Lime Tarts Cookie Cups

These Lime Tarts are cute cookie cups made with sugar cookie dough and filled with tart lime curd. These mini lime tarts are the perfect semi-homemade treat with from-scratch cookie dough and store-bought curd.


  • ¾ cup (170g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cream of tartar
  • 2 cups (248g) all-purpose flour
  • 1 cup lime cued


  • Preheat oven to 350°F. Spray mini muffin pans with nonstick cooking spray (I use the kind with flour in it).
  • Cream butter and granulated sugar with a stand or a hand mixer until smooth and fluffy, about 1 minute. Mix in egg and vanilla then add baking soda, salt and cream of tartar and mix until smooth. Add flour and mix until cookie dough forms.
  • Scoop 1 tablespoon sized cookie dough balls and place each in one cavity of the muffin pan.
  • Bake for 18-20 minutes or until no longer glossy and a light golden around the edges.
  • Immediately upon removing the cookies from the oven, use the handle of a wooden spoon or the back of a teaspoon to press a cavity in the center and form the tart shell.
  • Let the cookies cool completely, then remove from the pan. The cookies should pop right out when nudged with a butter knife.
  • Fill each cookie with 1-2 teaspoons of lime curd. Sprinkle with lime zest for garnish.
  • Store in an airtight container in the refrigerator for up to 3 days. Cookies can be frozen without filling for up to 3 months.


Serving: 1serving | Calories: 117kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 68mg | Potassium: 21mg | Fiber: 1g | Sugar: 8g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

Nutritional information not guaranteed to be accurate


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