Lemon Cream Cookie Cups

Lemon Cream inside a warm Lemon Sugar Cookie and topped with fresh berries! Where are you summer?

Me and cookies have a love hate relationship. I love to eat them, but I hate to make them because they rarely turn out! Which is just about the worst thing my husband could imagine, because he loves cookies. I have found, however, that cookie cups are more my jazz. They actually turn out, and taste delicious! They’re almost better than just a plain cookie, because they have a yummy filling. Bonus!

Lemon Cream Cookie Cups
Ingredients
For the cookie:

1-1/2 cups all purpose flour
1/4 tsp salt
1/2 tsp baking soda
1/2 cup {1 stick} unsalted butter, softened
3/4 cup sugar
1 egg
1 tsp vanilla
1 tsp lemon zest

For the filling:

1 {8 oz} package cream cheese
1/2 cup sugar
1 tsp lemon zest
1 Tbsp fresh lemon juice
1-1/2 cups mixed berries

Instructions

Preheat oven to 350 degrees. Spray 12 standard size muffin cups with nonstick cooking spray
In a medium bowl, combine flour, salt and baking soda; set aside
In a bowl of an electric mixer cream together butter and sugar until lifhgt and fluffy. Add egg, vanilla and lemon zest; mix until combined
slowly add the dry ingredients to the wet ingredients, mixing on low speed until incorporated
Using a little less than 3/4 cup, scoop dough into muffin tin, dividing the dough evenly among cups
Bake for 10-12 minutes, or until edges are golden
Remove from oven. Using the back of a tablespoon press down on the center of each cookie to form a cup. Allow to cool completely
To make the lemon cream: In a bowl of an electric mixer beat cream cheese at medium speed until smooth
Add sugar, lemon zest and lemon juice and beat until smooth
Using a pastry bag or spoon, fill cookie cups with filling
Top with mixed berries
Serve immediately