Strawberry Sugar Cookie Cups (Print-Friendly Version)

Delicate buttery cups filled with creamy strawberry mixture, topped with fresh berries for an elegant and delicious treat.

# Ingredients List:

→ For the Sugar Cookie Cups

01 - 250 g (2 cups) all-purpose flour
02 - 1/2 tsp baking powder
03 - 1/4 tsp salt
04 - 115 g (1/2 cup) unsalted butter, softened
05 - 150 g (3/4 cup) granulated sugar
06 - 1 large egg
07 - 1 tsp vanilla extract

→ For the Strawberry Filling

08 - 150 g (1/2 cup) strawberry jam or preserves
09 - 120 ml (1/2 cup) heavy cream
10 - 120 g (1/2 cup) cream cheese, softened
11 - 30 g (1/4 cup) powdered sugar
12 - 1/2 tsp vanilla extract

→ For Decoration

13 - Fresh strawberries, halved or diced
14 - Mint leaves (optional)
15 - Powdered sugar (for dusting)

# How to Make It:

01 - Preheat your oven to 180°C (350°F). Grease a mini muffin tin. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the egg and vanilla extract, and beat until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Roll the dough into small balls (about 1 tablespoon each) and place them in the mini muffin tin. Press the center gently with your thumb or the back of a spoon to create a small well. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookie cups to cool completely in the tin before gently removing them.
02 - In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Swirl in the strawberry jam, leaving some streaks for a marbled effect.
03 - Fill each cookie cup with the strawberry filling using a piping bag or spoon. Top with a fresh strawberry piece and garnish with mint leaves, if desired.
04 - Dust the tops with powdered sugar for an elegant finish. Serve immediately or refrigerate until ready to serve.

# Extra Tips:

01 - These cookie cups can be made ahead of time. Store the baked cookie shells in an airtight container for up to 3 days and fill them just before serving.
02 - For extra flavor, you can add a dash of almond extract to the cookie dough.
03 - If you don’t have a mini muffin tin, use a regular muffin tin for larger cookie cups, adjusting the baking time by a few minutes.

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