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!
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.
- 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)
- Preheat oven to 350 degrees.
- Spray jumbo muffin tin(s) with nonstick cooking spray.
- Break off chunks of dough and roll into balls (picture above shows how big to make them). Drop balls into muffin tin.
- 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.
- 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.
- Whatever you use should be slightly less than the width of the cookie.
- Let cool completely IN the pan.
- In a large bowl, beat the cream and vanilla on high with a hand mixer until stiff peaks form. Place in fridge.
- In another large bowl, whisk together pudding mix, sweetened condensed milk, water, and lemon zest until thickened, about 2 minutes.
- Place in fridge for 5 minutes to set up completely. It should be thick.
- Fold whipped cream into pudding just until evenly distributed.
- Stir in yellow food dye (I used quite a bit to get the rich yellow color I wanted).
- Cover and place in fridge.
- 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.
- Transfer to whatever surface you wish to work on.
- 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).
- 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.
- Store in refrigerator in an airtight container after assembled or until ready to eat.
Recipe source: mousse recipe and idea adapted from thesmartcookiecook.com