Strawberry Sugar Cookie Cups Recipe

Introduction

Strawberry Sugar Cookie Cups are a delightful twist on classic sugar cookies, featuring a soft, buttery base filled with sweet strawberry jam and topped with creamy pink buttercream. These charming treats are perfect for parties or a special homemade dessert.

Ingredients

• 1 ¾ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• ½ cup strawberry jam
• 1 cup pink buttercream frosting
• Sprinkles for decoration (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a muffin pan to prevent sticking.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy using a hand mixer or stand mixer.
4. Step 4: Beat in the egg and vanilla extract until fully combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the milk to help bring the dough together.
6. Step 6: Divide the dough evenly among the muffin cups. Press the dough down gently to form a cup shape with a hollow center for the filling.
7. Step 7: Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the cookie cups are set.
8. Step 8: Allow the cookie cups to cool completely in the pan, then carefully fill each with about a teaspoon of strawberry jam.
9. Step 9: Pipe or spoon the pink buttercream frosting on top of each jam-filled cup, and decorate with sprinkles if desired.
10. Step 10: Serve and enjoy these charming, sweet treats!

Tips & Variations

• Use seedless strawberry jam for a smoother filling that’s easier to bite into.
• Try other fruit jams like raspberry or apricot for different flavors.
• For extra crunch, sprinkle chopped nuts or coarse sugar on the frosting before serving.
• Make the cookie cups ahead of time and frost them just before serving to keep the frosting fresh.

Storage

Store the cookie cups in an airtight container at room temperature for up to 3 days. If you prefer, refrigerate to keep the buttercream frosting firm, but allow them to come to room temperature before serving for the best flavor and texture. These treats are best enjoyed fresh but can be frozen without frosting for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought frosting instead of making my own?

Yes, store-bought pink buttercream frosting works perfectly and saves time. Just be sure it’s at room temperature for easy spreading.

How do I prevent the cookie cups from sticking to the muffin pan?

Thoroughly grease the muffin pan or line it with silicone muffin liners to ensure the cookie cups release easily after baking.

Strawberry Sugar Cookie Cups Recipe

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★★★★★

4.7 from 109 reviews

• Author: Ella
• Total Time: 30 minutes
• Yield: 12 cookie cups 1x

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Description

These Strawberry Sugar Cookie Cups combine buttery, tender sugar cookies with a delightful strawberry jam center and a creamy pink buttercream frosting topping. Perfectly shaped in muffin tins, these cookie cups offer a fun, bite-sized dessert that is both visually appealing and irresistibly delicious. Ideal for parties, gatherings, or simply as a sweet treat to brighten your day.

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Ingredients

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Dry Ingredients

• 1 ¾ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt

Wet Ingredients

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Fillings and Topping

• ½ cup strawberry jam (preferably seedless)
• 1 cup pink buttercream frosting
• Sprinkles for decoration (optional)

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Instructions

1. Preheat and prepare muffin pan: Preheat your oven to 350°F (175°C). Lightly grease a muffin pan to prevent sticking and ensure easy removal of the cookie cups.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning throughout the flour.
3. Cream butter and sugar: In a separate large bowl, use an electric mixer or whisk to cream the softened unsalted butter and granulated sugar until the mixture becomes light, fluffy, and pale in color, enhancing the cookie’s tender texture.
4. Add egg and vanilla: Beat in the large egg and vanilla extract into the creamed butter and sugar. This adds richness and depth of flavor to the dough.
5. Combine wet and dry ingredients: Gradually incorporate the dry flour mixture into the wet ingredients, mixing until just combined to avoid overworking the dough. Then, add the 2 tablespoons of milk to bring the dough together and maintain tenderness.
6. Form cookie cups in muffin pan: Divide the dough evenly among the prepared muffin cups. Use your fingers or the back of a spoon to press down in each cup, shaping the dough to form a cup with raised edges for holding the filling.
7. Bake: Place the muffin pan in the preheated oven and bake for 12-15 minutes or until the edges of the cookie cups turn a golden brown color signaling doneness.
8. Cool cookie cups: Allow the cookie cups to cool completely in the muffin pan, ensuring they firm up and maintain their shape when removing.
9. Fill with jam: Once cooled, spoon approximately a tablespoon of strawberry jam into the center of each cookie cup for a juicy, sweet filling.
10. Decorate with frosting and sprinkles: Pipe or spread pink buttercream frosting over the jam, creating a smooth, creamy finish. Optionally, sprinkle colorful sprinkles on top for a whimsical, festive look.
11. Serve: Serve immediately or store in an airtight container until ready to enjoy.

Notes

• For best results, use seedless strawberry jam to keep the filling smooth and easy to bite into.
• Soften butter well to ensure easy creaming with sugar and better dough texture.
• Press dough evenly in muffin cups to avoid thin edges that may burn during baking.
• Allow cookie cups to cool completely before filling to prevent melting the frosting.
• You can substitute pink buttercream frosting with vanilla or cream cheese frosting tinted with pink food coloring if preferred.
• Store finished cookie cups in an airtight container at room temperature for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Strawberry cookie cups, sugar cookie cups, jam-filled cookies, buttercream topped cookies, baked cookie cups, fun dessert recipe