Best 3 Strawberry Cookie Cups Recipes
Strawberry cookie cups are a delightful treat that combines the sweet flavor of strawberries with the crispy texture of a cookie. These individual cups are perfect for serving at parties, potlucks, or as a special dessert. With a variety of recipes available, you can easily find the perfect strawberry cookie cup recipe to suit your taste and skill level. Whether you prefer a simple recipe with a few ingredients or a more elaborate recipe with a variety of flavors and textures, there's a strawberry cookie cup recipe out there for everyone. So gather your ingredients, preheat your oven, and get ready to indulge in the deliciousness of strawberry cookie cups!
Check out the recipes below so you can choose the best recipe for yourself!
STRAWBERRY COOKIE CUPS
I learned to bake beside my mom and grandmother. When I was on break from college, I knew just how to entertain myself: I made cookies. Sharing this recipe with my mom and grandmother was a proud moment.-Andrea Zulauf, Livonia, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, beat butter and confectioners' sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, gelatin, baking soda and cream of tartar; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap and refrigerate until firm enough to roll, about 30 minutes., On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness. Cut with a floured 2-3/4-in. flower-shaped cookie cutter. Press cutouts onto bottom and up the sides of ungreased mini-muffin cups., Bake until edges are brown, 6-8 minutes. With the end of a wooden spoon handle, reshape the puffed cookie cups. Cool 5 minutes. Remove from pans to wire racks to cool completely., In a small bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar. Pipe into cookie cups. Store in an airtight container in the refrigerator. Freeze option: Transfer wrapped disks to a freezer container; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare filling and cookies. Bake and decorate as directed.
Nutrition Facts : Calories 109 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 75mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
STRAWBERRY SHORTCAKE-COOKIE CUPS
Provided by My Food and Family
Categories Shortcake
Time 1h59m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Roll cookie dough into 24 (1-inch) balls; place 1 ball in each of 24 mini muffin pan cups sprayed with cooking spray.
- Bake 11 to 14 min. or until lightly browned. Immediately use handle of wooden spoon to make shallow indentation in center of each cookie cup. Cool 10 min. Run knife around edges of cups to loosen from pan. Remove from pan to wire racks; cool completely.
- Beat cream cheese, sugar and vanilla in medium bowl with mixer until blended. Chop half the strawberries. Add to cream cheese mixture; mix well. Pipe or spoon into cookie cups.
- Refrigerate 1 hour. Slice remaining strawberries, then place over filled cookie cups just before serving.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 105 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 11 g, Protein 2 g
COOKIE CUPS
Slightly toasted around the edges but still soft in the middle, these cookie cups made from refrigerated cookie dough will add a whole new level of fun to your next ice cream sundae bar! They can easily be made ahead of time, just fill with ice cream and drizzle with chocolate sauce for a perfect dessert.
Provided by NicoleMcmom
Time 1h30m
Yield 16
Number Of Ingredients 2
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Lightly spray a 12-cup muffin tin with cooking spray.
- Divide dough into sixteen 2-tablespoon portions. Place 12 portions into the prepared muffin tin and press into the bottom and about halfway up each cup. Reserve remaining 4 portions of dough.
- Bake in the preheated oven for 9 minutes. Remove from the oven and lightly press down in the center with the large end of a wooden spoon or a shot glass to form a cup shape. Return to oven and bake until golden brown, 6 to 8 minutes more. Remove from the oven and press the center down gently as before. Allow to cool completely in the pan, about 15 minutes, before removing with a small offset spatula or knife.
- Repeat process with remaining 4 cookie dough portions.
Nutrition Facts : Calories 125.6 calories, Carbohydrate 17.4 g, Cholesterol 6.8 mg, Fat 5.8 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 59.3 mg
Tips:
- Use fresh strawberries: Fresh strawberries have a more intense flavor and are less likely to be mushy.
- Hull the strawberries before using them: Hulling the strawberries removes the stem and the white core, which can be bitter.
- Use a combination of white and brown sugar: The white sugar will add sweetness, while the brown sugar will add a richer flavor.
- Chill the cookie cups before filling them: This will help to keep the filling from making the cookie cups soggy.
- Fill the cookie cups with your favorite fillings: You can use anything from whipped cream to ice cream to fruit.
Conclusion:
Strawberry cookie cups are a delicious and easy-to-make treat that are perfect for any occasion. They are a great way to use up fresh strawberries, and they are sure to be a hit with everyone who tries them. So next time you are looking for a sweet and simple dessert, give strawberry cookie cups a try. You won't be disappointed!
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