Lemon Mousse Sugar Cookie Cups


These Giant Lemon Mousse Sugar Cookie Cups are almost too pretty to eat with rich, fresh, yellow lemon mousse filling inside a delicious jumbo sugar cookie cup.  Great, easy spring dessert recipe and perfect for Easter!

Giant Lemon Mousse Sugar Cookie Cups are the perfect jumbo dessert recipe for spring or Easter.

Welcome to giant cookie cup recipe #2!  I announced last week that I’m excited to have a new thing on Wishes and Dishes where I share different versions of jumbo cookie cups made in a JUMBO muffin tin (you can buy one here for really cheap!  I linked to the exact one I have).  My first idea was Carrot Cake Cookie Cups that I shared last week.  These new lemon mousse sugar cookie cups are the size of cupcakes – they even look like cupcakes at first glance and are meant to serve as individual desserts for people.  They would be great for Easter coming up or a night that you have dinner guests!  They are a really fun alternative to a slice of cake or pie and you will absolutely LOVE the lemon mousse.  You will probably even have some leftover to eat all by itself!

Note:  You can get a jumbo muffin tin on Amazon if you don’t already have one.  They are also great for making bakery style muffins, etc.!  I also use these reusable Wilton cupcake decorating bag and decorating tips for piping on the frosting.

Giant Lemon Mousse Sugar Cookie Cups are the perfect jumbo dessert recipe for spring or Easter.

Giant Lemon Mousse Sugar Cookie Cups are the perfect jumbo dessert recipe for spring or Easter.

Giant Lemon Mousse Sugar Cookie Cups are the perfect jumbo dessert recipe for spring or Easter.

Giant Lemon Mousse Sugar Cookie Cups are the perfect jumbo dessert recipe for spring or Easter.

Giant Lemon Mousse Sugar Cookie Cups
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
Giant Lemon Mousse Sugar Cookie Cups with rich, fresh lemon mousse filling inside a jumbo sugar cookie cup. Easy spring dessert recipe - perfect for Easter!
  • 2 cups COLD heavy cream
  • 2 tsp. vanilla extract
  • 1 package Jello Instant Lemon Pudding Mix
  • 1 tablespoon of lemon zest
  • 8 oz (one cup) sweetened condensed milk
  • 1 cup very cold water
  • Yellow food dye (optional, but makes mousse yellow)
  • 2 (16.5 oz) tubes sugar cookie dough (like Pillsbury)
  1. Preheat oven to 350 degrees.
  2. Spray jumbo muffin tin(s) with nonstick cooking spray.
  3. Break off chunks of dough and roll into balls (picture above shows how big to make them). Drop balls into muffin tin.
  4. Bake 20 minutes, or until puffed and set, and golden around the edges. They might look a little undercooked at the bottom but they will harden as they cool.
  5. As soon as you take them out of the oven, use something with a circular bottom (I used the bottom of an ice cream scoop) to press into the middle of the cups and make craters.
  6. Whatever you use should be slightly less than the width of the cookie.
  7. Let cool completely IN the pan.
Make the filling:
  1. In a large bowl, beat the cream and vanilla on high with a hand mixer until stiff peaks form. Place in fridge.
  2. In another large bowl, whisk together pudding mix, sweetened condensed milk, water, and lemon zest until thickened, about 2 minutes.
  3. Place in fridge for 5 minutes to set up completely. It should be thick.
  4. Fold whipped cream into pudding just until evenly distributed.
  5. Stir in yellow food dye (I used quite a bit to get the rich yellow color I wanted).
  6. Cover and place in fridge.
  7. Run a butter knife around the edges of the cooled cookies to loosen and gently lift out. I didn't need to do this, I just pulled them out with my fingers.
  8. Transfer to whatever surface you wish to work on.
  9. Transfer lemon mousse to a piping bag, or make your own piping bag using a ziplock bag (put filling in piping bag, work it to the bottom of one corner, twist off the top and snip off a small bit of the corner).
  10. Pipe the filling in high, swirling mounds. You can also just scoop the filling in with a spoon but it won't look as nice, in my opinion.
  11. Store in refrigerator in an airtight container after assembled or until ready to eat.

Recipe source:  mousse recipe and idea adapted from thesmartcookiecook.com

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These are a few of my favorite things: cooking, baking, Broadway musicals, cruises, Disney World, Christmas, thunderstorms, 80's and country music, and my favorite pastime has ALWAYS been baseball. Go Yankees!

48 Responses to “Lemon Mousse Sugar Cookie Cups”

  1. Kelly
    April 16, 2014 at 1:10 AM #

    These look yummy and beautiful!Thanks for sharing.

    • April 16, 2014 at 2:53 AM #

      Thanks so much for commenting, Kelly!

  2. April 16, 2014 at 1:24 AM #

    Love these jumbo cookie cups. The lemon mousse looks so good!

    • April 16, 2014 at 2:52 AM #

      Why thank you!! It IS really good!!

  3. April 16, 2014 at 2:44 AM #

    These are so beautiful and look delicious! Wonderful recipe, Ashley (:

    • April 16, 2014 at 2:52 AM #

      Thank you Monica!!!

  4. April 16, 2014 at 6:28 AM #

    Oh my goodness… WANT!

  5. April 16, 2014 at 8:08 AM #

    The recipe sounds delicious and I may try using individual ramekins because maybe I am just hopelessly old and frugal but i do not consider $16.49 to be cheap for a 6 cup tin.

    • April 17, 2014 at 4:58 PM #

      Oh no I totally understand! It’s weekend because the price fluctuates on amazon and it has gone up wince I bought it! It’s worth it for me I guess (the 14$) or whatever I paid because I use it a lot. Ramekins is a great idea!

  6. April 16, 2014 at 8:39 AM #

    I’d be the one who would eat the lemon mousse and skip the cookie. Well, I’d probably come back and eat the cookie when nobody is looking. 😉

  7. April 16, 2014 at 9:05 AM #

    Ooo I’ve never had lemon mousse but it’s gotta be wonderful.

  8. April 16, 2014 at 10:20 AM #

    Yum! These look so delicious. I definitely want to try them. Thanks for sharing!

  9. April 16, 2014 at 10:35 AM #

    Oh the torture! I want to sink my teeth into that lemon mousse…. Mmmmm!

  10. April 16, 2014 at 11:08 AM #

    You aren’t kidding when you say ‘giant’! What a great idea. So creative! Perfect timing for Easter as you suggest.

  11. Ginny McMeans
    April 16, 2014 at 11:59 AM #

    These are gonna knock a lot of people’s socks off on Easter!!! Wow!

  12. April 17, 2014 at 8:52 AM #

    Those look beautiful! I just love cookie cups and that mousse looks divine!

  13. April 17, 2014 at 10:30 AM #

    I love cookie cups and these look to die for!

  14. April 17, 2014 at 10:35 AM #

    Gotta love the lemon!

  15. April 17, 2014 at 11:00 AM #

    Oh my goodness but those look divine! I love lemony desserts and these cookie cups look perfect!

  16. April 17, 2014 at 12:38 PM #

    I love me some lemon! So this speaks to me. And giant? Even better!

  17. April 17, 2014 at 1:48 PM #

    Oh sweet mamma I need about a dozen of these right now!

  18. April 17, 2014 at 2:20 PM #

    Look at all that pretty mousse! I love the color – just perfect for Easter!

  19. April 17, 2014 at 3:44 PM #

    Woah! These look fabulous! I love lemon cream – what a great idea!!

  20. April 17, 2014 at 3:50 PM #

    These look so yummy! I love lemon anything!!

  21. April 17, 2014 at 4:17 PM #

    I am so glad your site is back up and running because those pictures have me drooling! They are beautiful! The mousse looks delicious! Perfect color for Easter too 🙂 … YAY for having an excuse to make them immediately 🙂

  22. April 17, 2014 at 4:19 PM #

    YUM! What a perfect spring treat!!!

  23. April 17, 2014 at 4:55 PM #

    Anything lemon! I’ll take all 12, please.

  24. April 17, 2014 at 5:38 PM #

    I love cookie cups, and these lemony ones look so delicious!

  25. April 17, 2014 at 5:39 PM #

    GIANT cookies?! Oh heck yes!

  26. April 17, 2014 at 6:01 PM #

    As a girl who loves the look of cupcakes but the taste of cookies, this is just my style!

  27. April 17, 2014 at 7:36 PM #

    This is just wrong, in a good way! Giant cookie cups? Oh yeah!

  28. April 17, 2014 at 8:09 PM #

    Your lemon cookie cups look scrumptious, Ashley! I love that the filling is made of lemon mousse. I can never get enough lemon or key lime in my life. Thanks for sharing and Happy Easter! xo

  29. April 17, 2014 at 9:32 PM #

    Wow !

  30. April 18, 2014 at 9:44 AM #

    I love mousse but have never had it lemon form. I need to change this right away!

  31. April 18, 2014 at 10:34 AM #

    I can already see that I’d be sucking out that lemon mousse first and then munching on the cookie afterwards. See, I’ve mapped out my plan; now to divide and conquer. 🙂

  32. April 18, 2014 at 11:23 AM #

    WOW! These look amazing!! Love how you put the mouse in there!! YUM yum yum!!

  33. April 18, 2014 at 12:05 PM #

    Yummy! I have such an urge to make these and finish them off with a big dollop of whipped cream. 🙂

  34. April 18, 2014 at 3:30 PM #

    Love that these are seriously loaded down with the lemon mousse. I bet it’s just like frosting – the more the better!

  35. April 18, 2014 at 5:06 PM #

    Ooh – lemon mousse cookies are perfect for spring!

  36. April 20, 2014 at 12:38 PM #

    These are so cute – love the Easter colours!

  37. April 21, 2014 at 12:36 PM #

    What a great idea! I bought that exact pan a couple of months ago, and have been looking for something besides muffins to bake in it. LOVE these! I think these are going to take off!


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