Elegant Strawberry Sugar Cookie Cups
These elegant strawberry sugar cookie cups are a beautiful and delicious treat. The buttery cookie cups, creamy filling, and fresh strawberry topping make them perfect for any special occasion. Chilling the dough is key!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 pound fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Make the cookie dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Chill the dough: Cover the dough and refrigerate for at least 2 hours, or preferably overnight. This chilling period is crucial for preventing spreading and making the dough easier to handle.
- Preheat and prepare: Preheat oven to 375°F (190°C). Grease a muffin tin (12 cups is ideal, but you can use two batches if needed).
- Shape the cookies: Scoop rounded tablespoons of dough and press them into the muffin cups, creating a cup shape. You can use your fingers or the back of a spoon to press the dough up the sides and create a well in the center.
- Bake: Bake for 12-15 minutes, or until the edges are lightly golden brown. Be careful not to overbake. The cookies will be soft.
- Cool: Let the cookies cool in the muffin tin for a few minutes before carefully transferring them to a wire rack to cool completely.
- Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract and beat until well combined. In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Prepare the strawberry topping: In a medium saucepan, combine the sliced strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 5-7 minutes. The mixture will thicken slightly. Let cool slightly.
- Assemble the cups: Once the cookie cups are completely cooled, fill each cup with the cream cheese filling. Top with the strawberry mixture.
- Serve: Serve immediately or refrigerate for a short time before serving.
Notes
- Chilling: Chilling the dough is essential for preventing spreading. Don't skip it!
- Don't Overmix: Overmixing leads to tough cookies. Mix just until combined.
- Soft Cookies: These cookies are meant to be soft, so don't overbake them.
- Filling Consistency: The filling should be thick and creamy.
- Strawberry Topping: You can adjust the cooking time for the strawberry topping depending on how thick you want it.