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Strawberry Sugar Cookie Cups

Delightful cookie cups filled with strawberry jam and topped with creamy pink buttercream, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cookie Cups
  • 1.5 cups all-purpose flour Can be substituted with gluten-free flour.
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cups unsalted butter, softened For dairy-free option, use dairy-free butter.
  • 0.75 cups granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
For Filling and Topping
  • 0.5 cups strawberry jam
  • 1 cups pink buttercream frosting To make pink buttercream, beat 1 cup softened butter with 3-4 cups powdered sugar and add food coloring.
  • to taste heart and round sprinkles For decoration.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine 1 ½ cups of all-purpose flour, ½ teaspoon of baking powder, and ¼ teaspoon of salt. Stir and set aside.
  3. In another large bowl, cream together ½ cup of softened unsalted butter and ¾ cup of granulated sugar using a hand mixer until light and fluffy.
  4. Add 1 large egg and 1 teaspoon of vanilla extract to the butter and sugar mixture. Mix until well combined.
  5. Slowly incorporate the dry ingredients into the wet mixture until just combined.
  6. Using a cookie scoop or spoon, shape the dough into balls and place them into a muffin tin, gently pressing down to form cups.
Baking and Assembly
  1. Bake the cookie cups in the preheated oven for about 10-12 minutes, until lightly golden around the edges but still soft in the center.
  2. Let the cookies cool in the tin for a few minutes before transferring them to a cooling rack.
  3. Once cool, fill each cup with ½ teaspoon of strawberry jam.
  4. Pipe pink buttercream frosting on top and decorate with heart and round sprinkles.

Notes

These cookie cups are best served fresh, but can be stored in an airtight container at room temperature for 3-4 days. You can also freeze the unfilled cookie cups for up to 2 months.