Strawberry Lemon Sugar Cookie Cups
Delightful mini cups made from sugar cookie dough, filled with strawberry jam and topped with a creamy frosting, making them perfect for any party or dessert tray.
Ingredients
For the Cookie Cups
- 1 cup unsalted butter, softened Make sure it is truly softened, not melted.
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Filling and Frosting
- 1/2 cup strawberry jam Use a jam you like.
- 1 cup powdered sugar
- 1/4 cup butter, softened
- 1-2 tablespoons milk Start with 1 tablespoon and adjust as needed.
- Pink food coloring (optional) For a decorative touch.
- Sprinkles (for topping) For decoration.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, beat the softened butter and granulated sugar until fluffy.
- Mix in the egg and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, mixing until there are no streaks of flour.
- Press the dough into a mini muffin pan to form shallow cups.
Baking
- Bake for 10–12 minutes until the edges are lightly golden.
- Cool the cookie cups completely before filling.
Assembly
- Spoon strawberry jam into each cooled cookie cup.
- Beat together powdered sugar and softened butter, then add milk until smooth.
- If desired, add pink food coloring and mix until the preferred shade is achieved.
- Pipe or spread the frosting over the jam and top with sprinkles.
Notes
Store finished cookie cups in a covered container in the fridge. Bake and cool the cups first if making ahead.