Please join us in celebrating a virtual baby show from Lisa of Wine and Glue. Surprise Lisa! If you didn’t know already, it’s a girl! I haven’t attended very many baby showers in person, since most of my friends are on the east coast, however I imagine they are filled with love and excited. So today I would like to send Lisa a little bit of love as she prepares to welcome her baby girl!

As I mature, so do my taste buds. As in, 10 years ago, I probably wouldn’t have touched a lemon cookie with a 10-foot pole. Now, I am making lemon desserts left and right and shoving the leftovers in my mouth!

Since Lisa is having a girl, and spring is in the air, I wanted to incorporate something pink along with a spring flavor. Today I have for you Lemon Strawberry Cookie Cups. I have made some variations of my favorite sugar cookie recipe, and thought it was time for a lemon version. This recipe uses fresh lemon zest and lemon juice. By baking in a mini muffin pan, you can create these adorable cookie cups.

For the frosting, I decided on a strawberry cream cheese. It’s not often that I stray from my favorite cream cheese recipe, but I have been curious to try Philadelphia Strawberry Cream Cheese. For the frosting, I used a tub of this cream cheese, a little bit of butter and powdered sugar, and topped my cookie with a fresh strawberry. The thing about cream cheese frosting is that it needs time to set in the refrigerator before serving. I don’t know what it is, but when it’s first mixed, it is very soft and thus doesn’t hold a good shape. Additionally, I always refrigerate my desserts that have cream cheese frosting. Usually I add my frosting right before serving so as to avoid drying out the desserts.

These Lemon Strawberry Cookie Cups are the perfect cookie for a spring time party! Now let’s see what my friends are being to the party!

Chocolate Oreo Cheesecake from Back For Seconds

Lemon Icebox Cupcakes from White Lights on Wednesday

Strawberry Rice Krispie Treats from Chocolate, Chocolate and more

Lemon White Chocolate M&M Cookies from Something Swanky

Lemon Strawberry Cookie Cups from Beyond Frosting

Strawberry Shortcake Eclair Cake from Inside BruCrew Life

Strawberry and Jam Buttermilk Coffee Cake from French Press

Perfect Sugar Cookies from Crazy for Crust

No Bake Key Lime Cheesecake In A Jar from Life, Love and Sugar

Roasted Blueberry Tart from Lemons for Lulu

White Chocolate Peeps Cookiewiches from Frugal Foodie Mama

Pistachio Dreamboat Dessert from High Heels and Grills

No-Bake Lemon Berry Cheesecake Mousse Parfait from Happy Food Healthy Life

Creamy Strawberry Pie from Julie’s Eats & Treats

Oatmeal Creme Pie Caramelitas from The Domestic Rebel

Cookie Butter S’Mores Dip from Cupcakes & Kale Chips

Baby Quiche Lorraine from Real Housemoms

Raspberry Pretzel Salad from Mom On Timeout

Berry chocolate french toast casserole from Roxana’s Home Baking

Sunrise Cupcakes from Lemon Tree Dwelling

Strawberry Coconut-Lime Icebox Cake from Kitchen Meets Girl

Sparkling Raspberry Lemonade from {i love} my disorganized life

Spinach Artichoke Dip Appetizer Pizza from Chef in Training

Keep up with all the happenings. Follow Beyond Frosting

Facebook | Twitter | Pinterest | Instagram

Lemon Strawberry Cookie Cups

★★★★★

5 from 1 reviews

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 Cookies

Print Recipe

Description

A lemon sugar cookie with a strawberry cream cheese frosting.

Ingredients

3/4 C Unsalted butter, at room temperature
1 C Sugar
2 Large eggs
1/2 tsp Pure vanilla extract
Zest from 1 lemon
Juice from 1 lemon
2 1/2 C Flour
2 tsp Baking powder
1 tsp Salt

For the frosting

1/2 C Unsalted butter, cold
1 pkg Strawberry cream cheese (8oz)
3 C Powdered sugar
1 tbsp Heavy whipping cream

Instructions

Preheat oven to 375 °F.
Allow butter to come to room temperature for about 30 minutes. Combine butter and sugar in your stand mixer and beat on medium speed until light and fluffy.
Add eggs, one at a time, beating well after each egg is added. Add vanilla extract.
Zest a lemon directly into the batter. Squeeze lemon juice through a fine sieve to avoid seeds getting into the batter. Beat well into batter.
In a separate bowl, combine flour, baking powder and salt. Slowly add mixture into batter and mix until dough forms.
Refrigerate dough for 30 minutes.
Grease mini muffin pan with Crisco or cooking spray. Spoon 2 tablespoons of dough into your hands and roll into a ball. Drop into mini muffin pan.
Bake for 12-15 minutes. Allow to cool for 5 minutes. Take a tart shaper or the back of a spoon and gently press down in the middle of the cookie to create a crater. Allow to cool in the muffin pan.

For the frosting

Remove butter from the fridge and cut into 1” thick slices. Using your stand mixer, beat butter on medium speed until butter is smooth. You may have to stop the mixer and scrape down the sides.
Add cream cheese to butter and beat until well mixed.
Slowly add powdered sugar, one cup at a time while beating on low speed. If frosting is not thick enough, you can add additional powdered sugar.
Last add heavy whipping cream and increase speed to medium higher. Beat for 60 seconds to incorporate air into the frosting.
Refrigerate frosting for at least one hour. This is optional, but I highly recommend it.
Frost cooled cookies right before serving. Once frosted, cookies will need to be refrigerated.