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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool cookie cups: Allow the cookie cups to cool completely in the muffin pan, ensuring they firm up and maintain their shape when removing.
- Fill with jam: Once cooled, spoon approximately a tablespoon of strawberry jam into the center of each cookie cup for a juicy, sweet filling.
- 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.
- 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
