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.

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

Filling and Topping

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

Instructions

Preparation: Preheat your oven to 350°F (175°C) and grease a muffin pan thoroughly to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
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.
Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated and smooth.
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.
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.
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.
Cool: Remove from the oven and allow the cookie cups to cool completely in the pan to set their shape.
Fill: Once cool, spoon about a teaspoon of strawberry jam into the center of each cookie cup to create a juicy, flavorful filling.
Top with Frosting: Pipe or spread the pink buttercream frosting over the jam filling, then decorate with sprinkles if desired for a festive look.
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