Description
Buttery mini sugar cookie cups filled with silky cream cheese frosting and crowned with juicy fresh strawberries, a bite-sized party dessert that’s as pretty as it is irresistible.
Ingredients
- All-Purpose Flour: 2 1/2 cups
- Baking Powder: 1 teaspoon
- Fine Salt: 1/4 teaspoon
- Unsalted Butter, softened: 1 cup
- Granulated Sugar: 1 1/2 cups
- Large Eggs, room temperature: 2
- Vanilla Extract: 1 1/2 teaspoons
- Cream Cheese, softened: 8 ounces
- Powdered Sugar: 1/2 cup
- Fresh Strawberries, hulled and sliced: 1 pint
- Nonstick Spray or Neutral Oil, for the muffin tin: as needed
- Optional Garnish, powdered sugar or fresh mint: to taste
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with nonstick spray or oil.
- Whisk the flour, baking powder, and salt in a medium bowl until evenly combined.
- In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then mix in the vanilla.
- On low speed, add the dry ingredients to the wet ingredients in two additions, mixing just until a soft dough forms. If time allows, chill the dough 15 minutes to help it hold shape.
- Divide the dough into 12 equal portions. Roll each into a ball and press into the bottom and up the sides of each muffin cup to form a shallow well.
- Bake until the edges are lightly golden, 10 to 12 minutes. Remove from the oven and, while warm, use the back of a spoon to gently press the centers to deepen the wells. Cool in the pan 5 minutes, then transfer to a rack to cool completely.
- Make the filling: beat the softened cream cheese with the powdered sugar until smooth and creamy, 1 to 2 minutes.
- Spoon or pipe the cream cheese filling into the cooled cookie cups. Top each with sliced strawberries. Add a dusting of powdered sugar or a mint leaf if desired.
- Serve immediately or refrigerate, covered, until ready to enjoy.
Notes
- For clean edges, chill the dough briefly before pressing into the tin.
- Fully cool cookie cups before filling to prevent the cream from softening.
- Use ripe, sweet strawberries for best flavor and color.
- Cookie shells can be baked a day ahead and filled just before serving.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 230
- Sugar: 17 g
- Sodium: 85 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
Keywords: strawberry sugar cookie cups, cookie cup recipe, mini desserts, cream cheese filling, summer dessert, party sweets