Name: Strawberry Sugar Cookie Cups Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
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 (preferably seedless); 1 cup pink buttercream frosting; Sprinkles for decoration (optional)

Introduction

Strawberry Sugar Cookie Cups are delightful treats that combine tender, buttery cookie shells with a luscious strawberry jam center and a swirl of creamy pink buttercream frosting. Perfect for brunches, parties, or a special dessert, these charming cups are almost too pretty to eat—and deliciously satisfying.

A close-up of a cupcake with a soft light yellow cake base showing a thick, red jelly filling inside where a bite has been taken. The top layer is a swirl of smooth, pastel pink frosting decorated with small round colorful sprinkles in pink, orange, yellow, blue, and purple. The cupcake sits on a black wire cooling rack, with other cupcakes blurred in the background, all having similar pink frosting and sprinkles. The scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 (seedless recommended)

1 cup pink buttercream frosting

Sprinkles for decoration (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease a muffin pan to prevent sticking.

Step 2: In a bowl, whisk together the flour, baking powder, and salt to evenly combine the dry ingredients.

Step 3: In a separate bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.

Step 4: Beat in the egg and vanilla extract until fully incorporated.

Step 5: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Then stir in the milk to bring the dough together.

Step 6: Divide the dough evenly among the muffin cups. Press the dough down and around the edges of each cup to form a hollow “cookie cup” shape.

Step 7: Bake for 12 to 15 minutes, or until the cookie cups turn a light golden color.

Step 8: Allow the cookie cups to cool completely in the pan before carefully removing them.

Step 9: Fill each cookie cup with about a teaspoon of strawberry jam, spreading it gently to form a smooth center.

Step 10: Top each filled cup with a swirl of pink buttercream frosting and decorate with sprinkles if desired.

Step 11: Serve immediately or chill briefly to set the frosting before enjoying.

Tips & Variations

For a smoother jam center, choose seedless strawberry jam or strain your jam before filling.

To add a fresh touch, top with sliced strawberries or a mint leaf along with frosting.

Try substituting raspberry or apricot jam for a different fruity flavor.

Use different colored buttercream to match holiday or party themes.

To make frosting application easier, chill it slightly before piping.

FAQs

Can I make the cookie cups ahead of time?

Yes, you can bake the cookie cups up to two days in advance and store them in an airtight container. For best results, fill and frost them just before serving.

What can I use instead of pink buttercream frosting?

If you don’t have pink buttercream, vanilla or cream cheese frosting works well. You can add a few drops of red food coloring to a white frosting to achieve the pink color.