Gather all your ingredients and soften the unsalted butter at room temperature.

Preheat the oven to 350°F (175°C). Cream together softened butter and granulated sugar until light and fluffy (2-3 minutes).

Gradually add all-purpose flour and salt, stirring until a soft dough forms.

Grease the muffin tin and press small portions of dough into the bottom and sides to form cups.

Bake in the preheated oven for 12-15 minutes until golden brown around the edges.

Cool the cookie cups in the tin for about 10 minutes, then transfer to a wire rack.

Whip heavy cream until thick and gradually add powdered sugar, lemon juice, lemon zest, and vanilla extract until soft peaks form.

Fill each cooled cookie cup with the lemon cream mixture, using a piping bag if desired.

Cover with plastic wrap and refrigerate for at least 30 minutes before serving.