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Elegant Strawberry Sugar Cookie Cups

These elegant strawberry sugar cookie cups are a beautiful and delicious treat. The buttery cookie cups, creamy filling, and fresh strawberry topping make them perfect for any special occasion. Chilling the dough is key!

Prep Time
30 mins
Cook Time
30 mins
Servings: 15 people
Calories: 350 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 Large Egg
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 8 ounces cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 pound fresh strawberries, hulled and sliced
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice

Instructions

    Cup of Yum
  1. Make the cookie dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  2. Chill the dough: Cover the dough and refrigerate for at least 2 hours, or preferably overnight. This chilling period is crucial for preventing spreading and making the dough easier to handle.
  3. Preheat and prepare: Preheat oven to 375°F (190°C). Grease a muffin tin (12 cups is ideal, but you can use two batches if needed).
  4. Shape the cookies: Scoop rounded tablespoons of dough and press them into the muffin cups, creating a cup shape. You can use your fingers or the back of a spoon to press the dough up the sides and create a well in the center.
  5. Bake: Bake for 12-15 minutes, or until the edges are lightly golden brown. Be careful not to overbake. The cookies will be soft.
  6. Cool: Let the cookies cool in the muffin tin for a few minutes before carefully transferring them to a wire rack to cool completely.
  7. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract and beat until well combined. In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  8. Prepare the strawberry topping: In a medium saucepan, combine the sliced strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 5-7 minutes. The mixture will thicken slightly. Let cool slightly.
  9. Assemble the cups: Once the cookie cups are completely cooled, fill each cup with the cream cheese filling. Top with the strawberry mixture.
  10. Serve: Serve immediately or refrigerate for a short time before serving.

Notes

  • Chilling: Chilling the dough is essential for preventing spreading. Don't skip it!
  • Don't Overmix: Overmixing leads to tough cookies. Mix just until combined.
  • Soft Cookies: These cookies are meant to be soft, so don't overbake them.
  • Filling Consistency: The filling should be thick and creamy.
  • Strawberry Topping: You can adjust the cooking time for the strawberry topping depending on how thick you want it.

Nutrition Information

Calories 350kcal (18%) Carbohydrates 35g (12%) Protein 7g (14%) Fat 20g (31%)

Nutrition Facts

Serving: 15people

Amount Per Serving

Calories 350

% Daily Value*

Calories 350kcal 18%
Carbohydrates 35g 12%
Protein 7g 14%
Fat 20g 31%

* Percent Daily Values are based on a 2,000 calorie diet.