Description
These elegant strawberry sugar cookie cups are the perfect combination of sweet, buttery sugar cookies and a light, creamy strawberry filling. The cookie cups are crisp on the outside and soft in the middle, holding a delicious strawberry-infused cream cheese filling. Perfect for any occasion, these bite-sized treats are easy to make and sure to impress your guests!
Ingredients
Units
Scale
For the Sugar Cookie Cups:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Strawberry Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup fresh strawberries, finely chopped
- 1/2 teaspoon vanilla extract
- 2 tablespoons heavy cream (optional for a lighter texture)
For Decoration:
- Fresh strawberries, sliced
- Powdered sugar (optional for dusting)
Instructions
For the Sugar Cookie Cups:
- Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until a soft dough forms.
- Roll the dough into 1-inch balls and place each into the greased muffin tin. Press down gently with your fingers or the back of a spoon to form a small cup shape.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and, while still warm, gently press down the center of each cookie cup using the back of a spoon to maintain the cup shape. Let them cool completely in the muffin tin.
For the Strawberry Filling:
- In a medium bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the powdered sugar and mix until well combined.
- Stir in the finely chopped strawberries and vanilla extract. For a lighter texture, add 2 tablespoons of heavy cream and mix until smooth.
- Spoon or pipe the strawberry filling into the cooled cookie cups.
To Decorate:
- Top each cookie cup with a fresh strawberry slice.
- Dust lightly with powdered sugar if desired for an elegant touch.
Notes
- If you want a firmer filling, refrigerate the filled cookie cups for about 30 minutes before serving.
- You can substitute the strawberries with other fresh berries or even a strawberry jam if fresh strawberries are not available.