2-Ingredient Lemon Cookie Cups

Introduction

If you’re looking for a bright, cheerful dessert that comes together in minutes, these 2-Ingredient Lemon Cookie Cups are the answer. With just store-bought sugar cookie dough and lemon pie filling, you can create adorable, bite-sized treats that taste like sunshine. They’re soft, buttery, and filled with sweet-tart lemon goodness—perfect for Easter brunch, Mother’s Day, baby showers, or any spring celebration. Simple, zesty, and absolutely irresistible!

Ingredients

• 1 package Pillsbury Sugar Cookie Dough (break-and-bake style)

• 1 can lemon pie filling

• Optional: Powdered sugar, for dusting

Instructions

1. Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin with cooking spray.

2. Add the Dough
Place one pre-cut square of sugar cookie dough into each mini muffin cavity. There’s no need to flatten the dough—it will spread as it bakes.

3. Bake
Bake for 12–14 minutes, or until the edges are lightly golden brown.

4. Create the Cookie Cups
Immediately after removing the pan from the oven (while the cookies are still soft), use the back of a small measuring spoon or a shot glass to gently press down the center of each cookie, forming a well.

5. Cool
Allow the cookie cups to cool in the pan for about 10 minutes to firm up. Then carefully transfer them to a wire rack to cool completely.

6. Fill
Spoon a generous dollop of lemon pie filling into the center of each cooled cookie cup.

7. Serve
Just before serving, lightly dust with powdered sugar for a beautiful finishing touch.

Conclusion

These 2-Ingredient Lemon Cookie Cups prove that simple desserts can still make a big impression. With their buttery cookie base and tangy lemon filling, they deliver the perfect balance of sweet and citrusy flavor in every bite. Quick to prepare and stunning to serve, they’re sure to brighten any dessert table!