Strawberry Sugar Cookie Cups Recipe

Introduction

Strawberry Sugar Cookie Cups are a delightful treat that combines a tender cookie base with a sweet, fruity center and creamy frosting. These charming little cups are perfect for parties or a special dessert to brighten your day.

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 the oven to 350°F (175°C) and grease a muffin pan.
2. Step 2: In a bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In another bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Step 4: Beat in the egg and vanilla extract until well combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing until combined, then stir in the milk to bring the dough together.
6. Step 6: Divide the dough evenly into the muffin cups, pressing the dough down and up the sides to form a cup shape.
7. Step 7: Bake for 12-15 minutes or until the edges are golden brown.
8. Step 8: Allow the cookie cups to cool completely in the pan before removing them.
9. Step 9: Fill each cookie cup with strawberry jam.
10. Step 10: Top with pink buttercream frosting and decorate with sprinkles if desired.
11. Step 11: Serve and enjoy your sweet strawberry sugar cookie cups!

Tips & Variations

• Use seedless strawberry jam for a smoother bite that won’t interfere with the texture of the cookie cup.
• Try substituting raspberry or apricot jam for a different fruity flavor.
• For a dairy-free version, use plant-based butter and milk alternatives.
• Chill the dough briefly before pressing it into the muffin pan for easier handling.

Storage

Store the cookie cups in an airtight container at room temperature for up to 3 days. If they have frosting, keep them refrigerated and bring to room temperature before serving. Leftovers can also be frozen without frosting for up to 1 month; thaw completely before adding frosting and jam.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade jam for this recipe?

Yes, homemade jam works wonderfully and adds a personal touch. Just ensure it is not too runny to avoid soggy cookie cups.

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

Grease the muffin pan thoroughly or use non-stick baking spray. You can also line the cups with paper liners, though this might affect the crisp edges slightly.

Strawberry Sugar Cookie Cups Recipe

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★★★★★

4.7 from 452 reviews

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

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Description

These Strawberry Sugar Cookie Cups combine buttery, tender sugar cookie dough baked into delicate cups filled with sweet strawberry jam and topped with creamy pink buttercream frosting. Perfectly bite-sized and decorated with colorful sprinkles, these cookie cups are a delightful treat for any occasion, blending classic bakery flavors with a fun presentation.

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Ingredients

Scale 1x2x3x

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

Filling and Topping

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

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Instructions

1. Preparation: Preheat your oven to 350°F (175°C) and grease a muffin pan thoroughly to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
3. Cream Butter and Sugar: In a separate larger bowl, beat the softened unsalted butter with granulated sugar until the mixture is light, fluffy, and pale in color, which usually takes 3-4 minutes with a mixer.
4. Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated and smooth.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined and a soft dough forms. Avoid overmixing to keep the dough tender.
6. Shape Cookie Cups: Divide the dough evenly among the greased muffin cups. Press and shape the dough down the sides and bottom of each cup to form a hollow cup shape suitable for filling.
7. Bake: Place the muffin pan in the preheated oven and bake for 12-15 minutes or until the edges and tops are lightly golden and the cups hold their shape.
8. Cool: Remove from the oven and allow the cookie cups to cool completely in the pan to set their shape.
9. Fill: Once cool, spoon about a teaspoon of strawberry jam into the center of each cookie cup to create a juicy, flavorful filling.
10. Top with Frosting: Pipe or spread the pink buttercream frosting over the jam filling, then decorate with sprinkles if desired for a festive look.
11. Serve: Enjoy these delightful cookie cups fresh or store in an airtight container at room temperature for up to 3 days.

Notes

• Use softened butter at room temperature to ensure proper creaming with sugar for the best texture.
• Seedless strawberry jam creates a smoother filling and easier to bite into cookie cups.
• If pink buttercream frosting is not available, vanilla buttercream colored with a few drops of red or pink food coloring works well.
• Make sure the cookie cups cool completely before filling to avoid melting the frosting.
• Store finished cookie cups in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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

Keywords: strawberry, sugar cookie, cookie cups, jam filled cookies, buttercream frosting, dessert, baked treats