Elegant Strawberry Sugar Cookie Cups are a delightful dessert featuring buttery sugar cookie cups filled with a luscious strawberry cream filling. These bite-sized treats are perfect for parties, celebrations, or simply indulging in a sweet, fruity delight.
Why You’ll Love This Recipe
- Beautiful and elegant presentation.
- Buttery, soft sugar cookie cups with a creamy strawberry filling.
- Perfect for parties, holidays, or afternoon tea.
- Easy to customize with different flavors and toppings.
- Great for making ahead and serving chilled.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Sugar cookie dough (homemade or store-bought)
- Strawberries, finely chopped
- Cream cheese, softened
- Powdered sugar
- Heavy cream
- Vanilla extract
- Lemon zest (optional for extra freshness)
- Fresh mint or extra strawberries for garnish
Directions
- Preheat oven to 350°F (175°C) and grease a mini muffin tin.
- Roll sugar cookie dough into small balls and press them into the muffin tin to form cup shapes.
- Bake for 10-12 minutes until lightly golden. Let cool completely before removing from the tin.
- In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Whip heavy cream separately until soft peaks form, then fold into the cream cheese mixture.
- Stir in finely chopped strawberries and lemon zest if using.
- Fill each cookie cup with the strawberry cream mixture.
- Garnish with fresh mint or extra strawberries.
- Chill for at least 30 minutes before serving for best texture.
Servings and Timing
- Servings: 12-16 cups
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Chill Time: 30 minutes
- Total Time: 57 minutes
Variations
- Chocolate Drizzle: Add melted chocolate over the top for a decadent touch.
- Berry Mix: Use raspberries or blueberries instead of strawberries.
- Citrus Infused: Add orange or lime zest for a citrusy twist.
- Nutty Crunch: Sprinkle chopped almonds or pecans on top.
- Dairy-Free: Use dairy-free cream cheese and coconut cream.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze without the filling for up to 1 month. Fill before serving.
- Serving Tip: Serve chilled for the best flavor and texture.
FAQs
Can I use premade cookie dough?
Yes! Store-bought sugar cookie dough works perfectly for this recipe.
How do I prevent the cookie cups from sticking?
Grease the muffin tin well and allow cookies to cool before removing.
Can I make these ahead of time?
Yes! You can bake the cookie cups a day in advance and fill them before serving.
What’s the best way to fill the cups?
Use a piping bag or a small spoon for easy and neat filling.
Can I add a jam layer inside?
Absolutely! A thin layer of strawberry jam at the bottom adds extra flavor.
How do I keep the filling from becoming runny?
Make sure the heavy cream is properly whipped and avoid overmixing.
What other toppings work well?
Shredded coconut, white chocolate shavings, or a dusting of powdered sugar.
Can I make these gluten-free?
Yes! Use a gluten-free sugar cookie dough.
How do I add more flavor to the filling?
A splash of almond extract or rose water adds a unique twist.
Can I make mini versions?
Yes! Use a smaller muffin tin and adjust the baking time accordingly.
Conclusion
Elegant Strawberry Sugar Cookie Cups are a beautiful and delicious dessert that’s easy to make yet impressive to serve. With a buttery sugar cookie base and a creamy, fruity filling, these treats are perfect for any special occasion. Try them today and enjoy every delightful bite!
Print
Elegant Strawberry Sugar Cookie Cups
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 cookie cups 1x
- Category: sugar cookie cups, strawberry dessert, mini desserts, elegant treats
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft, buttery sugar cookie cups filled with a creamy strawberry filling—perfect for parties, afternoon tea, or a sweet treat!
Ingredients
For the Sugar Cookie Cups:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp milk
For the Strawberry Filling:
- 1 cup fresh strawberries, diced
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/2 tsp vanilla extract
- 1/2 cup powdered sugar
For Garnish:
- Fresh strawberry slices
- Powdered sugar for dusting
- Mint leaves (optional)
Instructions
- Prepare the Cookie Cups – Preheat oven to 350°F (175°C). Grease a mini muffin tin.
- Make the Dough – In a bowl, whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until light and fluffy. Mix in egg, vanilla, and milk. Gradually add dry ingredients until combined.
- Bake – Scoop 1 tbsp dough into each mini muffin cup. Use your fingers or a spoon to gently press it down to form a cup shape. Bake for 10-12 minutes, or until lightly golden. While warm, press down the centers with a spoon to create deeper wells. Cool completely.
- Make the Strawberry Filling – In a saucepan, cook strawberries, sugar, and lemon juice over medium heat for 5 minutes until soft. Let cool.
- Prepare the Creamy Base – In a bowl, beat cream cheese, powdered sugar, heavy cream, and vanilla until smooth. Fold in cooled strawberry mixture.
- Assemble – Pipe or spoon the filling into the cooled cookie cups.
- Garnish & Serve – Top with strawberry slices and dust with powdered sugar. Serve immediately or chill before serving.
Notes
Swap strawberries for raspberries or blueberries for variety.
Store in the fridge for up to 3 days.
Add a drizzle of melted white chocolate for extra elegance!
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