Description
These delightful cookie cups are a perfect combination of buttery sugar cookies and a creamy strawberry filling. They’re elegant enough for parties and simple enough to make for any occasion!
Ingredients
Units
Scale
For the Sugar Cookie Cups:
- 250 g (2 cups) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 115 g (1/2 cup) unsalted butter, softened
- 150 g (3/4 cup) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Strawberry Filling:
- 150 g (1/2 cup) strawberry jam or preserves
- 120 ml (1/2 cup) heavy cream
- 120 g (1/2 cup) cream cheese, softened
- 30 g (1/4 cup) powdered sugar
- 1/2 tsp vanilla extract
For Decoration:
- Fresh strawberries, halved or diced
- Mint leaves (optional)
- Powdered sugar (for dusting)
Instructions
- Prepare the Sugar Cookie Cups:
- Preheat your oven to 180°C (350°F). Grease a mini muffin tin.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the egg and vanilla extract, and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Roll the dough into small balls (about 1 tablespoon each) and place them in the mini muffin tin. Press the center gently with your thumb or the back of a spoon to create a small well.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookie cups to cool completely in the tin before gently removing them.
- Prepare the Strawberry Filling:
- In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture. Swirl in the strawberry jam, leaving some streaks for a marbled effect.
- Assemble the Cookie Cups:
- Fill each cookie cup with the strawberry filling using a piping bag or spoon.
- Top with a fresh strawberry piece and garnish with mint leaves, if desired.
- Serve and Enjoy:
- Dust the tops with powdered sugar for an elegant finish. Serve immediately or refrigerate until ready to serve.
Notes
- These cookie cups can be made ahead of time. Store the baked cookie shells in an airtight container for up to 3 days and fill them just before serving.
- For extra flavor, you can add a dash of almond extract to the cookie dough.
- If you don’t have a mini muffin tin, use a regular muffin tin for larger cookie cups, adjusting the baking time by a few minutes.