tablespoon dough into each mini muffin cup. Press in bottoms and up sides to form cups.
  3. Bake 10 minutes. Using end of wooden spoon, press indentation in each. Return to oven; bake 1 minute longer.
  4. Remove from pan to cooling rack. Cool completely.
  5. Fill each cookie cup with 1/2 teaspoon jam.
  6. In large bowl, beat cream cheese and frosting with electric mixer on medium speed. Beat in lemon peel and vanilla. Fold in whipped cream. Top each cookie cup with mixture.
  7. Refrigerate cookie cups at least 10 minutes until set. Top with garnish before serving.

Nutrition Facts

Calories194kcal
Protein2.77%
Fat49.46%
Carbs47.77%

Properties

Glycemic Index
6.5
Glycemic Load
4.15
Inflammation Score
-1
Nutrition Score
1.6921739280224%

Nutrients percent of daily need

Calories:194.19kcal
9.71%
Fat:10.8g
16.61%
Saturated Fat:4.2g
26.27%
Carbohydrates:23.47g
7.82%
Net Carbohydrates:23.16g
8.42%
Sugar:16.23g
18.04%
Cholesterol:20.94mg
6.98%
Sodium:105.33mg
4.58%
Alcohol:0.01g
100%
Alcohol %:0.03%
100%
Protein:1.36g
2.72%
Manganese:0.14mg
6.76%
Vitamin B2:0.07mg
4.04%
Vitamin A:198.88IU
3.98%
Vitamin B1:0.05mg
3.49%
Vitamin E:0.36mg
2.38%
Vitamin K:1.93µg
1.84%
Phosphorus:17.67mg
1.77%
Selenium:1.02µg
1.46%
Copper:0.03mg
1.43%
Iron:0.24mg
1.34%
Folate:5.37µg
1.34%
Magnesium:5.2mg
1.3%
Fiber:0.31g
1.23%
Calcium:10.7mg
1.07%