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Elegant Strawberry Sugar Cookie Cups

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These delightful cookie cups are a perfect combination of buttery sugar cookies and a creamy strawberry filling. They’re elegant enough for parties and simple enough to make for any occasion!

Ingredients

Scale

For the Sugar Cookie Cups:

  • 250 g (2 cups) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 115 g (1/2 cup) unsalted butter, softened
  • 150 g (3/4 cup) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

For the Strawberry Filling:

  • 150 g (1/2 cup) strawberry jam or preserves
  • 120 ml (1/2 cup) heavy cream
  • 120 g (1/2 cup) cream cheese, softened
  • 30 g (1/4 cup) powdered sugar
  • 1/2 tsp vanilla extract

For Decoration:

  • Fresh strawberries, halved or diced
  • Mint leaves (optional)
  • Powdered sugar (for dusting)

Instructions

  1. Prepare the Sugar Cookie Cups:
    • 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.
  2. Prepare the Strawberry Filling:
    • 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.
  3. Assemble the Cookie Cups:
    • 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.
  4. Serve and Enjoy:
    • Dust the tops with powdered sugar for an elegant finish. Serve immediately or refrigerate until ready to serve.

Notes

  • 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.
  • For extra flavor, you can add a dash of almond extract to the cookie dough.
  • 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.

Find it online: https://ukfinda.com/elegant-strawberry-sugar-cookie-cups/