1 tsplemon zestoptional (but puts the flavor over the top)
strawberriesquartered or halved
For the Sugar Cookie Cups
Preheat oven to 350 degrees.
Cream the butter and sugar. Add the eggs and vanilla and beat until fluffy. Add the flour, baking soda, baking powder, and salt and beat until well-mixed dough forms.
Put a tablespoon of dough into each mini muffin cup. No need to press down. I usually get between 54-56 cups out of the dough.
Bake for 10 minutes.
Immediately after taking out of the oven, press the cups down using the handle of a wooden spoon or a specific tool like mine.
Let cool before popping out of the pan to fill with the cream.
For the Lemon Cream
Cream the butter and vanilla until smooth. Add 2 cups of powdered sugar and salt and beat until incorporated. Add the lemon juice and lemon zest. Mix until just mixed in. Add the rest of the powdered sugar a cup at a time until smooth and creamy.
Scoop the cream into a piping bag or a large plastic storage bag works just as well. Squeeze the cream toward one corner and cut off a small piece of the corner. Pipe the cream into each cup until just level with the top.
Top with one or two berries. Nibble or pop an entire cup in at once! Enjoy!
You can easily change this up and make mini fruit pizzas instead. Make normal sugar cookies instead of the cups and spread the lemon cream on like frosting. Then top with enough fruit to cover the cookie.
Keyword dessert, Easter, finger food, fruit, lemon, spring