Description
Soft, buttery sugar cookie cups filled with a creamy strawberry filling—perfect for parties, afternoon tea, or a sweet treat!
Ingredients
Units
Scale
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!